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Soft “Oatmeal” Cinnamon Raisin Cookies

3 min read


When I was little, chocolate chip cookies were my favorite type of cookies on the planet. Oatmeal raisin? Not so much. It wasn’t that I didn’t like them, because I did, they just weren’t at the top of the list. It wasn’t until I started cooking and baking when I was 9 or 10 that I started to begin enjoying these heart-healthy, fruit-filled cookie varieties. 

In my version, I don’t use gluten-containing wheat flour or oats, as both of these ingredients are grains and can interfere with the stabilization of blood sugar and insulin levels. This can cause inflammation, a factor that isn’t heart healthy. These Paleo oatmeal raisin cookies are even better for your heart, and tastier, too. They contain a hefty amount of monounsaturated fat from the almonds and walnuts and are low on the glycemic index. Not only are they sweet, satisfying, and a true rival to most traditional oatmeal raisin cookies in both nutrition and taste, they are also easy to make and require very simple ingredients.

Paleo Oatmeal Raisin Cookies

I use ground walnuts in this recipe because, for some reason that I can’t fathom, they create a more oatmeal-like texture and taste. I have no idea why. While oats are gluten free, I tend not to use them. Walnuts contain more fiber, protein, and antioxidants, plus they are rich in healthy fats for the skin, heart, and brain.

Paleo "Oatmeal" Cinnamon Raisin Cookies
Serves 12
A gluten-free Paleo oatmeal raisin cookie that is easy to make, nutritious, and tasty to boot.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
  1. 1/2 cup almond flour
  2. 1/4 cup ground walnuts
  3. 1 tbsp. coconut flour
  4. 2 tbsp. flaxseed meal
  5. 1/2 cup coconut palm sugar
  6. 1/4 tsp. pure stevia extract
  7. 1/4 tsp. Himalayan salt
  8. 1/4 tsp. baking soda
  9. 1/2 tsp. cinnamon
  10. 1 egg
  11. 1/4 cup melted coconut oil
  12. 1/8 tsp. vinegar
  13. 1/2 tsp. vanilla
  14. 1/2 cup organic raisins
  1. In a small mixing bowl, sift together the almond flour, ground walnuts, coconut flour, coconut palm sugar, stevia, salt, baking soda, and cinnamon.
  2. In a medium mixing bowl, whisk the egg, coconut oil, vinegar, and vanilla until throughly combined.
  3. Fold in the wet mixture with the dry mixture.
  4. Gently fold in the raisins.
  5. Spoon 2 tsp. of batter onto parchment-lined cookie sheet and bake at 350 degrees for 12-15 minutes, or until golden brown and slightly firm to the touch.
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You may be able to leave out the flaxseed meal; I add it because it adds valuable fiber, antioxidants, and omega-3 fatty acids, fats that are essential for brain health. I also add cinnamon, because, why not? It’s tasty, antioxidant rich, and is extremely helpful for managing blood sugar levels. Also, if you can’t find pure stevia extract, simply use 6 packets of your favorite stevia. Alternatively, you can use 3/4 cup coconut palm sugar and forgo the use of stevia altogether.

What are your favorite cookies? Please leave a comment and share with me! 

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