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Oatmeal Raisin Cookies (Gluten-free, Dairy-free)

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Ingredients

Adjust Servings:
dry ingredients:
50 g Oat flour
80 g Almond flour
65 g Coconut flower sugar
1/4 tsp Salt
1/4 tsp Baking powder
1/6 tsp Ground cardamom
1/4 tsp Ground cinnamon
wet ingredients:
60 g Coconut oil at room temperature
30 g Apple sauce (unsweetened) at room temperature
1.5 tbsp Almond milk
additions:
50 g Oat flakes
1/2 cup Raisins

Oatmeal Raisin Cookies (Gluten-free, Dairy-free)

  • 25 min
  • Serves 4
  • Easy

Ingredients

  • dry ingredients:

  • wet ingredients:

  • additions:

Directions

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Here are my kids’ favorite gluten-free oatmeal cookies. They’re soft and crumbly inside, crunchy outside, and fairly sweet. Perfect! 

They’re made with oat and almond flours, coconut oil, coconut sugar, apple puree, oat flakes, and raisins. The cookies don’t use any eggs, wheat flour, or butter, they incredible just the way they are. 

The recipe makes 12 cookies. 

Make sure coconut oil and apple puree are at room temperature!!

P.S. Read here how to make gluten-free oatmeal cookies with rice flour. It’s super sweet and unbelievably delicious!

If you’re interested to make classic oatmeal cookies with wheat flour and butter, go here

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Steps

1
Done

Combine the dry ingredients (except for raisins and oat flakes) in a bowl using a whisk.

2
Done

In another bowl, mash the coconut oil to a creamy consistency with a silicone spatula. For this, it’s important that coconut oil is room temperature.

3
Done

Fold in the apple puree. It also should be at room temperature so the mixture is smooth. Mix with a silicone spatula until smooth.

4
Done

Add the dry ingredients to the wet ones using a spatula - 2 tbsp at a time. Before adding the last 2 tbsp, add the almond milk and stir well. Add the remaining dry ingredients.

5
Done

Fold in the oat flakes and raisins. Use your hands, if the dough is too thick for a spatula.

6
Done

Form a ball and wrap it in plastic. Refrigerate for 30 min.

7
Done

Preheat the oven to 175 degrees.

8
Done

Take the dough out. Cut into even 12 parts. Form balls from each one. These cookies don’t spread in the oven, so flatten them to about 6-7 mm thick.

9
Done

Arrange in a baking sheet lined with parchment paper. Bake at 175 degrees for about 15 min. The cookies will start getting brown.
Take them out and let cool down a bit. Transfer to a cooling rack to let cool completely. Serve only when completely cooled! Warm cookies are wat too soft and not crunchy at all.
Enjoy!

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