Paleo and Keto oatmeal raisin cookies are made without oats or grains, but taste like classic oatmeal raisin cookies! Soft, chewy and ready in 20 minutes!
Paleo Oatmeal Raisin Cookie Recipe
Oatmeal raisin cookies are one of the most underrated cookies out there. Juicy raisins, coconut, and cinnamon are combined in a delicious cookie, perfect to snack on during the day or enjoy with a cup of coffee. Perfectly soft and chewy, they are one of my favorites!
Ever since trying out more paleo and keto recipes, I knew I had to try out a low carb version!
Naturally, paleo and keto-friendly, these oatmeal raisin cookies are also made without eggs. This means that they are also vegan, gluten-free and dairy-free!
Are raisins keto?
Raisins on their own, are not recommended on a keto or low carb diet. They are high in carbs and contain barely any fiber.
However, the amount of raisins used in the entire recipe is equally dispersed between all the cookies, so the overall carbs per cookie is negligible.
If you are concerned about it, you can replace them with chopped nuts.
Are oatmeal cookies keto and paleo?
Traditional oatmeal cookies are not keto/paleo, as they contain grains and flour.
My recipe, however, fits those diets.
Paleo Oatmeal Raisin Cookies Ingredients
- Almond Flour- Either blanched almond flour or traditional almond flour works.
- Coconut Flour- Sift your coconut flour beforehand, to avoid any clumps in the cookie dough.
- Shredded Coconut Flakes- Use finely shredded coconut, to ensure the cookies hold well together.
- Ground Flaxseed- Ground flaxseed helps hold the cookies together, along with a slightly nutty flavor.
- Baking soda- Do not substitute or omit this.
- Cinnamon- You can also add some ginger or nutmeg, for a spicier cookie.
- Coconut Oil- Be sure your coconut oil has the texture of softened butter, and not completely melted.
- Monk Fruit Sweetener- A zero-calorie and keto-friendly granulated sweetener. You can replace this with coconut palm sugar if you aren’t strictly keto.
- Almond Butter- You can replace almond butter with either sunflower seed butter, tahini or peanut butter (if not strictly paleo).
- Almond Extract- I prefer almond extract over vanilla extract as I feel like it sticks to the authentic oatmeal raisin cookie flavor.
- Chia ‘Eggs’- Chia eggs substitute whole eggs. If you aren’t vegan, you can use 2 whole eggs instead
- Raisins- Raisins aren’t strictly keto, but the amount of sugar and carbs they provide are minimal (you aren’t eating the entire batch in one go).
- Chocolate Chips (optional)
How to make paleo oatmeal raisin cookies
- Firstly, prepare your chia egg, by combining the ground chia seeds with water. Let it sit for around 10 minutes.
- In a large mixing bowl, combine your almond flour, coconut flour, shredded coconut, spices, and baking soda and set aside.
- Then, in a seperate bowl, add your monk fruit sweetener, coconut oil, almond butter, almond extract and prepared chia egg, and mix until fully incorporated.
- You’ll then combine all the ingredients together. Fold through your raisins. Cover the bowl, and place in the fridge for an hour, to chill.
- Once chilled, form into 16-20 balls of cookie dough.
- Preheat the oven to 180C/350F and line a large baking tray with parchment paper. Place the balls of cookie dough onto the lined tray and press each ball into a cookie shape.
- Bake the cookies for around 15 minutes, or until ‘just’ cooked in the center. The cookies will continue to cook while they cool.
- Allow paleo oatmeal raisin cookies to cool on the pan completely.
How to make a chia egg
This recipe calls for 2 chia eggs.
- 2 tablespoons ground chia seeds
- 5 tablespoons water
Combine your ground chia seeds with water in a small bowl and let sit for about 10 minutes, for a gel-like substance to remain.
Storing Paleo Oatmeal Raisin Cookies
Paleo and Keto Oatmeal Raisin Cookies will keep at room temperature, in a sealed container, for up to 3 days.
The oatless oatmeal cookies are best kept refrigerated in a sealed container, for up to 5 days.
These no oats cookies are freezer friendly and can be stored in the freezer. Wrap each cookie in parchment paper and place in a ziplock bag. These cookies will keep for 6 months.
More healthy keto cookie recipes
- Keto Chocolate Chip Cookies
- Chocolate Hazelnut Cookies
- Coconut Flour Chocolate Chip Cookies
- 3 Ingredient Sugar Free Flourless Cookies
- Raspberry Chocolate Chip Cookies
Paleo Oatmeal Raisin Cookies (Keto)
- 2 tablespoon ground chia seeds
- 1 3/4 cups blanched almond flour
- 1/2 cup coconut flour
- 1/2 cup shredded unsweetened coconut flakes
- 2 tablespoon ground flaxseed
- 2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 1/2 cups granulated sweetener of choice
- 3/4 cup coconut oil softened, like butter
- 1 1/4 cups almond butter can substitute for any smooth nut or seed butter of choice
- 1/2 cup raisins
- 1 1/2 cups chopped nuts of choice Optional
- 1/2 cup chocolate chips of choice Optional
- Prepare your chia eggs by combining the ground chia seeds with 5 tablespoons of water. Set aside, for a gel to form.
- In a large mixing bowl, combine your almond flour, coconut flour, coconut flakes, ground flaxseed, baking soda, and cinnamon and mix well.
- In a seperate bowl, add your coconut oil, almond butter, granulated sweetener of choice and prepared chia eggs and mix until fully incorporated.
- Combine your wet and dry ingredients and mix well. Fold through your raisins and optional chocolate chips. Cover your bowl and refrigerate for around an hour, for the dough to chill.
- Preheat the oven to 180C/350F and line a large baking tray with parchment paper and set aside.
- Form 16-20 balls of dough and place on the lined tray. Press each ball into a cookie shape and bake for 15-18 minutes, or until the center is just cooked.
- Remove the cookies from the oven and allow to cool on the pan completely. The cookies will continue to cook as they cool.