Ok, I never label a recipe as “the best” but I’ve gone ahead and done it here! Gasp! These are the BEST Oatmeal Raisin Cookies, I promise! They’re nutty, sweet, super simple and you’ll never go back to Oatmeal Raisin Cookies that are filled with flour after you try these.
It’s officially Spring here and it’s amazing! My mom sent me a picture of snow in Chicago while I was walking outside in a tank and shorts because it was 80 degrees here in Mississippi.
My husband bought me a strawberry plant and I’m so psyched to potentially have strawberries on my back porch. Anybody have any tips for getting the best strawbs out of my plant?
My fig tree is bursting with leaves and I can even see one fig forming! Happy dance!
I’ve always had this fantasy of being an orchard gardener but up until now I’ve had a wicked black thumb. SO many plants have come to die at our house that my dreams of having tons of fruit trees and pots of berries and veggies pretty much died too. Well, this fig tree and that strawberry plant with green leaves give me hope!
Not to jump the gun, but now that I see my fig tree is still alive, I want to order another fruit tree! I just have to decide what I can stand to have an abundance of (do I want a ton of lemons? Peaches? Apples?). Is there an iced latte tree? I’ll take one of those please.
Anyways, all of this sunshine and good weather has given me an extra kick to get baking. I am starting with these oatmeal raisin cookies. But they’re not just any oatmeal raisin cookies, they’re:
The BEST Oatmeal Raisin Cookies!
I promise, these are my favs.
They’re chewy, fluffy yet dense and have a crisp bottom. They have a rich depth of flavor from the coconut oil and cardamom, a hint of caramel-y flavor from using coconut sugar, and sweetness from golden raisins.
Of course, if you’re one of those “raisins give me trust issues” people, please feel free to sub dried cherries or chocolate chips! I would love everything in these cookies.
One of the greatest things about these cookies is how easy they are. There are so few ingredients and they all come together quickly in one bowl. I can throw together a batch, start to finish, in a dangerous 15 minutes. There’s nothing better than knowing cookies are just a hop skip away. You’re welcome!
- ¼ cup coconut oil, melted (or melted butter)
- ½ cup coconut sugar
- 1 large egg
- ½ tsp. vanilla extract
- pinch of salt
- pinch of cardamom
- ¾ cup almond meal
- ¾ cup oats (gluten free)
- 2 ½ Tbs. coconut flour
- ½ tsp. baking soda
- 3 Tbs. unsweetened coconut
- 3 Tbs. golden raisins
- Preheat your oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- In a bowl, whisk together the coconut sugar and the coconut sugar. Then, add the egg and vanilla and whisk until completely combined.
- Next, add the salt, cinnamon, cardamom, almond meal, oats, coconut flour and baking soda. Stir until completely combined. Then, add the coconut and raisins and stir together.
- Scoop the dough onto your cookie sheets, well spaced. I use a cookie scoop that is 1.5 Tbs. Smoosh each dough mound with the palm of your hand to flatten them slightly.
- Bake the cookies for 11 minutes or until golden.
- Let the cookies cool on a wire rack (I transfer them right out of the oven from the cookie sheet to a wire rack). Enjoy!
- Store your cookies in an airtight container on the counter for 3 days or in the fridge for a week.