Quick Takeaway
Yes, these oatmeal raisin cookies are a low oxalate dessert. They bake up soft in the center with lightly golden, buttery edges, plenty of chewy old-fashioned oats, and raisins in every bite. Coconut sugar gives them a caramel-like sweetness, and nutmeg and cinnamon extract add warm spice without ground cinnamon, so they stay low oxalate. New here? Start with our Low Oxalate Foods List.
These low oxalate oatmeal raisin cookies are everything a classic oatmeal cookie should be: buttery edges, plenty of oats and raisins, and warm cinnamon and nutmeg flavor. Instead of traditional wheat flour and ground cinnamon, this version uses a small amount of coconut and oat flour plus cinnamon extract. Coconut sugar adds a caramel-like sweetness, so there is no need for both white and brown sugar. They take about 25 minutes start to finish, with just 8 to 10 minutes in the oven.
Why You’ll Love This Recipe
- Classic oatmeal raisin flavor. Old-fashioned oats, raisins, nutmeg, vanilla, and cinnamon extract give these cookies the familiar flavor you expect.
- Gluten-free ingredients. The recipe uses coconut flour and oat flour instead of traditional wheat flour. Use certified gluten-free oats and oat flour when needed.
- Just one sugar. Coconut sugar provides all of the sweetness, so there is no separate granulated or brown sugar.
- Easy to make. The dough comes together in a stand mixer or with an electric hand mixer and the cookies bake in just 8 to 10 minutes.
- Warm spice without ground cinnamon. Cinnamon extract adds cinnamon flavor alongside nutmeg and vanilla.
What Makes These Oatmeal Raisin Cookies Low Oxalate
A few simple choices keep these cookies low oxalate. Ground cinnamon is high oxalate, so cinnamon extract brings the cinnamon flavor instead. The dough uses a small amount of coconut flour and oat flour instead of almond flour. Coconut sugar sweetens the cookies, and raisins, nutmeg, vanilla, butter, and eggs are all low oxalate. Old-fashioned oats provide most of the structure, which is why the recipe needs only 3 1/2 tablespoons of coconut flour.
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Ingredient Notes
- Coconut flour. A little goes a long way. This recipe uses only 3 1/2 tablespoons because coconut flour absorbs a lot of moisture.
- Oat flour. Adds structure while keeping the oat flavor front and center.
- Old-fashioned oats. Use rolled old-fashioned oats rather than quick oats for the intended texture.
- Coconut sugar. This is the only sugar in the recipe and gives the cookies a deeper, caramel-like sweetness.
- Cinnamon extract. Replaces ground cinnamon, which is high oxalate, and gives the same warm cinnamon flavor. Mix it in at the same time as the vanilla.
- Raisins. A half cup gives you raisins throughout the cookies without overwhelming the oat dough.
Low Oxalate Oatmeal Raisin Cookies
Print Recipe
Ingredients
- 3 1/2 tbsp coconut flour
- 1/4 cup oat flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp nutmeg
- 1/4 tsp sea salt
- 1/2 cup salted butter softened
- 2/3 cup coconut sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp cinnamon extract
- 1 1/2 cups old-fashioned oats
- 1/2 cup raisins
Instructions
- Preheat the oven to 340°F. Line two baking sheets with parchment paper or silicone baking mats.
- In a small bowl, whisk together the coconut flour, oat flour, baking soda, baking powder, nutmeg, and sea salt. Set aside.
- Add the softened butter and coconut sugar to the bowl of a stand mixer, or to a large mixing bowl if you are using an electric hand mixer. Beat on medium-high speed for about 1 minute, until creamy and well combined.
- Add the egg, vanilla extract, and cinnamon extract. Beat until smooth and fully incorporated.
- With the mixer on low, gradually add the flour mixture and mix just until combined.
- Mix in the old-fashioned oats on low speed. Turn off the mixer, then add the raisins and fold them in by hand with a spatula just until they are evenly distributed throughout the dough.
- Using a 1½- to 2-tablespoon cookie scoop, portion the dough onto the prepared baking sheets, placing about 9 cookies on each sheet and leaving about 2 inches between each cookie.
- Gently press down the tops of the dough balls so they are slightly flattened.
- Bake for 8 to 10 minutes, until the edges are lightly golden and the centers are just set. Start checking them at 8 minutes so they do not burn.
- Cool for 10 minutes on the baking sheets, then transfer the cookies to a wire rack to cool completely.
Pro Tips for the Best Oatmeal Raisin Cookies
- Use softened, not melted, butter. Soft butter creams smoothly with the coconut sugar while still giving the dough structure.
- Measure the coconut flour carefully. Because it is so absorbent, even a little extra can change the texture.
- Don’t overmix. Once the dry ingredients go in, mix only until everything is incorporated.
- Flatten the dough slightly before baking. These cookies should go into the oven gently pressed down rather than as tall dough balls.
- Pull them when the centers are just set. The cookies continue to set on the hot baking sheet, so avoid waiting for the centers to look completely firm.
Storage and Freezing
- Room temperature. Once completely cool, keep the cookies in an airtight container at room temperature for up to 3 days.
- Freezing. Freeze completely cooled cookies in a freezer-safe container with parchment between layers for up to 2 months.
- Serving again. Let frozen cookies thaw at room temperature before serving.
Substitutions and Variations
- Flour. Coconut flour behaves very differently from other flours, so I would not make a 1:1 flour substitution without retesting the recipe.
- Oats. Stick with old-fashioned oats. Quick oats absorb moisture differently and make softer, less textured cookies.
- Sweetener and amounts. This recipe was tested with the amounts in the recipe card. Changing the sweetener or flour amounts will change the spread and texture.
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Browse the recipesFrequently Asked Questions
Are oatmeal raisin cookies low oxalate?
Yes, these oatmeal raisin cookies are low oxalate. They skip high oxalate ingredients like ground cinnamon and almond flour, and get their flavor from coconut sugar, raisins, nutmeg, vanilla, and cinnamon extract instead.
Can I use quick oats instead of old-fashioned oats?
I developed this recipe with old-fashioned oats. Quick oats absorb moisture differently and can make the cookies softer and less textured, so I recommend sticking with old-fashioned oats for the intended result.
Why do I need to flatten the cookies before baking?
The dough is thick and does not need to spread dramatically in the oven. Gently flattening each portion before baking helps the cookies bake into the intended shape.
Can I replace the coconut flour with more oat flour?
I would not substitute it 1:1. Coconut flour is much more absorbent than oat flour, so changing it can alter the moisture, spread, and final texture of the cookies.
Why use cinnamon extract instead of ground cinnamon?
Ground cinnamon is high oxalate, so this recipe uses cinnamon extract to get the same warm cinnamon flavor while keeping the cookies low oxalate. Add it with the vanilla extract so it mixes evenly through the dough.