EXCITING UPDATE: Hooray! My new cookbook – Everyday Grain-Free Baking – is now available online and at your favorite bookstores nationwide. Get a sneak peek here!
If you’ve been hanging out with me for awhile, then you know that for the last six months I’ve been developing more than 100 new grain-free, dairy-free recipes for my upcoming book “Everyday Grain-Free Baking.” I’m excited to share some good news … the manuscript went to the publisher last month and I just heard back that they love it! Yay! So it looks like we’re right on track for pre-orders to begin in November!
In the meantime, to celebrate, I thought we could bake-up some delicious grain free oatmeal cookies together! So of course, I’m excited to share a brand new recipe from the book that’s truly one of my personal favorites.
I call this recipe “Almost” Oatmeal Cookies, because although there isn’t a single oat in these beauties, the taste and texture is so reminiscent of their namesake, they’re certain to bring a smile to your face! (Especially if you’re like me and have been missing oatmeal cookies since going grain-free.)
Unsweetened shredded coconut is the secret behind this cookie’s chewy texture reminiscent of the oatmeal cookies we grew up enjoying. So grab a glass of milk and get ready for these delightful honey-sweetened treats!
P.S. The lovely napkins featured in these photos are courtesy of my friends at Hen House Linens. I just adore their beautiful table linens, and even more so, their mission to make mealtimes special by adding a touch of warmth and beauty to the table.
This delightful recipe is just one of more than 100 irresistible grain-free, dairy-free recipes in my new cookbook – Everyday Grain-Free Baking!
From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!
Click here to get a SNEAK PEEK of the book!
- 1 1/4 cup blanched almond flour
- 1 teaspoon coconut flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter, softened (or palm shortening)
- 2 tablespoons coconut oil
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 3/4 teaspoons ground cinnamon
- 1/2 cup unsweetened shredded coconut
- 1/3 cup organic raisins
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In a small bowl, combine the almond flour, coconut flour, baking soda and salt.
- Using a stand mixer or electric hand mixer, mix together the butter (or palm shortening), coconut oil, honey, vanilla and cinnamon until smooth and creamy.
- Add the dry ingredients to the wet and mix well to combine. Then add the shredded coconut; continuing to mix until well blended.
- Using a rubber spatula, fold in the raisins. Then drop the dough by rounded spoonfuls at least two inches apart onto the parchment-lined baking sheet. Use your fingers to slightly flatten the cookies into rounds.
- Bake for 8-10 minutes, until golden brown along edges. Allow the cookies to completely cool on the cookie sheet, as they will be very soft and crumbly when hot.
- Once cooled, they transform into the ultimate deliciously chewy treat!
Disclosure: Some of the links in this post include affiliate links, providing The Nourishing Home a small percentage of the sale at no additional cost to you. Of course, you are not obligated to use these links to make a purchase, but if you do, it helps to support this site and ministry. Thank you!
Wow! Love this! I noticed that there is no egg? Is that right? Seems like they would fall apart without a binder? Anxious to know before I try!
No egg! Just follow instructions to wait until cookies cool on the baking sheet before transferring them. When they are hot they will be crumbly, but once cool, they are a delightful chewy treat! 🙂 Enjoy!
