Who doesn’t love this classic fall cookie? I know I need a break from chocolate once in a while and I love anything with cinnamon! These are a hearty and healthy treat filled with fiber and protein from organic oats, naturally sweetened with coconut sugar, spiced with organic Ceylon cinnamon and filled with the perfect amount of organic raisins and raw walnuts. You can add in extra spice or add some chopped dates or other nuts. I always make sure to use organic oats because conventional oats are usually very high in pesticides in chemicals since they are minimally processed or washed once harvested. If you can’t do grains or oats, feel free to sub in more almond and coconut flour instead 🙂
- ¼ cup coconut oil
- ¾ cup coconut sugar*
- 1 egg or flax egg
- 1 tsp vanilla
- ¾ cup almond flour
- ¼ cup coconut flour
- ½ cup organic old fashion oats
- ½ cup organic instant oats
- 1 tsp organic Ceylon cinnamon
- ½ tsp baking soda
- pinch of pink salt
- ¼+ cup rasins
- ¼+ cup chopped walnuts
- Optional: chocolate chips, chopped dates, pecans, etc.
- Sometimes coconut sugar is a bit much for me, so I like to use a mix of coconut sugar and raw honey or maple syrup. For this recipe I usually use about ¼ cup coconut sugar and just over ¼ cup honey, but this is the recipe my family loves and they taste more like a traditional oatmeal raisin cookie this way.
- Large bowl
- Baking tray
- Parchment paper or coconut oil
- Preheat the over to 350F/180C.
- Line a cookie/baking tray with parchment paper or coconut oil.
- In a large bowl, combine the coconut oil and sugar, then add in the egg (or flax egg) and vanilla.
- In a separate bowl, combine all dry ingredients, then mix into the wet until well combined.
- Fold in the raisins and nuts.
- Roll dough into 8 or 9 cookies and lightly flatten on the baking tray.
- Bake for about 10 minutes or until done (they should be a light golden brown color) and let cool for another 10 minutes on a wire tray to set.