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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  • Shannon

    Another great recipe, these were excellent. I bought your book and love it. Every recipe in your book or blog comes out like it should if you just follow the ingredients/instructions well. I’ve been grain free for a month now…for the first time in 10 years since my diagnosis of Lupus and RA I am off all pain medications, hoping to be off steriods soon…thanks for all your hard work and trust-worthy recipes!

  • http://www.powerloveandselfdiscipline.blogspot.com Ashley @ Power, Love, and Self Discipline

    I have been following you for awhile now, as well as eating a paleo diet for the last 4 years. But just recently my doctor told me that I am allergic to grains. It gives new meaning to the diet I have been following and makes me appreciate all that you do for those who omit grains. How do you handle it in restaurants? I find that servers never take my concerns seriously and frankly, just pay lipservice when I ask about ingredients.

    • Staci ‘Grainne’ Corcoran

      You have to be clear and use the word “allergic”, if you can drop the words “it will make very sick” as well that helps too. I’m gluten-intolerant and I still say I’m “allergic to wheat” because most people understand “allergic”.

  • jill

    these look very good…i have recently had to give up eggs (allergy) and have been gluten free for awhile. now feeling better with no grains…do you have ideas to replace the egg, besides the packaged egg replacer? thanks

    • Against All Grain

      There are a few ways to substitute an egg in recipes. You can try any of these to replace 1 egg: 1/2 of a medium banana, mashed,
      1/4 cup of applesauce (or other pureed fruit), 1 tablespoon ground flax seed mixed with 3 tablespoons warm water (let stand 1 minute before using). The flavor and color of your recipe will change with any substitutions.

    • Dee wicke

      These were excellent. Mine came out soft and chewy which were delish but I would like to get them crispy next time. Any suggestions?

      • Against All Grain

        Did you use the almond flour I recommend, WellBee? If not, that may be the problem.

  • https://www.facebook.com/monique.sauve.5 Monique

    Very tasty. Thank you. I used only 1/4 c of honey and had to melt the honey and butter before mixing with the egg. They are too cold here in Canada’s winter, at room temp., to mix properly with the egg. Very much like oatmeal raisin!!

  • https://www.facebook.com/amy.flaniganwagner Amy

    Love this recipe. I changed it up just slightly by using natural peanut butter instead of honey. I feel it cuts down on the sugar content. I also added chocolate chips and left them as balls instead of flat cookies. They turned out really good. Thanks for sharing this recipe. I will definitely be purchasing your cook book.