These Walnut Oatmeal Raisin Cookies are the newest addition to my cookie recipe list! I’ve made over 30 cookie recipes, but this is the first time I’ve made an oatmeal raisin cookie! Crazy, right?! I guess good things take time. Except, these cookies are way better than good and they actually don’t take much time to make at all!
They’re inspired by my Maple Mango Pecan and Pineapple Coconut Oatmeal Cookies. Combining the two recipes, I got the soft, chewiness from the oatmeal cookies and the cinnamon, maple-y flavors from the pecan cookies.
Each bite is filled with the perfect balance of chewy raisins and crunchy candied walnuts. You heard me right, candied walnuts! They really take these cookies for ordinary to extraordinary by giving them an extra punch of flavor and crunch.
So, don’t miss out on these flavors! Whip these babies up and share your results with me! Drop a comment below, rate the recipe and find me on Instagram and Facebook!
Enjoy everyone!
Walnut Oatmeal Raisin Cookies (V/GF)
Soft and chewy oatmeal cookies naturally sweetened with maple syrup, spiced with warm, sweet cinnamon and filled with raisins and candied walnuts!
Ingredients
Candied Walnuts
- 1 cup raw walnuts
- 1 tbsp pure maple syrup
- 1 tbsp coconut sugar
- 1 tsp ground cinnamon
Cookies
- 1 cup gluten free old-fashioned oats
- 1/2 cup gluten free all purpose flour
- 1/4 cup almond flour
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 2 tbsp melted coconut oil
- 1 flax-egg *see notes
- 1/2 cup pure maple syrup
- 2 tsp vanilla extract
- 1/2 cup raisins
Instructions
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Start by making the candied walnuts. In a small bowl, mix together all of the candied walnut ingredients. Make sure all of the walnuts are coated. Spread the walnuts into an even layer on one of the prepared pans. Bake for 5 minutes at 350 degrees F. Remove from oven and set aside to cool. Once cool enough, break up the candied walnuts into little pieces. Make sure to set aside 12 walnuts to top your cookies with!
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In a food processor, pulse the oats about 5 times to break them down a little.
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In a medium bowl, whisk together oats, both flours, baking powder, cinnamon and salt.
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In a separate bowl, whisk together coconut oil, flax egg, vanilla and maple syrup. Whisk until combined.
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Add dry ingredients to wet ingredients and mix until well combined. Fold in candied walnuts and raisins.
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Cover the dough and chill in the refrigerator for 30 minutes.
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Preheat oven to 325 degrees F and line a baking sheet with parchment paper.
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Roll cookie dough into balls (2 tbsp worth) and place on prepared pan. Top each cookie with a candied walnut and press down just enough for the walnut to stick without flattening the cookie.
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Bake for 18 minutes. Cool for at least 10 minutes before eating. Enjoy!!!
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Store leftovers in an airtight container for up to 2 weeks
Recipe Notes
Notes: To make flax-egg, mix together 1 tbsp ground flax-meal with 2 tbsp water. Let sit for 10 minutes before use.
Need more cookies in your life? I gotchu! Check out my Oatmeal Date Cookies, Double Chocolate Lavender Pistachio Cookies and my Espresso Chocolate Chunk Cookies!
