• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Comfy Belly
menu icon
go to homepage
  • Recipes
  • Recipe Collections
  • Shopping List
  • Sign In
  • Join
  • About
  • Newsletter
  • Shop

search icon
Homepage link
  • Recipes
  • Recipe Collections
  • Shopping List
  • Sign In
  • Join
  • About
  • Newsletter
  • Shop

×
Home » Cookies & Bars

"Oatmeal" Raisin Cookies {grain free}

Oct 29, 2013 · 24 Comments

Comfy Belly: Oatmeal Raisin Cookies

If you love oatmeal cookies but you're not eating oatmeal, or you're eating grain-free, egg-free, or nut-free, you must try this recipe! This recipe for quick and easy oatmeal cookies originally appeared in my cookbook, Cooking for the Specific Carbohydrate Diet.

There's no grain or gluten in these cookies, and no oats—just nut or seed butter, and a few other ingredients. And some great news for egg-free eaters and flaxseed lovers—it works well with flaxseed meal in place of an egg.Comfy Belly: Oatmeal Raisin Cookies

These are the chewy kind of oatmeal cookies, as opposed to the crunchy kind. While these were originally featured using almond butter, guess what? You can use a nut or seed butter for this recipe, too. Of course the flavor and texture will change a bit depending the nut or seed, but it's all good as long as you already like that nut or seed.

This recipe has been tested with both almond and sunflower seed butter, as well as with egg and flaxseed egg replacer, and I bet it works well with other nut and seed butters. I haven't tested it yet with chia seeds as an egg replacer, but I have a feeling it will work.

For reference, the flaxseed egg conversion is

1 tablespoon of flaxseed meal + 3 tablespoons of warm water = 1 egg

Flaxseed meal is just ground flaxseeds, and I tend to use golden flaxseeds (there's a darker flaxseed that also works). One tablespoon of flaxseed meal (12 g) weighs more than 1 tablespoon (7 g) of flaxseeds, so I cheat a bit and use one heaping tablespoon of flaxseeds, then I grind them and add them to 3 tablespoons of water. If you want exact measurements, measure 1 tablespoon (12 g) of ground flaxseed meal.

If you're using chia seed it's the same ratio of ingredients as flaxseed, that is 1 tablespoon of chia seed meal soaked in 3 tablespoons of water. In both cases you want to grind the seeds in a food mill or coffee grinder (or by hand with a mortar and pestle), and then soak the meal in the water for a few minutes. I have been known to cheat and throw the meal and water directly in the batter for this recipe, but I'll leave that detour up to you.

Comfy Belly: Oatmeal Raisin Cookies

 

As featured in
Cooking for the Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
Add to List Go to List Print Recipe Pin Recipe
5 from 1 vote

"Oatmeal" Raisin Cookies {grain free}

I haven't tested all nut and seed butters, but in my experience pumpkin seed butter, sunflower seed butter, cashew butter and almond butter are quite interchangeable. For SCD, use honey.
Servings: 24 cookies
Calories: 108kcal

Ingredients

  • 1 cup smooth roasted almond butter
  • ⅓ cup honey or maple syrup
  • 1 large egg
  • 2 teaspoons vanilla extract
  • ½ cup unsweetened shredded coconut
  • 2 teaspoons ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup raisins
US Customary - Metric

Instructions

  • Preheat your oven to 350°F (180°, or gas mark 4). Line a baking sheet with parchment paper or a nonstick silicone mat.
  • Blend all the wet ingredients together using a spatula or a mixer, until creamy.
  • Combine the dry ingredients in a separate small bowl. Add them to the almond butter mixture and blend well.
  • Spoon about 1 tablespoon of batter per cookie onto the prepared baking sheet, spacing the cookies about 1 inch apart. If you prefer a flatter cookie, flatten the cookies a bit with the bottom of a glass jar, spoon, or the palm of your hand.
  • Bake for 10 to 12 minutes, or until the edges are just starting to brown.
  • Cool the cookies and then dig in. Store leftovers sealed at room temperature for a few days or in the refrigerator for a few weeks.

Nutrition

Calories: 108kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 77mg | Potassium: 131mg | Fiber: 2g | Sugar: 5g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

 

As featured in
Cooking for the Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
Add to List Go to List Print Recipe Pin Recipe
5 from 1 vote

"Oatmeal" Raisin Cookies {egg free, grain free}

I haven't tested all nut and seed butters, but in my experience pumpkin seed butter, sunflower seed butter, cashew butter and almond butter are quite interchangeable. For the egg replacer, you can use flaxseed meal or chia seed meal, and the formula for each is the same: 1 tablespoon of flaxseed or chia seed meal + 3 tablespoons of water. For folks following SCD, sorry, this is not SCD legal due to the use of flaxseeds or chia seeds.
Servings: 24 cookies
Calories: 107kcal

Ingredients

  • 1 tablespoon flaxseed meal
  • 3 tablespoons warm water
  • 1 cup smooth roasted almond butter, sunflower seed butter (or other nut or seed butter)
  • ⅓ cup honey or maple syrup
  • 2 teaspoons vanilla extract
  • ½ cup unsweetened shredded coconut
  • 2 teaspoons ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup raisins
US Customary - Metric

Instructions

  • Preheat your oven to 350°F (180°, or gas mark 4). Line a baking sheet with parchment paper or a nonstick silicone mat.
  • Combine the flaxseed meal and water in a bowl and let sit for a few minutes to thicken.
  • Blend all the wet ingredients together using a spatula or a mixer, until creamy.
  • Combine the dry ingredients in a separate small bowl. Add them to the almond butter mixture and blend well.
  • Spoon about 1 tablespoon of batter per cookie onto the prepared baking sheet, spacing the cookies about 1 inch apart. If you prefer a flatter cookie, flatten the cookies a bit with the bottom of a glass jar, spoon, or the palm of your hand.
  • Bake for 10 to 12 minutes, or until the edges are just starting to brown.
  • Cool the cookies and then dig in. Store leftovers sealed at room temperature for a few days or in the refrigerator for a few weeks.

