Paleo Oatmeal Cookies (really like the real thing!)

These paleo oatmeal cookies (also known as n’oatmeal cookies) are crisp with a chewy center and taste just like classic oatmeal raisin cookies! Recipe has a vegan option and video. Thanks to Nordic Ware for making today’s post possible.

These paleo oatmeal cookies (also known as n'oatmeal cookies) are crisp with a chewy center and taste just like classic oatmeal raisin cookies! Recipe has a vegan option. An amazing paleo cookie recipe!

First of all – is oatmeal paleo? Nope. Due to the lack of oats, these paleo “oatmeal” cookies don’t really look like regular oatmeal raisin cookies, but to me, they taste exactly like the real deal.

And not just any old oatmeal cookies, or healthy oatmeal cookies, but really amazing soft and chewy ones! To make up for the missing oats, I added shredded coconut and ground flax seed. It sounds weird, but it works!

Make sure to use shredded coconut, like the left two in this picture, and not flaked coconut, which you see on the right.

If oatmealess oatmeal cookies sounds too odd for you, try my gluten-free oatmeal cookies. They’re even tastier than the original gluten-filled kind, in my opinion! These no-bake oatmeal cookies are also awesome and perfect for hot summer days.

I used refined coconut oil in these paleo oatmeal cookies and they came out with absolutely no coconut taste. If you use unrefined coconut oil, they’ll likely have a bit of coconut taste to them, though it shouldn’t be at all overwhelming! Sometimes it makes a difference and sometimes it doesn’t. Like in my paleo lemon bars, I think unrefined is actually better.

You can’t taste the flax, either. It somehow just makes the cookies more oatmeal-like! If you have whole flax seeds, an electric coffee grinder is a great tool to grind them.

This recipe is based on my paleo chocolate chip cookies. Unlike that version, I haven’t made these with butter or brown sugar (for a non-paleo version). I’m guessing that they’d work but since I haven’t tried it, I can’t say for sure.

I also don’t recommend playing around with the recipe (unless you’re okay with them not coming out as intended). This is one of those recipes I had to make over 30 times to get right, which is madness considering it’s based on another recipe!

If you omit the coconut or flax, the cookies won’t have the right texture as I had to make a lot of changes to the recipe to accommodate those two ingredients. I’d just make the original recipe and add raisins instead of chocolate chips if you don’t want to add flax or coconut.

If you want to make these as vegan oatmeal raisin cookies, just use a flax egg or chia egg! Both work great.

And if you’re thinking you’d like to add a little more coconut or flax seed or another add-in like that, then be prepared for some super dense and chewy cookies. The first dozen batches or so were work to eat.

Eating cookies should never require too much effort. ;) These paleo n’oatmeal cookies are chewier than the chocolate chip version, but I figured that was fitting for oatmeal cookies!

Want paleo oatmeal chocolate chip cookies? Just replace the raisins with chocolate chips! Just make sure to use paleo-friendly chocolate. And if you’re in a super chocolaty mood, then try my vegan and paleo double chocolate cookies. Or these paleo chocolate cupcakes… because you know, cake is nice, too. ;)

Even something as simple as adding more cinnamon had a weird effect on these cookies! I’ve made them with 1, 1 1/2 and 2 teaspoons of cinnamon. 1 teaspoon was just perfect and any more than that made the cookies bitter.

I’ve gotten so many of the same questions on the original recipe that I’ve answered any questions I think you may have in the footnotes of the recipe. Be sure to read those for general tips and notes on subs!

Don’t want to use almond flour? Try these Gluten Free Vegan Oatmeal Chocolate Chip Cookies from Beaming Baker!

Naturals Bakeware Collection from Nordic Ware

I’ve posted a few recipes using Nordic Ware Bundt pans, like this coconut rum cake and this bourbon pumpkin cake but did you know that they make so much more than awesome Bundt pans?

As I was browsing their site thinking about what products my readers may especially be interested in, the Naturals Bakeware line jumped out at me.

I’m guessing I’m not the only one here who avoids pans with non-stick coatings. Some people say they’re safe but I’d rather not risk it. The Naturals Line contains all your baking basics like cake pans, muffin pans, jelly roll pans, loaf pans, pie pans and more — and none of them have non-stick coatings!

Something else that I thought is neat is that this line is perfect for gluten-free baking. Wheat alternatives, like the almond flour and coconut flour used in this recipe, need a natural surface to grab on to as they rise during baking — and an uncoated baking pan is ideal in such situations.

I didn’t know about this until after I had made my video, hence the silicone baking mat. I later baked a few cookies directly on the sheet, without parchment paper or a mat, and they didn’t stick at all nor did they flatten more than they were supposed to! (which you can see in the clip below!)

