There is something so comforting and so festive about the perfect oatmeal raisin cookie. After spending three years avoiding AIP baking, and most certainly avoiding creating my own recipes for baked goods, I finally took the leap. My very first autoimmune paleo cookies recipe!
I feel like I’ve been talking about my mum a lot lately. She had this amazing oatmeal raisin cookie recipe that she made all the time when we were kids. She entered them in the local fairs and took home more than her share of prize money as a result. Truth be told, I got rather bored of them as a child (don’t tell my mum). But now that I’m an adult and have extremely limited my treats in the interest of my health, I’ve started to really miss them.
I scoured the internet looking for a comparable AIP “oatmeal” raisin cookie. There are several delicious-looking recipes out there, but none that appeared to have the right texture. You know the one – where you can still see the flakes of oats right in the cookie but it’s still soft and chewy. The result? AIP-ifying my mama’s own recipe. I am proud to say it turned out pretty well, even if not quite as fluffy as the original. The key to getting that nice oatmeal texture is the sliced tigernuts. Available at our local Superstore, they make a great snack and a respectable oatmeal substitute. They also provide a good source of resistant starch to feel happy gut bacteria and slow down the metabolism of the sugar in the recipe.
It took two tries to get this one right. Any more than that, and I would have given up. The ingredients are just too dear for more than two flops! But I’m so glad this one came through for me, and I hope you enjoy these autoimmune paleo cookies just as much as we do.
Noatmeal Raisin Cookies (Paleo, AIP, Grain-free)
- 1/2 cup lard or coconut butter coconut oil can work but the texture is slightly different
- 1/2 cup palm or maple sugar
- 1/2 tsp vanilla extract
- 3/4 cup cassava flour
- 1/4 tsp salt
- 1/2 tsp cream of tartar
- 1/2 gelatin egg
- 1/2 tsp baking soda
- 1 tbsp boiling water
- 1/2 cup raisins, soaked
- 1/2 cup sliced tigernuts, soaked I use the Organic Gemini brand. Pulse in a coffee grinder before soaking to get a more oatmeal-like texture.
- Combine coconut butter/lard and sugar. Stir well.
- Combine flour, salt, and cream of tartar. Add to sugar mixture.
- Add gelatin egg to batter and stir to combine.
- Dissolve baking soda in water and stir into batter.
- Stir in tigernuts and raisins.
- Use a tablespoon to form balls and flatten into cookies on a baking sheet lined with parchment paper.
- Bake at 350F for 15 minutes.