As a kid my Abuela always had the Archway Oatmeal cookies in her pantry. I loved how they stuck together, and their texture. Let me tell you, these AIP Oatmeal Raisin Cookies are ready in under 25 minutes and just as good, if not better! I’m so thrilled to share this healthy and allergen-friendly version of the classic cookies.

Why These Oatmeal-Cookies-Sans-Oatmeal Work
So…even the traditional Homestyle Oatmeal Cookies that you get at the store don’t have that much oatmeal in them, so these AIP Oatmeal Cookies without any oats in them aren’t really a stretch What we love is that soft, chewy texture, how they’re a little sticky, and sweet, the cinnamon! I used tiger nut flour which has a lovely naturally sweet flour, that has a wonderful flavor for these. Coconut palm sugar has a nice toasted flavor and tastes almost like molasses in baked goods and also plays to the authentic flavor of this recipe. I used a gelatin egg and added extra gelatin to the cookie and it makes them so chewy!

AIP Cookie Ingredients

- Tiger nut flower: a nut-free and coconut free and grain-free flour. You can learn more about tiger nuts in my tiger nut milk recipe post. I like the Gemini brand of tiger nut flour.
- Red palm oil: This is a great baking fat, it’s 50% saturated fat and 40% monounsaturated fat so even at room temperature it’s not totally solid, but softened. I like the Nutiva brand because it’s sustainably sourced. You can also use coconut oil or palm oil shortening for this recipe.
- Coconut palm sugar: Used to sweeten and give the cookies a wonderful toasted flavor, but if you have a coconut aversion maple sugar would work too.
- Gelatin: For the gelatin egg you need good pastured gelatin that’s in powder form. I really like Great Lakes Beef Gelatin or Vital Proteins Beef Gelatin.
- AIP Baking Powder: If you want to make your own AIP grain free powder you can use this recipe on my blog or check out this amazing allergen friendly paleo, AIP pre-made baking mix...It really comes in handy!

Step by Step Egg Free Cookies

- Start by mixing the dry ingredients together in a medium sized bowl. Make sure the oven is already preheating to 350F.
- Whisk well and break up any clumps in the mix, you must do this if you have not sifted your ingredients together.
- Add the fat and then the vanilla extract.

- Fold in the fat and vanilla until your flour mix feels like wet sand.
- Then prepare your gelatin egg. Add 2 tablespoons of boiling water to 1 tablespoon of gelatin in a cup and whisk vigorously.

- Use a fork to whisk until the mix looks like egg whites and quickly pour over the flour mix. Use a spatula to fold it into the flour until you have a nice dough.

- Fold in the raisins and shape 12 even-sized cookies.
- Bake on a parchment paper-lined pan until golden brown, about 12 minutes.
- Remove and let cool for at least 10 minutes.
- Then devour these AIP Oatmeal Cookies with a tall glass of your favorite milk!

Tips and Tricks for Successful Baking
- Sift your dry ingredients like flour, salt, cinnamon and baking powder. This will ensure all the clumps are out.
- Gelatin eggs can scare some people but they’re really quite easy to make. I find that mixing the gelatin with boiling water works best in a cup with a fork. Whisk so vigorously until it looks like egg whites, and you need to add it to the recipe before it cools. Fold in quickly.
- Once your mix becomes a dough switch from whisk to spatula.
- Shape the cookies using a cookie scoop. Bake on parchment paper-lined sheet pan.
- Always let them cool 10 minutes before touching or trying to lift off the pan.
Frequently Asked Questions
I have only made this recipe with tiger nut flour, so I can’t say.
Yes, absolutely, these turn out just fine without raisins.
Yes, check out the ingredients section above. Using coconut oil will result in a lighter cookie and the palm oil shortening gives them that golden hue.

