Last time we visited Kevin’s parents the kids were chowing down on some (what I know are) delicious homemade Oatmeal Raisin cookies that his mom made. That is the most spectacular recipe ever. I was jealous, obviously.
But from jealousy comes determination! I decided to make a Noatmeal version that I could enjoy. And enjoy, I did. So did the kids. And Kevin. And some of my coworkers.
In hindsight, I could have made this recipe allergy friendly for Kate too, with her egg, dairy, almond, peanut, and gluten allergies. A few simple subs would have made that work. Instead of almond butter = seed butter. Instead of eggs = chia eggs or applesauce.
These cookies were full of flavour and yummy melty chocolate chips with warm gooey raisins. I don’t think I could have made a better Noatmeal cookie if I tried!! I stored mine in the freezer and took them out as needed.
- ½ cup almond butter
- 2 tbsp melted coconut oil
- 2 eggs
- ½ tsp vanilla
- 1 tsp cinnamon
- 2 tbsp coconut flour
- ½ cup raisins
- ½ cup chocolate chips
- ⅕ cups shredded coconut
- ¼ cup maple syrup
- Preheat oven to 350f. Line baking sheet with silicone mat or parchment paper
- Mix all ingredients until combined - using a stand mixer if possible.
- Scoop by tablespoonfuls onto cookie sheet and flatten.
- Bake for 12-14 minutes. Cool on wire rack.