AIP Oatmeal Raisin Cookies (thick and chewy with 5 variations!)

AIP Oatmeal Raisin Cookies
One word…..AMAZING! To me these AIP Oatmeal Raisin Cookies have the taste, texture, and chew of oatmeal cookies. The best part is…these have no oatmeal, no grains (or gluten), no dairy, no eggs, no soy, no nuts and 100% perfect for anyone who cannot tolerate or eat those ingredients. There is a lot of coconut in these cookies, so anyone allergic to coconut should not make or eat these, but instead share this recipe to all their coconut tolerant friends and family.
AIP Oatmeal Raisin Cookies
Oatmeal cookies are another one of those foods that I miss after transitioning to Paleo and the  autoimmune protocol (AIP) lifestyle. My Grandma has a recipe for chocolate chip cookies, that are absolutely to die for. They are a combination of an oatmeal cookie and a chocolate chip cookie, and are fabulous slightly warm. Their ooey-gooey deliciousness captured my foodie heart and are one of the foods that I want to attempt to recreate in an AIP or Paleo version. Key word “attempt”.
AIP Oatmeal Raisin Cookies    When I say “attempt” I mean try to make as close to them as possible. I know that I may not be able to recreate them exactly, but I can get close to the right taste and texture. Who knows, I might even be able to get it spot. I do know that it will be a lot of trial and error, but then again….what recipe doesn’t take many trials and many errors to get right. AIP Oatmeal Raisin Cookies
Oatmeal raisin cookies remind me so much of fall, with all the warm fall spices seasoning them. These cookies contain cinnamon, ginger and cloves. Feel free to add nutmeg if you want to. I didn’t because nutmeg isn’t allowed on the AIP. One thing that I really like to do with my recipes is to make them as customizable as possible. AIP Oatmeal Raisin Cookies
Speaking of making making recipes customizable, there are 5 different variations of this recipe!  Choose your favorite rendition and whip up a batch of these AIP Oatmeal Raisin Cookies and I hope these become a cookie that are requested, remembered, and one that makes memories. AIP Oatmeal Raisin Cookies

AIP Oatmeal Raisin Cookies (thick and chewy with 5 variations!)

Variation Options:

Follow the recipe below for thick, chewy, oatmeal raisin cookies Leave out the raisins for oatmeal cookies and bake.

Don't bake the cookies, but instead roll into balls to make oatmeal raisin cookie dough bites (with raisins and no baking).

Don't bake the cookies, but instead roll into balls to make oatmeal cookie dough bites (without raisins, and no baking).

Mix the dough together and transfer to an airtight container and eat with a spoon. (no baking required).

Instead of using raisins you can use chocolate chips, other baking mix ins you can tolerate (nuts, caramel bits, baking chips etc.)


  • 1/2 c . whole pitted dates
  • 1/2 c . applesauce
  • 2 Tbs . coconut oil solid at room temperature, not MCT oil
  • 1/2 c . honey
  • 1/4 c . and 1/4 c. coconut flour divided 1/2 c. total
  • 2/3 c . and 1/3 c. tapioca starch divided 1 c. total
  • 1 Tbs . gelatin
  • 1/2 tsp . cloves
  • 1/2 tsp ginger
  • 1 tsp . cinnamon
  • 1 tsp . baking soda
  • 1/4 tsp . sea salt finely ground
  • 1 c . and 1/2 c. shredded coconut divided
  • 1/2 c . raisins


  1. Preheat the oven to 400 F.
  2. Line two cookie sheets with parchment paper and set aside.
  3. Place the dates in a medium sized food processor or blender and process until they are finely ground and form a ball in the processor or blender.
  4. To the blender or processor add the applesauce, coconut oil, and honey and process to combine.
  5. Add 1/4 c. coconut flour, 2/3 c. tapioca starch, gelatin, cloves, ginger, cinnamon, baking soda and sea salt to the blender or processor and just blend until combined.
  6. Add 1.c of the coconut and pulse the blender or processor 3-4 times.
  7. Remove the blade of the blender/processor and transfer the dough mixture to another bowl.
  8. Using a sturdy spoon stir in the raisins.
  9. Then mix in the remaining 1/4 c.coconut flour, 1/3 c. tapioca starch, and 1/2 c. shredded coconut.
  10. Using a cookie scoop, scoop out balls of dough onto the prepared cookie sheet lined with parchment paper.
  11. Flatten the balls with your hand. The cookies should be 1/4 to 1/2 in thick.
  12. Bake for 8-10 minutes or until slightly brown on the edges.
  13. Remove from oven and allow to cool on the cookie sheet.




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  1. Tiffany | 30th Mar 17

    I’m sorry I went back and read the post, not just the recipe and I see it’s not supposed to have oatmeal.

    • The Sweet Pea Blogger | 31st Mar 17

      No problem, thanks for asking anyways. Any way I can help, just let me know! 🙂

  2. Tiffany | 30th Mar 17

    I don’t see how much oatmeal goes in these cookies.

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