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These gluten-free, refined sugar-free cookies are the creation of my good friend, Hallie Klecker from Daily Bites. Her first cookbook, The Pure Kitchen
Can you recall your first food memory?
As a little girl, I clearly remember standing on a footstool at the counter helping my mom make chocolate chip cookies. She never followed recipes and still doesn’t to this day. By heart, she knew just how much flour to put in the bowl, just how much butter to cream with the sugar, just how big of a handful of chocolate chips to mix in at the end. My mom approached cooking with an admirable “just wing it” attitude, going with the flow of the seasons, the schedule, and the family’s cravings.
Many of the recipes I create today are influenced by those formative years of cooking alongside my mom. We actually did very little baking together, but it’s the sweet treats that I remember most vividly. Her Caramel Apple Pie took first place and a bright blue ribbon in an autumn pie contest one year. The fruit cake she made only at Christmas was eagerly awaited all year long by my dad and sister. On my birthday, she often would make my favorite—Blueberry Pie—complete with homemade whipped cream on top.
Growing up in Midwestern suburbs, our grocery stores were your average American markets. But without fail, my mom could transform the humblest of ingredients (think potatoes and chicken) into a knock-out dish. She cooked simply, from scratch, with no frills or specialty gourmet ingredients. She made everything with love, and you could taste it.
As I wrote my cookbook
This recipe for Flourless Oatmeal Raisin Cookies couldn’t be simpler. I’m fortunate to have several well-stocked natural food stores in my area, so it’s easy for me to get my hands on a wide range of gluten-free flours. But I understand that not everyone has that privilege, so every now and then I try to create recipes that can be made without gluten-free specialty flours.
These satisfying, high-protein cookies are just sweet enough to feel like a treat. Most of the ingredients are kitchen staples. When you keep your recipes simple and straightforward, there’s room for memories to be made instead of stress to be had. To this day, baking cookies still takes me back to those days of stirring cookie dough with my mom and sneaking a sample or two when she wasn’t looking.
It’s those memories that keep me inspired and wanting to cook again and again. The little things in life—even something as simple as gluten-free cookies—really are what make it sweet and a life worth living to the fullest.
Check out more cookie recipes.
This recipe was created by Hallie Klecker from Daily Bites.
Ingredients
- 1 cup creamy roasted almond butter
- 1/4 cup agave nectar
- 2 tablespoons coconut sugar
- 1 large egg
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup gluten-free rolled oats
- 1/2 cup raisins
Instructions
- Preheat the oven to 350° F. Line 2 baking sheets with parchment paper.
- In a large bowl, beat together the almond butter, agave nectar, coconut sugar, and egg with an electric mixer on medium speed.
- Add the cinnamon, baking soda, salt, and oats. Beat to combine. Stir in the raisins by hand.
- Scoop tablespoons of the dough onto the prepared baking sheets. Flatten the cookies gently using the back of a spoon or your fingertips.
- Bake for 11-12 minutes.
- Cool the cookies for 10 minutes on the baking sheets before transferring to a wire rack to cool completely before serving.
- Store cookies in an airtight container in the refrigerator.
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Kathy
posted on September 22, 2011 at 9:35 am
I have never heard of coconut sugar where would you get it.
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Hallie @ Daily Bites Reply:
September 22nd, 2011 at 10:16 am
@Kathy, You can get coconut sugar at most natural food stores (I get mine at Whole Foods). Amy has a great informative post about it here: http://simplysugarandglutenfree.com/coconut-palm-sugar/
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Amy Reply:
September 22nd, 2011 at 10:52 am
@Kathy, You can get it from iHerb.com. If you use coupon code SIR086, you’ll get a $5 discount on your first order. I love using coconut sugar in my cookies…it gives them a nice caramelized outside while still being soft in the middle.
Hugs,
Amy
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Terra
posted on September 22, 2011 at 10:07 am
I love this recipe! I am learning more and more about gluten free, and love baking gluten free:-) Definitely interested in The Pure Kitchen cookbook, sounds wonderful! Take care, Terra
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becky @ the Mixing Bowl Diary
posted on September 22, 2011 at 10:13 am
sounds yummy! Can you substitute for the coconut sugar? I figure you can, but thought I would throw it out there….
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Hallie @ Daily Bites Reply:
September 22nd, 2011 at 10:17 am
@becky @ the Mixing Bowl Diary, Pretty sure you could swap in any granulated sweetener. Enjoy!
