Coconut Flour Oatmeal Raisin Cookies

Afternoon treats are so much more satisfying when you know your nutrition is high, and that’s exactly what you get with these coconut flour oatmeal raisin cookies! 

Quite a while back, I started making coconut flour oatmeal cookies for my kids so that they could have a sweet treat, and I could have the satisfaction of filling them with fiber, micronutrients, and a much higher-than-usual protein cookie, and honestly, why not add a little cinnamon and few raisins to make it even better? 

One of the great things about using coconut flour is that it goes hand in hand with using more eggs. And when you live that homesteading life, springtime is synonymous with an overabundance of eggs, so these are my go-to cookies right now. 

For two dozen coconut flour oatmeal raisin cookies, you’re going to use four eggs. 

That’s not a crazy amount, but it’s definitely more than your average cookie recipe, and I’ll take it! 

Things I love about this recipe: 

• The cookies are really filling. A lot of snack foods leave my kids coming back for more all afternoon, but these satisfy them really well. thanks to the relatively high fiber, protein, and omega fatty acids. 
• They’re a little cakey, rather than gooey. While I worked to learn how to make my gluten-free chocolate chip cookies just right so they’d be a little soft and gooey, these cookies embrace the cakey texture to be perfect for dipping in milk. 
• No refined sugar. We’ve actually tried them with brown sugar, and liked them pretty well, but even my skeptical 7-year-old agreed that honey was actually better. 

Now often, we think of coconut flour recipes as being low carb, and they can be, of course. for instance, our favorite coconut flour pizza crust is very low carb. 

But the oatmeal component is, by nature, higher carb. So if you’re looking for a keto compatible recipe, you’re not going to find it here. 

Instead, what you find is a moderate carb (or fairly low if you compare it to other cookies), high micronutrient cookie. This is fuel for your body. 

A couple notes: 

• These coconut flour oatmeal cookies are easiest to bake on parchment-lined baking sheet, or a silicon mat. I do often bake them on an uncreased cookie sheet, but they tend to stick a tad, and you have to finesse them off.
• They probably won’t spread out while they bake, so make sure you shape them a bit. Similar to healthy breakfast cookies, they don’t have a bunch of sugar and (unrelated) butter in them to melt while they bake, and cause them to spread out, so you might want to do a little bit of rounding off. 
• I like to make sure to sprinkle some raisins on top of the cookies, as well as stirring them in the batter so it’s clear up front that these are raisin cookies, and not mistaken for chocolate chip. Nobody likes it when that happens. 

Wondering where to buy coconut flour? It’s definitely become more widely available over the last few years, with our little Walmart even carrying it. But I still order mine in bulk from Amazon. But if you want to start small and see how you like it, I recommend this one. 

Don’t forget, cookies aren’t the only thing you can make. Aside from the aforementioned pizza crust, we also have a delicious coconut flour cupcake recipe, and just as importantly (if not more so!), an amazing coconut flour bread recipe.

If you’re looking for more information, I recommend reading about baking with coconut flour. 

Cookie ingredients and substitutions

We’ve already covered a few ingredients, but I wanted to cover them more in depth and go over some substitutions. 

Butter. Butter is so good. We all know. But coconut oil makes a great dairy-free alternative. You’ll want to make sure it’s soft and able to beat into your batter – room temperature is only good if you have a warm room. 

Honey. Agave and sorghum molasses also work really well. They change the flavor a bit, but if you’re using substitutions like these, I’m sure you’re already aware of what you and your family likes. Coconut sugar is another alternative, but it does change the texture of the cookie dough a bit. 

Vanilla. Because good vanilla flavor is top tier. 

Eggs. I already mentioned this, but there are a fair amount of eggs here. This is handy if you’re making them in the spring and have chickens that lay a lot of eggs. Not so handy if you’re buying them from the store where the price is sky high. However, this is the nature of coconut flour recipes. You have to have something to help bind them together, because coconut flour just doesn’t hold together, and eggs do that really well, while adding some incredible nutrition. 

 Raisins. These add a nice, fruity, chewy element. Cranberries also are really good addition, as are dark chocolate chips, walnuts, and/or pecan. 

Coconut flour. As gluten free flours go, coconut flour is a bit of an oddball as it absolutely soaks up liquid, and doesn’t hold together at all. However, with good recipes, it makes a great grain-free alternative. That said, don’t try to substitute a different type of flour in this recipe. It won’t work. You need a specific recipe make for your specific flour. 

Baking powder. While most cookies use baking soda, in developing this one, I found that baking powder worked better. These aren’t necessarily the chewy oatmeal cookies you may be used to. They’re more cakey, so baking powder makes sense. 

Cinnamon. Cinnamon is an essential flavor in oatmeal cookies. But I know that’s just my opinion, so feel free to mix up some spices. Good alternatives, or additions might be ginger or nutmeg.

Rolled oats. If you’re gluten free, be sure to purchase certified gluten-free oats. I recommend using old fashioned rolls oats, as quick oats soak up liquid, and lose their chewiness to quickly. 

That’s pretty much it on ingredients. 

How to store coconut flour oatmeal raisin cookies

You can store the mixture in your fridge until ready to bake for up to a week. 

You can also store cookie dough in the freezer, sealed in an airtight container for about a month. 

For storing already-baked cookies, I recommend an airtight container on the countertop for 1-2 days, or a week in the refrigerator. 

To freeze baked cookies, I recommend an airtight container, and separating layers of cookies with parchment paper so they don’t stick together as they thaw. 

To thaw frozen cookies, place container in refrigerator for a day or two so they’ll thaw slowly.

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