Easy Almond & Raisin Cookies (made with oats)

These simple, small batch almond and raisin cookies are made with homemade oat flour (tips included) instead of plain (all purpose flour).You may use plain flour if you don't have oats.

EASY ALMOND & RAISIN COOKIES

This recipe is based on my simple vegan cookie dough recipe that is whipped up in one bowl really quickly and makes a small batch of the most delicious cookies. 

I regularly use it to make small batch peanut butter and chocolate chip cookies and adapted it for this recipe.

It always works, only takes a few minutes to make the dough, the quantities are easy to remember and it can be changed with a few simple tweaks each time. 

It's now my go to cookie recipe and a real keeper.

A lot of my readers are getting in touch to say they love them too.

EGG-FREE AND DAIRY-FREE COOKIES

These cookies are egg-free and dairy-free.

Instead of egg, almond butter is used as a binder and for flavour.

Instead of butter, dairy-free spread or vegan butter is used in these cookies. You can use whatever butter or spread you have in your fridge.

OAT FLOUR

Oat four can be bought, but it's simple to make at home.

Just weigh out the amount of flour the recipe requires in oats and whizz them up in a blender or food processor until you have a fine flour.

You can use any oats to make oat flour. You can use porridge oats (also known as rolled outs), jumbo oats (coarse oats) or oatmeal (which is finer).

Oat flour is a great substitute for plain flour (all purpose flour) in baking.

I've been experimenting with oat flour and I've made a crumble topping, oat flour banana bread with chocolate chips, an oat flour rhubarb and custard cake (vegetarian) and these cookies.

It's worked well in all the recipes.

SCOTTISH OATS

Oats are a staple crop here in Scotland and I use them a lot in my recipes. They are cheap and nutritious.

I make many recipes using them from creamy coconut and blueberry porridge to creme egg overnight oats and pear and blackberry crumble to savoury dishes like black bean, beet and brazil nut burgers or a gnocch bake with cheesy crumble topping.

The oats in these cookies give them an oaty and slightly nutty flavour like Scottish flapjacks or Scottish flapjack cookies,

also try - Scottish Walnut & Raisin Flapjacks

ALMOND BUTTER

I used a crunchy almond butter to bind these cookies in place of egg and to add that wonderful flavour.

If you don't have almond butter you could use peanut butter or another type of nut butter and you can choose either crunchy or smooth.

Homemade almond butter is simply made by grinding or blending almonds in a high speed blender or food processor until a paste or butter is formed, it can be crunchy or smooth.

Cookie and Kate has a great recipe for making your own almond butter.

It's important to include nuts and seeds in our diet and this can come in the form or nut butter or raw nuts.

Homemade is always better and shop-bought almond butter is varied in quality, but it is still a good store cupboard ingredient to add to dishes.

For more Scottish recipes have a look at my recipe index of Scottish Recipes for Vegans and Vegetarians

RAISINS

These cookies include raisins which always work really well with nuts and nut butter.

The raisins give a nice chew to the cookies.

As a side note, IF YOU HAVE A DOG, DO NOT SHARE THESE COOKIES and keep them well away from your dog.

Raisins are toxic to dogs and the reaction can be fatal. So be careful.

BROWN SUGAR

I like to use demerara sugar or brown sugar for cookies as they add an almost caramel flavour to cookies which is so delicious.

If you don't have brown sugar, you could use whatever sugar you have.

There is also quite a lot of sugar in these cookies. I tell myself they are small cookies so that is fine, but you can cut down the quantity if you like.

also try chocolate chip oat cookies

WHAT DO YOU NEED TO MAKE ALMOND & RAISIN COOKIES?

• OAT FLOUR (homemade by whizzing up oats in a blender or food processor)
• BROWN SUGAR 
• RAISINS
• ALMOND BUTTER
• DAIRY-FREE SPREAD 
• VANILLA EXTRACT
• SALT

INGREDIENT SUBSTITUTIONS

• OAT FLOUR - you can use plain flour (all purpose flour instead).
• BROWN SUGAR - you can use caster sugar or coconut sugar.
• RAISINS - you could use sultanas instead or even swap them for chocolate chips.
• ALMOND BUTTER - you can use peanut butter or any other nut butter instead.
• DAIRY-FREE SPREAD - you could use soft vegan butter or if you are vegetarian margarine or soft butter.
• VANILLA EXTRACT - you could use vanilla seeds from a vanilla pod or vanilla paste instead
• SALT - there is just a pinch of salt, but you can skip it if you like. It does add to the flavour.

