Made with oats and oat flour, these chewy oatmeal raisin cookies contain no milk and are filled with cinnamon flavor. They are easy to whip up and are naturally gluten and dairy free and paleo friendly.
With Hanukkah here and Christmas quickly approaching I’ve been looking back on the EBF archives for holiday recipes. I have a ton of awesome cookie recipes, but there are a few that are so old and outdated they need to be spruced up before I share them again.
These dairy-free chewy oatmeal raisin cookies are a great example. The first time I shared the recipe was back in 2012. I made the cookies for a New Year’s Eve party. They were a big hit, but the recipe needed a bit more testing and the photos were in dire need of an upgrade. It’s so funny because back in the day, my site was more of a journal so everything I posted was essentially a recap and many of the recipes I shared were things I’d only made once. Obviously, there wasn’t much recipe testing involved.
And when it came to holiday recipes, I was usually posting them after the fact. I remember one year I posted my sweet potato casserole after Thanksgiving and said, “I know it’s late but you can always save the recipe and make it next Thanksgiving.” Who does that?
I quickly realized this wasn’t ideal so now I have an editorial calendar and I plan in advance what I’m going to post, with seasonal trends and holidays in mind. That way I’m posting content and recipes that are timely and useful to you when I post them. I’m honestly not the best at being ahead of schedule and having things planned out, but it’s something I’m definitely working on and being more organized and efficient within EBF is a goal I have for 2018.
Anyhow, enough about that… let’s chat about the fact that these oatmeal cookies are absolutely delicious and don’t contain milk. They are perfect for a vegetarian or paleo diet. I love the combo of oatmeal, raisin and cinnamon, so oatmeal raisin cookies are one of my all-time favorites.
This recipe is super easy to follow and naturally gluten-free because we’re using oats and oat flour as the base. If you’re new to using oat flour, it’s essentially just rolled oats ground up into a fine flour. You can find it at most grocery stores in the natural section or simply make your own by processing rolled oats in your food processor or high speed blender.
- 2 1/4 cups old fashioned oats, uncooked
- 1 cup oat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/3 teaspoon cinnamon
- 1/3 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
- 6 Tablespoons coconut oil
- 2 Tablespoons applesauce
- 1 cup coconut sugar (organic brown sugar works too)
- 2 egg whites (about 1/3 cup)
- 1 teaspoon vanilla extract
- 1/2 cup raisins
- Preheat oven to 350°F (175°C).
- Spray two baking sheets with cooking spray or line with silpat mats and set aside.
- In a medium bowl, mix together oats, flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.
- In a large mixing bowl with the mixer set on medium speed, beat together oil, applesauce, sugar, eggs whites and vanilla until fluffy and smooth. Slowly beat in the oat mixture. Lightly stir in raisins.
- Using a spoon or cookie scoop, drop cookie dough by rounded tablespoonfuls about 2 inches apart on baking sheets. Press each cookie down with a fork a bit. Bake for 10 minutes, or until golden brown. The cookies will seem a little soft, but do not over bake or they’ll get too crisp. Remove from oven and let cool on sheet for about 5 minutes or until they start to harden up a bit. At this point you can transfer the cookies to a wire rack to cool completely.
- Serving Size: 1 cookie
- Calories: 116kcal
- Sugar: 10g
- Sodium: 65mg
- Fat: 4g
- Saturated Fat: 3g
- Trans Fat: 0
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0
If you make these chewy oatmeal raisin cookies let me know how they turn out in the comment section or share a photo on social media. Just be sure to tag me (@eatingbirdfood + #eatingbirdfood) so that I see it!