Insulated Baking Sheet

I’m not sure why, but most of the baking sheets in Germany are black or very dark gray. The first few months after moving here, I burned the bottom of all my cookies, not realizing the cookie sheets were to blame. Since then, I know how important a good baking sheet is!

So I wanted to give Nordic Ware’s Insulated Baking Sheet a try. I’d never had an insulated pan before and so naturally was intrigued.

Nordic Ware Insulated Baking Sheet

What makes this baking sheet different? It has a cushion of air between two layers of aluminum, which helps prevent over-browned cookie bottoms and overdone pizza crusts, especially in ovens with hot spots. That’s a problem in my oven and I usually have to rotate the cookie sheet halfway through. I didn’t need to do that when I used this pan and they came out perfectly!

Paleo Vegan Oatmeal Cookies

And just like all the other products in the Naturals Bakeware line, the baking sheet is made of natural pure aluminum that won’t rust and produces evenly browned baked goods every time – and it’s sustainably manufactured in the USA.

Thanks again to Nordic Ware for sponsoring today’s post! By the way, they have a bunch of amazing new items, which you can find here. I can’t wait to get my hands on that Lotus Bundt Pan! Isn’t it pretty?!

Click here to share the video on Facebook!

Paleo "Oatmeal" Cookies (vegan option, grain-free, gluten-free, dairy-free)

Rated 4.9 by 14 readers
Paleo Oatmeal Cookies (really like the real thing!)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 8 huge bakery-style cookies or 16 regular ones

Please read the footnotes at the bottom for tips and notes on subs!


  • 3/4 cup + 2 tablespoons (88 grams) blanched almond flour
  • 3 1/2 tablespoons (28 grams) coconut flour
  • 1/4 cup (20 grams) shredded coconut1
  • 1 tablespoon (5 grams) ground flax seed
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 3/8 teaspoon salt
  • 6 tablespoons (84 grams) coconut oil2
  • 3/4 cup (150 grams) coconut sugar3
  • 1/2 cup + 2 tablespoons (160 grams) natural almond butter4
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg (50 grams, out of shell), room temperature or for the vegan version, 1 chia egg or 1 flax egg
  • 1 cup (145 grams) raisins + an additional 3 tablespoons for pressing on top, if desired5


  1. In a medium mixing bowl, stir together the almond flour, coconut flour, coconut, flax, cinnamon, nutmeg, baking soda and salt. Set aside.
  2. In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the coconut oil, sugar, almond butter and vanilla extract at medium speed until well combined, about 1 minute. Beat in the egg on low and mix until well incorporated. Stir in the flour mixture until well combined. Then stir in the raisins. Refrigerate for at least 30-60 minutes or until the dough is firm and easy to roll into balls.
  3. Move the oven rack to the bottom position in the oven. Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper. If you use the Nordic Ware Insulated Baking Sheet, you don't need to use parchment paper.
  4. Roll the dough into 8 (95-gram) balls. You can also roll them into smaller balls but then you need to reduce the baking time. Place 4" apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand.
  5. Bake for 14-18 minutes or until the surface of the center of the cookies no longer appears wet. They'll be very soft but will continue to cook as they sit on the cookie sheet.
  6. Let cool completely on the baking sheet. Store in an airtight container for up to 3 days.


  1. Make sure to use shredded coconut and not the flaked kind, which is like long strands. I used unsweetened in these cookies but sweetened should also be fine.
  2. I prefer to use refined coconut oil, which has no coconut taste. If you use unrefined coconut oil, your cookies may have some coconut taste to them. If your coconut oil is a little melty, put it in the fridge for about 10-20 minutes or until firmer, like softened butter. If you use slightly melted coconut oil, the dough will be greasy and the raisins will be hard to incorporate. I haven't tried these cookies with butter, ghee or shortening or anything other than coconut oil. I'm pretty sure butter would work but I'm not sure about the others.
  3. I don't recommend using honey, maple syrup, date syrup, etc. They make the cookies very cakey and, in my opinion, not worth making.
  4. Use the kind with just almonds and salt. I haven't made these cookies with other nut butters so I'm not sure how they'd come out with other types. I definitely think they'd taste less oatmeal cookie-like and it may also have an effect on the texture.
  5. I don't recommend omitting these. If you don't like raisins, use dried cranberries, cherries, etc. in their place. I added 3 tablespoons of raisins to the tops of the cookie dough balls just so there would be some raisins sitting on the top so the cookies would look pretty for the pictures. It has zero effect on taste.