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Loflin
posted on September 22, 2011 at 11:49 am
Do you think I could substitute quinoa flakes for the oatmeal? Even gluten-free oatmeal doesn’t agree with me, but I really want to make these!!!
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Hallie @ Daily Bites Reply:
September 22nd, 2011 at 11:58 am
@Loflin, I think you could. I’ve made a cookie similar to these before using quinoa flakes and had good results. If you do try it, report back here with your verdict!
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Loflin Reply:
October 1st, 2011 at 12:16 pm
Hallie, I made these with quinoa flakes earlier this week, and I (yes, me alone!) have eaten them all, so they definitely passed my taste test. I did add a few chocolate chunks…chocolate makes everything better, especially almond butter! Thanks for the recipe.
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Amy Reply:
October 4th, 2011 at 7:21 am
@Loflin, So glad you found a recipe you love!
Hugs,
Amy
MaryLynn Reply:
September 23rd, 2011 at 7:49 am
@Loflin, I substituted some ground quinoa for the oatmeal (didn’t have flakes; I just ground some in the coffee grinder) and it worked great. The four of us polished off the whole 2 dozen in short order.
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Hallie @ Daily Bites Reply:
September 23rd, 2011 at 3:57 pm
@MaryLynn, Yay! So great to hear they were enjoyed.
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Ricki
posted on September 22, 2011 at 12:50 pm
Wow, those look amazing! Looking forward to getting my copy of the book, too!
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Nancy Bennett
posted on September 22, 2011 at 12:58 pm
these really look yummie, but thats alot of sugar along with the agave
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Amy Reply:
September 23rd, 2011 at 8:02 am
@Nancy Bennett, I disagree. For 2 dozen cookies that’s a very small amount. Most cookie recipes call for 1 1/2 – 2 cups of white sugar. Now that’s a lot of sugar!
Hugs,
Amy
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Iris
posted on September 22, 2011 at 1:26 pm
These look delicious! I SO wish I could do nut butters, but they don’t seem to agree with me right now. Oh well…I’ll just have to save this recipe for later!
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MishiRN Reply:
October 6th, 2011 at 3:47 am
@Iris, Iris…Im severly allergic to nuts, so I am substituting it with one of my “desert island” things…SUNBUTTER!! Have you tried it?
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Celina Green
posted on September 22, 2011 at 2:24 pm
Yum! Just pulled these out of the oven and they’re great! Here are my substitutions (I find it impossible to follow any recipe to the letter
*for the almond butter I used 1/2 c almond butter and 1/2 c raw cashew butter
*for the agave I used 2T raw honey and 2T Grade B Maple syrup
and I added 1/4 c unsweetened shredded coconut
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Jennifer Reply:
September 23rd, 2011 at 7:46 am
Thank you for sharing your substitutions. I was wondering what I could substitute for the agave. I just have to pick up the coconut sugar – anxious to give that a try – and we’ll be making these this weekend.
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Amy Reply:
September 23rd, 2011 at 7:59 am
@Jennifer, Any liquid sweetener – honey, molasses, brown rice syrup, yacon syrup, liquid coconut sugar. Just know that your changes will impact the flavor of the cookies.
Hugs,
Amy
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Jennifer Reply:
September 23rd, 2011 at 8:01 am
LOL, that’s what I’m hoping. We’re just not fans of agave. Thanks for the additional info.
Alfa Katzz
posted on September 24, 2011 at 11:01 am
Can I double this recipe without adjusting ratios? 2 dozen just doesn’t seem like enough, would be better to make 4 dozen then I can freeze some for later, if they last that long.
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Amy Reply:
September 26th, 2011 at 8:03 am
@Alfa Katzz, You’d have to try it. My experience is that doubling usually works, especially for a cookie recipe.
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Vivian-Grace
posted on September 24, 2011 at 2:03 pm
I’d love to make this recipe. I’m allergic to nuts and was wondering if you know a good substitute for the almond butter. thanks!
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Amy Reply:
September 26th, 2011 at 8:02 am
@Vivian-Grace, Try SunButter. Sometimes it changes color when you bake it – almost a greenish color. The cookies will still be delicious.
Hugs,
Amy
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Brandae
posted on September 24, 2011 at 2:13 pm
Just baked these and anxiously waiting for them to cool enough to freeze before I demolish the entire batch! They’re delicious!
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Amy Reply:
September 26th, 2011 at 8:02 am
@Brandae, So glad you came back to let us know.
