After multiple remakes, I think I finally stumbled on the best combination of ingredients for a clean gluten free oatmeal raisin cookie recipe. I say this because it has been taste-tested by a handful of kids and teens. And when it comes to cookies, kids (and especially your teenage son lol) will tell you straight up whether the recipe is good or not. Kids and teens don’t care if the recipe is healthy, they just want it to taste good 😉
We all know that sugar is not healthy. Many of us know it’s a good idea to limit or eliminate butter and dairy (by the way, here’s why we don’t drink milk). And if you are among the growing number of people who don’t tolerate gluten, then you know all to well that wheat is a problem ingredient for a lot of people these days.
But with so many restrictions, how do you make a really good gluten free oatmeal raisin cookie that doesn’t have refined flour, butter or refined sugar?
How to Make a CLEAN Gluten Free Oatmeal Raisin Cookie Recipe
The combination of the following seven ingredients work beautifully to make a gluten free oatmeal raisin cookie that I PROMISE does not taste gluten free.
Cassava Flour + G-Free Oats + Almond Flour
When it comes to texture and flavor, I think finding the right combination of gluten free flours is one of the most important things to consider.
After many remakes with multiple different gluten free flours, I found the perfect combination to be a simple 1:1 ratio of 1 cup almond flour to 1 cup cassava flour (you can read more about why I love cassava flour so much here.) And then I used a 1:1 ratio of oats to flour, which means 2 cups gluten-free oats to 2 cups total flour.
Avocado + Coconut Oil
I’ll admit, the best-tasting cookie recipes are almost always made with butter. A conventional oatmeal raisin cookie recipe calls for about 3/4 cup of softened butter but I found a combination of 1/2 cup coconut oil combined with 1/4 cup avocado gives the perfect soft-cookie texture. And no, you can’t taste or see the avocado!
Pure Maple Syrup + Softened Raisins
And finally, pure maple syrup along with softened raisins delivers a plenty-sweet cookie with zero refined sugar. I’m not trying to convince you that maple syrup is a “superfood”, but it is not an empty calorie either! Similar to the contrast between whole and refined grains, unrefined natural sweeteners like maple syrup contain higher levels of beneficial nutrients, antioxidants and phytochemicals than white table sugar or high fructose corn syrup. So, while I wouldn’t eat maple syrup by the spoonful as a nutrition “booster”, it’s definitely a healthier option than refined sugar!
Ok, let’s make some cookies…
For those of you with diet restrictions, food allergies or food sensitivities, it’s good to know this gluten free Oatmeal Raisin Cookie recipe meets the following dietary criteria:
Dairy Free/ Gluten Free/ Bean Free/ Soy Free/ Vegetarian / Vegan / Nut Free Option
- -1 cup cassava flour
- -1 cup almond flour
- -2 cups gluten free old fashioned rolled oats
- -1 teaspoon cinnamon
- -1/2 teaspoon baking powder
- -1/2 cup plus 1 tablespoon extra virgin coconut oil, softened but not melted
- -1/4 cup mashed very ripe avocado (see notes)
- -1/2 cup plus 2 tablespoons pure maple syrup
- -1 tablespoon pure vanilla extract
- -1/2 teaspoon Himalayan pink salt
- -1 1/4 cup raisins
- -2 cups boiling water
- -3/4 cup chopped walnuts, optional
- Preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside. Combine the cassava flour, almond flour, oats, cinnamon and baking powder in a medium bowl. In another bowl, combine the coconut oil, avocado, maple syrup, vanilla and salt; whisk until emulsified. Pour into dry ingredients and stir well. Set mixture aside.
- Place raisins in a bowl, add boiling water and soak for 10 minutes. Pour through a strainer and pat dry with paper towels to remove as much moisture as possible. Add drained raisins and walnuts (if using) to the cookie dough, and mix until combined.
- Using a damp 1/4-cup measure, scoop cookie dough onto baking sheet, flatten slightly and bake 15 minutes, or until golden around the edges. Using a spatula, carefully transfer cookies to a wire rack to cool. Note: cookies will be crumbly and very soft when you first remove them from the oven, but they will harden once cooled. To keep the cookies firm and fresh you will want to store them in a covered container in the freezer.
If you don’t have avocado on hand you can always just substitute 1/4 cup more extra virgin coconut oil instead.