These Paleo No Oatmeal Raisin Cookies have the same taste and texture as a traditional oatmeal cookie, but made grain free! Sweet, chewy, and so delicious!
I have always loved oatmeal raisin cookies. The chewy texture, the sweet raisins, and the subtle taste of cinnamon- the perfect cookie in my opinion. Unfortunately, oatmeal gives me a pretty bad stomach ache so I created these with coconut instead and it’s amazing how spot-on the texture is! It even has that rough look of an oatmeal cookie. I thought they would be good, but I didn’t think they would be THIS good!
I didn’t just make these oat-less, I also made them dairy free by using coconut oil and refined sugar free by using coconut sugar. These are chewy and caramelized on the edges and so soft in the middle. Eating one reminds me exactly of eating a traditional oatmeal cookie- they are that delicious!
Now I am all about a chewy cookie and have been known to under bake them just to be sure they aren’t overdone. These are a little different though. It may seem like a long time to bake them, but you want to follow that or they won’t hold together. I learned this the hard way 🙂 If you like them crispy, feel free to add a couple minutes. They also need a few minutes to cool on the sheet tray because they will be too soft to handle right away.
Okay, so for you raisin haters- I know you’re out there- yes, you can replace the raisins with chocolate chips. Or cranberries, or nuts, or really whatever your favorite add-in is. Nothing can take the place of a tasty plump raisin, but do as you wish!
You will love these because they are super easy to make (no mixer required), delicious and grain free.
Here are some more paleo cookies you may enjoy: Double Chocolate Cookies, Nilla Wafers, and Fig Newtons.
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Paleo No Oatmeal Raisin Cookies
- 1 1/2 cups almond flour
- 1 cup unsweetened shredded coconut
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup coconut sugar
- 1/2 cup coconut oil, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla
- Preheat the oven to 325° and line 2 sheet trays with parchment paper. Set aside.
- In a medium bowl, combine almond flour, shredded coconut, cinnamon, salt, and baking powder. Mix well.
- In a large bowl, combine coconut sugar and coconut oil until completely combined. Add the egg and vanilla and stir until smooth.
- Add the almond flour mixture to the sugar mixture and stir until fully mixed. Fold in the raisins.
- Scoop balls 1 heaping tablespoon big, roll them and place them on the sheet trays. It should make 16 cookies, so 8 per tray.
- Bake 1 tray at a time for 14-16 minutes, until the edges are brown. Let cool 5-10 minutes on the sheet tray before removing.
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