Haters gon’ hate, but I cannot deny my love for the classic oatmeal-raisin cookie. Do not get me wrong, I am a lover of all things chocolate, but I just cannot pass up a chewy, flavourful oatmeal cookie. I used to work at Tim Horton’s (before my healthy days) and would purposely break the oatmeal raisin cookies as they came out of the oven, just so that I could eat them. #SorryNotSorry
Unfortunately, the cookies at Tim Horton’s aren’t so good for you. Often mistaken for a healthier option, standard oatmeal-raisin cookies are actually just as unhealthy as chocolate chip. However, by making these cookies free of refined sugars, gluten and butter, I can now present to you with a much healthier treat that is just as yummy, if not more!
^ I might not be rollin’ in dough, but I can roll cookie dough!
My special addition to these cookies is chunks of coconut. I would usually use shredded coconut, but as my pantry was all out, I used what I had on hand, which was thicker chunks of dried coconut. And what a good substitution this was! The larger coconut pieces adds a chewier texture to the cookie, which is exactly what I love about the oatmeal variety.
These cookies are flavourful, healthy, gluten free & vegan, soft, chewy AND crispy, and amazingly delicious! I hope you like them as much as I do!
Coco-Oatmeal Raisin Cookies (GF+Vegan)
A simple, healthy twist on a classic treat.
Prep Time: 20 Mins
Cook Time: 15 Mins
Yields: 12 cookies
- 1/2 cup coconut oil, softened
- 1/2 cup coconut sugar
- 2 tbsp maple syrup
- 1 tsp vanilla
- 1 flax/chia egg* (or store-bought egg replacement)
- 3/4 cup all-purpose, GF flour
- 1/4 tsp Xanthan Gum (if GF flour is lacking it)
- 1 cup GF oats
- 1 tbsp corn or arrowroot starch
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup raisins
- 1/2 cup unsweetened, shredded coconut or coconut chunks
*To make a flax or chia egg, blend 1tbsp of flax or chia meal (ground seeds) with 2tbsp of warm water, allowing to sit for 5 minutes.
- Preheat the oven to 350 degrees.
- Prepare a cookie sheet lined with parchment paper.
- In one bowl, mix together coconut oil, coconut sugar, maple syrup, vanilla, and egg replacer.
- In a separate bowl, mix together flour, oats, baking soda, cinnamon and salt.
- Slowly add the dry ingredients to the wet ingredients while mixing together.
- Stir in raisins and coconut.
- Use 1-2 tbsp of the cookie dough, forming it into balls and slightly flattening and placing on the cookie sheet.
- Bake for 15 minutes until golden brown and scrumptiously scented.
Serve with tea, almond milk, or eat them on their own. Enjoy as a snack or dessert!