Apple Almond Raisin Oatmeal Cookies

Apple Almond Raisin Oatmeal Cookies

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These oatmeal cookies are so yummy! The blend of applesauce with almonds, raisins and cinnamon is just absolutely perfect!  The amazing scent emanating from the oven when you bake these is so wonderful and homey! Because these cookies are filled with wholesome ingredients that are naturally sweet, they have considerably less added sugar than traditional cookies. They are plenty sweet!  They are also rich in fiber but completely gluten-free, you just have to make sure to use rolled oats that are certified gluten-free (not all oats are).

Apple Almond Raisin Oatmeal Cookies

4.9 from 15 reviews
Oatmeal applesauce Raisin Cookies
 
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I use Bob's Red Mills rolled oats (see the link below)
Author:
Serves: 2½ dozen
Ingredients
  • 1 cup organic expeller pressed canola oil
  • ⅔ cup light brown sugar
  • 2 large organic cage-free eggs
  • 1 tsp vanilla extract
  • ½ cup organic unsweetened applesauce
  • 2 cups dry roasted almonds (no salt)
  • 2 cups old fashioned rolled oats (dry)
  • ½ tsp ground cinnamon
  • 1 cup raisins
Instructions
  1. Preheat the oven to 350 F
  2. Place whole roasted almonds in a food processor and grind finely--set aside.
  3. Cream together canola oil, brown sugar, eggs, vanilla and cinnamon with an electric mixer.
  4. Add applesauce, rolled oats and ground almonds and beat again until well blended (the batter is very "wet" and that's OK!)
  5. Add raisins and beat again briefly.
  6. Drop by big rounded tablespoon on a non-stick baking sheet (or a cookie sheet lined with parchment paper).
  7. Bake in preheated oven for 12-15 minutes.

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Here is a brand of certified gluten-free rolled oats I like!

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Comments

  1. I am trying to calculate these in Weight Watchers points to see how much for 1 cookie. I put in the recipe and all of the ingredients and it calculated 10 points per serving. How many cookies are in a serving? Also, I used cooking spray and replaced raisins with Enjoy Life dark chocolate These are so delicious I will eat them anyway but…good to track. Thank you!

    Reply

    • Hi Deb! I don’t know how one counts weight watchers points but what I can say is that the recipe, as written (with the raisins) make 2 1/2 dozen cookies. So, if you made them the same size as me, then, a serving for 1 cookie is 1/30th of the total calories. Does that help?

      Reply

  2. I just made them again, gingerbread style (I added candied orange and candied lemon plus gingerbread spices). Instead of sugar I just used dates. Turned out tasting like gingerbread 🙂

    Reply

    • WOW Ines, even better nutritionally then mine! I am going to try your version, it sounds absolutely perfect!! Thank you! 🙂 🙂

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      • Hmm I wouldn’t say so. The candied citrus is basically pure sugar (and no buying organic doesn’t help at all in this respect ) but still much better than store bought Christmas cookies.

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        • I can’t imagine you use that much of the candied citrus, it’s more of a spice no? I was referring to your replacing the sugar with the dates which i always love to do!

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  3. Hi
    I just made them again, this time I veganized (is this a word?) them by doubling the apple sauce and they turned out delicious 🙂 . My only point of critique would be that I needed far more cinnamon than the recipe calls for but that’s a very easy fix :).

    Reply

  4. Hi Catherine! I made these tonight !!! Guess What?!! They are awesome just like you !!! You know me I made some changes, I used half almond meal, half ground walnuts. For the choc. lovers, I don’t like raisins in my food so I used choc. chips ! I think next time I will add walnut pieces along with the chips !! Simply Fantastic !!!!

    Reply

  5. Catherine,
    I really enjoy your website and just made these cookies. I used 1 ¼ cups of almond meal in place of almonds and baked on convection heated oven. The cookies were a hit! Thank you!

    Reply

  6. Catherine,

    I just finished baking these cookies and will definitely add this recipe as a “go to”. They’re so easy to make and absolutely delicious! I only had about 1/3 cup of brown sugar available and was a bit apprehensive that they wouldn’t be sweet enough, but I didn’t miss the extra sugar with raisins and applesauce added. Thanks again for sharing this with us!

    Reply

    • YAY Thank you Carleen, and good for you for cutting down the sugar even lower, if it’s sweet enough for you, it’s that much better!!! I am delighted that you love these cookies!! 🙂

      Reply

  7. hello Mrs cuisinicity, once again, je me suis régalée ! magnificient cookies , I love them! crunchy, tasty, outrageaously delicious ! thank you for this recipe as usual delicious! martine de France

    Reply

  9. I have made these cookies several times – no problems at all – everyone loved them! Please keep your delicious recipes coming – I use them every week!
    Best – Greg – and have a lovely day!

