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Oatmeal & Raisin Cookies

Kezia Hall
Gluten free and chewy cookies you can make in a huge batch or one at a time!
Servings 8 cookies


  • 3/4 tsp baking powder
  • 60 g coconut sugar
  • 20 g desiccated coconut (no sugar added)
  • 90 g ground almonds
  • 70 g gluten free oats
  • 1/2 tsp vanila extract or powder
  • 1/2 tsp salt
  • 50 g raisins
  • 2 tbsp nut butter
  • 1 egg
  • 4 tbsp melted ghee
  • splash nut/normal milk


  • Preheat oven to 170c
  • Mix the oats, almond, coconut, salt, coconut sugar and baking powder in a bowl
  • Melt a jar of ghee then whisk into the eggs and nut butter - but make sure the ghee is NOT piping hot!
  • Pour the wet ingredients into the dry ones and mix thoroughly. Add a small splash of milk if its too thick a dough
  • Stir in the raisins
  • Place the dough in the fridge for 30-45 mins or over night
  • To cook scoop a heaped tbsp of the dough and place and shape onto a lined baking tray. You will need to shape and press the cookie flat is it won't spread much
  • Cook at 170c for 10 mins then increase temperature to 190c and cook for 3 minutes. Use a timer for this!!


Adapted from the Minimalist Baker