Coconut Oil Oatmeal Raisin Cookies
You’d never guess that these thick, soft and chewy coconut oil oatmeal raisin cookies are butter-free! Sweetened coconut and extra plump raisins MAKE these cookies!
Baking has been quite challenging lately. When you can’t have dairy OR soy, your options become pretty limited. It’s in EVERYTHING. Seriously! ? I’ve been trying to do my best to make naturally dairy-free and soy-free recipes, but I’ve also been testing some new(ish) ones like these cookies. I developed the base for this recipe a few years ago when I did this same diet with our oldest son who thankfully outgrew his sensitivities.
These cookies are soft, chewy and full of shredded coconut and plump raisins. They have a subtle hint of cinnamon which in my opinion, makes them!
Before I eventually broke down and bought every kind of Enjoy Life chocolate known to man, I made these cookies. They were my saving grace those first few weeks. I’m always a sucker for oatmeal cookies, but add in coconut, raisins and cinnamon, well, you know, I was completely hooked. Still am.
What I love about these cookies is that they 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 a few minutes to make and they are loved by all.
These coconut oil oatmeal raisin cookies will have even the most die hard butter lovers swooning over them. I know, that’s a pretty bold statement. ?
Simply make the dough using melted coconut oil, just like you would with melted butter, then fold in the coconut and raisins. When I bake I prefer to use baking raisins (yes, they’re a thing) because they’re extra moist. The extra moisture prevents them from leeching moisture from the dough and prevents them from swelling during the baking process. If you have trouble finding them you can always re-hydrate regular raisins.
How to re-hydrate raisins for baking:
- Place the raisins in a mixing bowl and add warm water so that it covers the raisins by at least 2 inches.
- Cover with plastic wrap and place in the refrigerator for at least 24 hours or up to 3 days.
- Strain the amount that you need through a fine-mesh sieve before adding them to the recipe.
Chill the dough for 1 hour. this will prevent them from spreading. Remember, the dough will be extra soft because it has melted oil in it. Bake them for 10-11 minutes or until the just begin to brown. Let them cool for 6-8 minutes before enjoying!
Whether you’re on a dairy-free diet, love baking with coconut oil, or trying something new, these cookies are sure to be a hit!
Coconut Oil Oatmeal Raisin Cookies
- ½ c. melted refined or unrefined coconut oil
- ½ c. brown sugar
- ¼ c. granulated sugar
- 2 tsp. vanilla extract
- 1 egg
- 1 c. old-fashioned whole rolled oats - not instant or quick cook
- 1 c. all-purpose flour
- 1 tsp. baking soda
- ¼ tsp. salt
- ¼ tsp. cinnamon
- ¾ c. sweetened shredded coconut flakes
- ½ c. extra baking raisins - see notes
- 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 bowl with plastic wrap and and refrigerate for 1 hour.
- Preheat oven to 350, 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 over bake! The cookies will look soft and slightly under baked, 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.