These Paleo “Oatmeal” Cookies are made without oats but taste like a classic oatmeal cookie!
They’re crisp on the outside, chewy inside and studded with raisins or chocolate chips.
And it takes just a few special ingredients to give them the texture of a traditional oatmeal cookie.
They’re also grain-free, gluten-free, dairy-free and refined sugar-free.
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Why this recipe works
Oatmeal cookies are a classic comfort food treat, whether made with raisins or chocolate chips.
But they’re made with flour, butter, refined sugar and – obviously – oats, all of which are not used in the Paleo diet.
So I had to come up with a way to recreate that chewy, oat-y texture without actually using oats.
First I swapped out the oats for unsweetened shredded coconut. The shreds are about the same size as oats and have a similar texture. I just had to make sure not to use too much or else it would have a coconutty flavor.
So I also added ground flaxseed, as this added a grainy texture without adding any unwanted flavor.
Once I nailed the texture, I had to focus on the other elements. Coconut sugar is a great, unrefined alternative to brown sugar and gives the cookies a subtle caramel flavor.
And to make sure the cookies aren’t bland, I added a bit of cinnamon, nutmeg, vanilla and molasses to give them a subtle depth and warmth. None of these ingredients are overpowering, they just make the cookies more interesting and cozy somehow.
Finally, I couldn’t decide between adding raisins or chocolate chips, so I tried both versions and they’re both great! Choose whichever one is your favorite.
And that’s how you make oatmeal cookies Paleo and, dare I say it, a bit healthy.
What you need
Ingredients:
- 1 cup superfine blanched almond flour (not almond meal)
- 2/3 cup unsweetened shredded coconut
- 1 tablespoon ground flaxseed
- 1/4 + 1/8 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground nutmeg
- 1 large egg, room temperature (if not room temp., submerge in warm water for 10 minutes)
- 1/3 cup coconut sugar
- 1 tablespoon coconut oil, melted and cooled
- 1 teaspoon molasses
- 1/2 teaspoon vanilla extract
- 1/3 cup raisins or chocolate chips (I like Enjoy Life! for dairy-free chips or Hu for Paleo chips)
Equipment:
- a large mixing bowl
- a medium mixing bowl
- a small heat-proof bowl
- a whisk
- a spatula (the kind for stirring, not flipping)
- measuring cups
- measuring spoons (<– these are my favorite because they actually fit into spice jars)
- a small ice cream scoop/cookie scoop with a lever
- a stainless steel baking sheet
- parchment paper
- a cooling rack
How to make Paleo “Oatmeal” Cookies
Step 1
Heat your oven to 350°.
Step 2
Line a baking sheet with parchment paper.
Step 3
In a large bowl, whisk the almond flour, shredded coconut, ground flaxseed, cinnamon, salt and nutmeg.
Step 4
In a medium bowl, whisk the egg, coconut sugar, coconut oil, molasses and vanilla extract. The dough will be thick.
Step 5
Stir in the raisins or chocolate chips.
Step 6
Use a small cookie scoop/ice cream scoop with a lever to scoop up roughly 2 tablespoon-sized balls. Roll each one between your palm to form a smooth ball and place on the parchment-lined baking sheet (the cookies won’t spread when they bake).
Gently press each cookie down with the palm of your hand. If they stick, get your palm slightly damp with a bit of water.
Step 7
Bake for 12-14 minutes, until lightly golden brown around the edges, rotating the pan halfway through.
Step 8
Place the baking sheet on a cooling rack to cool completely.
FAQ
To make them nut-free, you can use ground sunflower seed flour instead of almond flour (I haven’t tried this myself, so if you try it, please leave a comment letting me know how it went!)
You can leave out the ground flaxseed if you don’t have it – the cookies will lose a bit of their grainy texture but they’ll still be good
Feel free to try other dried fruit instead of raisins, like dried cranberries or cherries, or chopped dates or prunes.
Yes – store them in an airtight container at room temperature or in the fridge for up to 5 days.
Please note if the weather is humid, their crisp edges will soften as they sit.
Yep. The cooled, baked cookies, still on their parchment-lined baking sheet, can be placed in the freezer until solid (about an hour), then removed from the sheet and placed in an airtight container or baggie.
Freeze for up to 3 months.
Thaw overnight in the fridge.
Other recipes you might like:
- Paleo Chocolate Chunk Cookies
- Paleo “Peanut” Butter Cookies
- 4-Ingredient Italian Hazelnut Cookies (Paleo)
- Almond Flour Thumbprint Cookies (Paleo)
- Double Chocolate Orange Macaroons (Paleo)
Paleo “Oatmeal” Cookies (with raisins or chocolate chips!)
Ingredients
- 1 cup superfine blanched almond flour (not almond meal)
- ⅔ cup unsweetened shredded coconut
- 1 tablespoon ground flaxseed
- ¼ fine sea salt
- ¼ teaspoon + ⅛ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅓ cup coconut sugar
- 1 large egg, room temperature (see notes)
- 1 tablespoon coconut oil, melted and cooled
- 1 teaspoon molasses
- ½ teaspoon vanilla extract
- ⅓ cup raisins or chocolate chips (dairy-free/Paleo, if necessary)
Instructions
- Heat the oven to 350°.
- Line a baking sheet with parchment paper.
- In a large bowl, whisk the almond flour, shredded coconut, ground flaxseed, cinnamon, salt and nutmeg.
- In a medium bowl, whisk the egg, coconut sugar, coconut oil, molasses and vanilla extract. The dough will be thick.
- Stir in the raisins or chocolate chips.
- Use a small cookie scoop/ice cream scoop with a lever to scoop up roughly 2 tablespoon-sized balls. Roll each one between your palm to form a smooth ball and place on the parchment-lined baking sheet (the cookies won't spread when they bake). Gently press each cookie down with the palm of your hand. If they stick, get your palm slightly damp with a bit of water.
- Bake for 12-14 minutes, until lightly golden brown around the edges, rotating the pan halfway through the cooking time.
- Place the baking sheet on a cooling rack to cool completely.
Notes
- To make them nut-free, you can use ground sunflower seed flour instead of almond flour (I haven’t tried this myself, so if you try it, please leave a comment letting me know how it went!)
- You can leave out the ground flaxseed if you don’t have it – the cookies will lose a bit of their grainy texture but they’ll still be good
- Feel free to try other dried fruit instead of raisins, like dried cranberries or cherries, or chopped dates or prunes.
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