When making gluten-free cookies, it is important to get the right texture. Flours without wheat can sometimes be gritty when baked so it’s important to use a type of flour that you trust. For gluten-free cookies, the best flour is almond flour.
That’s why these Almond Flour Oatmeal Rum Raisin Cookies are the best gluten-free cookies ever! The almond flour leaves a chewy texture, perfect for an oatmeal raisin cookie. Gluten-free oats also ensure that this cookie tastes just like the original recipe!
Every great oatmeal raisin cookie begins with butter and brown sugar. The brown sugar caramelizes in the oven while baking. This is what leads to the crispy crust on the bottom of the cookie. The molasses in brown sugar pairs perfectly with cinnamon and nutmeg, two warming spices used in the dough.
Not only does this cookie recipe feature raisins, but it features rum-soaked raisins! Before you begin baking, toss the dried raisins in a bowl with some dark rum. As the raisins sit, they will absorb the rum, plumping them up and making them delicious. Once they are plump, the rum raisins can be added to the cookies. Discard (or make a cocktail with) the excess alcohol.
Of course, gluten-free oats are included in the dough alongside almond flour. There is not much of a taste difference between regular oats and gluten-free oats, so the flavor of the cookie is not compromised. The oats also help the texture of the cookie to be like that of a standard oatmeal cookie. Even your non-gluten-free friends will enjoy this recipe.
Almond flour oatmeal cookies can also easily be made vegan if you omit the eggs and replace them with applesauce. Use ¼ cup of applesauce per 1 egg in any baking recipe. For this recipe, you will need ½ cup of applesauce total to make it a vegan cookie recipe.
Gluten-free cookies can get a bad reputation for being gritty or unsatisfying. This recipe has the perfect balance between almond flour and gluten-free oats, so the texture is perfectly chewy. These Almond Flour Oatmeal Rum Raisin Cookies will be your new go-to gluten-free cookie recipe for all occasions!
Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper and set them aside.
Place the raisins and rum in a small bowl. Toss to coat the raisins in rum. Allow them to soak up the liquid and plump up while you make the dough.
In a stand mixer fitted with a paddle attachment, cream together the butter and sugars until light and fluffy, about 2 minutes. Add the vanilla extract and one egg at a time, beating completely with each addition.
In a separate bowl, add the baking soda, cinnamon, nutmeg, salt, almond flour, and rolled oats. Mix with your hands to incorporate.
Gradually add the dry ingredients into the wet ingredients with the mixer on low. Once the flour is just mixed in, shut off the machine. Do not overmix the dough. Drain the raisins from the rum, discarding the liquid. Fold in your raisins using a spatula.
Using a 1.5-inch cookie scoop or a few tablespoons, shape your cookies into balls and place them 3 inches apart on the cookie sheets. The cookies will spread in the oven.
Bake for 12 minutes or until golden brown around the edges. Allow the cookies to cool for 10 minutes on the trays before removing them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container in the fridge for up to 3 days.