Enjoy!
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InTolerant Chef
posted on September 25, 2011 at 1:00 am
These certainly look lovely, yumm…
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Nellie
posted on September 27, 2011 at 11:24 pm
thanks for sharing this recipe I made these this evening and my friends loved them. They are nice and chewy. I will definitely make them again. I used coconut flour instead of coconut sugar and still found these to be very sweet.
keep up the awesome work,
Nellie
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Amy Reply:
September 28th, 2011 at 8:22 am
@Nellie, Thanks for coming back to tell us about the recipe results!
Hugs,
Amy
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Ann
posted on October 3, 2011 at 1:34 pm
These cookies are so delicious–I was a bit weary, as I have tried some other recipes (not from Amy) that were sugar free. Coconut Sugar can be found at healthfood stores, although I order online at amazon–just easier for me.
My kids LOVE these cookies–I didn’t have enough almond butter, so I used some natural (no sugar) peanut butter…and I used craisins…This is a KEEPER!
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Amy Reply:
October 4th, 2011 at 7:16 am
@Ann, So glad you like them, Ann!
Hugs,
Amy
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MISHIRN Reply:
October 10th, 2011 at 12:14 pm
@Amy, Sorry Amy!! I thought Vivian Grace was referring to my suggestion to @Iris!:-) Didn’t want you to think I was trying to steal your thunder
Great site, BTW! Just found it, and the recipes look yummy!! Vivian, let me know about the chocolate soynut butter..if you can eat soy, obv!:-)
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Amy Reply:
October 10th, 2011 at 12:56 pm
@MISHIRN, No worries! I love that you jump in and share. From my end, it’s nearly impossible to tell who’s replied to what – I can just see individual comments, not the threads unless I actually look at each post.
Hugs,
Amy
Jenn @LeftoverQueen
posted on October 6, 2011 at 10:48 am
These look great! Going to have to make a batch, very soon!
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Vivian-Grace
posted on October 9, 2011 at 11:46 am
Thank you so much for the Sunbutter tip. I bought some and made these cookies. The cookies are delicious! I’ve stocked up on Sunbutter as this recipe has made it into my staple cookies.
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MISHIRN Reply:
October 10th, 2011 at 12:10 pm
Vivian, I’m SO glad it helped!! I love LOVE SunButter. I was devastated when i became allergic to nuts, n OB was one of the hardest things to give up. So many “PB substitutes” were lackluster at best…but my hubby(who’s non-allergic) n I actually PREFER SB!! Also, if any of you all are missing Nutella, I.M Healthy chocolate soynut butter is preeetty amazing! Prefect for those delights nut-freers can no longer enjoy, like choco/banana crepes, OR grilled choco/SB/banana sammies!! Ok, i must go now…my bellys talking to me!:-) Glad I could help!! @Vivian-Grace,
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Lish
posted on October 14, 2011 at 4:54 pm
Yummy cookies — I added some coconut nectar for a bit more sweet and chewy batch! First no-refined cookies that actually had a cookie consistency! Thank you!
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Amy Reply:
October 17th, 2011 at 2:15 pm
@Lish, Thanks for coming back to share, Lish! Thrilled that you like the cookies.
Yes – coconut palm sugar gives cookies a great consistency. I use it in all my cookies in my book and give them to ‘regular eaters’ all the time – they never suspect that they’re gluten-free and refined sugar-free.
Hugs,
Amy
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Becky
posted on November 24, 2011 at 9:09 pm
Hi, thank you for posting this- there are definitely THE BEST cookies I have ever made!! I also made them for Thanksgiving and people couldn’t eat enough of them. Simply amazing!
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Amy Reply:
November 28th, 2011 at 1:45 pm
@Becky, Thanks for sharing! I am so glad your family and friends enjoyed the cookies.
Hugs,
Amy
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Brandee Simmang
posted on December 1, 2011 at 8:13 pm
This recipe is a FAVORITE with my whole family!!!
A slightly less healthy variation:
replace raisins with gf/sf/df chocolate chips
add 2 Tbsp cocoa powder
AMAZING!!!!!
P.S. I have used cashew butter as well with awesome results!!!
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Haly
posted on December 6, 2011 at 11:15 pm
Chewy…yummy….wow these are so good. I substituted honey for the agave nectar. I have been baking sugar and gluten free for about a year. Each time disappointed by the less than chewy and dry texture of most baked goods. I have been reading recipes on your site for a month and am so glad I finally tried one. I had palm sugar on hand but had not tried it yet. I think it is the secret to the texture and flavor in a cookie that I have been missing. I look forward to trying many more of your well thought out recipes. Thank you, Amy.