Adapted from my Perfect Paleo Chocolate Chip Cookies

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103 comments on “Paleo Oatmeal Cookies (really like the real thing!)” — Add one!

6 comments are awaiting moderation!

  • Carmen says
    July 31, 2023 @ 6:27 am

    Hi. Do I have to add the flax to have the yummy texture you talk about?

    • Erin replies to Carmen
      July 31, 2023 @ 6:30 am

      Yes, I said in the post, “If you omit the coconut or flax, the cookies won’t have the right texture as I had to make a lot of changes to the recipe to accommodate those two ingredients. I’d just make the original recipe and add raisins instead of chocolate chips if you don’t want to add flax or coconut.”

  • Samina says
    March 29, 2023 @ 3:20 pm

    Hi Erin,

    I want to try these cookies soon. But can’t have almonds, will sunflower seed meal work in place of almond flour and peanut butter instead of almond butter?

    Please let me know
    Thank you

    • Erin replies to Samina
      March 29, 2023 @ 10:43 pm

      Hi! I’ve read that sunflower seed flour can be used as a sub for almond flour, but I’ve never tried it myself. So I can’t really say. Sorry about that! You can use natural peanut butter in place of the almond butter.

  • Jen
    March 2, 2023 @ 3:32 am

    Delicious cookies! My kiddos loved them…followed the recipe exactly except used butter instead of coconut oil. Excellent texture…perfect “oatmeal” cookie! Thank you for this great recipe!

  • Sarah says
    December 14, 2020 @ 2:52 pm

    I’ve made these many times already. I want to mail these to someone. Do you think they would go stale???

    • Erin replies to Sarah
      December 17, 2020 @ 2:47 pm

      Hi! I’m sorry for just now seeing this. It depends on how long it’d take for them to reach them. If it takes longer than 5 days, I probably wouldn’t bother. I’m glad you enjoyed them!

  • Carol says
    September 2, 2020 @ 10:44 pm

    I cannot use almond flour, can I substitute flour such as rice flour?

    • Erin replies to Carol
      September 3, 2020 @ 8:38 pm

      Almond and oat flour can’t interchangeable. Can you have other grains or just rice flour?

      • Mildred C Swords replies to Erin
        September 4, 2020 @ 1:24 am

        No wheat flour, but can use rice

  • Bet
    June 27, 2020 @ 10:38 pm

    These cookies are SO good. Even my husband, who thinks raisins are a sad sub for chocolate chips, really liked them. Can’t wait to try your chocolate chip cookie recipe next! (oh and I accidentally left out the coconut and they were still a great texture!)

    • Erin replies to Bet
      July 2, 2020 @ 1:14 pm

      A sad sub for chocolate chips? Haha. I guess he’s kind of right. ;) Except in oatmeal raisin cookies! I’m so glad that you both enjoyed the cookies. I hope you’ll like the chocolate chip cookies just as much! Thanks for your comment.

  • Cora
    May 29, 2020 @ 12:40 am

    These are SO good! Completely satisfied my craving for oatmeal raisin cookies. Even my husband who hates raisins liked the taste of these (don’t worry, there’s a batch of your chocolate chip cookies baking for him in the oven). I only used half a cup of coconut sugar, and with the raisins, they were plenty sweet. Thank you so so much for this recipe!

    • Erin replies to Cora
      June 19, 2020 @ 5:52 am

      I’m sorry for just now seeing your comment! It was in spam for some reason and with my son home the last few months, I haven’t been diligent in checking it. :( I’m so happy that you enjoyed the cookies! I’m glad that they worked well with less coconut sugar. Was the texture still really good with less sugar? And that was nice of you to make your husband his own batch. I would have just eaten them all. 😂 Thanks a bunch for your comment and sorry for my slow reply!

      • Cora
        replies to Erin
        July 8, 2020 @ 12:10 am

        Yes, texture was perfect, even with less coconut sugar!

        • Erin replies to Cora
          July 8, 2020 @ 7:53 am

          Oh, great! I’ll have to try that. Thank you! :)

  • Emilie
    January 14, 2020 @ 7:03 pm


    I have been on a **baking crusade** to find a great paleo cookie and I told my boyfriend I can officially retire and hang up my apron and go back to savories.

    This is an amazing cookie – and as skeptical as I was beforehand, totally tastes like a real-deal oatmeal cookie.

    My sweet treat lately has been the Trader Joe’s dried baby bananas (no sugar added), and I’m not a big raisins person, so I chopped the dried banana into raisin-sized pieces and used that instead. It was delicious, for any non-raisin lovers. (To be clear, baby bananas are very sweet so when dried they have the same texture as a soft raisin – not like a “banana chip” or something like that.)

