Soft “N’Oatmeal” Raisin Cookies


Paleo Oatmeal Cookies by

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.

Paleo Oatmeal Creme Pies by

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.

Paleo Oatmeal Cookies by

Soft “N’Oatmeal” Raisin Cookies

Paleo Oatmeal Creme Pies by

Soft “N’Oatmeal” Raisin Cookies

5 from 3 reviews
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Servings 20 cookies


dry ingredients:

wet ingredients

whipped coconut cream (optional):


  • 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.
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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Beverley Haase says

    5 stars
    Really yummy, they taste absolutely delicious had to stop myself from finishing them thank you so much Ashley.

      • Orsi says


        I tried them with coconut oil and worked perfectly!


        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!

  2. 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.

  3. 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?

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