Oatmeal Raisin Cookies
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Published Feb 28, 2024
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These oatmeal raisin cookies are soft and chewy with crisp edges. They’re absolutely addicting and guaranteed to be a new family favorite!
It’s crazy to think that I first shared this oatmeal raisin cookie recipe back in 2012. I made them for a New Year’s Eve party and they were a big hit, so of course I had to share them here!
I’ve made a few adjustments to the original recipe over the years, but these oatmeal raisin cookies never disappoint! The combo of oatmeal, raisin and cinnamon is pure perfection.
Why I Love These Cookies
- Healthier – These cookies are a tad healthier than classic oatmeal raisin cookies, IMO! They’re made with oat flour, sweetened with coconut sugar and instead of butter we’re using coconut oil and applesauce to add moisture.
- Simple ingredients – You only need simple pantry staple ingredients that you probably already have in your kitchen.
- Perfect texture – These cookies are perfectly soft and chewy in the center with crisp edges.
Ingredients Needed
You only need simple, pantry staple ingredients to whip up these cookies. I bet you already have most of these ingredients in your kitchen right now!
- old-fashioned rolled oats – I like Bob’s Red Mill rolled oats as they are certified gluten-free. Oats can be easily cross contaminated so make sure to grab certified gluten-free oats if needed!
- oat flour – use store-bought or you can make your own using my oat flour recipe. I haven’t tested these cookies with another flour, so I’m not sure how they’d turn out. Some people have said that almond flour and all-purpose flour worked well, but I haven’t tried it.
- baking soda and baking powder – leavening agents! You need both.
- cinnamon – the perfect spice pairing for oatmeal raisin cookies!
- sea salt – brings all of the flavors together.
- coconut oil – instead of butter we’re using coconut oil, which keeps the cookies moist! As a substitute you can another neutral oil like olive or avocado oil or butter (vegan or regular) in place of the coconut oil.
- applesauce – make sure you’re using unsweetened applesauce! You can use store-bought or you can make your own using my applesauce recipe. If you don’t have applesauce on hand you can use mashed bananas instead.
- coconut sugar – I like using coconut sugar, but you could also use organic brown sugar.
- eggs – a binding ingredient and what helps give these cookies structure. Egg whites will also work.
- vanilla extract – a flavor enhancer.
- raisins – the star of the show! Even though these are oatmeal raisin cookies you can easily swap the raisins with chocolate chips, chopped nuts or your favorite mix-in!
Dietary Substitutions
- Gluten-free – Just be sure you’re using gluten-free certified oats and oat flour.
- Vegan – If you want oatmeal raisin cookies without eggs, try making these oatmeal breakfast cookies instead!
- Low-sugar – Try these oatmeal raisin protein cookies instead which have no added sugar.
How to Make Oatmeal Raisin Cookies
Step 1: In a medium bowl, add the oats, flour, baking soda, baking powder, cinnamon and salt and stir to fully combine.
Step 2: In a large mixing bowl add the oil, applesauce, sugar, eggs and vanilla. Using a hand mixer on medium speed, beat the wet ingredients together until smooth.
Step 3: Add the dry ingredients to the wet ingredients and using the hand mixer on low speed, mix until combined. Using a spatula or wooden spoon stir in the raisins.
Step 4: Using a medium cookie scoop, drop 1 Tablespoon worth of dough onto prepared baking sheets. Lightly press each cookie down with a fork.
Step 5: Bake for 10 minutes, or until golden brown. Remove from the oven and let cool for a few minutes before transferring to a wire rack to cool completely.
Tips For Making The Best Oatmeal Raisin Cookies
- Watch the baking time: Oatmeal cookies can go from perfectly chewy to overly crisp quickly. Start checking them at 8 minutes and take them out when they’re just golden brown on the edges. They might seem too soft, but they’ll continue to firm up as they cool, trust me!
- Cool properly: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set without becoming too hard. If you move them too soon they could just fall apart.