    Eating half the batch and freezing the other half for future PMS (lol)

    • Erin replies to Emilie
      January 19, 2020 @ 8:51 pm

      Haha. I love that you’ve been on a baking crusade. :D Have you also tried my paleo chocolate chip cookies? That’s my most popular recipe. Thanks for the tip about dried baby bananas! I hadn’t heard of those. I’m so glad that you liked the cookies! Thanks a bunch for your feedback.

      • Emilie replies to Erin
        January 20, 2020 @ 2:52 am

        I haven’t yet! I’ll give them a try!

        PS my boyfriend said these are the best cookies I’ve ever made, and we were together before I went GF and paleo etc. wow

        • Erin replies to Emilie
          February 5, 2020 @ 9:44 am

          Wow! What a compliment. So glad he liked them so much! :)

  • Su says
    September 28, 2019 @ 10:07 pm

    Hi, can I use almond meal? Thanks!

    • Erin replies to Su
      September 30, 2019 @ 12:06 pm

      Instead of almond flour? Yes. :)

  • Holly says
    June 3, 2019 @ 4:09 am

    Hi Erin, I’m new to your blog and just found you by chance but boy am I glad I did! I cannot wait to make more of your recipes based on this cookie recipe alone. It was SO GOOD! I don’t even remember what my favorite oatmeal raisin cookies taste like anymore after these because they wiped out the memory and made a new favorite memory. Thank you! I was wondering if you had figured anything out using Lacanto or erythritol. I read through all the comments and in a lot of your sweet recipes you say that low carb sweetners never work for you. I’m wondering since that was a few years ago if you’ve had any more success because I would love to cut back on the sugar here. I’m scared I’m going to waste my expensive ingredients unless I hear from someone else how it went first. Thank you so much again!

    • Erin replies to Holly
      June 7, 2019 @ 12:35 pm

      Hi Holly! I’m glad you found the blog, too. :) And how awesome that these cookies wiped out the memory of your old favorite oatmeal cookies! I’m afraid nothing has changed with me and low-carb sweeteners. I can’t use them so I can’t really experiment (I also live in Germany and would have to order them from the US making experimenting insanely expensive!). Sorry I can’t be more of a help. Sometimes commenters leave their low-carb changes in the comments, though. I hope you’ll enjoy the other recipes! Thanks for your comment. :)

      • Holly replies to Erin
        June 15, 2019 @ 8:49 pm

        Erin, I am curious why you say low-carb sweeteners don’t work for you. Does that mean you don’t like the taste or you can’t get the recipe to work with them? I made these with an equal amount of Swerve brown and they were really good. I had to add a few teaspoons of water to get them to come together because low-carb sweeteners are drying. My husband loved them and he’s pretty picky. We are used to low-carb though. I’ve made your regular version too with coconut sugar and we couldn’t tell a difference. Just wanted to give your low carb readers a heads up. God bless!

        • Erin replies to Holly
          June 18, 2019 @ 7:32 pm

          You couldn’t tell a difference?! Hmm. I don’t understand. I tried the regular version with Brown Swerve and thought they tasted terrible and they fell apart and didn’t spread at all. I didn’t add any extra water, though. But they definitely had a strong taste to them which my husband and I didn’t like at all. I’ve tried using Swerve, Lakanto, and Sukrin. I haven’t liked anything I’ve made with them. :( I so wish I did! And the other problem is that they give me stomach issues. I’m glad that you liked them, though! Thanks for sharing how you made them. :)

        • Holly replies to Holly
          June 19, 2019 @ 12:14 am

          Well… let me start off by saying I prefer your version but we just can’t have that much sugar. These cookies are huge and I cannot just eat half lol. WE LOVE THEM SOOOO MUCH ERIN 🍪 You are the cookie queen. You’re probably the queen of other things too but we haven’t had time to make other things on here yet! So, there’s a definite taste with those products and I agree with you that a lot of people have stomach issues with them. But I just wanted to make note of that in case other readers wanted to try. The key is to cut it with a little bit of a regular sweetener like coconut sugar. I didn’t do that with these last time because I wanted to see how they tasted when they were completely low-carb (except for the raisins). But I will do that next time. You have to add a teeny tiny bit of water though or they will not come together or spread. If you add too much water they spread flat. I’ve had much trial and error with baking paleo, keto low carb etc… so…I guess you live and learn. Thanks again!

