Chewy gluten free vegan oatmeal cookies, with a touch of cinnamon and the perfect amount of sweet raisins. You can't go wrong with this classic comfort cookie! The texture really is spot on with these gluten free vegan oatmeal raisin cookies. From the use of both old fashion oats and almond flour, they are perfectly soft and perfectly chewy.

Ingredients

• 3/4 cup brown sugar
• 1/4 cup cane sugar
• 6 tablespoons refined coconut oil, softened
• 1/4 cup pure maple syrup
• 3 tablespoons almond milk or coconut milk
• 1 teaspoon pure vanilla extract
• 1 cup Sarah's gluten free flour blend
• 1 cup gluten free rolled oats
• 1 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground cinnamon
• 1 cup raisins

Instructions

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
2. In large mixing bowl of stand mixer, cream together brown sugar, sugar and coconut oil, for 1-2 minutes. Mix in maple syrup, almond milk and vanilla.
3. Add flour, oats, almond flour, baking powder, baking soda and salt to mixer. Mix on medium speed for about 1 minute. Add raisins to cookie dough and mix until just combined.
4. Place 2-tablespoon size scoops of cookie dough onto prepared baking sheet. Slightly flatten cookie dough ball with hand.
5. Bake cookies 12-14 minutes. Cookies will be golden brown and soft to the touch. Allow to cool on pan 5 minutes. Place on cooling rack to cool completely.