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, 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.
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 paper. I do often bake them on an uncreased cookie sheet, but they do 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.Print
Coconut Flour Oatmeal Raisin Cookies
- Preheat oven to 350º
- Beat first four ingredients together.
- Stir in raisins
- Combine dry ingredients in a separate bowl to distribute baking powder
- Stir into wet ingredients
- Drop by heaping tablespoons onto uncreased or parchment-lined cookie sheet, leaving an inch or two between each cookie
- Bake in center of oven for 10-12 minutes until cookies begin to brown slightly at the edges
- Remove from oven and loosen from cookie sheet. Cool on a wire rack.