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Almond Butter Oatmeal Cookies with Raisins

A turquoise plate with some almond butter oatmeal cookies.

These almond butter oatmeal cookies with raisins are not only quick and easy to prepare, but also a healthy treat for the whole family. They contain no egg, no brown sugar (also no banana and without applesauce), no butter or oil, or flour, and instead rely on whole foods such as dates, almond butter, and oats. This makes them perfect for breakfast, as a snack for kids, toddlers, and babies – and of course for adults too. With this simple recipe, you can conjure up vegan, tasty, healthy, gluten-free, and dairy-free oatmeal raisin cookies in no time that are crispy on the outside and tender, soft, and moist on the inside.

Healthy Sweets

Anyone who knows me and/or my blog knows that I (mostly) like to eat healthy. This is also the case with desserts. Not always. But often, as these coconut-almond-date energy balls that taste like Raffaello, the eggless carrot cake, or the vegan baked oats breakfast cake proof – all recipes without sugar.

A plate of sugar-free oatmeal cookies

Yes, you read that right. Cake for breakfast. And with the best possible conscience, in the sense of “the more you eat, the better”. And just because all these treats are baked without industrial sugar doesn’t mean they aren’t sweet. It’s a similar story with these delicious, healthy oatmeal cookies.

These almond butter oatmeal cookies are therefore also great if you are looking for yummy toddler food. I and my almost four years old daughter love to eat them, whether for breakfast or as a snack. They’re really perfect for the whole family, because who has anything against sweets with nutritional value?

A plate full of almond butter oatmeal cookies with raisins

Ingredients for Vegan Oatmeal Cookies

So, what goes into eggless oatmeal cookies that are also dairy-free, made without butter or oil, banana, flour, applesauce, and whatever else is usually used?

To make those cookies delicious and packed with nutritional value, I use only the purest and best ingredients, (nutritional values linked). As you can see, these healthy oatmeal cookies are packed with fiber, iron, magnesium, potassium, and calcium. The almond butter also provides vitamin E, B1, and B6.

With all those natural ingredients, you can also speak of whole food oatmeal cookies.

Oats and Gluten

A few words about oats. They are naturally gluten-free, but can often be contaminated with cereals containing gluten because they are processed in the same factory.

So if you are gluten-sensitive or suffer from celiac disease and therefore want to bake gluten-free oatmeal cookies, you should look for oats specifically labeled as “gluten-free” *). These are processed in facilities that only handle gluten-free products.

Four small pastel-colored plates, each with three vegan oatmeal cookies with raisins on top.

Jackpot Cookies: Healthy, Tasty – and Easy

These sugar-free oatmeal cookies are not only healthy and delicious, but also very easy to prepare. It’s a recipe for which you don’t need a scale and can work with tablespoons, teaspoons and cups. If you are American, you might think “that’s normal”. In Austria or I dare to say Europe in general, we rather bake and cook using a scale.

However, I even find that some things are easier to weigh with a scale, such as almond butter. But as I said, it is possible without and I have always given you both units in the recipe, so you can choose your favorite way.

Incidentally, you don’t even need a blender if you buy oat flour and ground linseeds (flaxseeds) instead of the cup of oats and whole linseeds. You can also use about 5 tablespoons of date paste instead of whole dates.

This is just for the sake of good order, in addition to the no scales version. However, I love my gadgets and wouldn’t want to be without my beloved mini-blender. I use it to grind the oats with linseeds and also to blend dates, milk and almond butter into a creamy mass.

Then it goes on quickly: first, mix the dry ingredients, then stir in the wet ingredients and mix everything well. Then form balls, flatten them into cookies and bake the oatmeal cookies in the oven for around 18 minutes.

Et voilà – it’s so easy to make delicious and healthy oatmeal cookies yourself. You can store them in an airtight container in the fridge for up to three days. However, they taste best freshly baked and slightly chilled.

A collapsing pile of oatmeal cookies with raisins

Yield: 12 cookies

Chewy Almond Butter Oatmeal Cookies with Raisins

A turquoise plate with some almond butter oatmeal cookies.

These almond butter oatmeal cookies with raisins are vegan (eggless & dairy-free), made without flour (gluten-free), and sugar-free - but sweet and tasty.

Cook Time 18 minutes
Prep Time 12 minutes
Additional Time 20 minutes
Total Time 50 minutes

Ingredients

  • 2 cups oats (approx. 220 g or 7.8 oz) (rolled or quick oats) - divided into 1 cup and 1 cup
  • 2 tbsp linseeds (flaxseeds)
  • ½ cup raisins (approx. 85 g or 3 oz)
  • 1 tbsp baking powder
  • ½ tsp ground cinnamon
  • pinch of salt
  • 1/8 to 1/4 tsp ground vanilla bean powder *)
  • 3/4 cup of vegan milk 180 g or ml, or 5.8 oz), e.g. oat milk
  • 10 pitted dates (approx. 85 g or 3 oz)
  • 5 tbsp almond butter (approx. 100 g or 3.5 oz) (I use white one from blanched almonds, but I am sure that any other pure almond butter or nut butter would work).

Instructions

  1. Preheat the oven to 180 degrees (355 F) top and bottom heat.
  2. In a small blender *), blend 1 cup of rolled oats with 2 tablespoons of linseed until both are finely ground.
  3. Now place the ground oats and linseed in a bowl, with the other dry ingredients (the cup of whole oats, raisins, baking powder, cinnamon, salt, vanilla), and mix with a spoon.
  4. Blend the milk, dates, and almond butter in the blender jug from before until creamy (and be sure to taste this delicious mixture!).
  5. Pour the milk-date-almond cream into the bowl with the dry ingredients and stir with a spoon.
  6. Now form small balls (about the size of a golf ball) and place them evenly on a baking tray lined with baking paper (three rows of four). I form the balls by hand and have a bowl of water ready to moisten my hands in between (otherwise it gets too sticky).
  7. Flatten the dough balls with a fork to a thickness of approx. 1 cm, which is a bit less than 1/2 inch (check out the photos above). Have a small bowl or cup of water ready and dip the fork from time to time, otherwise, it will stick to the cookie.
  8. Bake on a medium heat for approx. 18 minutes, until the edges are just starting to brown. The cookies will still be soft on the inside.
  9. Open the oven door and leave the cookies to cool for approx. 20 minutes.
  10. If not eaten immediately, store in an airtight container in the fridge for up to three days (they taste the best fresh and slightly chilled).

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Jo Ann Brockway
Jo Ann Brockway
1 month ago

This looks like a great recipes. I am a bit confused though. In the ingredients you indicate almond butter, but in the directions you say almond paste. To me they are different things; almond butter is like any nut butter while almond paste is white, comes packed in a tube or brick. I have used almond paste for cookies or pear almond tarts. I am not sure which to use. Please advise.