These easy "almost oatmeal cookies" will remind you of the oatmeal cookies you grew up with. But they're made with no oats and are gluten, grain, and refined sugar-free!
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Oatmeal raisin cookies are a nostalgic classic. This recipe uses shredded coconut to mimic the texture of oatmeal. Using almond and coconut flour keeps them naturally gluten-free and low carb. Cinnamon and raisins add the classic flavors.
Best of all, the wholesome ingredients come together easily with a little mixing. In under 30 minutes, your kitchen will be filled with the comforting scent of cookies baking.
Here's a sneak peek at the Almost Oatmeal Cookies recipe from Everyday Grain-Free Baking.
This post may include affiliate links. For more info, see my disclosure here.
Ingredients you'll need
- blanched almond flour
- coconut flour
- baking soda
- salt
- unsalted butter (or palm shortening)
- coconut oil
- honey
- vanilla extract
- cinnamon
- unsweetened shredded coconut
- raisins
How to make grain free oatmeal cookies
- Preheat your oven to 350°F and line a cookie sheet with parchment paper or a silicone baking mat.
- Combine the dry ingredients in a small bowl. Whisk together the almond flour, coconut flour, baking soda and salt.
- Prepare the wet ingredients in a large mixing bowl. Cream the butter and coconut oil until smooth. Mix in the honey, vanilla and cinnamon.
- Gradually stir the dry ingredients into the wet ingredients until just combined. Then stir in shredded coconut until fully incorporated.
- Once the dough is well mixed, gently fold in raisins with a rubber spatula. Scoop rounded tablespoons of dough and place them about two inches apart on the prepared baking sheet. Use your fingers to lightly flatten each cookie into a round shape.
- Bake for 8 to 10 minutes, until the edges are lightly golden brown. Allow the cookies to cool completely on the baking sheet before enjoying. As they cool, the warm cookies will set into a chewy texture that's crisp on the outside and soft within.
Everyday Grain-Free Baking
When Kelly Smith asked me to review her new cookbook, Everyday Grain-Free Baking: Over 100 Recipes for Deliciously Easy Grain-Free and Gluten-Free Baking, I jumped at the chance. I knew from her blog The Nourishing Home, that I would like the recipes.
What I love about Kelly's book, is that she uses the same ingredients that I do. Because she doesn't use any starch, and provides dairy-free options, I can enjoy almost all of the recipes. For those of you following Paleo, Primal, SCD and/or GAPS diets, you'll find a lot to love in this cookbook.
With more than 100 easy-to-make recipes that are gluten-free, grain-free, refined-sugar-free and dairy-free, or contain dairy-free options, there's an entire chapter devoted to each of these traditional baked goods:
- Breads & Rolls
- Biscuits, Scones & Crackers
- Muffins
- Pancakes & Waffles
- Pies, Tarts & Crisps
- Cakes & Cupcakes
- Classic Cookies
- Brownies & Bars
- Sweet Additions
The first recipe I tried was for the Almost Oatmeal Cookies, and they did not disappoint. The cookies were crispy on the outside and chewy on the inside. They were great with raisins, and I think they would be good with chocolate chips too.
Almost Oatmeal Cookies
Ingredients
- 1 ¼ cup blanched almond flour
- 1 teaspoon coconut flour
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 2 tablespoons unsalted butter or palm shortening, softened
- 2 tablespoons coconut oil
- ¼ cup honey
- 1 teaspoon vanilla extract
- 1 ¾ teaspoons ground cinnamon
- ½ cup unsweetened shredded coconut
- ⅓ cup organic raisins
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In a small bowl, combine the almond flour, coconut flour, baking soda and salt.
- In a large mixing bowl, add the butter (or palm shortening), coconut oil, honey, vanilla and cinnamon. Using a stand mixer or electric hand mixer, blend together until smooth and creamy.
- Add the dry ingredients to the wet and mix well to combine. Then add the shredded coconut; continuing to mix until well combined.
- Using a rubber spatula, fold in the raisins. Then drop the dough by rounded spoonfuls at least two inches apart onto the parchment-lined baking sheet. Use your fingers to slightly flatten the cookies into rounds.
- Bake for 8-10 minutes, until golden brown along edges. Allow the cookies to completely cool on the cookie sheet, as they will be very soft and crumbly when hot. Once cooled, they transform into the ultimate deliciously chewy treat!
Patricia says
Hi Lisa, made the almost oatmeal cookies. The dough was quite dry, and I managed to make only 11 cookies out of it. And instead of raisins I used some chocolat chips.
But they were still tasteful.