Grain-Free Oatmeal Raisin Cookies
With the weather finally shifting to Fall here, I wanted to share with you one of my favorite gluten-free oatmeal raisin cookie recipe from my new book, Against all Grain. These grain-free cookies taste and feel like a traditional oatmeal raisin cookie (you could do chocolate as well!) but without the use of oats. Instead, I use finely shredded, unsweetened coconut and ground flaxseed to mimic the texture that oats provide. The Autumnal spice combination of cinnamon and nutmeg fills your home with an intoxicating aroma as they bake, and they go perfectly with a spiced chai tea latte or dairy-free hot cocoa.
If you try this recipe and love it, you will love my cookbook! It is filled with over 150 gluten and dairy free recipes for all occasions and seasons! Click here to find out where you can purchase it or ask your local library to see if they have a copy on hand for loan. All Costco Stores are also carrying the book now as well!
- ¼ cup palm shortening, unsalted grassfed butter, or ghee
- 1 large egg at room temperature
- ⅓ cup honey
- 1 teaspoon vanilla extract
- 4 teaspoons cinnamon
- ¾ teaspoons nutmeg
- 1 cup blanched almond flour
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2 teaspoons finely ground flax seeds*
- ¾ cup finely shredded coconut (I think Let’s Do Organic reduced fat is best for texture)
- ½ cup raisins**
*omit for SCD
**may use chocolate chips, cranberries, or currants
- Preheat the oven to 350°F.
- Place the shortening and egg in the bowl of a stand mixer and cream for 1 minute on high. Alternatively, use an electric hand mixer.
- Add the honey and vanilla and mix for another minute, until creamy.
- Place the cinnamon, nutmeg, flours, baking soda, salt, and flax seeds in a small bowl and stir to combine.
- Slowly add the dry ingredients to the wet and mix for another minute, until combined. Scrape down the sides of the bowl, then mix again for 30 seconds.
- Add the coconut and raisins, then mix again for a minute.
- Using an ice cream scoop or a large spoon, drop balls of dough the size of a golf ball onto a cookie sheet lined with parchment paper.
- Place another piece of parchment paper over the balls, then use a spatula to gently press the balls down into circles about ¼ inch thick and 2 inchs in diameter.
- Place in the oven and bake for 9 to 10 minutes, until the edges are lightly browned.
- Cool on a wire rack completely before eating. Store in an airtight container in the refrigerator for later use.