Undetectably vegan and gluten-free oatmeal raisin cookies! Just 30 minutes and simple methods required for perfectly chewy oatmeal cookies. A perfect healthier treat for any time of year! 1/4 cup gluten-free flour blend (or sub unsweetened desiccated or shredded coconut, but cookies will be less fluffy)
In a large bowl, add the oats, tapioca starch, cinnamon, baking powder and salt and whisk really well. To the same bowl, pour in the syrup, almond butter, vanilla and water. Stir until well combined. Add the raisins and stir again until it all comes together.
Traditional oatmeal cookies are not keto/paleo, as they contain grains and flour. My recipe, however, fits those diets. Almond Flour- Either blanched almond flour or traditional almond flour works. Coconut Flour- Sift your coconut flour beforehand, to avoid any clumps in the cookie dough.
Allow paleo oatmeal raisin cookies to cool on the pan completely. This recipe calls for 2 chia eggs. Combine your ground chia seeds with water in a small bowl and let sit for about 10 minutes, for a gel-like substance to remain. Paleo and Keto Oatmeal Raisin Cookies will keep at room temperature, in a sealed container, for up to 3 days.