these soft, and chewy no-oatmeal raisin cookies contain absolutely no grains, and no refined sugar. you will be amazed at their oatmeal-like flavour and consistency, considering they contain zero oats!
There’s something so heartwarming about a classic oatmeal raisin cookie. You know the kind that is over-sized, extra soft and bendy and has a slight cinnamon-y sweetness to it??? Well, that is exactly the kind of cookie I managed to re-create without any oats whatsoever (!!!). It’s hard to believe, and I myself did not even believe it. Of course, I had to have my handy food tester, aka my boyfriend, try these out to see his response. And that’s when I knew it was for real, for real. These are n’oatmeal raisin cookies, refined sugar free, and yet they still have that slight oat-y texture you expect from a classic oatmeal raisin cookie, as well as that bendy and soft consistency.
These cookies actually came as a result of another recipe (that I’ve yet to share, stay tuned!), and thus they were a happy accident. The happiest of accidents, rather.
Chewy and bendy but still slightly crisp on the outside are undoubtedly the best kind of cookie, and while it can be difficult to re-create that perfect cookie texture when your dietary restrictions exclude all grains and refined sugars, it is indeed possible, with the recipe below. Now I will warn you, these do call for apricot jam. Which may be strange. But they add a certain sweetness and softness to the cookies, and whatever else they do, they happen to make an excellent fake-oatmeal cookie!
I cannot confirm what subs (yet) might work in the place of the apricot jam, although applesauce does come to mind. I will update this recipe if I test that theory. Otherwise, I highly recommend you prep some apricot jam, which incidentally is delicious for my apricot thumbprint cookies you can find here.
To make yourself some fresh apricot jam, you can do it very simply by peeling and slicing some fresh apricots and simmering them with honey in a saucepan on low heat for 45 minutes. You can also loosely follow my strawberry-raspberry jam recipe here, and simply sub in apricots instead of berries.
Check out the recipe for fake-oatmeal raisin cookies below, and let me know if you try this recipe! I’d love to see your cookies, if you make them you can tag me on Instagram @grainfreee.
soft & chewy n’oatmeal raisin cookies: ingredients
- 1 cup of raw cashews
- 1/2 cup of desiccated, unsweetened coconut
- 1/4 cup of almond butter (crunchy or smooth)
- 1 egg
- 1/4 cup of honey
- 1 tsp of pure vanilla extract
- 1/2 tsp of cinnamon
- 1 tsp of baking soda
- 3/4 cup of raisins
soft & chewy n’oatmeal raisin cookies: how to
- in a food processor, start by blending the raw cashews until they resemble a crumbly texture.
- proceed to add in the desiccated coconut, cinnamon and baking soda, and keep blending.
- add in the almond butter, and vanilla extract. you may find it forms a log in your food processor, but fear not, simply scrape the sides down.
- now add in your remaining ingredients– honey, and blend more, before finally adding in the egg. pulse on high a few times to finish it off.
- remove the blade from the food processor, and mix in your raisins.
- scoop the batter out with a spoon, approx 1 tbsp of batter per cookie, plopping each cookie down on a parchment paper-lined baking sheet. afterwards, you can flatten each cookie with a mini spatula.
- bake the cookies at 350 in a preheated oven for 9-10 minutes. makes approximately 19-23 cookies. enjoy these cookies warm out of the oven, or cold out of the fridge!
- store in the fridge or freezer.
soft & chewy n’oatmeal raisin cookies (grain free, scd diet)
Ingredients
- 1 cup raw cashews
- 1/2 cup desiccated, unsweetened coconut
- 1/4 cup almond butter crunchy or smooth
- 1/4 cup honey
- 1 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 1 tsp baking soda
- 1 egg
- 3/4 cup raisins
Instructions
- in a food processor, start by blending the raw cashews until they resemble a crumbly texture.
- proceed to add in the desiccated coconut, cinnamon, and baking soda, and keep blending.
- add in the almond butter, and vanilla extract. you may find it forms a log in your food processor, but fear not, simply scrape the sides down.
- now add in your remaining ingredients– honey, and blend more, before finally adding in the egg. pulse on high a few times to finish it off.
- remove the blade from the food processor, and mix in your raisins.scoop the batter out with a spoon, plopping each cookie down on a parchment paper-lined baking sheet.
- scoop the batter out with a spoon, approx 1 tbsp of batter per cookie, plopping each cookie down on a parchment paper-lined baking sheet. afterwards, you can flatten each cookie with a mini spatula.
- bake the cookies at 350 in a preheated oven for 9-10 minutes. makes approximately 19 cookies. enjoy these cookies warm out of the oven, or cold out of the fridge!
- store in the fridge or freezer.