Equipment
* optional
Ingredients
Wet Ingredients
- 60 ml coconut oil, melted and cooled
- 100 g light brown sugar, packed
- 45 ml almond milk, room temperature
- 5 ml vanilla extract
Dry Ingredients & Mix-ins
- 100 g almond flour, blanched
- 135 g rolled oats
- 2 g ground cinnamon
- 1 g ground nutmeg
- 3 g baking soda
- 3 g fine sea salt
- 80 g raisins
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 129 kcal
- Protein
- 2 g
- Carbohydrates
- 21 g
- Fat
- 4 g
- Fiber
- 1 g
- Sugar
- 6 g
- Sodium
- 128 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 90 mg
- Calcium
- 20 mg
- Iron
- 0.6 mg
- Magnesium
- 15 mg
- Phosphorus
- 46 mg
- Zinc
- 0.4 mg
- Vitamin A
- 3 mcg
- Vitamin C
- 0 mg
- Vitamin E
- 0.0 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.1 mg
- Folate
- 2 mcg
- Water
- 2 g
- Alcohol
- 0 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 175°C (350°F) and line a large baking sheet with parchment paper.
In a large mixing bowl, whisk together the melted coconut oil, brown sugar, almond milk, and vanilla extract until the mixture looks like wet sand.
Add the almond flour, rolled oats, cinnamon, nutmeg, baking soda, and salt to the bowl. Stir with a spatula until no dry streaks remain.
Fold in the raisins until evenly distributed throughout the dough.
Let the dough rest in the refrigerator for 30 minutes. This hydrates the oats and prevents the cookies from spreading too thin.
Scoop the dough (about 2 tablespoons per cookie) onto the prepared baking sheet, spacing them 5cm apart. Flatten each ball slightly with the palm of your hand.
Bake for 10-12 minutes. The edges should be golden brown and crisp, but the centers will still look slightly soft and underdone.
Allow the cookies to cool completely on the baking sheet. They are very fragile while hot and will firm up as they cool.
Chef's Notes
- If your raisins are very dry, soak them in warm water for 10 minutes and pat them thoroughly dry before adding to the dough to prevent them from becoming hard bullets.
- For perfectly round cookies, use a round cutter slightly larger than the cookie to scoot/swirl the hot cookies into shape immediately after taking them out of the oven.
- Almond flour burns faster than wheat flour. Keep an eye on the oven during the last 2 minutes of baking.
- Do not skip the salt; it is essential to cut through the sweetness of the raisins and brown sugar.
Storage
Refrigerator: 1 week — Store in an airtight container to maintain chewiness.
Freezer: 3 months — Freeze raw dough balls or baked cookies. Thaw baked cookies at room temperature.
Reheating: Warm in a 150°C/300°F oven for 3 minutes to crisp up edges.
Troubleshooting
Cookies spread into a flat puddle
Cause: Dough was too warm or oil was too hot when mixing
Fix: Chill the remaining dough for an extra 15-30 minutes before baking the next batch
Prevention: Ensure dough is chilled thoroughly before baking
Cultural Context
The oatmeal raisin cookie is an American comfort food staple, evolving in the late 19th century when oats transitioned from animal feed to a breakfast health food. This version adapts the classic Fannie Farmer style to modern plant-based dietary needs without sacrificing the nostalgic texture.