Margaret Anne @ Natural Chow says
Is there anything I can substitute for the almond flour? I can’t have almonds (allergies). Do you think maybe I could use coconut flour instead? I can’t wait to try these, though. They sound fantastic! 🙂
Hi, Margaret. Unfortunately, since coconut flour and almond flour require differing amounts of liquids and eggs, this recipe won’t work by substituting with coconut flour since it was developed using almond flour. I’d recommend doing a google search to see if someone has created a coconut flour “oatmeal” cookie instead. Blessings, Kelly 🙂
Margaret Anne @ Natural Chow says
Thank you for the quick response. Oh well. It’s a good thing there are so many recipes on this blog that I want to try (and have bookmarked for later). 🙂
You are too sweet! Thank you so much for blessing me with your kind words! 🙂
Margaret Anne, a good friend of mine can’t have almonds either and I looked up the substitution rate for almond flour, and found that the recommendation was 1 heaping cup coconut flour and 1 scant cup potato flour to 2 cups almond flour 🙂
Hi, Anita. Of course you are welcome to try substitutes, but I cannot guarantee the results since I carefully developed this recipe for almond flour. In general, even with a coconut flour/tapioca flour combination (or potato starch, as you mentioned), you’ll still need to make further adjustments to the liquids. I hope your recipe variation is a success the first go! Blessings, Kelly 🙂
Charlotte Moore says
I need to try these. Our grand daughter in law eats GF. She doesn’t eat chocolate so this would be nice to make for her. I have made several things using Honeyville almond flour and really like it. Not as crazy about the taste of coconut flour alone though. Requires too many eggs.
What a sweet grandma you are to make cookies for your grand-daughter-in-law! You are a blessing! Thanks for taking the time to leave a kind note as always! I appreciate you! 🙂
Can’t wait to try these! I’m out of honey and will use maple syrup instead.
Enjoy! Thanks for the sweet note! 🙂
Another amazing looking recipe from you. I am keen to try it. I don’t like the taste of desiccated coconut though. I love coconut oil, and creamed coconut, and coconut water and even coconut flour is fine, but don’t like fresh coconut or desiccated. Do you think it would work without? I would imagine it helps bind it somewhat?
I will share the recipe on my FB page now as I am sure some of my followers/clients would love to make these.
Hi, Rochelle. The shredded coconut is the key ingredient that gives these cookies their chewy texture that makes them taste so similar to oatmeal cookies. I made tons of batches of these before I got all the ingredient just right, so I wouldn’t remove the coconut. What I would recommend is to instead do a search for a grain-free oatmeal cookie that doesn’t use shredded coconut, as I don’t think removing it from this recipe will result in a good outcome. 🙂
Can you please tell me the amount of calories in your oatmeal cookies.
Hi, Linda. By using a handy nutritional calculator like this one (see link below), you can calculate the calories and other nutritional data from any recipe by entering the ingredients. Hope this helps! Blessings, Kelly
First, Kelly, your photos are beyond gorgeous!!!! I can’t wait to see your cookbook and beautiful photography. Now, the cookies. These look delicious and a must-try in my kitchen. Thanks for sharing a sneak peek.
You are so welcome and give yourself (and your hubby) a big hug, because your kind help is one big reason my photos are improving! You are a blessing, sweet friend! xo
These look great! I am dairy intolerant so I can’t use butter in the recipe. I wondered what a substitution would be or if you tried it with something else? I am really new to baking with my food allergies so I am not even sure what to sub. Thanks in advance for your help!
Hey, Elizabeth. I have a butter substitute recommended in the recipe – palm shortening. It’s a healthy substitute that has same consistency as butter and therefore makes an excellent substitute. See the recipe for details. Enjoy! 🙂
[email protected] says
They look great! Good job on the photography Kelly 😀
Will have to remember to try these soon… thank you for sharing. So excited about your book! Be sure to send me one to review. Would love to give you a shout-out! Hugs.
Would love to and so appreciate your friendship and support, sweet friend! Thank you! xo
[email protected] says
Oh, forgot to ask… Can I just use butter instead of coconut oil. I know it already calls for butter, but can I replace the coconut oil for butter instead? I can’t have coconut oil… makes my face break out :/
I haven’t tried it, sweet friend. But I always say the mo-butter, the better! So I bet they’ll be scrumptious! But if you’re concerned about them being too butter, you could replace the coconut oil with palm shortening instead. 🙂
Kelly, these are so yummy! I’m sure my gluten/grain eating family will love these as much as I do! Thank you for another delicious cookie recipe!!
