You’ll swear there’s oatmeal in these grain-free oatmeal raisin cookies, but nope… totally grain-free!
These grain-free oatmeal raisin cookies are magical. I say that because there is no way you can tell that they are grain-free. You can’t tell by the texture — they have the exact texture of traditional oatmeal cookies. You can’t tell by the taste –nthey taste better than most oatmeal raisin cookies!
Full disclosure: I am not the magician here. The original recipe is from Danielle Walker’s Against All Grain, cookbook, so kudos to Danielle! I took some liberties with the recipe when I made it (because I am pretty sure I am incapable of not changing a recipe…), and I (not being the best baker in the world) was so impressed with the end result that I ended up making a ton of these cookies and putting bags of them in my freezer! Another disclosure: they are so good that sometimes we eat them frozen instead of waiting for them to defrost…
A few weeks ago I had some old friends over for dinner. It was the first dinner party I had in our new apartment. But more importantly, the women who were coming are amazing women who I re-connected with after many years and I really wanted the serve special food. I knew some of my guests would bring dessert (at least those that were not bringing wine) so I just wanted to have something here that was healthy to nibble on so I wouldn’t go crazy eating all of the decadent desserts I expected would be on the table. Well, my friends did not disappoint. Yes, we had lots and lots of wine. But, between the Italian pastries and the cheesecake and the prettiest boxes of cookies I ever saw, I set a basket of these grain-free oatmeal raisin cookies. And, they were able to withstand the competition! They really are that good!
If you like chocolate chip cookies, but don’t want the grains, try my Flourless Chocolate Walnut Cookie recipe.
Here are some of the reasons these cookies are awesome for you:
In Asian medicine, nuts are known to be good for your brain, heart, skin and reproductive system. Almonds are particularly nutritious. They are a good source of protein and they give you energy. And, they are gluten-free. Almonds will help relieve a cough and asthma and are also good for constipation. Even if you are not on a dairy-free diet, almond milk is the way to go. This recipe uses almond meal instead of a grain-based flour.
Coconut strengthens the body, reduces swelling, and stops bleeding. It kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. It’s the coconut flakes that mimic the texture of oatmeal in these cookies, and there is also some coconut flour included.
Raisins help relieve constipation, can help bring down a fever, and can be good for you if you have anemia. Research has also shown them to be effective in helping to ward of cancer because they increase antioxidant levels in your body.
Cinnamon is one of the best herbs to warm the body. It’s great if you have a cold. If you are nauseous or have diarrhea, go for the cinnamon. It also gives you energy and helps with menstrual pain. Cinnamon is used in different forms in Chinese medicine: “gui zhi” is the cinnamon twig and “rou gui” is the cinnamon bark. Both are warming and are used for a variety of ailments. In the winter I add cinnamon to all sorts of foods. It helps with the common cold, swelling, various menstrual issues and some aches and pains. Be careful with it if you have a fever because it is so warming.
Goji berries are a Chinese herb (Gou Qi Zi). They are great for your blood. I prescribe them to some people with chronic pain in the legs and lower back. They are also good for men experiencing impotence and can be used to treat some eye problems. Women who are pregnant and people with intestinal issues should be careful not to eat too many gojis, but the amount in these cookies shoud be fine for anyone.
Honey is an amazing food. It is also a Chinese herb (Feng Mi). Raw honey is honey in its purest form; it has not been filtered, strained or heated above 115 degrees. This means when you eat it, the enzymes, anti-oxidants and nutrients haven’t been disturbed. I use raw honey in my tea, smoothies and in any recipe that calls for honey. Raw honey is solid and may need to be melted before you use it, but this is easy and only takes a minute or two. Honey helps with constipation, some coughs, and some stomach ulcers.
- ½ cup palm shortening (you can buy it here)
- 2 large eggs
- ⅔ cup raw honey (I have this one)
- 2 tsp pure vanilla extract
- 2 Tbs cinnamon
- 1 tsp nutmeg
- 2 cups almond flour (here's one)
- ¼ cup coconut flour (try this kind)
- 1 tsp baking soda
- 1 tsp sea salt
- 1 Tbs flaxseed meal (I like this one)
- 1-1/2 cups shredded, unsweetened coconut (I use this one)
- 1 cup raisins
- ¼ cup goji berries (these were not in the original recipe, so don't feel obligated... but they are good!) (here's a bag)
- Preheat the oven to 350°F.
- In a mixer bowl, place the shortening and egg and mix until well combined.
- Add the honey and vanilla and mix until creamy.
- In a separate small bowl, combine the cinnamon, nutmeg, almond meal, coconut flour, baking soda, salt, and flax meal.
- Add these dry ingredients to the wet ingredients and mix for about one minute, scraping down the sides as necessary.
- Add the coconut, raisins, and goji berries and mix again until combined, about one minute.
- Using a tablespoon, place balls of dough onto 2 parchment-lined baking sheets. You should end up with about 2 dozen balls.
- Wet your palm and gently flatten each ball. I like my cookies kind of thick, so I didn't flatten mine too much.
- Bake for 6 minutes, then swap the tray positions so they will evenly cook. Then cook for 4 minutes and then swap again and cook for another 4 minutes. Then repeat for 3 minutes in each position.
- *This is how long my cookies took to bake; be aware and check the cookies often -- if they are thinner than mine were (see how thick mine are in the photos), they will cook faster. The original recipe calls for 12 minutes total cooking time.