Paleo "Oatmeal" Cookies (with raisins or chocolate chips!)

Almond flour oatmeal cookies with raisins on a cooling rack and with chocolate chips on a blue plate.

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Paleo "Oatmeal" Cookies (with raisins or chocolate chips!)

These easy Paleo "Oatmeal" Cookies are just like the classic version but without oats! They use a few special ingredients to recreate a similar texture, plus they're crisp on the outside and chewy in the middle. And they're great with raisins or chocolate chips!

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 135kcal

Author: Don Baiocchi

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

Note: If your egg is still cold from the fridge, submerge in warm water for about 5-10 minutes.

Nutrition note: The nutrition was calculated using raisins, not chocolate chips.

Substitutions

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.

Make ahead

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.

Freezer instructions

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.

Nutrition