Recipe: Grain Free Oatmeal Raisin Cookies

Recipe: Grain Free Oatmeal Raisin Cookies post image

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




  1. In the food processor process the apple until it is pureed with some small chunks
  2. Add the eggs, honey, stevia and vanilla and mix
  3. Add the almond flour, shredded coconut, salt, baking soda, cinnamon and mix until just combined (not processed)
  4. Add the coconut flour in small increments until you get a firm batter (you may not need it all)
  5. Mix in the raisins
  6. Place a tablespoon of the batter onto the cookie sheet
  7. Fill the cookie sheet
  8. Place a piece of plastic wrap over the cookies and with a spatula flatten the cookies so that they are all even
  9. Bake at 325 degrees F for 14 to 18 minutes until they are golden on top
  10. Cool on a rack
  11. 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, Real Food Wednesday,ย  Allergy Free Wednesday, Gluten Free Wednesday


In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

The owner of this website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon properties including, but not limited to,,,,, or Disclaimer

Tropical Traditions Gold Label Virgin Coconut Oil

Tropical Traditions Gold Label Coconut Oil is a product I use every day.

Leave a Comment

  • Cassidy @ Cooking Gluten (& Dairy) Free December 31, 2012, 11:05 am

    These look so great!!! I’m pinning these ๐Ÿ™‚ Thanx!

  • Miz Helen January 5, 2013, 2:07 pm

    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

  • Whitney January 5, 2013, 2:17 pm

    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.

  • April @ The 21st Century Housewife January 5, 2013, 3:32 pm

    I love oatmeal raisin cookies and your healthy grain free version sounds delicious. I like the addition of the apple.

  • BiggSis January 6, 2013, 12:10 am

    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.

  • Lauren January 8, 2013, 12:26 pm

    Yum! Oatmeal raisin is my favorite cookie type, and these look delicious! I will definitely be trying them. Thank you!

  • Gillian February 17, 2013, 7:14 pm

    These look amazing. What purpose does the apple serve? I may leave it out when I make these, unless that’s not an option…

  • Jill February 17, 2013, 8:13 pm

    The apple is for flavor and moisture — I wouldn’t leave it out.

  • Celeste March 5, 2013, 3:00 pm

    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!

  • Jess March 23, 2013, 4:01 pm

    Just made these and instead of almond flour (oldest DD is allergic to tree nuts ๐Ÿ™ ) 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 ๐Ÿ™‚

    • Jill March 23, 2013, 4:40 pm

      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!

  • Mellora March 27, 2013, 11:55 am

    Would it be the end of the world if I left out the shredded coconut? Maybe throw in some nuts instead?

    • Jill March 27, 2013, 12:36 pm

      Then you will have a different cookie but I’m sure it could work.

  • gayla May 24, 2013, 10:55 am

    When do u add the raisins? No mention of it.

  • Angie May 30, 2013, 12:42 pm

    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!

    • Jill May 30, 2013, 1:40 pm

      Hi Angie,
      Coconut flour does not have any phytic acid (per Bruce Fife — the coconut expert). We love these too! Thanks for the feedback!

  • Tabitha July 30, 2013, 11:00 am

    Wow. These were wonderful. I think I will cut back on the sweetener next time because they were very sweet and the fruits can probably do most of the sweetening job. I didn’t think a grain free cookie could satisfy the craving, but it did. Thanks so much. It’s so nice to have a pain-free treat.

    • Jill July 30, 2013, 7:20 pm

      Hi Tabitha,
      Thanks for the comments! I know. the raisins are really sweet enough.

  • hey February 17, 2016, 2:44 am


  • honeymoon destinations in india packages February 27, 2016, 12:02 pm