Nutrition

Calories: 107kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Sodium: 74mg | Potassium: 131mg | Fiber: 2g | Sugar: 5g | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

 

  • Facebook60

Reader Interactions

Comments

    Leave a reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Lynne says

    January 16, 2022 at 6:23 am

    No almond butter in house( pandemic) Can I use peanut butter??? Thanks

    Reply
    • Erica says

      January 16, 2022 at 9:38 am

      Yes other nut and seed butters work. It will taste a bit like peanut butter though because almond butter has a milder flavor. 🙂

      Reply
  2. Kassy says

    September 29, 2020 at 9:32 pm

    5 stars
    I just made these but with sunflower seed butter and they are Soooo GOOD!! Honestly thank you for all these great recipes.

    Reply
    • Erica says

      October 01, 2020 at 1:05 pm

      Yes! They work great with sunflower seed butter! Cheers 🙂

      Reply
  3. Kim says

    January 27, 2020 at 5:21 pm

    These are seriously me FAVORITE recipe I have found for any SCD sweet treat! I can not go without eating 6-10 a day when they are in the house. I have a problem 🙂

    Reply
    • Erica says

      January 27, 2020 at 7:51 pm

      Ha! Well I guess it's not the worst vice you can have 🙂

      Reply
  4. Sam says

    November 28, 2015 at 9:18 pm

    Do u think I could use coconut butter for the nut butter?

    Reply
    • Erica says

      November 28, 2015 at 9:40 pm

      I don't think that would work well but I haven't tried it.

      Reply
  5. Christine says

    July 29, 2015 at 5:28 am

    I make these all the time. We love them! thank you for your great recipes.

    Reply
    • Erica says

      July 29, 2015 at 7:35 am

      Thanks!

      Reply
  6. Claireny says

    August 27, 2014 at 1:28 pm

    Again, you nailed it. My family's new favorite cookie.

    Reply
  7. Deanna says

    April 06, 2014 at 10:19 am

    OMG. These are amazing! I've been no starch for a bit over a year and haven't had a cookie in all that time. These are really great! Thank you!

    Reply
    • Erica says

      April 06, 2014 at 4:43 pm

      Thanks, good to hear!

      Reply
  8. Diana says

    November 12, 2013 at 8:25 am

    What would be a good substitute for coconut flakes if you can't have them?

    Reply
    • Erica says

      November 14, 2013 at 11:48 pm

      sorry, I haven't come up with anything yet, although any kind of finely shredded fiber might work—I just can't think of any I would use, offhand.

      Reply
  9. Kathy says

    November 04, 2013 at 2:25 pm

    These were great!!!!! Thank you!

    Reply
    • Erica says

      November 14, 2013 at 11:49 pm

      good to hear!

      Reply
  10. molly says

    October 30, 2013 at 12:31 pm

    Thanks, great recipe. I'm using a delicious flax seed and chia seed blend called FitFlax that I get on Amazon. It's also great in salads and smoothies.

    Reply
    • Erica says

      October 30, 2013 at 3:16 pm

      thanks, I didn't know about FitFlax.

      Reply
  11. Cheryl says

    October 30, 2013 at 11:38 am

    These are "real" cookies! Made these with about half almond, half cashew butter because that was what was in the pantry. Great texture and flavor. They remind me more of hermits or jumbles than oatmeal but who cares, they're terrific. Next time I'll experiment with some chopped nuts for some crunch to go along with the excellent chewiness. Thanks for another excellent recipe.

    Reply
    • Erica says

      October 30, 2013 at 3:15 pm

      Yes, they do remind me of hermits thanks to the chewy texture. 🙂

      Reply

Primary Sidebar

Erica in kitchen

Welcome! I'm Erica, a cookbook author and writer. I offer whole food, grain-free, and gluten-free recipes, tips, and more. I'm passionate about food and the human microbiome. Also, I love vegetables.

Learn more

Recent comments


  1. Erica on Banana Bread {almond & coconut flour}May 5, 2025

    Thanks, Jay. Nice improvisation with the almond butter!


  2. Jay on Banana Bread {almond & coconut flour}May 5, 2025

    Found this recipe and was super excited that it included coconut w r almond flour (when I started gathering everything…


  3. Erica on Nut Butter Cream FrostingApril 26, 2025

    Thanks, Amanda! Wow, that does sound delicious.


  4. Amanda Walker on Nut Butter Cream FrostingApril 26, 2025

    This is a favorite in our house! I used your chocolate donut recipe to make cupcakes and used this to…


  5. Erica on Tahini Cookies {grain-free}April 26, 2025

    Thanks, Carrie! Yes to wet hands. Another trick is to cool the dough in the refrigerator or freezer for a…


  6. Carrie on Tahini Cookies {grain-free}April 25, 2025

    Tasty and easy to mix up, though super sticky to roll into balls. I found that wet hands made the…

Footer

Footer

Stay in touch

  • Contact
  • Newsletter

Cookbooks

  • Cooking for the Specific Carbohydrate Diet
  • The Healthy Coconut Flour Cookbook
  • Everyday Keto Baking

Membership

  • Join
  • Account
  • Recipe Collections
  • Shopping List

Copyright © 2025 Comfy Belly | Erica Kerwien. All rights reserved.