Gluten-Free Oatmeal Raisin Cookies
These gluten-free oatmeal raisin cookies seemingly evoke your taste buds with the added twist of orange zest. They are a guest favorite at my house every time! Share these cookies with family and friends at holiday parties or package them in decorative plates or tins, add a ribbon, and give as gifts to celebrate the holiday season. Your friends and family will love getting a basket of these tasty bites and they will stand out as a memorable and adorable gift. Believe it or not, this recipe is a real departure from sugary cookies and unhealthy ingredients. With fewer carbs and calories, these cookies are a healthy alternative. The smaller bites also provide built-in portion control without any unwanted guilt. This cookie recipe makes a great holiday strategy to keep a trim waistline. Each ingredient is laden with antioxidants and other important nutrients that support the immune system, especially during stress, chronic illness or aging. The pumpkin puree provides antioxidant-rich vitamins such as vitamin A (from beta-carotene), vitamin C, B vitamins, magnesium, potassium, and phosphorus. The gluten-free oats and flaxseed meal also adds omega-3s and fiber. These oatmeal cookies are not extra sweet, as there is no added sugar, but the added raisins and orange zest provide just the right sweetness. For a change of flavor, use unsweetened cacao nibs which lend healthy flavanols or replace with your favorite nut for the perfect crunch. Consider using chopped walnuts, pecans, macadamia or brazil nuts if you prefer. For those that are truly gluten sensitive, I strongly recommend you use the brand called Bob’s Red Mill as they have a dedicated gluten-free facility and highest quality control using an ELISA Gluten Assay test. Whatever ingredients you choose to mix up these small bites, they’re sure to be a big hit everywhere! These oatmeal cookies are perfect when just made, but you can also make them ahead of time, and store them for a fast treat or gift wrap them for the ideal gift. Everyone enjoys this gluten-free oatmeal and raisin cookie recipe! You too will love these!
Servings Prep Time
15cookies 5minutes
Cook Time Passive Time
15minutes 10minutes
Servings Prep Time
15cookies 5minutes
Cook Time Passive Time
15minutes 10minutes
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Line large baking sheet with unbleached parchment paper and spray lightly with cooking oil
  2. In a large bowl, mix all the dry ingredients together (oats, flaxseed meal, shredded coconut, cinnamon, nutmeg, baking powder, sea salt)
  3. In a second bowl, mix the wet ingredients together (eggs, pumpkin puree, almond milk, coconut oil, vanilla extract)
  4. Combine the ingredients from the two bowls, then add the macadamia nuts and raisins
  5. Grate fresh orange peel and add two tablespoons to the mixture
  6. Drop about 2 tablespoon size (for smaller cookies) of the mixture onto previously prepared sheet and flatten with the back of a spoon, cookies do not spread when baking
  7. Bake in batches for 15-20 minutes until edges are slightly browned
  8. Remove from the oven and let the cookies cool on the baking sheet before moving to storage container.
Recipe Notes

Storage Instructions: Store in a cool dry place open. Wait till the cookies have completely cooled before placing in a container. That way cookies do not get soggy.