April 30 is National Oatmeal Cookie Day but I couldn’t wait to show you this recipe for a grain free oatmeal cookie that will amaze you! It is so much like a regular oatmeal cookie, if you didn’t know better, you couldn’t tell. Here we use shredded coconut to give the texture and softness of an oatmeal cookie. We add the raisins to give the sweetness and they come out chewy, moist and delicious! They are a perfect healthy treat!
The Scots and the British were the first to eat oats in the form of an oatmeal cake. As Dr. Weston Price describes — the Scots who lived in the outer Hebrides ate cods heads stuffed with oats — that was breakfast. It seems that made these people healthy and strong in spite of the harsh climate.
Raisins Add Sweetness and Nutrients
Raisins add sweetness and nutrients. They are a concentrated source of energy, vitamins, electrolytes, and minerals. In addition, they are packed with polyphenols, anti-oxidants, dietary fiber, and other phyto-nutrients. They are high in minerals, particularly iron and potassium.
Raisins also contain resveratrol, which is an anti-oxidant, that has anti-inflammatory and anti-cancer properties. Studies suggest that resveratrol has been found to have protective action against cancers like melanoma, colon and prostate, and diseases such as coronary heart disease, degenerative nerve disease, Alzheimer’s disease and viral/ fungal infections.
If the cookies are too sweet, next time you make them use less honey — but keep the raisins as they pack a good nutrient punch! They are very sweet, but paired with the coconut fat from the shredded coconut, they will be balanced.
Grain Free Oatmeal Raisin Cookies
Ingredients
- 1 organic apple cored and peeled — apples are the #1 dirtiest for pesticides
- 2 eggs, pastured if possible
- 3 tablespoon honey (where to buy sweeteners, salt and spices)
- 1/4 teaspoon stevia (optional) (where to buy stevia)
- 1 teaspoon vanilla
- 1/2 cup organic raisins (use organic raisins as grapes are heavily sprayed)
- 1 cup shredded coconut (where to buy coconut products)
- 2 tablespoon coconut flour (or a little more if needed to thicken the batter)
- 1/2 cup almond flour (where to buy nut flours)
- 1.5 teaspoon cinnamon (where to buy salt and spices)
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking soda
Equipment
- Food processor (where to buy a food processor)
- Cookie sheet with parchment paper
Instructions
- In the food processor process the apple until it is pureed with some small chunks
- Add the eggs, honey, stevia and vanilla and mix
- Add the almond flour, shredded coconut, salt, baking soda, cinnamon and mix until just combined (not processed)
- Add the coconut flour in small increments until you get a firm batter (you may not need it all)
- Mix in the raisins
- Place a tablespoon of the batter onto the cookie sheet
- Fill the cookie sheet
- Place a piece of plastic wrap over the cookies and with a spatula flatten the cookies so that they are all even
- Bake at 325 degrees F for 14 to 18 minutes until they are golden on top
- Cool on a rack
- These freeze well if you have any left over
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 15 – 17 cookies
This post is shared at: My Meatless Monday, Monday Mania, Meatless Monday, Hearth & Soul Hop, Slightly Indulgent Tuesday, Traditional Tuesday, Mommy Club, Gluten Free Wednesday, Seasonal Celebration, Healthy 2Day, Real Food Wednesday, Tasty Traditions, Full Plate Thursday, Thank Your Body Thursday
Simple Lives Thursday, Fight Back Friday, Foodie Friday
{ 16 comments… read them below or add one }
These look so great!!! I’m pinning these
Thanx!
What a great cookie, we will just love them. Hope you are having a great weekend and thanks for sharing you awesome recipe with Full Plate Thursday.
Come Back Soon!
Miz Helen
I’m making these (they look so yummy!), but I’m not sure when to add the raisins. I don’t think we want them chopped much so I’ll add them near the end and just pulse a little to mix.
I love oatmeal raisin cookies and your healthy grain free version sounds delicious. I like the addition of the apple.
These sound so wonderful. I LOVE oatmeal cookies but am not eating gluten and cutting back on grains in general. Who knew you could make oatmeal cookies without oatmeal? Thanks for not waiting until April.
Yum! Oatmeal raisin is my favorite cookie type, and these look delicious! I will definitely be trying them. Thank you!
These look amazing. What purpose does the apple serve? I may leave it out when I make these, unless that’s not an option…
@Gillian,
The apple is for flavor and moisture — I wouldn’t leave it out.
We just made these cookies this morning. A double batch! They are excellent! We all loved them. I left out the stevia. They satisfied the cookie craving! We had them with our tea. Thanks!
Just made these and instead of almond flour (oldest DD is allergic to tree nuts
) I used oat flour. So tasty, can’t wait to share them with the kids !!
Quick question, do you have a nutritional value breakdown for them by any chance ?
Thanks for sharing your recipe
Hi Jess,
I don’t have a nutritional breakdown for them but it will be full of good fats, vitamins and minerals. Your version sounds awesome!
Would it be the end of the world if I left out the shredded coconut? Maybe throw in some nuts instead?
@Mellora,
Then you will have a different cookie but I’m sure it could work.
When do u add the raisins? No mention of it.
I just made these and they were delicious! I was rather surprised that the recipe did not call for any oil. I’m so used to putting coconut oil or butter in everything. I guess the shredded coconut and coconut & almond flours provide some good fats. I am trying to follow Ramiel Nagel’s tooth-healing diet, and I’m supposed to avoid grains, but he also says to avoid almond flour and coconut flour due to the phytic acid content. So, they are a compromise, but I had to make them anyway!
Hi Angie,
Coconut flour does not have any phytic acid (per Bruce Fife — the coconut expert). We love these too! Thanks for the feedback!
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