Gluten Free Oatmeal Raisin Cookies – If you are looking for a naturally sweetened, gluten free, cassava flour oatmeal cookie made with raisins and walnuts (optional!), it’s here! With just 9 simple ingredients, this gluten free oatmeal raisin cookie is guaranteed to be your new favorite. Gluten free, dairy free, no refined oil or added sugar.
Clean, Healthy Gluten Free Oatmeal Raisin Cookies
After multiple remakes, I have finally found the best combination of ingredients for clean gluten free oatmeal raisin cookies. 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) 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.
Our house is full of teens and opinions and our son could NOT stopping eating these cookies. So, I made another batch and yes, sure enough, they are gone.
How to Make Healthy Gluten Free Oatmeal Raisin Cookies
We all know that refined white sugar and brown sugar is not healthy. And many of us know it’s a good idea to limit or eliminate butter and dairy. 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?
Well, this recipe is a proven success. No refined sugar, no wheat and no dairy. Plus, it’s naturally sweetened and we left the egg out too. So, vegans and vegetarians are going to love this recipe just the same.
The best part, you’ll never be able to tell!
Favorite Swaps for Clean Gluten Free Oatmeal Raisin Cookies
The combination of the following ingredients work beautifully to make a gluten free oatmeal raisin cookie that I PROMISE does not taste gluten free.
Cassava Flour, Almond Flour and Old Fashioned Oats
BUYING SUGGESTIONS: Try Otto’s Cassava Flour, Almond Flour and Old Fashioned Oats from Anthony’s Organic Goods.
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 And then I used a 1:1 ratio of oats to flour, which means 2 cups gluten-free oats to 2 cups total flour.
Cold Pressed Organic Unrefined Coconut Oil
BUYING SUGGESTION: We LOVE Nutiva Brand for Organic Unrefined Coconut Oil. You can pick it up now at most Target, Publix and Wegman’s.
I’ll admit, some of 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 delicious replacement using coconut oil years ago and have never looked back. Organic Coconut Oil really does make 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!
The BEST Baking Pan for Baking Cookies
We get asked ALL THE TIME about the stoneware we use in our dessert and dinner recipe photos. We lovingly have used stoneware for over 20 years. I still have some original stones that I bought in 2001, long before I set up my “adult kitchen”. I am so thankful for my dear friend that I called Mama Ginger, for showing me the way all those years ago. She knew I would appreciate the stoneware purchases for years to come.
My very favorite kitchen tool is this Large Stoneware Baking Pan. Yes, it can be a bit pricey… but you have to decide if it’s worth the long term investment. I’ve had this same unglazed bar pan from Pampered Chef for 20 years and still use it, worry-free, to this day.
FYI: I have three of these bar pans in my house. They are great for making batches of cookies or biscuits.
More Healthy Cookies That Are Easy to Make
We love healthy homemade cookies and thankfully, our kids love taste-testing. Here are some of our favorite cookies that are pretty quick to mix up and bake.
- Recipe for Cowboy Cookies – This recipe for Cowboy Cookies is the perfect “trail mix”-type cookie made with chocolate, walnuts, coconut, cinnamon and dried fruit. Healthy and delicious!
- Molasses Cookies Recipe – If you’re looking for the perfect fall cookie, then this delicious Molasses Cookies recipe is it. Just like the traditional recipe, our healthy version still maintains a soft and chewy center with lightly crisp edges.
- The BEST Chocolate Chip Cookies – After several trial and errors, I can officially proclaim that these are the BEST healthy chocolate chip cookies I have ever made. And my family agrees too (and they are critical of “healthy” anything!).
- Chocolate Chip Oatmeal Cookies – A new spin on a classic without losing a bit of flavor, are these Healthy Chocolate Chip Oatmeal Cookies. If you loved chewy-on-the-inside but crispy-on-the-outside oatmeal cookies as a child, then these cookies are for you.
The BEST Gluten Free Oatmeal Raisin Cookies
7 ingredient Gluten Free Oatmeal Raisin Cookies will be your favorite cookie recipe ever! 100% dairy free, no refined oil or added sugar.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 16 cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 cup cassava flour
- 1 cup almond flour
- 2 cups gluten free old fashioned rolled oats
- 1 teaspoon cinnamon or pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2/3 cup extra virgin coconut oil, softened
- 1/2 cup plus 2 tablespoons pure maple syrup
- 1 tablespoon pure vanilla extract
- 1 1/4 cup raisins and 2 cups boiling water
- OPTIONAL: 1 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
- In a small mixing bowl, add the raisins and cover with boiling water. Soak for 10 minutes. When done, pour through a strainer and pat dry with paper towels to remove as much moisture as possible.
- In a large mixing bowl, combine the cassava flour, almond flour, oats, cinnamon (or pumpkin pie spice), sea salt and baking powder. Stir until well combined.
- In a small mixing bowl, combine the softened coconut oil, maple syrup and vanilla; using a stainless steel whisk, whip until well combined.
- Pour the coconut oil mixture into the dry ingredients and stir well. Next, add the drained raisins and walnuts and mix until well combined.
- Using a 3 tablespoon cookie scoop, place the cookie dough onto a stoneware baking sheet, flatten slightly and place in the oven. Bake 15 minutes or until golden around the edges. Let the cookies cool on the baking stone for several minutes. Then, using a cookie spatula, carefully transfer cookies to a wire rack to cool.
Notes
IMPORTANT: Cookies will be a bit 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.
Keywords: Gluten Free Oatmeal Raisin Cookies
Kimberly Wood says
I’m going to make this but with hazelnut flour instead of almond flour.
★★★★
Aimee Harris Niedosik says
Oh, that sounds delicious. Hope they turned out wonderful!
Kerry says
This recipe is perfect!
I’ve been trying for years to find a great almond & cassava flour cookie recipe and this is the winner! Make sure you flatten them into the shape you want them to end up in before baking. Thank you
★★★★★
Aimee Harris Niedosik says
Yes, that is so true.. I am actually about to remake these and update since it’s been a few years since we published this recipe. Thank you for the wonderful feedback! If you love grain free and cassava flour, you must try these lemon cupcakes: https://cleancuisine.com/gluten-free-lemon-olive-oil-cupcakes/ 🙂
Dee says
Hi. I’m nut free. how might I be able to make this recipe without the almond flour? Sub oat flour? Gf all purpose?
Ivy Larson says
Hi Dee, Yes, you can definitely try substituting oat flour for the almond flour. You could also try cassava flour, which is a root vegetable flour (and very rich in vitamin C!) Option 3 would be to do 1 part oat flour and 1 part cassava flour.
I hope this helps? Please let me know how it turns out if you give it a try =)
Jenn says
Do you think I could sub all avocado for the coconut oil? I don’t use any oil. Love how clean the recipe is!!
Ivy Larson says
Hi Jenn, yes, I think that could work! I was actually going to test it like that myself (because I like to use the least amount of oil possible and get the majority of my dietary fat from “whole food” sources, such as avocados) Anyway, if you do try the recipe please be sure to let me know how they turn out =)