Bite into bliss with these Coconut Oil Oatmeal Raisin Cookies —no butter, just coconut oil and sweet raisins for a deliciously chewy treat!
These Coconut Oil Oatmeal Raisin Cookies are soft, chewy and full of shredded coconut and plump raisins. They have a subtle hint of cinnamon which really makes them one of a kind! Plus, these cookies only require one “special” ingredient: coconut oil. You can use refined or unrefined, it just depends on how coconutty you want them. They only take 25 minutes to make and they are loved by all!
For more coconut oil treats you have to try my Coconut Oil Chocolate Chip Cookies, Coconut Oil Chocolate Chunk Cookie Bars, and Coconut Oil Oatmeal Chocolate Chip Cookies.
Table of Contents
Recipe Ingredients
- Cinnamon: Offers a warm, spicy note that adds complexity and depth.
- Raisins: These add bursts of sweetness and a soft, chewy texture and enhances the overall mouthfeel of the cookies.
- Coconut Oil: Adds a subtle coconut flavor and contributes to the cookies’ moistness and rich texture, making them delightfully tender.
See the recipe card for full information on ingredients and quantities.
Variations
- Gluten-Free Variation: Replace all-purpose flour with an equal amount of gluten-free flour blend like almond flour to cater to gluten-sensitive diets.
- Spice It Up: Add nutmeg alongside cinnamon for a more complex spice flavor that still complements the coconut and oatmeal base.
How to Make Coconut Oil Oatmeal Raisin Cookies
Step 1: In a large mixing bowl or the bowl of a stand mixer, combine the melted coconut oil, brown sugar, granulated sugar, and vanilla extract; beat until smooth. Add the egg and mix until combined.
Step 2: In a small mixing bowl, whisk together the oats, flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the raisins and coconut.
Step 3: Cover the bowl with plastic wrap and refrigerate for 1 hour.
Step 4: Preheat the oven to 350°F (177°C); line baking sheets with parchment paper or baking mats. Place 12 cookies on a sheet. Place in the oven and bake for 10-11 minutes, being careful not to overbake! The cookies will look soft and slightly underbaked, but they should be firm on the edges and lightly brown on top. Remove from the oven and allow to cool on the pans for 2-3 minutes before transferring to a wire rack to cool completely.
Expert Tips
- Proper Measuring: Ensure accurate measurements, especially for flour and sugar. Use a spoon to fill the measuring cup and level it off with a knife for the best results.
- Consistent Cookie Size: Use a cookie scoop to ensure all your cookies are the same size. This promotes even baking and ensures all cookies will be done at the same time.
Frequently Asked Questions
To rehydrate raisins for baking, place the raisins in a mixing bowl and add warm water, ensuring it covers the raisins by at least 2 inches. Cover the bowl with plastic wrap and place it in the refrigerator for at least 24 hours or up to 3 days. When you’re ready to use them, strain the needed amount through a fine-mesh sieve before adding them to your recipe.
When looking for alternatives to sugar in baking, you have several options. You can use natural sweeteners like honey or maple syrup for a more natural flavor. For a lower-calorie option, consider using stevia or monk fruit sweetener.
Storage Info
STORE these Coconut Oil Oatmeal Raisin Cookies in an airtight container at room temperature to keep them fresh for up to a week. To FREEZE, wrap the dough or baked cookies well to prevent freezer burn and place them in your freezer for up to 3 months;
To REHEAT simply place the cookies on a baking sheet and warm them in a preheated oven at 300°F (150°C) for about 5-10 minutes or until they’re heated through.
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Coconut Oil Oatmeal Raisin Cookies Recipe
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Ingredients
- 1/2 cup melted refined or unrefined coconut oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 1 egg
- 1 cup old-fashioned whole rolled oats - not instant or quick cook
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 3/4 cup sweetened shredded coconut flakes
- 1/2 cup extra baking raisins - see notes
Instructions
- In a large mixing bowl or the bowl of a stand mixer, combine the melted coconut oil, brown sugar, granulated sugar, and vanilla extract; beat until smooth. Add the egg and mix until combined.
- In a small mixing bowl, whisk together the oats, flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the raisins and coconut.
- Cover the bowl with plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 350°F (177°C); line baking sheets with parchment paper or baking mats. Place 12 cookies on a sheet. Place in the oven and bake for 10-11 minutes, being careful not to overbake! The cookies will look soft and slightly underbaked, but they should be firm on the edges and lightly brown on top. Remove from the oven and allow to cool on the pans for 2-3 minutes before transferring to a wire rack to cool completely.
These cookies were easy enough to make. I did not like the taste of baking soda however.
And I did not know what to do with the cookies once they were on the baking sheet. Do you leave them in a ball/clump, or flatten them. I left them in a ball thinking they would melt down but they didn’t so I flattened them, while they were still in the oven, with a spoon. And then my next batch I flattened them a bit with my hand.
Thought these were great. I used craisins which I plumped and unsweetened coconut. A keeper.
We absolutely loved these cookies. So much, in fact, we made another batch the next day. The coconut flakes make it chewy and sweet. What a wonderful combination. The flavors compliment each other.
might be the best recipe I’ve done so far for this
Made these & took some to my dad, who loves raisin cookies & he loved them! He could tell there was something different, but couldn’t guess what. I am using the coconut oil more often!