How to Store Cookies
After letting your cookies cool completely, I recommend storing them in an airtight container. They’ll last 3-4 days on the countertop, a week in the fridge and up to 3 months in the freezer. I love making these in advance, freezing and then serving during the holidays!
More Cookie Recipes
- Ultimate Brown Butter Chocolate Chip Cookies
- 3-Ingredient Peanut Butter Cookies
- Healthy Oatmeal Chocolate Chip Cookies
- Peanut Butter Oatmeal Cookies
Be sure to check out all of my cookie recipes as well as the full collection of dessert recipes on EBF!
Oatmeal Raisin Cookies
Ingredients
- 2 cups old fashioned rolled oats
- 1 ½ cup oat flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg, optional
- ¼ teaspoon sea salt
- ¼ cup melted coconut oil
- 2 Tablespoons applesauce
- 1 cup coconut sugar
- 2 eggs, or ⅓ cup egg whites
- 1 teaspoon vanilla extract
- ½ cup raisins
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper or with silpat mats and set aside.
- In a medium bowl, mix together oats, flour, baking soda, baking powder, cinnamon, salt and nutmeg if using. Set aside.
- In a large mixing bowl with the mixer set on medium speed, beat together oil, applesauce, sugar, eggs and vanilla until fluffy and smooth.
- Slowly beat in the dry ingredients to the wet ingredients until combined.
- Gently mix in the raisins.
- Using a medium cookie scoop, drop 1 Tablespoon worth of dough onto the prepared baking sheets about 2 inches apart. Lightly press each cookie down with a fork.
- 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.
Video
Notes
- Coconut oil: Use another neutral oil like olive or avocado oil or butter in place of the coconut oil.
- Applesauce: Mashed bananas will work as a substitute.
- Coconut sugar: You can use brown sugar or regular sugar instead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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. 🙂
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!
This is quickly becoming one of my favorite recipe sites! These cookies are amazing. I had to double the recipe as I am making them for a large group and they turned out fantastic. I did use raisins instead of dates and I added one egg for a double batch since I wasn’t concerned about them being vegan. I also added 2 individual packets of stevia to add a little extra sweetness. I had to make myself stop eating them so I’d have enough for the event!
Can I use a chia substitute for the 2 egg whites? Also can the coconut sugar being substituted with maple syrup and if so how much do I use?
I think I made them by the recipe but they turned out crumbly, more like granola. The mixture never seemed to get fluffy even though I beat it at high speed for several minutes. I would like to try them again if I can figure out what I did wrong as my husband seems to like them.
I made them and added 2 Tbl. unsweetened cocoa powder and substituted yellow raisins and added rind of one orange and they were amazing! Thank you for the recipe. It’s going in my permanent file! 😊 They were moist and puffed up really nice too and didn’t fall apart easily.
Hi! Really love the recipe, but may i ask what i could use or substitute the applesauce with? We don’t have any applesauce readily available here
The applesauce is used instead of oil or butter so you could replace it with one of those. Or mashed banana might work well too! Let me know what you try!
Thank you!! will be trying your suggestion!! 🙂
Should the coconut oil be measured as 6 tablespoons in liquid or 6 tablespoons in solid form?
Good question. It should be measured in a liquid state.
Just made this recipe and they turned out fabulous. I only had dried cranberries and so made a little substitute and they were great. Thanks for the easy, healthy, and delicious recipe, Can’t wait to try some more of yours!
Woo-hoo! I’m so excited to hear that you enjoyed these, Jamie! Thanks so much for coming back to o leave a comment too! 🙂
My children love these cookies! I use 1/2 cup caster sugar instead of coconut sugar and an egg replacement (daughter had an egg allergy). Thank you!
Yay!! I’m so happy to hear that you and your children love these cookies. Thanks for coming back to leave a comment, I so appreciate it! 🙂
Hi! Can I use goji berries instead of craisins?
Hey Elisheva! Yes, You can definitely substitute goji berries for the cranberries.
