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Oatmeal Raisin Breakfast Cookies (Gluten Free, Dairy Free, Refined Sugar Free)
Who doesn't want cookies for breakfast? These delicious oatmeal raisin breakfast cookies have no gluten, no dairy, and no refined sugar but will taste like the oatmeal raisin cookie of your childhood.
5
from 1 vote
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Prep Time
5
minutes
mins
Cook Time
12
minutes
mins
Course
Breakfast, Dessert
Cuisine
American
Servings
14
cookies
Equipment
two standard sheet pans
stand or handheld mixer
Ingredients
1x
2x
3x
1
cup
blanched almond flour
1 1/4
cups
old fashioned oats
certified GF will have that label, if desired
1/2
tsp
Kosher salt
1/2
tsp
ground cinnamon
1/2
tsp
baking soda
1/2
cup
unsweetened shredded coconut
2/3
cup
golden raisins
can sub regular
1
large
egg, room temperature
1/2
cup
coconut oil, room temperature
3/4
cup
coconut sugar
can sub brown sugar, or regular
1
tsp
vanilla extract
Instructions
Preheat oven to 350 degrees F.
In a large bowl, using a stand or handheld mixer, cream together the coconut oil and sugar for 2-3 minutes until light and fluffy.
Add the egg and vanilla and mix for another 30 seconds to incorporate.
In a medium sized bowl, whisk together the almond flour, salt, cinnamon, and baking soda.
Add the dry ingredients to the wet ingredients and mix briefly to incorporate.
Using a rubber spatula or wooden spoon, fold in the oats, coconut, and raisins until combined.
Scoop 1-1 1/2 Tablespoon sized cookies onto two baking sheets, leaving a couple of inches between them. You should have between 12-16 cookies.
Bake for 11-14 minutes until golden around the edges and soft in the center. Do not over-bake as they will continue to cook as they cool.
Allow cookies to rest on the baking sheet for 20 minutes before transferring to a cooling rack to cool completely.
Enjoy!
Keyword
cookies, oatmeal
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