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AIP Oatmeal Raisin Cookies (grain free, paleo, gluten free)
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 cookies 1x
- Category: cookies
- Method: baking
- Cuisine: American
- Diet: Gluten Free
Description
Chewy, sticky, soft, and dreamy oatmeal cookies made without actual oats!
Ingredients
- 1 cup tiger nut flour
- 1/2 cup coconut sugar
- 2 heaping tablespoons pastured gelatin, divided
- 1 teaspoons cinnamon
- 1/2 teaspoon AIP baking powder (see post)
- 1/2 teaspoon fine salt
- 1/4 cup red palm oil or palm oil shortening (softened)
- 1 teaspoon vanilla extract
- 3 tablespoons boiling water
- 1/4 cup raisins (optional)
Instructions
- Preheat oven to 350F. Line a sheet pan with parchment paper.
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Whisk together the flour, coconut sugar, 1 heaping tablespoon gelatin, cinnamon, salt, and baking powder in a medium bowl.
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Fold in the palm shortening and vanilla extract.
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Put the remaining gelatin, 1 heaping tablespoon in a cup or mug. Add boiling water to the gelatin and whisk vigorously with a fork until it looks like egg whites.
-
Quickly add to cookie mix and fold in with a spatula until you have a dough. Fold in raisins, if using.
-
Shape 12 even-sized balls. Place on the baking sheet and gently flatten. Bake for 12 minutes, until deep golden brown. Let cool for 10 minutes. Dig in.
Recipe Notes:
- Read the ingredient section of the post and tips and tricks for some extra goodies.
- Macros below are without raisins added.
- For the gelatin egg you need good pastured gelatin that’s in powder form. I really like Great Lakes Beef Gelatin or Vital Proteins Beef Gelatin.
Nutrition
- Serving Size: 1 cookie
- Calories: 99.6
- Sugar: 4.3g
- Fat: 6.8g
- Saturated Fat: 2.7g
- Carbohydrates: 7.6g
- Fiber: 1.1g
- Protein: 1.8g
- Cholesterol: 0mg
Brianna says
These are great! I didn’t have compliant baking powder nor the stuff to make it. I used 1/4 tsp baking soda instead and added 1 TBSP apple cider vinegar as the acid to activate the baking soda, along with the 2T boiling water to the gelatin. They turned out great. I can’t compare to the original baking powder recipe, but I’m not complaining!
Rachel says
hello, are these receipes on AIP and low histamine dairy and gluten free also ?
Cristina Curp, FNTP says
AIP recipes are all dairy and gluten free, not low histamine though, this recipe due to the gelatin is not low histamine
Kris says
Can you use coconut oil instead of the palm oil? (Or anything else?) thanks!
Cristina Curp, FNTP says
Coconut oil will work
Amy says
There are my current cookie staple. They’re so good and they don’t make me feel bad like many AIP cookies do.
Cristina Curp, FNTP says
Whoot Whoot! These are pretty magical!
Elizabeth says
These are delicious!!! I made them exactly according to recipe except using maple sugar instead of coconut sugar. (the maple flavor complements this cookie well) My daughter (AIP) and my husband (not AIP) both love them. Great taste and chewy texture! Thank you so much for this recipe 🙂
Cristina Curp, FNTP says
Awesome!
Sara says
So good!!!! Chewy, delicious, they do remind of grandmas cookies. Thanks for the great recipe!
Cristina Curp, FNTP says
Yeayyyy!!!!
Christina says
These were very tasty. The AIP and non-AIP family members were fighting over them.
Tiffany says
I’ve made many n’oatmeal cookies since starting AIP and these are by far superior! The texture is perfect and chewy, cannot recommend these enough! Thank you
Cristina Curp, FNTP says
Thank you so much!!!
Sandie says
So good! I did add raisins but these cookies would still be delish without them.
Cristina Curp, FNTP says
Yes, definitely! Thank you
Lauren says
I’m new to AIP baking and I’m SO happy that these turned out so well. Thanks so much for sharing with us. Mine taste somewhat like a soft gingersnap / graham cracker because halfway through I realized I was out of vanilla so I subbed maple syrup. The texture on these is so pleasant. I’m not a crazy sweets fan so one was plenty. Really nice to be able to have a treat to share again!
Cristina Curp, FNTP says
Glad you loved them
Carly castro says
Haven’t tried them with the raisins yet but they were really good without them! Already trying to think of the variations I could make for future batches.
I wrapped them in clear wrap and put in a ziplock bag in the freezer. Will let you know how they come out after being in the freezer…otherwise I will eat all 12 in one sitting and that can NOT happen 🤣
Amy says
I’ll have to try these. Have you ever tried putting tigernut flakes in them? My thoughts are they would be too tough since they don’t absorb moisture like oats do, but a girl can dream.
Sarah says
Uhh…YUMMM! Made these today with my 2 year old and we both LOVED them. They taste so decadent but without all that added junk and super easy, to boot! Thank you for continuing to put out tasty recipes.
Cristina Curp, FNTP says
Yeayyy thank you Sarah! Love it when a healthy treat is kid approved! My son loved them too!