What can you be used instead of applesauce please?
Hi Sarah! You could use mashed ripe bananas or extra coconut oil to replace the applesauce.
I want to try this for a work event! Is the oat flour a must or is there another substitute? Can I also use different type of sugar? Would it be ok to use apple sauce and also mashed banana?
Hey Haley! I haven’t tried these cookies with a different flour besides the oat flour. You could possibly try regular flour, gluten-free all-purpose or almond flour, but you might need to alter the amount. You’d probably need a little less flour if using something other than oat. I’m not sure if I would use the applesauce / mashed bananas as a substitute for the sugar. It would probably make the dough too liquidy. You could use brown sugar instead of the coconut sugar! Let me know how these cookies turn out for you. 🙂
Can I use monk fruit sweetener in place of coconut sugar?
I think that would be just fine! 🙂
Can we substitute something else for the egg whites? I have a grandson who is allergic to eggs.
Thank you
Hey Ratna – You can try using 2 flax or chia eggs to replace the egg whites. Let me know if you try it and how the cookies turn out!
I made the recipe with monk fruit and they came out great!
Oh yay! Good to know – thanks for sharing Linda!
This is amazingly delicious! I am obsessed!
I just cooked this!! It’s really delicious. Personally, I don’t really like sweet desserts so it was really good for me. After baking this, I’m going to look for more recipes for Healthy cookie 🍪 Thank u for sharing ur recipes!!!
Ahh yay!! So glad you’re enjoying these cookies, Keisha. So glad you found my recipe. Thanks for coming back to leave a comment and star rating. I so appreciate it. <3
Loved these cookies! I didn’t have chocolate chips or raisins and had to sub oat flour for chickpea flour, and they still came out amazing!
Thanks for letting us know, Juliette! I’m so glad they still turned out for you. 🙂
These cookies are a healthier version of a favorite; however, the is no joy when eating them. I followed the recipe, cutting the batch in two and adding walnuts to one batch. They lack flavor. They also took much longer to bake than the recipe suggests. I left them in for 15 minutes and let them set, but had to bake them for longer to cook. The second batch I baked at 370 degrees for 20 minutes and this helped. I plan to melt down dark chocolate to drizzle over them to add flavor. I wont use this recipe again, sorry to say.
Oh no, I’m so sorry to hear that Yvonne. Did you change anything about the recipe besides adding the walnuts? Did you leave out any of the spices?
I used coconut flour instead of oat flour (this was an accident). The cookies were baked and looked crispy, but did not hold together at all. I nudged one with a spoon and it completely fell apart 🙁 I wonder if the issue was the coconut flour.
Taste yummy, but cant really be eaten as a cookie, more as a crumble.
Hey Effie – I’m so sorry to hear that!! It was definitely because you used coconut flour versus oat flour. Coconut flour can’t be used as a 1:1 substitute for other flours as it soaks up way more liquid, so that makes sense why the cookies were dry and crumbly.
Best healthy oatmeal cookie ever! Hard to believe they’re healthy with such a great taste! Thank you. Will be making these again.
Ahh that makes me so happy to hear, Kimberly. I’m so glad you enjoyed these cookies. Thanks for trying them and for coming back to leave a comment and star rating. It means the world to me. <3
I LOVE these cookies! They are so delicious and easy. I make them every other week and I can’t get enough. I’ve started getting “crazy” with my mix-ins and used dried cherries and apricots.They make me so excited! Thank you so much!
Ahh that makes me so happy to hear, Laura!! I’m so glad you’re loving these cookies and getting creative with the add-ins. 🙂 Thanks for coming back to leave a comment + star rating. I really appreciate it!
This is a great recipe and easy to make! Cookies turned out nice and chewy. I used all coconut oil. Glad to be able to make healthy sweet treats!
Hi! can i use coconut or almond flour instead of oat flour?
