These irresistibly chewy sugar-free "oatmeal" cookies boast a delightful crunch on the outside and a chewy centre. Even better, they can be ready to eat in just 25 minutes.
Oatmeal and raisin cookies are a beloved classic, cherished for their chewy texture and comforting flavour. But what if you could enjoy that same familiar texture and taste without a single oat in sight? Introducing the oat-free oatmeal and raisin cookie – a delightful, low-carb twist on a classic.
Versatile and satisfying, these cookies make a fantastic snack or even a guilt-free option for breakfast. Packed with wholesome ingredients and free from oats, they offer a delightful alternative for those with dietary restrictions, those preferring a low carb offering, or those seeking to experiment with something different.
In this recipe, traditional oats are replaced with a combination of almond flakes and coconut flakes. These ingredients perfectly mimic the satisfying chewiness of oats, blending seamlessly into the almond flour and butter cookie batter. The result? A mouthwatering texture that recreates that beloved oatmeal cookie experience.
But let's not forget the star of the show – the plump and sweet raisins. These little gems add just the right touch of natural sweetness to this sugar-free recipe, enhancing the flavour, without overpowering it.
To ensure the perfect balance of flavours and texture, a pinch of sea salt and a touch of xanthan gum are added. While neither is strictly necessary, the salt gives adds an extra dimension of flavour whilst the xanthan gum provides a stronger crumb texture. Of course, if you like your cookies a bit more crumbly, you can skip the xanthan gum - the recipe will still work.
Prep: 10 mins
Cook: 15 mins
Makes: 9 Cookies
Oat-Free "Oatmeal" and Raisin Cookies
Ingredients
75g flaked almonds
20g coconut flakes
100g ground almonds or almond flour
50g inulin powder natural soluble fibre or sweetener of your choice
1 teaspoon baking powder
½ teaspoon xanthan gum (optional)
pinch of salt
1 tsp cinnamon powder
30g raisins
100g unsalted butter - melted, then cooled
1 egg - cold
1 teaspoon vanilla extract
Method
Preheat oven to 180°C (350°F / Gas mark 4) and line a baking tray with greaseproof paper.
Chop the coconut flakes and 50g of the flaked almonds into smaller pieces - about the size of oats. This could also be done by pulsing in a food processor.
Transfer these to a mixing bowl and add the remaining dry ingredients (almond flour, inulin powder, baking powder, xanthan gum, salt cinnamon and raisins). Mix these together to combine.
Add the melted butter, egg and vanilla and mix to form a dough.
Roll the mix into 9 balls and place the balls on a baking tray.
Chop the remaining 25g of flaked almonds and press them into the top of each cookie dough ball.
Flatten the cookies with the back of a spoon and shape the edges to remove cracks. Bake for 12-15 minutes until slightly golden. Allow them to cool completely before handling. They firm up as they cool.
Pro tip:
Taste the cookie dough to check the sweetness. Feel free to adjust the amount of sweetener to suit your palate.
Ensure that your egg is cold a cold and that the melted butter is not too hot. Using a cold egg and cooled melted butter prevents the cookies from spreading too much in the oven.
Let the cookies cool fully before devouring. This is because low carb cookies can be fragile when still hot and they firm up as they cool.
If you want to go nut free, you can use only coconut flakes and substitute almond flour for 40g of coconut flour. If doing this, you will nee to include the xanthan gum in the recipe for a stronger texture. You may also need to add one additional egg, but this will change the taste of the cookies and they will have more of a coconut taste rather than being like an oatmeal cookie
To make this recipe dairy free, swap the butter for coconut oil or a nut butter.
To make this recipe egg free, replace the egg with a flax egg.
If raisins are not your thing, try substituting them with sugar free dried cranberries, which have the same chewy texture, or chocolate chips! Your could even make the cookie more nutty by adding some chopped pecans or a tablespoon of peanut butter.
Storage:
Allow the cookies to cool completely before storing them. Place them in an airtight container or a resealable bag. They can be stored are room temperature for up to 5 days or in the freezer for up to 3 months.
Nutrition per serving:
Total carbs: 5g
Net carbs: 0g
Fibre: 7g
Fat: 22g
Protein: 6g
Calories: 252 kcal
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