This Grain-Free No’tmeal Cookie recipe from The Whole Smiths is the ultimate gluten-free, no oatmeal, oatmeal cookie. It’s gluten-free, easy-to-make, and some say, better than the real thing.
Let me just throw this out there. I’m a sucker. A total sucker. The bring-a-cute-puppy-home (*cough* Ike), give someone money in a concert parking lot for something related to yoga (I think it was yoga related? I couldn’t really understand what she was talking about so I just gave her a $20) and fall hook, line and sinker for a good sob story. Although, I have never wired any money to an ambassador in Africa in order to collect my long lost oil inheritance. I’m not that kind of sucker.
No’tmeal cookies for everyone.
With that being said, I recently sent this recipe out to my email subscribers as a newsletter exclusive. Well, a lot of people missed out and started emailing me for the recipe. I was a bit torn. On one hand, I promised it would be a “thank you” to all of those who subscribed to my newsletter and I didn’t want to go back on that and turn into a recipe-promising charlatan. On the other hand, I know a lot of people missed my post and really just want a damn good grain-free oatmeal cookie recipe. What to do?
At the end of the day, it’s just a silly recipe, so I put it into the hands of my Instagram followers and overwhelmingly people said to post the recipe. And since I’m a sucker, I now present you with hands-down the best paleo, grain-free, no-oatmeal, oatmeal cookie you’ll ever have. I stand firm on that as do many of you. In fact, some say it’s even better than the real deal.
Oatmeal cookie lover.
Oatmeal cookies have always been my favorite cookie. I love the warm, chewy, cinammon-y comfort they offer. In my mind, it’s the quintessential cookie. But recreating the taste and texture without the oats and gluten proved to be tricky. I’ve tried a few but they tasted so… paleo. I know, what a thing to say but that’s the best way I can describe them. And gosh darn it, if I want a cookie it better taste like… a cookie.
I’m happy to say, that after a few batches I nailed it! A perfect no’tmeal cookie! They’re chewy and oatmeal-y and comforting. And want to know what the secret ingredients are? Ground flax and unsweetened shredded coconut. I took a bit of inspiration from my own old fashioned breakfast No’tmeal recipe, which essentially uses both of those. Don’t worry though, you can’t even tell those ingredients are included which means your kids won’t either. It doesn’t taste like a flax and coconut cookie. It tastes like an oatmeal cookie. And even better, they are incredibly easy to make. No fancy pants techniques and you can whip these out in under 20 minutes.
So please, do yourself a favor and get at it. But please don’t hate me for your new addiction! And you’re welcome. While you’re at it, please Pin this recipe and share it with your friends. It’s much appreciated!
Can I use coconut flour instead of almond flour?
Unfortunately, no. Grain-free flours have a variety of properties that when combined together can mimic the texture of traditional flour and they cannot be swapped in and out easily without changing the make up of the cookie.
I’m making these just for myself, can I halve this recipe?
Yes, this recipe has been tested both ways and turns out perfectly either way.
Can I freeze these cookies?
The cookies freeze up lovely once baked however the batter doesn’t freeze up quite as well.
- Feel free to omit the raisins if you’re one of “those people” who don’t like raisins in their bakes goods. Add chocolate hips instead. And if for some reason you’re ok with dried cranberries and not raisins (?!), dried cranberries are lovely in this too.
- Don’t roll the dough in your hands to form the cookies. That will create too smooth of a surface and the jagged bits that stick out brown and crisp up, lending to it’s texture.
- About 2 minutes prior to removing them from the over, very gently tap the surface down with a back of a spoon to very lightly flatten the tops.
Grain-Free No'tmeal Raisin Cookies (No Oatmeal)
- 3 cups almond flour
- 1 cup tapioca flour
- ¼ cup unsweetened shredded coconut
- 2 tablespoons ground flax seeds
- 1½ tablespoon cinnamon
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup honey
- ½ cup coconut sugar
- 2 tablespoons grass fed butter
- 1½ tablespoons vanilla
- 2 eggs
- 1 cup raisins
- Preheat oven to 350° F.
- In a bowl combine almond flour, tapioca flour, shredded coconut, flax, cinnamon, baking powder, and salt.
- Add the honey, coconut sugar, butter, vanilla, and eggs to a stand mixer and use the paddle attament on medium until well combined, about 1 to 2 minutes.
- Slowly add the dry ingredinets into the stand mixer with the other ingredients and mix until combined about 1 to 2 minutes. Add the raisins and mix until combined... not very long. 😉
- Lightly grease a cookie sheet and measure out about 1½ tablespoons of dough to create each cookie. Do not roll the dough between yours hands. Simply place it onto the cookie sheet and gently form a "cookie"/disc shape if needed.
- Bake for 12 minutes and set aside to cool.