    Reply

    • You are a sweetie Greg! I always leave room for doubt, because it is sometimes possible that I didn’t word something well in my instructions or heaven forbid, forgot to list an ingredient, so I am always open to constructive criticism but it’s always so nice to get such positive feedback! I care so very much! Thank you for always being so supportive! 🙂 🙂

      Reply

  10. The worst cookies I have ever made! Had to throw everything in the garage. Had to scrape them off the sheet. You should never post another recipe again!!!! Threw everything away. Thanks for nothing!!!!

    Reply

    • Oh my goodness Tennant I am so sorry! I don’t know why that happened to you! I have gotten only lovely feedback from my recipes. I think this is the first! I am truly sorry! However, I found a piece of advice for you from a dear friend of the family’s that I think will serve you well: https://youtu.be/I71cY9Ysy5U

      Reply

      • HAHA Donna, nothing at all, I don’t know this person, I don’t even know if Tennant is a male or a female! I am making them tonight to try to figure out what he or she could have gotten wrong! I don’t think this person realized that I actually care so much! I wouldn’t have created cuisinicity if it weren’t the case! 🙂

        Reply

    • I suggest you go over the directions again. You must hv missed some important parts like using a non-stick pan or parchment paper. Then it wd not stick.

      Reply

  11. Oh and I even added chopped pecans to half the mix (not sure if pecans are a good nut to bake with) but they came out well!

    Reply

  12. I finally made these the other night and I love them SOO much, they might just be my new favorite cookie!! Thank you for another delicious recipe! Next will be one of your banana muffins or bread!

    Reply

    • Aw I LOVE that you are making all these cuisinicity recipes and enjoying them so much Alyssa! It fills my heart! 🙂

      Reply

  13. Hello Mamma Katz! I am jumping out of my seat from excitement over your many wonderful recipes and have been writing some down. I cannot wait to try this because it has everything I love in it and I know whatever you make is absolutely unique and delicious! I will let you know how they come out. 🙂

    Reply

    • awwww cuuuuuutie Alyssa!!! Your note filled me with joy!!! I am delighted that you are e excited about cooking some of my recipes!! You can print them directly from the website, on the lower right of the recipe photo, that way you can create your own little album!!! I can’t wait to hear which ones you ‘ll be making!! I love it!!
      Enjoy!
      Mama Katz

      Reply

  14. Catherine,
    My husband and I are trying to stay away from added sugars, other than what occurs naturally in fruit and dairy. What can you suggest to replace the 2/3 cup brown sugar? Would leaving it out adversely affect texture?

    Reply

    • Hi Carleen, Good for you! I think for this particular recipe it would affect the texture but I would recommend replacing it with 4 or 5 chopped medjool dates soaked in 2 Tbsp hot water, the same way that I do for my vegan banana date bread here: http://cuisinicity.com/banana-date-bread-vegan/ By the way, you would LOVE that recipe–no added sugar at all!

      Reply

  15. Thanks for sharing this recipe Catherine, I love it! I came across your recipe because I have some rolled oats and raisins expiring soon along with my already expired ground almond(2 mth)… Your recipe allowed me to use up almost all of the leftovers! The cookies taste not too sweet and I could taste all the subtle hints of cinnamon and almond, with just the right amount of sweetness too! The best part is that it took only half an hour from prepping to clean up! Thank you for making my night.

    Reply

    • Alice, it is my pleasure, truly! I am delighted that these cookies worked so perfectly for you! I love it when that happens!! Thanks for the wonderful feedback! 🙂

      Reply

  16. Another hit! I’ve change the almond, for 1 cup of finely ground natural almond meal (Bob Red Mill), for my young children and also my stepmother who can not eat entire nuts.

    Reply

  17. Just baked these cookies for my grandchildren. Wonderful! I am sure they will love them.
    With no baking soda or powder, they came out rounded — not flat – the same shape as when put into the oven. Thank you, Catherine!

    Reply

  18. Catherine, I was looking at some info on your husband to help manage my RA and found your website! I am a foodie who would like to manage my RA by eating the right food and avoiding the bad ones. I’ve pinned a couple of your recipes on pintress and I will definitely be making this one! Thank you!

    Reply

  20. These cookies look wonderful! However; my grandson is allergic to nuts. Would just leaving out the almonds from the oatmeal cookies, for example, change the structure of the cookie?….or..is there a needed substitute to achieve the full cooky expeeince? I am enjoying your weekly “visit.” 🙂
    Marcia Chang

    Reply

    • Thank you Marcia! Let me think about that! The almonds in these oatmeal cookies are so crucial to the recipe, I am afraid taking them out would change it altogether. Having said that, I wonder if replacing 1 cup of the nuts with soft wheat flour and increasing the amount of oats by 1 cup might work. It’s going to take some experimenting I think, but certainly worth a try–they are so yummy!! I will keep on thinking about it for you and maybe even create a brand new cookie for your grandson! Meanwhile, I have others that do not require nuts, the plain chocolate chip cookies, the coconut macaroons for example. I understand also that my Katz flax crisps are also delicious with sunflower seed butter, to replace the peanut butter.

      Reply

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