These grain-free, paleo and AIP “Oatmeal” and Raisin cookies hit all the right notes, and you won’t miss the oats. They’re soft, chewy, comforting and so good!
Soft and chewy or crispy? How do you like your cookies? When it comes to oatmeal and raisin cookies, I’m for chewy and cinnamon-y all the way. These AIP Oatmeal and Raisin Cookies meet that mark – without the oats, of course. Trust me, you won’t miss them!
Here’s what you need for these “Oatmeal” and Raisin Cookies:
- tigernut flour – Instead, the tigernut flour in here lends these cookies the perfectly sweet, rich and nutty-like flavour that you get from typical oatmeal and raisin cookies. Tigernuts aren’t actually nuts but tubers. They are naturally gluten free and paleo and have a pretty high protein and fibre content.
- green banana flour – If you’re a reader of this blog you know I’m a big fan of green banana flour. With the addition of green banana flour here (which oddly enough doesn’t really taste like bananas), these cookies also have the added nutrients like potassium and are high in essential minerals and vitamins like zinc and magnesium.
- vanilla extract and cinnamon – central for the flavor of these cookies
- tapioca starch
- gelatin
- maple syrup
- raisins – ensure they’re AIP compliant and don’t contain sunflower or other oils
- coconut oil – you’ll need melted coconut oil for this recipe. If you want to make this coconut-free you can substitute with olive oil!
Happy baking to you ❤️
FAQs
How can I make these coconut-free?
As noted above, simply replace the coconut oil with olive oil and these will be coconut-free!
Can I substitute any of the flours?
This is the only combination of flours I’d recommend to achieve the soft and light texture in this recipe but if you’re looking for cassava-flour cookies check out my Sugar Cookie recipe or my AIP Speculaas or these Chocolate Plantain-Chip Cookies. You can find green banana flour online – I recommend Shop AIP
Enjoyed these AIP Oatmeal and Raisin Cookies? Check out these similar recipes:
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AIP “Oatmeal” and Raisin Cookies (paleo, grain-free)
- Total Time: 27 minutes
- Yield: 16–18 cookies 1x
Description
These chewy and cinnamon-filled paleo and AIP “oatmeal” and raisin cookies are grain-free and delicious and I guarantee you won’t miss the oats!
Ingredients
- 1 cup tigernut flour
- 1/2 cup tapioca starch
- 1/4 cup green banana flour
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup melted coconut oil (use olive oil for coconut-free)
- 1/4 cup maple syrup
- 1 tsp pure vanilla extract
- 1 gelatin egg (1 TBSP apple cider vinegar, 1 TBSP gelatin powder, 1/4 cup hot water)
- 1/4 cup raisins
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a small bowl combine melted coconut oil, maple syrup and vanilla.
- In a large bowl whisk together tigernut flour, tapioca starch, green banana flour, baking soda, cinnamon and sea salt.
- Make a well in the center of dry ingredients and pour in the melted coconut oil, maple syrup and vanilla. Stir until fully incorporated.
- Make gelatin egg by combining apple cider vinegar and gelatin and then whisk in hot water with a fork until all gelatin is dissolved and mixture is frothy. Immediately pour gelatin egg into batter and fold in.*
- Fold in raisins and place dough in fridge to chill for 5 minutes.
- After the dough has chilled briefly, place TBSP sized amounts of dough onto a parchment lined baking sheet. Flatten slightly with fork.
- Bake for 10-12 minutes or until the edges turn lightly golden brown.
- Allow cookies to cool completely before eating so they don’t fall apart.
Notes
*When working with gelatin eggs you want to move quickly. First so that the heat of the water can help dissolve the gelatin, and then so that you can pour the frothy liquid into the batter. If you wait too long to add in the gelatin egg to the cookie batter, the mixture will begin to thicken and you will have unappetizing clumps of gelatin in your cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
This post contains affiliate links.
These were fantastic! They were even better than any GF non AIP cookie!
Hi! Thank you so much for this recipe, it looks delicious! I have been looking for a replacement for Oatmeal Cookies since I discovered I’m allergic to Oats! I was thinking about adding sliced tigernut to the recipe to give it some oatmeal texture. How much would you recommend adding.
Hi, there!
You have the most amazing recipes – thank you!
The only thing is that I’m finding with some of them, like this one, you use a gelatin egg.
I am vegan – do you think a flax/chia egg or some other egg substitute (like banana, applesauce, pumpkin, etc.) would work?
Thank you!
Abby, I’ve made this recipe lots of times using agar agar rather than gelatine.
Works perfectly.
Hi! I’d love to make this! What can I use instead of tiger nut flour?
Tigernut is key to this recipe, but I have many recipes without it on the blog
They are absolutely delicious and easy to make. Will make another batch soon agin
This is my favourite AIP sweet, don’t feel restricted at all with it in my life. Even my non AIP hubby loves them.
These turned out really tasty! Mine look a little different, they seemed to have risen more so the pattern from the fork didn’t stay, but otherwise they look nice. I used currants instead of raisins and they were great!
So yummy! I’m not used to baking without all the bad stuff, but I’m transitioning to AIP, so these were a delicious surprise. Another great recipe.
Is there anyway to figure out the nutrition facts? I am trying to record what I’m eating, but not sure what to put down for one cookie.
Hey Bethany, yay I’m glad you enjoyed. I would suggest plugging the recipe into a nutrition calculator like verywellfit and seeing if that helps you determine this info. Thanks for your review <3
Hi Nicole, Can I use something else to replace the banana flour? I don’t have that on hand and not sure if it’s easy to find. Thank you! Your recipes look incredible. I just came across your site.
Hi Rachel. I’ve tried other substitutions and found that the green banana flour is key to the texture in this recipe. I’ve included an affiliate link to buy online in the recipe. If you’re not able to purchase, you can try out my sugar cookies made with cassava flour.
Hey my friend.? Can I sub tigernut flour for cassava flour?
Thanks!
Unfortunately, cassava flour is a bit too dense and won’t have the same result in this recipe, they’ll likely be really crumbly.
Hi there, could I use regular egg instead of gelatin egg? And could I use almond flour instead of one of the flours? Thanks 🙂
Hey Ana, I can’t tolerate eggs or almond flour so haven’t tried myself and can’t say for sure.
Oh my, these are the best AIP cookies I’ve ever made! They taste just like traditional oatmeal cookies. I am new to using tigernut and green banana flours, but I was pleasantly surprised to find them at my local health food store.
The recipe was very easy to follow, and I am so impressed with the gelatin egg. The cookies were pillowy soft, yet crispy and chewy around the edges, plus they held together extremely well. I ended up with 19 cookies in the single batch I made.
These cookies have jumped to the top of my list for AIP desserts, and I will definitely be making them over and over again. They are absolutely delicious! Thank you, Nicole, for this awesome recipe 🙂
Thank you for your review, Amanda! So happy you loved them 🙂
These are SOOO delicious! It’s hard finding a solid AIP cookie recipe and these actually taste like REAL oatmeal raisin, even my boyfriend liked them and he is a super picky eater.
I also really loved how simple this recipe is and the use of green banana flour! Mind blown!
Can’t wait to try more!
Thanks, Kendra! So glad you enjoyed <3