No-Oatmeal “Oatmeal” Raisin Cookies
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 a 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 I used to buy those oatmeal creme pies from the vending machine at work – along with a bag of cheetos – as an 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 cookies – make sure to use a small cookie scoop (like this one). It’s so helpful when it comes to scooping out cookie dough.
Ingredients
dry ingredients:
- 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
wet ingredients
- 1 teaspoon vanilla extract
- 5 tablespoons honey
- 4 tablespoons sustainable palm shortening
- 2 eggs
- 1 cup raisins
whipped coconut cream (optional):
- Coconut cream from the top of a can of refrigerated coconut milk
- Vanilla extract to taste
- Honey to taste
Instructions
- 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.
Whipped coconut cream (optional):
- 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.
Beverley Haase says
Really yummy, they taste absolutely delicious had to stop myself from finishing them thank you so much Ashley.
My Heart Beets says
Beverley, I’m so happy to hear that! Thanks for letting me know how they turned out for you 🙂
lisa says
Made these tonight and had to force myself to go to bed & stop eating them!!! SO TASTY!
My Heart Beets says
Lisa, lol I’m so glad you liked them!! 🙂
noemi says
OMG im sooooooooo going to make these thanks Ashley!!!
My Heart Beets says
Hope you enjoy them!! 🙂
Renvia says
What to substitute palm shortening ? I cannot source that here in Australia
Renvia says
I should add that we are dairy free. Will it work with ghee or coconut oil?
My Heart Beets says
I think either should work but I haven’t tried so I can’t say for sure. If you try, can you let us know how they turn out for you?
Orsi says
Renvia,
I tried them with coconut oil and worked perfectly!
Ashley,
thanks for this amazing and easy recipe! It’s delicious as always! Actually I owe you a lot, having tried many of your recipes and loving them all! I even have your cookbook which is truly amazing just as your blog! Please keep up the good work!
My Heart Beets says
Orsi, thank you for the kind words!! Happy to hear that you like my recipes!!! <3
Brigette says
Susan I just made these I used desiccated coconut you will never know. My daughter doesn’t like the texture either but she had 3 just now off the school bus and had no idea.
Susan says
Hi Ashley
I love your recipes! The three-ingredient naan and empanadas are my favorites and I feed them to everyone! I want to try this recipe but I cannot abide the texture of shredded coconut. Any thoughts on that? Did you ever try a batch without the shredded coconut? More flax meal? More almond flour? Something else?
My Heart Beets says
Thanks, Susan!! I agree with Brigette’s response below – I don’t think you’ll notice the shredded coconut very much. I haven’t tried a batch without it though. If you do, will you let us all know how they turn out?