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Oatmeal Raisin Breakfast Cookies (Gluten Free, Dairy Free, Refined Sugar Free)

Who doesn't want cookies for breakfast? These delicious oatmeal raisin breakfast cookies have no gluten, no dairy, and no refined sugar but will taste like the oatmeal raisin cookie of your childhood.
Prep Time 5 mins
Cook Time 12 mins
Course Breakfast, Dessert
Cuisine American
Servings 14 cookies


  • two standard sheet pans
  • stand or handheld mixer


  • 1 cup blanched almond flour
  • 1 1/4 cups old fashioned oats certified GF will have that label, if desired
  • 1/2 tsp Kosher salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 cup unsweetened shredded coconut
  • 2/3 cup golden raisins can sub regular
  • 1 large egg, room temperature
  • 1/2 cup coconut oil, room temperature
  • 3/4 cup coconut sugar can sub brown sugar, or regular
  • 1 tsp vanilla extract


  • Preheat oven to 350 degrees F.
  • In a large bowl, using a stand or handheld mixer, cream together the coconut oil and sugar for 2-3 minutes until light and fluffy.
  • Add the egg and vanilla and mix for another 30 seconds to incorporate.
  • In a medium sized bowl, whisk together the almond flour, salt, cinnamon, and baking soda.
  • Add the dry ingredients to the wet ingredients and mix briefly to incorporate.
  • Using a rubber spatula or wooden spoon, fold in the oats, coconut, and raisins until combined.
  • Scoop 1-1 1/2 Tablespoon sized cookies onto two baking sheets, leaving a couple of inches between them. You should have between 12-16 cookies.
  • Bake for 11-14 minutes until golden around the edges and soft in the center. Do not over-bake as they will continue to cook as they cool.
  • Allow cookies to rest on the baking sheet for 20 minutes before transferring to a cooling rack to cool completely.
  • Enjoy!
Keyword cookies, oatmeal