Hey Brielle – I haven’t tried these cookies with a different flour besides the oat flour. I wouldn’t use coconut flour as that can’t be subbed 1:1 with other flours and it soaks up way more liquid. I would try almond flour first, but I haven’t tested it so I’m not sure if these cookies would turn out the same. Let me know if you try it though!!
Hi,. Thanks for the beautiful recipe and your blog is very beautiful too.
I tried this recipe for oat cookies and it didn’t turn out at all.
It was just mushy and came apart, didn’t stay together.
The only thing I didn’t have was applesauce, which I substituted with golden syrup.
Hey Carene – So sorry these cookies didn’t turn out for you. The applesauce helps to bind the cookies in addition to the eggs. I would suggest subbing it with mashed bananas next time if you don’t have applesauce on hand. The syrup probably made the dough too liquidy, which made the cookies mushy.
Can I make these cookies without eggs?
Hey Lorraine – I haven’t tried it, but you can try using 2 flax or chia eggs to replace the egg whites. Let me know if you try it and how the cookies turn out!
These were delicious! I used almond flour and I didn’t have applesauce so I used 1/3 to 1/2 of a banana. I also was low on add-ins so I did a combo of choc chips, dried cherries, and walnuts to equal 1/2 a cup, wish I had added a little more since it was three different things. So good!
Ahh yay!! So glad these cookies turned out. Thanks for sharing the subs you made and for coming back to leave a comment + star rating. It’s super helpful to other readers, so I appreciate it. <3
Hi, my friend is allergic to apples, can I use a ripe mushed banana instead of Apple sauce?
I haven’t tried that, but I think it should work just fine. Let me know if you try it.
These are the best oatmeal cookies I have ever had! I had to make some modifications: I replaced the oat flour with whole wheat flour, and I used chocolate chips instead of the raisins, and I also added 40g of dessiccated coconut which brought up the calorie count a bit- but they are amazing! So delicious, chewy, and filling! I will no doubt make them again; thank you!
Ahh that makes me so happy to hear, Cat!! I’m so glad you’re a fan of these cookies. Thanks for making them and for coming back to leave a comment + star rating. The reviews are super helpful for other readers, so I appreciate it. 🙂
I tried REALLY hard. I even made the applesauce from scratch (based on the recipe here actually). The applesauce turned out great but the cookies not so much. I followed all the instructions except I ran out of coconut oil and added some light olive oil for the rest of the oil ratio. I also only used baking powder because there is no baking soda in my country (but that should be fine because our cookies are usually pretty good around here though we just use baking powder.) The cookies tasted a bit sour and felt raw to me. I would want to try them once more to see if I made a mistake with mixing the egg mixture, but for now this is my review.
Oh no!! So sorry to hear that these cookies didn’t turn out for you, Asli. Did you just use 1/2 tsp of baking powder or did you use 1 tsp? When you say they felt raw… were they gooey like undercooked?
Hi! Could I use corn oil instead of coconut oil? Do you think if I spread out the dough a bit thinner I could achieve a crunchy outside instead of a the cookie being all the way chewy?
I bet corn oil would work just fine, Celien! And that should work if you want to achieve a crunchier cookie. Just keep an eye on them as they might not need to cook as long if they are thinner. Let me know how they turn out if you end up making them!
Haven’t tried the cookies yet but soon. I’ll likely use part wheat pastry flour for the oat flour and sub olive oil for the Coconut. Hate wasting eggs, so can I use whole eggs? If so, do I use one or two as that as that’s more liquid? Thanks.
Hey Jenny – yes, you can use 2 whole eggs instead of the egg whites. Let me know how these cookies turn out for you if you try them!
Baking as we speak. They really smell good. I added walnuts to. I am wondering how healthy these are for a diabetic? I also used parchment paper instead of spray. This is also the first time to use coconut sugar, it seems to have a burned flavor. Overall I think they are a good alternative to prossesed flour.
