I know… it’s been a while since I’ve posted a recipe!! Sorry! We’ve been busy working on the house and enjoying what’s left of summer. Leaves are already starting to turn colors here in Alaska; fall is quickly approaching!
These cookies are a perfect healthy treat for lunch boxes!
Healthy Oatmeal Raisin Cookies (egg, refined sugar, xanthan/guar gum free)
Yields about 24 cookies
1/3 cup coconut oil, at room temperature
1/4 cup apple sauce
2 tsp vanilla
1 1/2 tsp ground chia seeds
1/2 cup honey or coconut nectar, brown rice syrup, agave nectar
1 1/2 cups GF old fashioned oats (I use Bob’s Red Mill)
1/4 cup brown rice flour
1/4 cup millet flour
1/4 cup tapioca flour
1/4 cup flax meal
1 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp sea salt
1/2 tsp nutmeg
3/4 cup raisins
- Preheat oven to 350 degrees (F).
- Combine coconut oil, apple sauce, vanilla, and chia seeds. Set aside to sit for at least 10 minutes.
- Using a food processor (or a high speed blender), grind the rolled oats for 10 to 12 seconds. The goal is to break the oats up a bit, but be careful you do not process the oats into flour.
- Combine oats and all other remaining dry ingredients. Beat in the honey and the chia seed mixture. Stir in the raisins.
- Drop dough by heaping teaspoonful’s on a parchment paper lined baking sheet. Carefully pat down the tops of the cookie dough so they are about half an inch thick. Bake until the cookies are a light golden brown, about 10 – 12 minutes. When the cookies are done baking DO NOT remove them from the baking sheet. Allow cookies to cool on the baking sheet; they will be very soft and crumbly right out of the oven and need time to set up.
Enjoy!
Megan
This recipe is linked to Simple Lives Thursday, Slightly Indulgent Tuesdays, Wellness Weekend, Freaky Friday, and the Gluten-Free Homemaker.
Those cookies look phenomenal! I'm not thrilled about fall approaching. In fact, I'm ignoring it.
I have fish to catch and berries to pick before summer is over!
Thanks, Ashley!! I'm attempting to ignore fall too, but with the falling leaves all over our yard it's certainly hard. Hope you guys are doing well… miss ya! xo
Would love to try these, but the measurements are coming up all wonky on my screen. Think you could fix them? The cookies look great!
Thanks so much for pointing that out, Jennifer!! It’s all fixed!
is there something I can sub for the brown rice flour? I have a little friend (age 5) who is allergic, or shouldn’t eat, about everything you can imagine! i’m trying to help his mom find a cookie recipe…. this one looks like it will work except for the rice flour! Thanks Megan!
Hi Sara,
Megan
You can substitute sorghum flour or more millet flour in place of the brown rice flour.
i just found your site today and i love it!! these cookies look so good but i cant have any sugar (i use stevia) so is there anything i can substitute for the honey? thanks!
Hi Angie,
Thank you! Because there are no eggs in this recipe, the honey is acting as a binder (it also keeps the cookies moist). If you were to try to substitute something, maybe 2 bananas would work?? I can’t say for certain though since I’ve never tried it. If you do try it, please come back and let us know how it turned out!
Hugs, Megan
Hi Megan!
I think these might be my favorite cookies ever! Except that I don’t like cooked raisins in things, so I substituted some chopped dried figs. They are super yummy – thank you so much for the awesome recipe!! (My mother-in-law thanks you as well…she would have eaten our whole batch if she didn’t have a conscience!)
Hi Angie,
Thanks so much for letting me know! I hadn’t heard from many people in regards to this recipe, so it’s nice to know you like it!
Hugs!
Megan
Hi Megan
This recipe sounds awesome as I love did love oatmeal cookies. Is ther something else I can use instead of Millet flour as all those flours bother me.
Thanks
Barbara
Hi Barbara,
Megan
Sorghum flour should work just fine!
Those look delicious! I’m not a big raisin fan so I’ll probably use some dried cranberries.