nourishing traditions + sustainable habits

Oatmeal Raisin Cookies {gluten, dairy & refined sugar free}

While I always advocate to avoid sugar as much as possible, sometimes you just need a cookie. So when you get than hankering, make sure you have some healthier treats in your baking arsenal that don’t use refined sugars.

But something I always have to remind myself is that even unrefined sugar affects my blood sugar level (not to the same extent) and sugar of even the healthier variety should be limited. The good thing about using unrefined sugar is that it doesn’t give me the same crash and cravings that refined sugar does.

My friend makes the most amazing oatmeal raisin cookies and I have been meaning to make a healthier version for months. I came across a recipe for some oatmeal chocolate chip cookies from Chelsea’s Messy Apron that looked as if they had the texture I was going for. Soft and chewy and not too dense.

This recipe only uses oats and oat flour and no complicated gluten-free flours. Just make sure to use the gluten free variety of oats if you have problems with gluten. I adapted this recipe slightly, exchanging the brown sugar for a healthier unrefined coconut palm sugar that doesn’t raise glucose level as much as the brown sugar does. I also exchanged chocolate chips for raisins and a few other little changes.

The texture of these cookies is so much better than most other gluten-free cookies that I have made or had. They aren’t too sweet, but my boys gobbled them down. All in all a great success

Hope you enjoy them as much as we did!

Oatmeal Raisin Cookies {gluten, dairy & refined sugar-free}

Makes about 18-20 cookies


1 1/2 cups oat flour (you can blend oats in a blender)

1 1/2 cups old-fashioned oats

1 1/2 teaspoons baking soda

2 teaspoons cinnamon

Pinch of salt

3 teaspoons vanilla extract

2 large eggs, at room temperature

8 tablespoons coconut palm sugar

1 cup coconut oil, melted

1/2 cup raisins


  1. In one bowl mix together the dry ingredients–blended oat flour, old-fashioned oats, baking soda, cinnamon and salt. Set aside.
  2. In another bowl, mix the wet ingredients together –vanilla, eggs, coconut palm sugar and coconut oil. Make sure to measure the coconut oil after it is melted.
  3. Mix the dry ingredients gradually into the bowl of the wet ingredients. Once well mixed, fold in the raisins.
  4. Cover bowl and chill in the fridge for at least 30 minutes.
  5. Preheat oven to 350 degrees F (175 degrees C). Scoop out dough into balls and place on cookie sheet.
  6. Bake on the oven for 7-8 minutes. Let cool on cookie sheet for a few minutes before removing.

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