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Amy Reply:
December 9th, 2011 at 10:46 am
@Haly, So glad you liked the cookies! Thanks for coming back to share with me.
xoxo,
Amy
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Liz
posted on December 11, 2011 at 8:32 pm
These sound so yummy! I have a batch in the oven right now, and they smell heavenly.
I love your blog. Thanks for helping those of us who are going gluten free make the transition easier. I have your cookbook on my Christmas list, so I’m looking forward to making more of your delicious recipes.
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Debra
posted on December 19, 2011 at 8:37 am
Allergic to coconut and many other things.. This recipe looks good for me except the coconut sugar. Any substitutions?
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Amy Reply:
December 19th, 2011 at 3:09 pm
@Debra, You can use any granulated sugar and it should work just fine.
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Debra
posted on December 19, 2011 at 8:38 am
Please notify me of follow up comments via email
[Reply]
Amy Reply:
December 19th, 2011 at 3:07 pm
@Debra, I’m working on this….will let you know once I get it straightened out.
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Lana
posted on December 25, 2011 at 9:27 pm
I just pulled these out of the oven and they’re delicious. I used 1/4 cup each almond and almond/brazil/cashew butter, 1/2 cup peanut butter, quinoa flakes instead of oats, and 1/4 cup vegan choc. chips instead of raisins; works a treat and hopefully they sit well with my temperamental digestive system. 8D
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Bob
posted on January 12, 2012 at 7:47 am
what will this coconut sugar do to a diebetic. could one use splenda instead?
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Amy Reply:
January 13th, 2012 at 9:17 am
@Bob, You could try using Splenda and see how they turn out. Please ask your physician about using coconut palm sugar.
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Marci
posted on February 3, 2012 at 3:52 pm
I just made these and substituted pumpkin puree (lower calorie count) for the almond butter and they were AMAZING! I cooked them for 20-25 minutes instead of 11-12. My kids loved them! Thanks for the wonderful site. I love your approach and perspective
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Regina
posted on March 18, 2012 at 5:48 pm
I made the cookies using natural crunchy peanut butter. I added the leftovers from when I juiced earlier that morning. I also added ground flaxseed. Once, I even substituted chia seed gel For the egg. The cookies were so chewy and delicious!! No one believed that there was no flour whatsoever in the cookies! They were even more amazed at the ingredients that were used. LOL!
My husband just took some cookies to work today so his co-worker could try them. Thanks for the recipe!!
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karla diaz
posted on March 29, 2012 at 1:40 pm
Hi. I made these today and after perusing many of your recipes, decided to make them with xylitol and stevia. I replaced the agave with the xylitol and the palm sugar with stevia. I am on an anti-sugar/sweetener diet right now but love that I can use xylitol since it helps with candida. The dough is super yummy! Now just waiting impatiently for them to come out of the oven. Thanks! I was really wanting a little cheat – the cheat being the oats.
Do you have many recipes in your cookbook that are grain free (or close) and use xylitol and stevia?
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karla diaz Reply:
March 29th, 2012 at 3:40 pm
@karla diaz, They turned out GREAT! AMAZING texture for GF/GF/SF cookies! Thanks a bunch!
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anna
posted on May 8, 2012 at 1:20 pm
Hi-
I’m anxious to try these but can’t eat eggs. Has anyone tried it with Ener-g or flax eggs?
Thanks!
[Reply]
Amy Reply:
May 8th, 2012 at 2:29 pm
@anna, Hi Anna, You can most certainly experiment yourself. I find that flax eggs usually work well. I have only used Ener-g a few times but always get good results.
What do you usually use as an egg replacement?
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Annette
posted on July 11, 2012 at 2:30 pm
Sooooo good! What is the calorie amount per cookie?
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Amy Reply:
July 25th, 2012 at 3:50 pm
@Annette, Oh, I don’t count calories. It’s crazy making!
You can use a site like SparkPeople.com if you want to figure it out yourself.
Hugs,
Amy
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Doug Cameron
posted on March 20, 2013 at 1:18 pm
Very helpful site. Lots of ideas that are expressed very simply. Thank you
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Amy Reply:
March 25th, 2013 at 1:06 pm
@Doug Cameron, You’re welcome, Doug.
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