I’m thoroughly confused as to what I might have done wrong with this recipe. I have gone over it multiple times and as far as I can tell I followed it precisely, but my cookies came out thin and crumbly. Even before baking the batter appeared weak (gooey and thin for an oatmeal cookie) and I questioned whether the result would be good, and it wasn’t. It tasted okay (not great) but is crumbly and spread more than it should have. One thing I did notice from the video is that the coconut sugar in your video appears to be lighter in color and more consistent in texture. But what I purchased is simply coconut sugar so I’m not sure why it would appear different. My overall batter and cookie in the end looks darker than yours, too. Really disappointed because I tried to be precise and didn’t change any ingredients.
Any ideas what I might have done wrong? My applesauce was cold, and my oat flour was chilled—could that have been it? I suspect it may be something with the sugar but I don’t know what.
Clearly this recipe works because you and others have had had success but I can’t tell where I might have gone wrong.
Oh no!! I’m so sorry to hear that these cookies didn’t turn out for you, Victoria. The sugar shouldn’t have made a difference if you had coconut sugar. Did you use egg whites or full eggs? The fact that they turned out crumbly after being cooked makes me think they were cooked too long or needed a splash of liquid in the batter.
Absolutely delicious!
I didn’t have coconut sugar, so substituted with 1/2c truvia and 1/2c brown sugar. Very addicting-even without raisins and chocolate chips!
Ahh yay, so pumped these cookies were a hit, Andrea!! Thanks for making them and for coming back to leave a comment + star rating. I so appreciate it!
Really the best
I replaced the recipe with 2 whole eggs, 2 tsp chia seed, cranberry,
medjool date (cut into small pieces),pumkin seeds, 1/2 cup coconut sugar and truvia
And it’s absolutely delicious 🙂
Thank you
So glad you loved these cookies, Johanna! Thanks for making them and for coming back to share the subs you made. It’s super helpful for future readers, so I appreciate it. 🙂
This recipe is fantastic! I didn’t have oat flour on hand so I substituted a half cup each almond flour and spelt flour. I also added in chopped walnuts, pecans and dark chocolate. These cookies are delicious! The cookie dough is a bit sticky and crumbly so I reshaped the falling bits of dough back onto the cookie. This cookie is sort of like a cross between a cookie and granola. Guilt-free and delicious!
Oh yay!! So glad these cookies turned out with the almond + spelt flour. Thanks for sharing that, it’s super helpful for readers who might need a flour sub. 🙂
These cookies are absolutely delicious!! Made them today and wow, I can’t stop eating them. So so good!
Yay!! That makes me so happy to hear. I’m glad you enjoyed these cookies. Thanks for the review, Amanda. I so appreciate it!
I found these cookies to be a little too soft and not as dense as other oatmeal cookies. I think I should have flattened them a bit more. I may have been heavy handed with the coconut oil. I will give it another try. Love your website and enjoy your recipes. Thank you
Super good oatmeal cookies! I used half all purpose flour and half almond flour, and it worked out great. The cookies were a little bit dense, so I think next time I will add more applesauce. Flatten them out before you put them in the oven. Since I used brown sugar, I’m not sure I would call them healthy, but definitely healthier than other recipes. Perfect for Father’s Day!
I’m so glad you enjoyed this oatmeal cookies, Madeline 🙂
I’ve made these twice and while they taste delicious I cannot get them to stay together! They crumble off the parchment paper…
Oh no!! Have you changed anything about the recipe, Morgan? Sounds like you might need some more liquid to hold the cookies together. Maybe try adding a splash of milk or even water?
Made exact recipe. Batter is plenty wet so not sure how adding more liquid would work. Needs to be thicker batter I believe.
4 of 5 stars due to batter was very wet and didn’t hold together well. Scooped cookies onto cookie sheets and baked 11 min. Did not mash them down. After baking, cookies tasted very good. Around edges are crumbly but all in all very good cookie. Thank you for the recipe.
Sorry to hear you had troubles with the cookie, Wanda! Did you use a mixer to beat the dough together? I’m trying to think what could have happened! I need to test these again!
