Chewy Oatmeal Raisin Cookies


  • 1/3 Cup of Melted Coconut Oil (80ml)
  • 1/2 Cup of Coconut Sugar (75g)
  • 1 Egg
  • 1 Teaspoon of Vanilla Extract
  • 2 Cups of Oats, Gluten Free
  • 1/3 Cup of Raisins (50g)
  • 1/2 Teaspoon of Baking Powder
  • 1 Teaspoon of Cinnamon
  • Pinch of Coarse Salt

Who doesn’t like oatmeal raisin cookies? Whether your a devout cookie lover or you’ve never tried them, these are sure to get your seal of approval. Perfectly chewy, perfectly sweet and perfectly crumbly, these will fill your kitchen with the sweet smell of cinnamon and your tummy with delight!

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In a large bowl, whisk together the coconut oil, coconut sugar, egg and vanilla.

Add 1/2 cup of the oats to your food processor and blitz until you have a coarse flour. Add this to the oats, salt, baking powder and cinnamon in a large bowl and mix them together well.


Add the dry ingredients to the wet mixture and mix thoroughly. Then mix in the raisins.


Use your hands to roll the dough into balls and then press them into discs, place them on a baking sheet and bake at 180’C for about 9 minutes. They might not look ready but it can be hard to tell with oats, it’s better to have gooey cookies than dry, over cooked ones!

Take them out and let them cool for a few minutes before tucking in!

You can also pat the dough into  a log shape and freeze it. Then slice and bake when you want more cookies!

10 Comments to Chewy Oatmeal Raisin Cookies

  1. I’ve been searching for a gluten-free oatmeal cookie, and I think I’m going to have to give these a try! Pinned immediately 🙂

  2. Elaine says:

    is a 1/3 of a cup of coconut oil really an actual cup or are speaking U.S ? Also a cup melted or a cup unmelted?

  3. […] These Chocolate Oat Chip Cookies are delicious and probably the best cookies I have ever had.. The recipe is from The Little Green Spoon ( […]

  4. anna says:

    I love them!just made them now,out of the oven.I never made oatmeal cookies but they are definitely my favourite ones:)I added some chopped almonds,dried apricots and cranberries.They are wonderfully gooey and smell amazing!will make them again for sure,thanks for a great recipe:)

  5. Ella says:

    Could I use Maple syrup instead of coconut sugar?

    • Indy Power says:

      coconut sugar is really important for the texture of these ones, you can use maple syrup and they’ll still be delicious but they will be a different consistency!x

  6. Holly says:

    May I just say that this is the BEST oat and raisin recipe I’ve ever used! I make these cookies regularly and so many of my friends have asked for the recipe also. Delish taste. Perfect texture. And it fits in with all of my dietary requirements.
    Thank you. Thank you so much.

  7. RMPH says:

    Thanks, 1st attempt with unrefined sugar worked well; passed the teat with the kids – so going in the lunchbox. Next time will get the coconut sugar.
    Any idea of the nutritional info Indy?

  8. Deb says:

    Just made them, really yum! Substituted the coconut sugar with brown sugar and tasted great.