Oatmeal Raisin Flax Cookies

by Rachel | Studio Cuisine on July 9, 2012

Gluten Free Oatmeal Raisin Flax Cookies - find this recipe and more at studiocuisineblog.com

As I sat down to write this post, I immediately struggled with what to talk about. There’s only so much a girl can say about cookies. They’re definitely great, but I don’t think anyone wants to read a post about cookies, and nothing else. Many times, a recipe speaks to me and I can make it relatable with a personal story or anecdote. Totally not the case here!

Gluten Free Oatmeal Raisin Flax Cookies - find this recipe and more at studiocuisineblog.com

This small bout of writer’s block gave me an idea. This is where I give you, my small audience of readers, an opportunity to speak your mind. This is a food blog, but in addition to recipes, I try to give you a small glimpse into my life, both food-related and not. Are there any particular recipes you’d like to see me to take a stab at? Any topics you’d like to hear me rant about? The world is your oyster.

Gluten Free Oatmeal Raisin Flax Cookies - find this recipe and more at studiocuisineblog.com

Now, about these cookies. If I had to a pick a favorite type of cookie, it would most definitely be oatmeal raisin. It might be unconventional, but I really love the texture that rolled oats add to a cookie. The sweetness of the raisins adds another layer of flavor and texture. These babies are chewy in the center, crispy around the edges, and are pretty much perfect in every way. Make this your go-to gluten-free oatmeal raisin cookie recipe. You won’t regret it!

Oatmeal Raisin Flax Cookies
Recipe Type: Dessert
Author: Rachel
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 12
  • 1 1/4 cups blanched almond flour
  • 1/4 cup ground flax seed meal
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 4 tbsp butter, softened to room temp
  • 1/2 cup dark brown sugar, loosely packed
  • 1 large egg
  • 1/4 – 1/2 cup raisins (to taste)
  1. Preheat oven to 350 degrees F.
  2. Combine flour, flax seed meal, baking soda, and cinnamon in a small bowl and set aside.
  3. Using a stand or hand mixer, combine butter and sugar until creamy. Add egg to butter and sugar.
  4. Gradually add flour mixture to butter and mix until just combined. Stir in raisins.
  5. Roll dough into tablespoon-sized balls and place on Silpat or parchment-lined cookie sheet.
  6. Bake at 350 for 8-12 minutes until slightly brown at the edges.
  7. Let cool for 3-5 minutes on cookie sheet. Remove and finish cooling on wire rack.

I forgot to write down the yield for this recipe, but I am guessing it makes right around one dozen cookies, give or take.


Gluten Free Oatmeal Raisin Flax Cookies - find this recipe and more at studiocuisineblog.com

Do any other bloggers out there have a method when it comes to post writing? Where do your ideas for posts come from? I’d love to hear your thoughts!

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{ 4 comments… read them below or add one }

1 sally @ sallys baking addiction July 9, 2012 at 1:51 pm

I love that this is a small batch recipe making only 12… I hate having so many extra cookies laying around. I found a recipe for butterscotch oatmeal cookies yesterday making 7 dozen. Who needs 7 dozen cookies?!?! Love the addition of flax too :)


2 rachel July 9, 2012 at 3:05 pm

Thanks, Sally! I’m totally with you there. I’m not sure what ANYONE could possibly do with seven dozen cookies, except maybe feed an entire army! Pretty sure the flax makes these cookies health food ;)


3 pat August 4, 2012 at 5:01 pm

Do you put oats in these cookies?


4 rachel August 4, 2012 at 8:58 pm

You could certainly add them! I suppose it’s a bit of faux pas to call them oatmeal without the oats but they do taste just like them regardless!


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