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    Home ยป Diet ยป Gluten Free ยป Healthy Oatmeal Raisin Cookies (Soft and Chewy!)

    Healthy Oatmeal Raisin Cookies (Soft and Chewy!)

    Published: Apr 20, 2021 ยท Modified: Dec 20, 2021 by Monica Stevens Le ยท 2 Comments

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    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!

    a stack of oatmeal raisin cookies with a jug of milk in the background

    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! ๐Ÿ™‚

    Ingredients: gelatin, baking soda, brown sugar, vanilla, coconut flour, raw cashews, raisins, raw cashews, rolled oats, ghee, salt portioned in bowls.

    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
    healthy oatmeal raisin cookie batter being prepped in a bowl

    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!

    oatmeal raisin cookies being prepped on a baking sheet with parchment paper

    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.

    stack of healthy oatmeal raisin cookies against a jug of milk

    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

    1. 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.
    2. Use a cookie scoop to ensure they are all the same size and bake evenly.
    3. 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.
    4. Try some variations. Add different fix-ins like: chocolate chips, dried fruit, nuts, etc.
    healthy oatmeal raisin cookies laid out with a jug of milk on the side

    More gluten free cookie recipes you'll love:

    Best Paleo Chocolate Chip Cookies

    Gluten Free Gingerbread Cookies

    Keto Snickerdoodle Cookies

    Soft and Gooey Chocolate Tahini Cookies

    Vegan Almond Butter Cookies

    a stack of oatmeal raisin cookies with a jug of milk in the background

    Healthy Oatmeal Raisin Cookies

    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!
    5 from 4 votes
    Tried this recipe?Mention @themovementmenu or tag #movementmenu!
    Print Recipe Pin Recipe Rate Recipe
    Servings 16
    Course: Dessert, Snack
    Cuisine: American
    Keyword: Healthy Oatmeal Raisin Cookies, Oatmeal Raisin Cookies
    Prep Time: 5 minutes
    Cook Time: 13 minutes
    Servings: 16
    Calories: 179kcal
    Author: Monica Stevens Le

    Ingredients

    • 1 cup raw cashews
    • 1 cup rolled oats
    • 3 tablespoons coconut flour
    • 2 tablespoons gelatin see notes
    • 1 1/2 teaspoons baking soda
    • 1/2 teaspoon kosher salt
    • 6 tablespoons brown sugar see notes
    • 1/2 cup ghee melted & at room temperature, see notes
    • 1 1/2 teaspoons pure vanilla extract
    • 2/3 - 3/4 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.

    Nutrition

    Calories: 179kcal | Carbohydrates: 21g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 187mg | Potassium: 187mg | Fiber: 2g | Sugar: 5g | Calcium: 16mg
    Monica Stevens Le
    Monica Stevens Le

    Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.

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    Comments

    1. Ursula says

      June 29, 2021 at 10:08 am

      These are soooo delicious! The first time, I didnโ€™t use almond milk and they were very crumbly. But the second time, I used it and they were perfect!5 stars

      Reply
      • Monica Stevens Le says

        June 29, 2021 at 9:16 pm

        YAY, hahah yes you need it!

        Reply

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    Monica

    Hi! Iโ€™m Monica!

    I am a recipe developer, matcha addict and lover of all things delicious, green and any & all puns. I am also the blogger, real food cook, & bonafide hustler behind the scenes. Read Moreโ€ฆ

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    65 shares
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