These soft “n’oatmeal” raisin cookies taste just like regular oatmeal raisin cookies – only, without the oats. They’re soft and sweet and made with warming spices like cinnamon and nutmeg. They also have a somewhat similar texture to the oatmeal cookies you might be used to eating thanks to the ground golden flaxseed meal and shredded coconut. Organic raisins add chewy texture and natural sweetness to these light and airy cookies.
Are you a raisin person? I love raisins but I realize that there are people out there who believe raisins don’t belong anywhere where you could easily substitute chocolate chips. To them I say this: “um, just add chocolate chips to the batter?” Yes, it’s that easy. You can sub half the amount of raisins for chocolate chips to make soft cinnamon, raisin & chocolate chip oatmeal cookies – OR I suppose you could leave the raisins out altogether (but don’t do that!).
These cookies remind me so much of the oatmeal cookies in Little Debbie oatmeal creme pies. I loved eating Little Debbie snacks as a child… and as a grown up. I’m kind of embarrassed to say that before switching over to a clean diet, I would buy those oatmeal creme pies from the vending machine at work – along with a bag of cheetos – for my afternoon snack. These cookies make a MUCH better snack. Add a little whipped coconut cream between two n’oatmeal cookies and oh my goodness it will take you back to your days of enjoying Little Debbie. Actually, forget Little Debbie… say hello to Little Ashley 😉
Yes, you can have an oatmeal creme pie that’s gluten-free, grain-free, dairy-free and all kinds of awesome.
Just a quick tip before you head over to the kitchen to bake these bad boys. I suggest using a small cookie scoop (like this one) to make these (and all other) cookies. That way they turn out to be the same size
- 1 cup almond flour
- ¼ cup golden flaxseed meal
- ¼ cup finely shredded coconut
- ½ teaspoon baking soda
- 3 teaspoons cinnamon
- Big pinch of freshly grated nutmeg
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 5 tablespoons honey
- 4 tablespoons sustainable palm shortening
- 2 eggs
- 1 cup raisins
- Coconut cream (from the top of a can of refrigerated coconut milk)
- Vanilla extract, to taste
- Honey, to taste
- Preheat oven to 350F.
- Add the dry ingredients to a bowl and mix well.
- Next, add the remaining wet ingredients and mix until smooth.
- Fold in the raisins.
- Use a small cookie scoop to transfer the dough onto a parchment lined baking sheet.
- Wet your fingers slightly, then gently press down on the cookies to flatten them.
- Bake for 8 minutes.
- Place a can of coconut milk in the refrigerator overnight. This will cause the cream to separate from the milk.
- Place the cream, vanilla and honey into a bowl and whip with a hand-mixer until fluffy. If you have a stand mixer, you can also use that to whip the cream until fluffy.
- Place the whipped cream in the fridge until you’re ready to frost the cake.