SMALL BATCH COOKIES

Another great thing about these cookies is they make a small batch of cookies. 

They make 9 small cookies or 6 big cookies.

Let's face it we can all benefit from not having too many cookies sitting there, tempting us.

WHAT'S SO GOOD ABOUT ALMOND & RAISIN COOKIES

1. They can be made in one bowl.
2. They are super quick and easy to make.
3. You don't need a stand mixer, electric whisk or hand whisk, just a fork or spoon and a bowl.
4. They are egg-free.
5. They are dairy-free.
6. They are low fat.
7. They make a small batch of cookies.
8. They are crisp and chewy.
9. They taste great.

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READERS PHOTOS

If you make these cookies, do take a photo and share it with me on Twitter, Pinterest, Facebook or email me tinnedtomatoes@googlemail.com and let me know if I can share your photo and comment with my readers. 

I love to know when you make my recipes.

HOW TO MAKE EASY ALMOND & RAISIN COOKIES

Scroll down for step-by-step photos and tips followed by a printable recipe.

STEP 1 - OAT FLOUR

First make your oat flour. Weigh the flour weight (in recipe) of oats (any) and blend in a blender or food processor to a flour.

You can use plain (all-purpose) flour instead.

STEP 2 - DRY INGREDIENTS

Pour your oat flour into a large bowl.

Add the sugar, salt and raisins.

STEP 3 - WET INGREDIENTS

Mix the dry ingredients well then add the dairy-free spread and almond butter.

If it's soft you can add it straight in to the dry ingredients and if you you can mix the butters together before adding.

STEP 4 - COOKIE DOUGH

Add milk (whatever type you have in your fridge) and vanilla extract and mix everything together.

You don't need a whisk, a spatula for or spoon will help to bring the mixture together to make a dough.

STEP 5 - BAKE

Roll 9 balls of cookie dough and place on a lined baking sheet.

Press down with a fork and bake until crisp and golden.

When cool enough, move to a baking rack to continue cooling and crisping up.

Enjoy!

Easy Almond & Raisin Cookies

Yield: 9 cookies

Author: Jacqueline Meldrum

Prep time: 5 MCook time: 20 MTotal time: 25 M

These simple small batch almond and raisin cookies are made with homemade oat flour instead of plain (all purpose flour) made by whizzing up oats in a food processor or blender. You can use plain flour if you don't have oats.

Ingredients:

• 100g/ 1/2 cup + 3 tbsp oat flour (see notes) or plain (all purpose) flour
• 100g/ 1.2 cup brown sugar (you can use less)
• 100g/ 2/3 cup raisins
• pinch of salt
• 3 tbsp dairy free spread 
• 3 tbsp almond butter
• 2 tbsp plant-based milk
• 1 tsp vanilla extract

Instructions:

How to bake Easy Almond & Raisin Cookies

1. Preheat oven to 180c/160c fan/350f/gas mark 4.
2. Weigh out your ingredients and make your oat flour (see notes).
3. If the almond butter is firm, mix it with the dairy-free spread to soften it before adding.
4. Add all the ingredients except for the milk to mixing bowl. Add the milk a tablespoon at a time. You just want to add enough so you can mix the dough.
5. Roll the dough into 9 balls and place on a lined baking tray and press with a fork into a criss-cross pattern.
6. Bake for 20-25 minutes until golden at the edges.
7. Remove from the oven and allow to cool for a few minutes on the baking tray, then move to a cooling rack to finish cooling.
8. Enjoy!

Notes:

To make oat flour weigh out the amount of flour you need in oats, then whizz them in a blender or food processor.

Subsitutes:
OAT FLOUR - you can use plain flour (all purpose flour instead).
BROWN SUGAR - you can use caster sugar or coconut sugar.
RAISINS - you could use sultanas instead or even swap them for chocolate chips.
ALMOND BUTTER - you can use peanut butter or any other nut butter instead.
DAIRY-FREE SPREAD - you could use soft vegan butter or if you are vegetarian margarine or soft butter.
VANILLA EXTRACT - you could use vanilla seeds from a vanilla pod or vanilla paste instead
SALT - there is just a pinch of salt, but you can skip it if you like. It does add to the flavour.

These cookies can be kept in an airtight container for 3-4 days.

Calories
190.79

Fat (grams)
3.38

Sat. Fat (grams)
0.30

Carbs (grams)
46.26

Fiber (grams)
1.49

Net carbs
44.77

Sugar (grams)
30.97

Protein (grams)
3.37

Sodium (milligrams)
25.37

Cholesterol (grams)
0.17

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