These Paleo 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!
Grain free and dairy free cookies
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!
The best cooked cookie
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.
Options other than raisins
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 paleo oatmeal raisin cookies because they are super easy to make (no mixer required), delicious and grain free. Here are some more paleo cookies you may enjoy:
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Paleo Oatmeal Raisin Cookies
Ingredients
- 1 ½ cups almond flour
- 1 cup unsweetened shredded coconut
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ cup coconut sugar
- ½ cup coconut oil, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla
Instructions
- 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.
Kay Ward says
Made these cookies today, they were wonderful! So full of flavor, will definitely be making these cookies again! My husband loved them too!
Jessica DeMay says
Thanks, Kay!
Tisha says
Hi! Can I use butter in place of the coconut ?
Jessica DeMay says
Hi Tisha- butter is not a great replacement for coconut. You can use oats if you tolerate them.
Julie says
Delicious, chewy and I hope no one else likes them! Just kidding.
Jessica DeMay says
Haha- thanks, Julie!
Jenna says
What would you sub the sugar for?
Could I use stevia & almond butter perhaps
Jessica DeMay says
Yes that would work. Use a sugar replacement that converts 1:1 though like Swerve
Kim G says
I know this is an old Post but I just stumbled upon it and I am so glad I did! I was looking for a fauxtmeal raisin cookie recipe. This one sounded great and it certainly was! My husband's likes too have cookies at night and I got tired of chocolate chip and shortbread and coconut macaroons (Paleo versions).
After his first bite her declared these the BEST cookies he has ever had! Of course I had to try one and ended up having three. I totally agree with him! These are our new FAVORITE cookies!
Thank you for sharing!
Jessica DeMay says
You're welcome! Thanks for making them and for the great review 🙂 I'm so glad you like them!
Phyllis Windham says
Sorry, disregard prior message. I just read the recipe, n noticed it said, no oatmeal, raisin cookies.
Phyllis Windham says
Hello, I'm trying to go non-card, or at least less carb, however, I don't see any oatmeal in this recipe. Are you substituting coconut for oatmeal? I'm having a lot of problems finding low carb oatmeal, without paying about $12 a pound. Almost feel like, just making regular oatmeal cookies, n eatin in my chest day.
Jessica DeMay says
Hi Phyllis- yes, no oatmeal, but they have the same texture as oatmeal and I think you would really enjoy them! I hope you try them!
Jennifer says
We can't do nuts in our house due to my sons' anaphylactic allergies, so I don't know how they taste with almond flour, but I substituted tigernut flour in equal amounts and they were delicious!
Sally says
Thank you, Jennifer. Here I am 7 years later looking to see if anyone tried tigernut flour instead of almond flour!! I really appreciate your comment!! Can't wait to try them!!