Yay! So glad you enjoyed them! Thanks for taking the time to leave a kind note! Blessings to you and yours, Kelly 🙂
Dena Norton says
Pinned and sharing. Can’t wait to see the cookbook! 🙂
Thanks so much, sweet friend! 🙂
I baked your cookies this morning. Waiting for the cookies to cool. However, mine did not spread much. So, unlike your beautiful photo, I have thick, small cookies. Any idea what I might have missed? Thank you.
Hi, Jeannie. It sounds like you missed the last sentence in step #5 to use your fingers to flatten the cookies. They should still taste good though. 🙂 Enjoy!
Oh my! These are delicious!! I was happily surprised at how many one batch yielded too because the batter looked like a surprisingly small amount. Glad I read the instructions about spacing on the tray. I used goji berries instead of sultanas and they tasted great. What a yummy and nutritious hit with my family these are! Thank you for yet another fantastic and thoughtful recipe. Can’t wait until your book is available.
From Brisbane, Australia – Kate
Hi, my Australian friend! LOVE your idea of using goji berries! So smart! Thank you for your kind words! You are a blessing! 🙂
Hi there! These cookies are hands down the BEST cookies I have eaten, including before my grain free/sugar free days! I have made several batches and I can’t believe how easy they are to make. I don’t handle raisins very well but I happen to be totally fine with enjoy life chocolate chips 🙂 so I used those in place of raisins. I have made so many of your recipes, all of which become favorites in our house. I can’t wait to purchase your cookbook!
What a blessing you are! Thank you for your kind words of encouragement!! 🙂
These “almost oatmeal” cookies look terrific! So impressed that they don’t require eggs! This is a great recipe for when we are running low on them (which happens weekly in a family of 6)!
Thanks, Julia! I hope you and your family enjoy them too! 🙂
These look delicious, Kelly. Thanks so much for sharing this with us at Savoring Saturdays! I’m featuring them at this weekend’s party. 🙂 Hope you’ll come share with us again!
How fun, Raia! Thanks for the shout-out! I really enjoy your site! Blessings to you, sweet friend! 🙂 Kelly
BEST cookies EVER!!!!!!! I’ve been gluten-free for a couple of years and had pretty much given up on making cookies. These are so delicious. I can eat oats, so I added about 3/4 c. of rolled oats to the dough. Next time I will drizzle some melted 85% chocolate on top to get the Almond Joy effect! Thank you for the recipe. I will be looking for your cookbook!
I’m so glad you enjoyed these, Donna! And I will definitely be sharing more about the cookbook soon! Thanks for blessing me today with your kind words! 🙂
Do you think they would be too crumbly if I switched out the honey for rapadura?
I do think they would be because of the loss of the moisture, so the other ingredients would need some tinkering to accommodate. 🙂
Can’t thank you enough for sharing this recipe on your blog! We tried them today and they are delicious!! I was a little worried since my last attempt at a healthier cookie involved chick peas and ended up in the trash!
Blaaah! I am with you on the chickpea flour. I am SO happy you enjoyed this recipe. My mission in developing recipes is to always create easy to replicate dishes that everyone will enjoy whether they’re GF or not. So my sweet neighbors taste test everything for me. LOL! They aren’t GF so if they like a recipe, I’m pretty certain it will fly with all of us in the GF crowd 🙂 Happy New Year!
I just made these! Love them!
Thanks so much, Carol! So glad you enjoyed the recipe. I really appreciate you taking the time to leave a kind note! Blessings, Kelly 🙂
i really liked these! the coconut addition was really good 🙂
Thanks so much for taking the time to leave a kind note! I’m so happy you enjoyed this recipe! Blessings to you, Kelly
Lita Watson says
How delicious your cookies are! By the way, can i use Sucanat sugar instead of honey to make your dish? Will it have any problem if i do that?
Hi, Lita. I haven’t tried this recipe using sucanat, but I would be concerned about them being a bit crumbly because you’ll lose moisture from the honey by replacing it with a dry natural sweetener. You may need to increase the coconut oil, or add a tablespoon of applesauce. Since I haven’t tried this myself, you’ll need to experiment a bit. 🙂