I can’t be trusted around these cookies.
Seriously, their numbers are dwindling by the minute.
Oatmeal Raisin cookies have always been a favorite in my household, and since creating these tasty grain-free cookies, I’ve been itching to replicate this cinnamon-y sweet flavor! I originally thought that using maple syrup as the sweetener would be brilliant, adding a rich, complex flavor that would compliment the cinnamon nicely–> but, through trial and error, I learned that it doesn’t work well in these cookies.
They become incredibly sticky!
They’ll stick to your Silpat.
They’ll stick to your parchment paper.
They’ll stick to the roof of your mouth.
And while they were still delicious, I wouldn’t serve them to company without copious amounts of almond milk. And lots of napkins.
So, to avoid a sticky situation… stick to using honey! (Or liquid stevia, if you prefer.)
Cinnamon Raisin Cookies (Grain-free)
makes about 2 dozen
1 cup creamy unsalted almond butter
1/3 cup honey (or liquid stevia, to taste)
1 whole egg, or a flax egg
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 cup unsweetened shredded coconut
1/2 cup raisins
Preheat oven to 350F. In a medium bowl, mix together the first six ingredients until a smooth batter forms, then gently fold in the shredded coconut and raisins.
Using a tablespoon, or cookie scoop, drop the batter onto a baking sheet lined with a Silpat, or parchment paper.
Bake for 10 minutes at 350F, rotating the pan after 5 minutes, until cookies are golden brown around the edges.
Allow to cool on the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Serve at room temperature, or chill in the freezer for a cool, chewy treat!
Cinnamon Raisin Cookies (Grain-free)
- 1 cup creamy unsalted almond butter
- 1/3 cup honey (or liquid stevia, to taste)
- 1 whole egg , or a flax egg
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 cup unsweetened shredded coconut
- 1/2 cup raisins
- Preheat oven to 350F. In a medium bowl, mix together the first six ingredients until a smooth batter forms, then gently fold in the shredded coconut and raisins.
- Using a tablespoon, or cookie scoop, drop the batter onto a baking sheet lined with a Silpat, or parchment paper.
- Bake for 10 minutes at 350F, rotating the pan after 5 minutes, until cookies are golden brown around the edges.
- Allow to cool on the pan for 10 minutes, then transfer to a cooling rack to cool completely.
- Serve at room temperature, or chill in the freezer for a cool, chewy treat!
Per Serving: Calories: 102, Fat: 7g, Carbohydrates: 8g, Fiber: 1g, Protein: 2g
Do your best not to eat these all in one sitting.
They’re highly addictive!
Reader Feedback: What’s your favorite cookie flavor?
Questions and Reviews
Normally I’d think of sticky as a bad thing, but I totally wouldn’t mind these sticking to the inside of my mouth! As you know, I love cinnamon and oatmeal raisin cookies… so I’m pretty sure these would disappear just as fast in my house as they are in yours!
I had NO PROBLEM with them sticking to my mouth, they were so good! But, Austin had a problem with it… meaning, he didn’t help me eat any of them. And that quickly became a problem for me!
They’re just too good. 😉
Yum, I love all these sweet healthy treats! I haven ‘t made oatmeal raising forever and I really like them..I should make them soon!!! You had mentioned that you are a 3 meal a day kind of gal and I was curious to see if you would do a post on a typical day’s eats. I would really like to get to where I am satisfied with 3 meals, maybe 1 snack, but I get so hungry and my days are longer now…I don’t get home until 7:15 ish…thanks much..let me know what you think..even if you want to email me, that would be great! Have a wonderful day!
I’ll definitely put together a post like that soon!
These look delicious! I know that you say do your best to not eat these all in one sitting, but in all seriousness I feel like once I start eating cookies or any baked goods I can’t stop and I sort of get set off on a binge. Have you ever experienced this or have any advice? Thanks!
Yes, I’ve definitely experienced this! I’ve had a few questions regarding baked goods and binging, so I’ll try to put together a post soon to answer all the questions at once. 🙂
I made your choc chip recipe and they were so good – thank you! and this is a great idea for adapting other flavors… hmmm… ginger snaps, lemon cookies, butter cookies…. yum! Do you have any idea what to sub for the egg so they are properly combined? I can no longer get away with miscombining… sigh…
I’m still working on a properly combined version… flax eggs didn’t work for me, FYI. 🙁
Surprisingly, these cookies don’t seem to affect my digestion as much as other miscombinations, but that’s only if they are a rare treat. If I indulge in them too often, they definitely slow things down! Here’s hoping I figure out a properly combined cookie that holds together well soon!
These sound great and look great, I will definitely give them a try!! One of my favorite cookies anyway 🙂
these are so easy to make. omg dying
I’ve got a batch in the oven and am eating the dough while waiting! (I know there’s a raw egg in there – call me adventurous.)
My cookies are not flat cookies like yours. I did use peanut butter instead of almond because that is what I have on hand. Or maybe because I bake in a toaster oven? I really wish I had a bigger oven!
Hello!! What can I use instead of unsweetened shredded coconut?? Please let me know thanks!!
I’m waiting right now for these to be done! I’m salivating!
These are absolutely incredible! Being a grain-free cookie I had my doubts but my whole family loved them. Thank you so much for sharing your delicious, healthy recipes. I’m spreading the word!
Hiya! Is there a substitute for the coconut as I’m not a big fan of it
Hey there, I just made these with Peanut butter. Delicious- but I had to flatten them down mid-way – they didn’t just spread out like those. Is that properties of peanut butter vs. almond butter? Thanks for all of the alternative baking recipes.
Can someone tell me how much stevia drops (approxiamtely) to use in place of the honey? Thank you in advance.
Made these tonight– used crunchy almond butter b/c I didn’t have smooth. Turned out delicious! But, I will try the smooth almond butter in the future. Thanks for another great recipe, Megan!
Amazingly gorgeous cookies! Just made with 1 cup Almond butter/Peanut butter & Tahini is balance as that’s what I had on hand lol rest same as recipe Yummy in 175 C Australia – Out Cool Wire Mouth 👍👌