oatmeal raisin is a classic cookie flavor combo, & part of what makes the cookie so good is that it’s so chewy and dense, thanks to the addition of oats. in my recipe here, i use a combination of flours with raisins and shredded unsweetened coconut in order to achieve the chewiness of an oatmeal raisin cookie, minus the oatmeal part 😉
this recipe is such a solid swap for an oatmeal raisin cookie, & i truly think the chewy texture is a complete dupe for the texture of oats in a cookie… you won’t even miss the grain! here’s my grain-free / gluten-free, dairy-free version of the classic !!
start with the dry ingredients – mix your almond, tapioca, & coconut flours with the cinnamon, salt, & baking soda. set those aside.
for the wet ingredients, i used room temperature coconut oil, which was softened but not melted. this was my attempt at reflecting the “creaming” of butter & sugar that normally happens in most cookie dough recipes; here, it worked. with a mixer, cream the softened [not melted] coconut oil with coconut sugar, maple syrup, & almond butter until combined. add the 2 egg yolks and vanilla extract, mixing along the way.
i add the dry ingredients to the wet in a few different parts in order to fully allow the flours to incorporate into the wet mixture. once those have been mixed together, use a rubber spatula for the rest of the mixing. add the raisins + unsweetened coconut, & stir/fold to combine.
once all the ingredients have been mixed, i highly recommend refrigerating the cookie dough before baking. my mom always uses this trick with standard cookie doughs, & it really helps to firm up the dough & make the cookies bake in the right shape and density. this way, they don’t end up ultra flat and splattered all over the baking sheet.
after refrigerating for at leaset ~30min, roll out cookie dough into tbsp-sized flattened balls, placing on a parchment-lined cookie sheet. this recipe makes 16-20 cookies — make sure your cookies have space to cook on the baking sheet!
bake on 375F for 14-18 minutes, or until the edges just start to turn golden brown. achieving that color should mean that your cinnamon no-atmeal raisin cookies have the perfect chewiness factor.
– 1 cup almond flour
– 1/4 cup tapioca flour
– 2 tbsp coconut flour
– 1/2 tsp baking soda
– 1 tsp cinnamon
– 1/2 tsp salt
– 2 egg yolks [no white! helps with chewiness]
– 1/4 cup almond butter
– 1/4 cup coconut oil, softened not melted
– 2 tbsp coconut sugar
– 2 tbsp maple syrup
– 1 tsp vanilla extract
– 1/2 cup raisins
– 1/2 cup shredded unsweetened coconut
how to make ~
- set oven to 375F.
- mix almond flour, tapioca flour, coconut flour with cinnamon, salt, & baking soda. set aside dry mixture
- using a mixer, cream the softened [not melted] coconut oil with coconut sugar, maple syrup, & almond butter until comined.
- add 2 egg yolks + vanilla extract, mix.
- add the dry ingredients to the wet in a few different parts; incorporate.
- use rubber spatula to stir in raisins + shredded unsweetened coconut; fold to combine.
- refrigerate cookie dough for at least ~30min to allow for dough to firm up.
- roll out cookie dough into tbsp-sized flattened balls, placing on parchment-lined cookie sheet.
- bake on 375F for 14-18 minutes, or until the edges just start to turn golden brown.