Hey Wanda – I just made these cookies over the weekend and the batter was plenty thick for me and not too wet. Did you change anything about the recipe?
Hi Brittany,
I baked 3 times and all went well! Thanks for this healthy snack. I substituted apple sauce with half chopped fresh apple and it made my day! I skipped those cinnamon and ground nutmeg (actually there were not in my kitchen opss sorry) but stil the biscuits taste good. I added some diced almond and I cut the amount of sugar and make it just 1/3 cup (I used the organic brown sugar) it doesn’t change the taste either. Thanks Brittany. 😊
So glad these cookies were a hit, Rahazimah! Thanks for trying them out and coming back to leave a review. I really appreciate it!
Brittany, thank you SO much for this beautiful recipe! My family of 5 have rated these as their all-time favourite cookies 🤗 I used mashed banana instead of applesauce and substitited raisin/choc chips for dried apricot/chopped almonds/shredded coconut/white choc and they turned out perfectly. 10 mins on the dot for baking time and the consistency of the mix was spot on 👌
Yay!! I’m so happy to hear these oatmeal cookies were a hit, Kate! I love the variations you used, so great. Thanks so much for trying out the recipe and coming back to leave a review. It means so much to me!
Yum! I also used banana in place of applesauce and used chocolate chips. Delicious!
So glad you enjoyed these cookies, Wendy. Thanks for making them and for coming back to leave a review. I so appreciate it!
I am wondering i do not like banana taste or apple sauce nor other purée ( including sweet potato or pumpkin ) so i am wondering what can I replace it with? Egg white?
Thanks
Hi Ranim – Unfortunately, the banana and apple sauce are used as binders in this recipe. You could try adding an extra egg into the batter, but I am also concerned that this will change the texture and consistency of the cookie.
so yummy!
how long do they keep? If I want to make for company a few days ahead of time.
Hi, Sue! They’ll last a few days on the countertop, a week in the fridge and up to 3 months in the freezer!
I followed all the instructions. The mixture was two wet but I added a half cup of oats and they made it the right consistency. Baked for 10 mins and boom they were done. Taste amazing. Thank you for sharing.
I am so happy to hear that you enjoyed this recipe, Eli and that you were able to adjust the amount to oats to bring it to the correct consistence, thank you for sharing! I really appreciate you coming back and leaving your review + star rating.
I made these cookies because I’ve been trying to find a oatmeal cookie recipe I like. I’ve tried multiple recipes and they all come out with a cake like texture. I follow the recipe exactly so not sure what I’m doing wrong. This recipe tastes great.maybe you could help me figure out what’s making them so cake like?
Hi Sara – Are you using all of the exact ingredients as well? Did you mix these by hand or with a mixer?
Come out much better when I used two whole eggs instead of the applesauce and egg whites and used real butter instead of coconut oil.
I am glad to hear these cookies worked out for you, Karen. Thank you for sharing your review + star rating, I appreciate it.
Hi Brittany I love these cookies! I’m working during if j could swop the vanilla extract for lemon extract or lemon zest…? I love lemon and raisins together.
do you think this would work or would it curdle the milk?
many thanks! Naomi
Hi Naomi – I am not sure if adding lemon would work for this recipe, I personally haven’t tried it. But I do have 2 delicious lemon cookies on my website: Lemon almond flour cookies and Lemon Ricotta cookies . You could probably add some raisins to either of these cookies. Let me know if you give these a try and what you think! Enjoy!
Just made these for dessert tonight! This came together quickly and was super easy! Thank you for sharing!
YUM! I am so glad you have these a try and they turned out amazing for you, Sara. Thanks for sharing your review + star rating, I really appreciate it!
Hi😁. Silly question. Why is it important to use gluten free rolled oats? I normally use a brand with rolled oats and barley mix in my baking. How will the gluten affect the recipe?
Hi Paula – I haven’t tested these recipe with regular oats, but it shouldn’t make much of a difference. Let me know if you give these a try and how they turn out for you.