Paleo Cinnamon Raisin Noatmeal Cookies

Paleo Cinnamon Raisin Noatmeal Cookies are cinnamon-spiced with rich buttery, nutty flavor, soft and chewy texture (thanks to shredded coconut), and bursts of sweet raisins.

There’s something about oatmeal cookies that makes them the ultimate comfort food. They’re soft and chewy thanks to oats and raisins, laced with cinnamon, and often with a little nutty crunch in the form of walnuts. For those of us living a paleo lifestyle, these noatmeal cookies are a beautiful substitute. Full of nourishing ingredients like grass-fed butter, coconut, and almond, they are a surprisingly good replica of regular oatmeal cookies (the coconut is what gives them their chewy factor!).

What is Noatmeal?

Noatmeal is basically an oat-free porridge, typically made of things like chia seeds, flaxseed, almond flour, unsweetened shredded coconut, etc. It’s popular in the keto and low-carb world as a substitute for oatmeal. (If you’re interested, check out my favorite noatmeal recipe).

How to Make Cookies Healthier

Cookies, like anything else we eat, are as healthy as the ingredients that go into them. What I consider healthy may be very different from what you consider healthy (and also, people are different so just because something negatively impacts one person doesn’t mean it will have the same effect on another person), but I think there are probably a few things we can agree on:

• Less sugar is healthier. Reducing the amount of sugar, or using a more natural sweetener is a better option.
• Use a quality fat. Things like avocado, coconut, olive oil, and grass-fed butter are nutrient-dense and nourishing. (Read more about healthy fats on Dr. Axe, Healthline, and Self.)
• For me, healthy also means avoiding gluten as much as possible because it tends to make me bloated and lethargic. To keep these cookies paleo and gluten-free, I used almond flour and coconut instead of wheat flour.

Paleo Oatmeal Cookies (aka Noatmeal Cookies)

Here I took the idea of noatmeal one step further. Instead of making it into a porridge, I went with cookies! These have a similar soft and chewy texture that’s very reminiscent of oatmeal cookies, but they’re grain-free, gluten-free, and naturally-sweetened. With grass-fed butter for added nutrition and rich flavor, plus cinnamon, raisins, and nuts, you’ll be surprised at just how similar these are to oatmeal cookies.

More Paleo Treat Inspiration:

• Paleo Soft and Chewy Cacao Butter Chocolate Chip Cookies from Healthy Sweet Eats
• Paleo and Vegan Magic Cookie Bars from Food Faith Fitness
• Paleo Maple Pecan Gluten-Free Shortbread from The Roasted Root
• Paleo Secretly Healthy Fudgy Chocolate Sweet Potato Brownies from An Edible Mosaic

Paleo Cinnamon Raisin Noatmeal Cookies

 

Author: Faith

Nutrition Information

• Yields: about 18 cookies, 9 servings

• Serving size: 2 cookies
• Calories: 353

• Fat: 29
• Saturated fat: 13
• Trans fat: 0
• Carbohydrates: 23
• Sugar: 14
• Sodium: 139
• Fiber: 4
• Protein: 7
• Cholesterol: 73

Prep time:  16 mins

Cook time:  14 mins

Total time:  30 mins

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Paleo Cinnamon Raisin Noatmeal Cookies are cinnamon-spiced with rich buttery, nutty flavor, soft and chewy texture (thanks to shredded coconut), and bursts of sweet raisins.

Ingredients

• 1/2 cup (113 g) unsalted grass-fed butter, at room temperature (see Note)
• 1/2 cup (96 g) coconut sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 1/2 cups (168 g) almond meal or flour (see Note)
• 1 cup (80 g) finely shredded unsweetened coconut
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 cup (80 g) raisins (golden raisins or regular raisins)
• 1/2 cup (56 g) sliced almonds

Instructions

1. Preheat the oven to 350F; line 2 large baking sheets with parchment paper or silpat liners.
2. Cream together the butter and sugar in a large bowl, and then beat in the egg and vanilla. Stir in the almond meal or flour, shredded coconut, cinnamon, salt, and baking powder. Stir in the raisins and almonds.
3. Scoop the dough into 2-tablespoon-sized balls and arrange them on the baking sheets. Slightly flatten each ball.
4. Bake until the cookies are golden on the bottom and along the outside, about 14 minutes.
5. Let the cookies cool on the trays before removing.

Notes

Grass-fed Butter: If you prefer, you can use coconut oil instead.

Almond Meal or Flour: Either will work in this recipe; almond flour will yield a slightly darker “whole wheat” look to the cookies.

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