Healthy Oatmeal Raisin Cookies - These delicious, gluten-free cookies are made with oat and buckwheat flours, NO butter or dairy needed!
Dare I say, oatmeal raisin cookies are my favorite?
Eep! I'm sure many of you chocolate chip lovers are gasping with horror, but tis true!
Though they can be polarizing, I've personally loved raisins all my life.
Why we love these cookies
These are a great 'middle of the road' cookie, in that, they're not too sweet or too 'healthy'.
There's enough sweetness to keep the kids happy, but not so much that parents are having to deal with hyperactive, moody tots!
How to make oatmeal raisin cookies
Ingredients
Recipe steps
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With only three tablespoons of added sweetener, I feel these walk the line between healthy cookies and delicious treat.
If you feel the need for extra sweetness, see the tips below.
Tips and tricks
The fork trick
It wouldn't be Oatmeal with a Fork without a fork trick!
Basically, when the cookie comes out, you take a fork and gently press down on the cookie, thus expelling any air. This compacts the cookie and gives it a better texture once cooled.
This must be done the moment they come out of the oven to ensure best results!
Making them sweeter
This recipe is delicious as is, but when originally posted, this recipe had two tablespoons of coconut sugar and three tablespoons of maple syrup (total). If you choose to make them this way, reduce the water to one tablespoon.
Another way to increase the sweetness without adding extra sweeteners is to add in a dash or two of stevia.
Flours
I find the easiest way to make both oat and buckwheat flour is by grinding them with the flat blade of my Nutribullet. I use regular organic rolled oats for the oat flour and raw buckwheat groats for the buckwheat flour. Do NOT use the darker pre-ground buckwheat flour, as it doesn't have the same taste.
If you aren't sensitive to gluten and don't have buckwheat groats on hand, try using spelt flour in its place.
Cooling and setting
Be sure to let the cookies cool completely, as this ensures that they will hold together in the absence of gluten, eggs, and other binders.
Other butter-free cookie recipes you might like
Oat Flour Snickerdoodles
Low Sugar Almond Butter Cookies
My Hubby's Favorite Gluten-Free Cookie Recipe
Healthy Oatmeal Raisin Cookies - No Butter
Ingredients
DRY INGREDIENTS:
- ¾ cup oat flour
- ¼ cup buckwheat flour
- 3 Tablespoons rolled oats
- ¼ teaspoon cinnamon
- ¼ teaspoon sea salt
- ¼ teaspoon baking soda
- 1 Tablespoon coconut sugar
WET INGREDIENTS:
- 3 Tablespoons melted coconut oil
- 2 Tablespoons maple syrup
- 1 teaspoon vanilla
- 3 Tablespoons raisins
- 3 Tablespoons hot water
Instructions
- Preheat the oven to 350 degrees.
- Mix the dry ingredients together (flours, oats, cinnamon, salt, baking soda, sugar).
- Stir in the oil, maple syrup, vanilla, and raisins until well combined. Stir in the hot water last.
- Dollop batter onto a parchment paper-lined baking sheet.
- Bake for 10-12 minutes or until lightly golden.
- As soon as they come out, take a fork and gently press down on the tops of each cookie (this helps to compact them, which contributes greatly to their resulting texture).
- Cool on baking sheet for 10 minutes until set.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Natalie
So good couldn't keep my hands off them💕
A
Could we use all Oat flour instead of buckwheat? What do you suggest for an oil-free version?
Lauren
You could try, but the buckwheat helps to hold things together without gluten or starches. Maybe try a nut butter with a little water (as needed) for the oil?
Alexz
Is there a way to replace buckwheat flour with ap flour?
Lauren
I'm really not sure, buckwheat is a bit more absorbent than AP. You may just want to look for a traditional cookie if you can handle wheat.
Carol
These were very good, crispy and chewy which is just how I enjoy them.
Ala
Love, love love! I would totally pick out the raisins in Raisin Bran to eat first--and it's just such a nice change of pace from the cloying sweetness that can be CCC sometimes. Love this recipe, Lauren--and it's awesome to meet you over here! 🙂
Lauren
Thanks Ala, you too! 🙂
Liz
I LOVE OR cookies, and, I would absolutely choose them over CC. (Chocolate chip doesn't have anything on a good oatmeal raisin cookie! LOL) But I'm a SUCKER for anything with cinnamon and the other warming "sweet" spices in it, (I put cinnamon, allspice, nutmeg, ginger -- and, ocassionally, cloves -- in almost everything I make during Autumn and Winter. 🙂 )
And raisin bran was one of only two cereals I would eat as a kid. (I was very particular, however, and only ate ONE specific brand. 🙂 ) And, though I didn't sit with box in lap, picking out the raisins to snack on, everytime I ate breakfast, I would dig through the box to get extra raisins for my bowl. By the time the box was just about a third full, I'd be out of raisins! 🙂
I'm gonna be making these cookies ASAP. 🙂
PS Is it weird that I think the pic with your chipped polish is adorable?
Gabby @ the veggie nook
They're my favourite too 😉
Ceara @ Ceara's Kitchen
I am really looking forward to trying this recipe Lauren! I love a good oatmeal raisin cookie but good old chocolate chip will always be my fav.! Pinned!
Mike @TheIronYou
Those are some great looking cookies my friend. Thanks for sharing!
Charlotte Moore
YUM!! I guess oatmeal cookies with cranberries and orange zest would be my favorite. I make them whole wheat because we do not have to eat GF. I do cook some for GF people.
Rebecca @ Strength and Sunshine
These are perfect!
Lauren
Thanks Rebecca! 🙂