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 I have a ton of awesome cookie recipes, but there are a few that are so old and outdated they need to be spruced up before I share them again.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.
Prep Time:
Yield:
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PinIngredients
- 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
Instructions
- 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.
Nutrition
- 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!
I must try those oatmeal cookies!! And the kale omelet looks superb as well! Made me hungry at 11:45 at night.., thanks!
Opps. Sorry about that 😉
YUM! Those cookies look so good! I definitely have to make those 🙂
Those cookies look so good – can you believe I’m never made oatmeal raisin cookies?!? I love champagne, but I need small glasses, too. The bubbles tickle my nose and throat!
The cookies look fabulous! I need to remember to copy down this recipe.
Glad you had a great New Years Eve! After many mixed fruity drinks, we eventually stuck with the champagne too. It was nice a refreshing after too many shots of coconut rum! 😉
Happy New Year girl!!! 🙂
I LOVE heaters, too! I’ve been using mine almost every day – especially when catching up on my Google Reader or working on blog posts. They are the BEST!
Happy New Years! 🙂
I like to be prepared with snacks when I travel too (you never know…)
The cookies look really good!
Happy New Year!
Oatmeal cookies are my favorite! YUM!
An actual bowl of nuts – love it! It’s very festive and you burn calories when you crack them open – he he!
You know, I haven’t had kale in years because I wasn’t a huge fan when I first tried it :/ But I’ve got to say your omelet looking pretty bangin! I may just have to give good old kale a second shot…
Yum, those cookies look delicious, I will definitely have to make those! I am also drawn to heat sources like you – I can always be found sitting by a fire, heater or stove. 🙂
I made these cookies this morning and they are delicious! In the recipe you didn’t mention when to add the applesauce, so I added it to the oil mixture. I’ve eaten 3 of them already. Thanks for the recipe.
Hi Fern. I’m so glad that you liked the cookies. YES, the applesauce should be added to the wet mixture, just as you did. Thank you for pointing that out – I’ve updated the recipe as well. 🙂
Can we use steel cut oats
I don’t think steel cut oats will work in this recipe. I highly recommend using old fashioned rolled oats.
Is it possible to use an oil other than coconut? There is a sensitivity involved, so I’m hoping yes, because these sound fabulous. I’ve never made oatmeal cookies with oat flour, and it makes all the sense in the world! (<—That was a forehead-palm "D'oh!" moment…)
Hi Rita. You can definitely use another oil instead of coconut. I think avocado or olive oil will work great! Let me know if you try the recipe. 🙂
I am absolutely thrilled to find your sight for gluten free recipes. My granddaughters will visit me more oftent. Thank you so much.
This looks delicious! Definitely gonna it a try and hope it will turn out excellent. Thanks for sharing.
Couldn’t resist making these right away! I subbed some oats for almond flour and reduced the sugar a bit, adding in maple and molasses instead. I also added a lot more cinnamon and nutmeg to make them super spicy! Delicious!