Oat-raisin cookies

Servings: 4  |   Prep time: 15 min |   Cooking time: 12 min

Cinnamon is sweet and can be used as a sugar replacement and mixed with icetea’s. Cinnamon assists in lowering blood sugar levels as well as improve insulin sensitivity. Recipe from: Groves, M,N. 2016. Body into balance.

Gluten & refined sugar-free


  • 1 cup raisins
  • 1 cup gluten-free oats
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon Himalayan salt
  • ½ cup nut butter of choice (choose brands without added sugar)
  • 1 teaspoon vanilla
    (Makes 2 dozen)


  1. Preheat the oven to 180C while lining 2 baking sheets with parchment paper or minimal coconut oil to the tray.
  2. Soak ½ cup of raisins in warm water at least 10 minutes, leaving the remaining ½ cup dry.
  3. Drain and reserve ¼ cup of the soaking liquid.
  4. Pulse 3/4 cup of oats in a blender or food processor until finely ground, setting aside the remaining ¼ cup.
  5. In a large bowl, whisk together oat flour, baking powder, cinnamon, nutmeg and salt (set aside).
  6. Combine raisins and ¼ cup of the soaking liquid in the food processor.
  7. Pulse to chop, then puree until smooth.
  8. Add nut butter and vanilla, and puree until creamy.
  9. Add raisin mixture, remaining ½ cup whole raisins, and remaining ¼ cup oats to oat mixture.
  10. Stir until all the oat flour is absorbed.
  11. Place a teaspoon of mixture per cookie on tray, and bake until cookies are lightly browned on the bottom (about 10 – 12 minutes).
  12. Keep in an airtight container for up to 3 days or freeze up to 2 weeks.

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