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.
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 15 – 17 cookies