My favorite healthy oatmeal raisin cookies- gluten and dairy free

March 27, 2019

Cookies. Who doesn’t love a nice soft cookie, whether you are a sugar cookie lover, chocolate chip, oatmeal raisin, or snickerdoodle, I think we can all agree that cookies are amazing.

When I switched over to the paleo diet I was so sad that I would not be able to enjoy my all time favorite cookie, oatmeal raisin. For years I suffered with horrible digestion and other problems so no way was I going to “cheat” my lifestyle for a cookie. That was when I started experimenting in the kitchen and expanding my food pantry. Now every night I am cooking in the kitchen and working on healthy recipes that I can enjoy without a problem.

Today I am sharing my favorite oatmeal raisin cookie recipe EVER! I have been working on this recipe for the last few weeks so that it was perfect and I could share it with all of you. If you have any questions regarding this recipe leave them in the comments and I will be sure to get back to you.

ENJOY today’s post 🙂

The Ultimate Healthy Soft & Chewy Oatmeal Raisin Cookies

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Ingredients

  • 1 cup gluten-free instant oats
  • ¾ cup gluten-free flour (natures place or king arthur makes a great gf flour)
  • 1 ½ tsp baking powder
  • 1 ½ tsp ground cinnamon
  • ⅛ tsp salt
  • 2 tbsp coconut oil
  • 1 large egg, room temperature, you can also use 3 tbsp of egg whites to replace the egg if need be.
  • 1 tsp vanilla extract, if you don’t have vanilla extract 1 tsp of maple syrup will also work
  • ½ cup agave or honey
  • ¼ cup raisins, but I always add more, you can also add nuts or chocolate chips if you want
Directions 
  1. Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg (or egg whites) and vanilla (or syrup if you are replacing it) . Stir in the agave (or honey). Add in the flour mixture, stirring just until incorporated. Fold in the raisins. Chill the cookie dough for 30 minutes.
  2. Preheat the oven to 325°F, and line a baking sheet with parchment paper, dairy free butter or cooking spray.
  3. Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.
  4. ENJOY 🙂

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Thanks for reading!

Have a great day!

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Theresa Healey

Celiac, Foodie, Runner, Blogger, Etsy Seller, Avid Reader

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