Grain-Free Oatmeal Raisin Cookies



With the weather finally shifting to Fall here, I wanted to share with you one of my favorite gluten-free oatmeal raisin cookie recipe from my new book, Against all Grain. These grain-free cookies taste and feel like a traditional oatmeal raisin cookie (you could do chocolate as well!) but without the use of oats. Instead, I use finely shredded, unsweetened coconut and ground flaxseed to mimic the texture that oats provide. The Autumnal spice combination of cinnamon and nutmeg fills your home with an intoxicating aroma as they bake, and they go perfectly with a spiced chai tea latte or dairy-free hot cocoa.


If you try this recipe and love it, you will love my cookbook! It is filled with over 150 gluten and dairy free recipes for all occasions and seasons! Click here to find out where you can purchase it or ask your local library to see if they have a copy on hand for loan. All Costco Stores are also carrying the book now as well!





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Grain-Free Oatmeal Raisin Cookies

AUTHOR: Danielle Walker - AgainstAllGrain.com


PREP TIME: 10 mins

COOK TIME: 20 mins TOTAL TIME: 30 mins


*omit for SCD
**may use chocolate chips, cranberries, or currants


  1. Preheat the oven to 350°F.
  2. Place the shortening and egg in the bowl of a stand mixer and cream for 1 minute on high. Alternatively, use an electric hand mixer.
  3. Add the honey and vanilla and mix for another minute, until creamy.
  4. Place the cinnamon, nutmeg, flours, baking soda, salt, and flax seeds in a small bowl and stir to combine.
  5. Slowly add the dry ingredients to the wet and mix for another minute, until combined. Scrape down the sides of the bowl, then mix again for 30 seconds.
  6. Add the coconut and raisins, then mix again for a minute.
  7. Using an ice cream scoop or a large spoon, drop balls of dough the size of a golf ball onto a cookie sheet lined with parchment paper.
  8. Place another piece of parchment paper over the balls, then use a spatula to gently press the balls down into circles about ¼ inch thick and 2 inchs in diameter.
  9. Place in the oven and bake for 9 to 10 minutes, until the edges are lightly browned.
  10. Cool on a wire rack completely before eating. Store in an airtight container in the refrigerator for later use.
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  • Stacy

    Oatmeal Raisin are my favorite!!!!! I decided to give these a try even though I am never happy with Paleo baked goods. As they were baking, I was hoping they would taste 1/2 as good as they smell. People….these cookies are AMAZING!!!!! I did use maple syrup instead of honey and used butter. I will be making these often! Delicious!!!!! Thank you so much for a great cookie recipe!

  • http://againstallgrain.com/ Danielle

    Hi Kris, the best subs for almond flour are cashew or macadamia flour or for nut free sunflower flour (with some adjustments – see Danielle’s FAQ for info on that http://againstallgrain.com/f-a-q/). We have heard of many egg subs but have not tried them, as Danielle tolerates eggs well. The most common seems to be a flax egg (3 T water with 1 T ground flax seed). ~Eileen

  • http://againstallgrain.com/ Danielle

    Danielle always uses a blanched, finely ground almond flour. Bob’s Redmill is too coarse and will cause soggy baked goods. Almond meal is different from almond flour as it contains skins and is typically more coarsely ground. Almond meal is good for breading things but not good for baked goods. For more information on Almond Flour, http://againstallgrain.com/almond-flour/. ~Eileen

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