Ingredients
Scale
- 1 cup + 2 tbsp almond flour
- 1½ cups oats
- ¾ cup black raisins
- ⅓ cup almond or coconut milk
- Pinch of salt
- 1 tsp vanilla
- 1–2 tsp cinnamon
- ⅓ cup maple syrup
- 3 tbsp coconut oil, melted
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, whisk together the melted coconut oil, milk, vanilla, and maple syrup until well combined.
- Add the almond flour, salt, and cinnamon, and mix.
- Add the oats and raisins, and mix until combined.
- Scoop the dough onto the prepared baking sheet and shape each cookie, flattening slightly.
- Bake at 350°F for 10–15 minutes.
- Let the cookies cool, then serve.
Notes
For a strictly gluten-free version, use certified gluten-free oats. These cookies hold their shape and don’t spread much, so flatten them to your desired thickness before baking.