These healthy oatmeal raisin cookies are quick and easy to make, delicious, and incredible as part of breakfast, a snack or dessert. They're made with raw cashews, coconut flour, and brown sugar. The cookies are also gluten free and dairy free!
Healthy Oatmeal Raisin Cookies
Is there anything better than an oatmeal raisin cookie that is simultaneously soft, thick, and chewy?
I don't think so!
And better yet, these cookies are quick and easy to make, healthy, and can also be made completely dairy free with (1) simple substitution.
I love bringing them over to my friends and family's homes for any and all get-togethers... they are a real crowd pleaser.
They also taste delicious right out of the freezer, so don't be shy. Make a double batch and freeze half! 🙂
What Ingredients Do you need to make oatmeal raisin cookies?
You won't need much, and there are some substitutions that can be made if you don't have access to some of these ingredients or do not want to use them (scroll down!)
- Raw cashews
- Rolled oats
- Coconut flour
- Brown sugar
- Ghee
- Vanilla
- Gelatin
- Raisins
- Salt
- Baking soda
NOT A RAISINS FAN? That's fine...!
Instead, feel free to use:
- Chocolate chips
- White chocolate chips
- Chopped nuts like pecans or walnuts
- Your favorite candy pieces (i.e. M&M'S!)
- Dried cherries or cranberries
How to make healthy oatmeal raisin cookies
Adjust the oven rack to the middle position, and line a baking sheet with parchment paper. Preheat the oven to 350 degrees Fahrenheit.
Pulse the raw cashews in a food processor or high-speed blender, a few seconds at a time, until they resemble a coarse flour. You don't want any visible chunks of cashews. This should take about 1 minute. Be sure not to turn the cashew flour into cashew butter. Watch the texture closely. Transfer to a large mixing bowl.
Stir in the rest of the dry ingredients: rolled oats, coconut flour, gelatin, baking soda, and salt until evenly dispersed.
Add in the wet ingredients: brown sugar, ghee, and vanilla. Stir well until thoroughly combined. Stir in the raisins. Try to press the batter together against the side of the bowl. If it falls apart, add 2-3 tablespoons of non-dairy milk and stir well until the batter sticks together.
Using a medium cookie scoop, scoop cookie dough balls onto the parchment-lined baking sheet. Make sure you leave a few inches of space in between them all as they will spread during baking. You may need to bake in 2 batches or use 2 baking sheets.
Bake at 350 degrees Fahrenheit for 12-14 minutes until golden brown around the edges.
Let cookies cool on baking sheet for 20 minutes before very carefully transferring to a wire cooling rack to cool off completely. This prevents the cookies from falling apart as you move them. Enjoy!
Frequently Asked Questions and Substitutions
How do I make the cookies dairy free?
Substitute the ghee for coconut oil. Make sure it is melted and at room temperature.
Can I use almond flour in place of raw cashews?
Yes, use 1 cup of almond flour instead, but the flavor won't be as buttery.
Can these be made refined sugar free?
Use coconut sugar in place of brown sugar.
Is the gelatin necessary?
It acts as a binder in the recipe and really helps with the texture of the cookies. 1 egg can be used instead, but the texture will differ.
These cookies are absolutely fabulous, and I love making them for friends who absolutely loathe raisins with a different add-in.
Their texture is out of this world, and the warm buttery notes from the raw cashews and ghee are fabulous and addicting.
Baking Tips
- The most accurate way to measure flour is to spoon it into your measuring cup, and level it off with the back of a knife.
- Use a cookie scoop to ensure they are all the same size and bake evenly.
- Let cookies cool on baking sheet for 20 minutes before very carefully transferring to a wire cooling rack to cool off completely. This prevents the cookies from falling apart as you move them.
- Try some variations. Add different fix-ins like: chocolate chips, dried fruit, nuts, etc.
More gluten free cookie recipes you'll love:
Best Paleo Chocolate Chip Cookies
Gluten Free Gingerbread Cookies
Soft and Gooey Chocolate Tahini Cookies
Healthy Oatmeal Raisin Cookies
Ingredients
- 1 cup raw cashews
- 1 cup rolled oats
- 3 tablespoons coconut flour
- 2 tablespoons gelatin see notes
- 1 ½ teaspoons baking soda
- ½ teaspoon kosher salt
- 6 tablespoons brown sugar see notes
- ½ cup ghee melted & at room temperature, see notes
- 1 ½ teaspoons pure vanilla extract
- ⅔ - ¾ cup raisins
- 2-3 tablespoons non-dairy milk see notes
Instructions
- Adjust the oven rack to the middle position, and line a baking sheet with parchment paper. Preheat the oven to 350 degrees Fahrenheit.
- Pulse the raw cashews in a food processor or high-speed blender, a few seconds at a time, until they resemble a coarse flour. You don't want any visible chunks of cashews. This should take about 1 minute. Be sure not to turn the cashew flour into cashew butter. Watch the texture closely. Transfer to a large mixing bowl.
- Stir in the rest of the dry ingredients: rolled oats, coconut flour, gelatin, baking soda, and salt until evenly dispersed.
- Add in the wet ingredients: brown sugar, ghee, and vanilla. Stir well until thoroughly combined. Stir in the raisins. Try to press the batter together against the side of the bowl. If it falls apart, add 2-3 tablespoons of non-dairy milk and stir well until the batter sticks together.
- Using a medium cookie scoop, scoop cookie dough balls onto the parchment-lined baking sheet. Make sure you leave a few inches of space in between them all as they will spread during baking. You may need to bake in 2 batches or use 2 baking sheets.
- Bake at 350 degrees Fahrenheit for 12-14 minutes until golden brown around the edges.
- Let cookies cool on baking sheet for 20 minutes before very carefully transferring to a wire cooling rack to cool off completely. This prevents the cookies from falling apart as you move them. Enjoy!
Notes
- Gelatin: It acts as a binder in the recipe and really helps with the texture of the cookies. 1 egg can be used instead, but the texture will differ.
- Ghee: Feel free to use coconut oil instead. Be sure it is melted and at room temperature.
- Brown sugar: You can use coconut sugar instead to keep them refined sugar free.
- Non-dairy milk: You may need to add 2-3 tablespoons of non-dairy milk to the batter if it isn't sticking together when being pressed with your fingertips against the side of the mixing bowl.
Ursula says
These are soooo delicious! The first time, I didn’t use almond milk and they were very crumbly. But the second time, I used it and they were perfect!
YAY, hahah yes you need it!