Healthy Oatmeal Raisin 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!

Course Dessert, Snack

Cuisine American

Keyword Healthy Oatmeal Raisin Cookies, Oatmeal Raisin Cookies

Prep Time 5

Cook Time 13

Servings

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