Coconut Oil No Oatmeal Raisin Cookies
These Coconut Oil 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.
- 1 1/2 cups almond flour
- 1 cup finely shredded unsweetened coconut
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup coconut sugar
- 1/2 cup Golden Barrel Coconut Oil room temperature
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1/2 cup raisins
- 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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My daughter is on the SCD. Can I sub baking soda for baking powder and honey for the coconut sugar?
Carol
Hi Carol, yes to the baking soda, but I’m not sure about the honey. I think it would work but you’ll have to change the dry ingredients a little since honey will add moisture. You could try adding some more almond flour. I hope that helps you!
Thsee cookies look soooo good. My hubby is allergic to Almonds and wheat flours. What flour can I use? Also cannot do egg yolks. Would just egg whites work?
Thanks
Thanks, Kathy! You can use a gluten free mix if you he can tolerate that. There is a chance cassava flour may work as well, I haven’t tried it but I know that converts pretty good usually and is affordable. I think egg whites would be fine- use 2 egg whites in place of the egg. Hope they come out good!
How many calories in Coconut Oil No Oatmeal Cookies
Hi Claudia- I’m not sure, but you can use a site like My Fitness Pal to help figure it out. I hope you try them!
How many carbs are there per cookie
Hi D- I don’t calculate the nutrition facts for my recipes, but you can use a website like My Fitness Pal to figure it out if you want. Hope you try them!
Can you use coconut flour ?
Hi Jamie- unfortunately that won’t work. Coconut flour is very unique and can’t be converted 1:1. You could try cassava flour in place of the almond flour. That should work.
Why dont my cookies spread out from the ball or should I press them down before baling?
Hi Iris- I’m sorry they didn’t spread. I didn’t need to press them down, but if you do then go ahead. Thanks for trying my recipe!
Hi! Just tried them and I will do another round. I think I over did it with the salt and they are really flat. I rolled them in a ball as instructed… do you think the salt had something to do with the flatness. Have no fear though, i will re-attempt tomorrow.
Thanks for trying them, Koza! Too much salt can make them more flat- did you use any different ingredients or measurements? Make sure the coconut oil is just at room temperature, not melted. That can also make them flat. I hope they aren’t as flat next time 🙂
LOVE this recipe. A keeper for sure. Really does taste like the traditional oatmeal cookie. Thanks! 🙂
You’re welcome, Jess! Thanks for trying them and for the great feedback!
I just made your cookies and they are awesome. Mine did not spread out but I am fine with that. They are delish and I will be making them again. They are perfect for the Paleo way and will work on the rare occasion that I need a “dessert”…YUM!!!
Thanks for trying them, Paula! I’m so glad you like them 🙂
I have unsweetened shredded coconut. Should I quick grind it to get it to “finely” shredded texture?
Wow- I’m so sorry I’m just seeing this. Yes, you would want to quick grind it to get it to a more fine texture. Hope you tried them.
I have to say I joined the didn’t spread crew. I did melt the coconut oil then wait for it to come to room temp if that might be a cause. I have never seen a recipe that didn’t liquify the oil first. I was able to flatten the first batch after they came out of the oven but they are the size of half dollars and not traditional cookie shape. However, they smell awesome
Hi Tim- I mention it needs to be room temperature coconut oil, think like room temperature butter. Soft but not melted. I’m not sure that would be the cause for them not to spread though. Did you sub any ingredients? I hope you still enjoyed them!
Could 1/2 cup room temp butter be used in place of coconut oil?
Hello Jessica, my comment disappeared so I’ll ask again…Do you think sunflower seed flour would taste okay here and work instead of almond flour? I don’t have much experience with it but we have developed a nut allergy. These look so good!
????