Paleo “Oatmeal” Raisin Cookies

Prepare to be amazed by our incredible Paleo “Oatmeal” Raisin Cookies! These chewy, sweet, and perfectly spiced treats are about to take your taste buds on a wild grain-free adventure. But wait, there’s a twist! These cookies are completely grain-free, making them suitable for paleo, vegan, and gluten-free lifestyles. Instead of oats, we’ve worked our magic to bring you a combination of wholesome ingredients that create a texture and flavor so similar to the real thing, you’ll be left in awe.

These cookies are not only a delight for your taste buds but also a nutritious treat. Instead of traditional oats, we’ve carefully selected alternative ingredients that offer their own nutritional benefits. You’ll find a blend of nutrient-rich goodies that contribute to a well-balanced and wholesome snack.

Delicious paleo oatmeal raisin cookies on parchment paper, healthy snack option.

Servings: 14

Calories per Serving: 160

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

  • 1 1/4 cups blanched almond flour
  • 1/4 cup tapioca flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 3/4 teaspoon cinnamon
  • 1 “flax egg”: 1Tbsp ground flaxseed mixed with 2.5 tbsp water and allowed to sit for 10-15 mins 
  • 1/4 cup smooth almond butter unsalted
  • 1/4 cup coconut oil solid but soft 
  • 1/4 cup pure maple syrup
  • 2 tablespoons coconut sugar or maple sugar
  • 1/2 tsp pure vanilla extract
  • 2/3 cup raisins

Instructions

1. Prepare the flax egg as described in the ingredients section before beginning. Preheat your oven to 350 degrees F.
2. Whisk together the almond and tapioca flour, baking soda, salt and cinnamon, and set aside.
3. In a separate bowl with an electric mixer, cream together the almond butter and coconut oil until smooth, then add the maple syrup and vanilla and continue to mix until very smooth. Add in the flax egg and beat on low until fully combined.

4. Slowly mix in the flour mixture (with a spoon) until a sticky cookie dough forms, then fold in the raisins and chill the mixture for about 15 minutes or up to one hour.

5. Using a medium cookie scoop, scoop the mixture by 1.5 tablespoons onto a cookie sheet, about a few inches apart since they will spread.

6. Bake in the preheated oven for about 12-13 minutes or until cookies are set in the center and beginning to brown around the edges. That way it’ll be very soft but don’t over-bake to maintain a chewy texture.

7. Remove from oven and allow to cool on the baking sheet for about 5 minutes, then carefully transfer to wire racks to cool completely. Makes 12-14 cookies. Enjoy!

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Kylie

Kylie Ivanir

Kylie Ivanir, RD, MS is a registered dietitian and founder of Within Nutrition. She helps women support their gut, balance hormones and stabilise blood sugar so they can feel more energised and at home in their bodies. With degrees from UCLA and Columbia University Medical Center, Kylie combines evidence-based nutrition with a root-cause, functional approach. Through her private practice, podcast and online community, she has supported thousands of women in improving their gut, hormone and metabolic health without restriction or overwhelm.