        • Erin replies to Holly
          June 23, 2019 @ 8:26 pm

          Haha. Cookie queen. Thank you. I love the title. :D It’s really a great tip to add some water! I see so many bloggers saying to just use whatever low-carb sweetener in place of coconut sugar and I’m always just thinking, “Huh?! That doesn’t work for me.” I can’t wait to try it! I won’t be able to eat them but I’d like to add the option if I can. Thanks again for your help!

  • Karen B. says
    January 21, 2019 @ 9:02 pm

    Just made these and my husband LOVES them! We are eating paleo, and this is the first cookie I made that was just perfect! They’re so good that I now have a batch of the Chocolate Chip ones in the oven. I can’t wait to try some of your other recipes now! Thank you so much for being so innovative!

    • Erin replies to Karen B.
      January 24, 2019 @ 8:27 pm

      Aww, yay! I’m glad that you both enjoyed them and I hope that you liked the chocolate chip version just as much. Thanks a bunch for your comment and kind words! :)

  • Jenifer Padilla says
    December 9, 2018 @ 3:05 am

    I am curious why you said to move the rack to the lowest position and bake there? They seem so perfect but that did make some overcook /burn on the bottom. I added cashew butter to them and chopped dates instead of raisins – for the most part they turned out awesome.
    Except me burning some of them! uggh

    • Erin replies to Jenifer Padilla
      December 9, 2018 @ 10:20 am

      Aww, I’m sorry some of them burned! I tried baking them in the middle several times but the bottoms were always undercooked and I couldn’t get them off the cookie sheet in one piece. Putting them in the lowest position fixed it! You didn’t put them on the bottom of the oven, right, but on the lowest “shelf” (can’t think of the right way to say this just now!) Just want to make sure!

  • Suzanne Mohr says
    December 17, 2017 @ 6:11 pm

    I ran out of shredded coconut, what can I use as a substitute? As I want to make these now. Can’t wait to make these. 😘

    • Erin replies to Suzanne Mohr
      December 17, 2017 @ 9:19 pm

      I don’t really think there’s a good sub for coconut. It took a lot of work to get the proportions right on this recipe so I wouldn’t recommend just omitting it! Sorry about that.

      • Suzanne Mohr replies to Erin
        December 18, 2017 @ 12:09 am

        Thanks Erin for answering. I’ll buy the coconut tomorrow, as I want the cookies to be perfect.
        Merry Christmas🎄

        • Erin replies to Suzanne Mohr
          December 18, 2017 @ 9:06 pm

          Awesome! Hope they’ll be worth the trouble of a trip to the store. :) Enjoy!

    October 3, 2017 @ 7:42 pm

    These are a family fave! Everyone loves them and say they are better than regular cookies. Thanks so much for all the great recipes!

    • Erin replies to SHEILA ENTWISTLE
      October 3, 2017 @ 8:25 pm

      Better than regular cookies? Wow, thanks! I was very happy to read that. :) Thanks for your comment!

  • Sophie says
    August 13, 2017 @ 3:46 am

    Hi Erin! I made these cookies! And I am impressed!!! They are so good and easy to make :) love your recipe :)

    • Erin replies to Sophie
      August 13, 2017 @ 8:22 am

      Yay! I’m thrilled that you were impressed. :) Thanks for your comment!

  • katy says
    June 28, 2017 @ 3:24 am

    Yummy! made these tonight for our gluten free and dairy free dinner guest needs. They were a hit! My go•to will forever be your paleo chocolate chip cookies (the. best. ever.), but these were delish and nice to change it up! … Now on to try your next recipe! thanks for all you do!

    • Erin replies to katy
      July 1, 2017 @ 10:04 pm

      I’m so happy that you enjoyed them and that they were a hit! And glad that you love the chocolate chip cookies. :) Hope you’ll enjoy the next recipe just as much. Thanks for your comment and sorry for the slow reply! I’m in the process of moving and haven’t had internet since Sunday.

  • Eunice
    May 27, 2017 @ 4:44 pm

    omg. i made them. amazing recipe. thank you!!! i used peanut butter. i will make it again and again. im going to try other recipes too. blessings!!!!

    • Erin replies to Eunice
      May 28, 2017 @ 10:28 pm

      Woohoo! I’m so happy that they came out well with peanut butter. :) Did they still taste kind of like oatmeal cookies or not really? Thanks a bunch for your comment and I hope you’ll enjoy the other recipes just as much!

      • Eunice
        replies to Erin
        May 29, 2017 @ 4:19 am

        Yes. It does taste as oatmeal but you can also taste the peanut butter. i’m sure that almond butter will have a milder taste.

        • Erin replies to Eunice
          May 30, 2017 @ 8:08 pm

          Yum! I love the idea of a peanut butter version. Trying that out soon! Thanks for your reply. :)

  • esther says
    May 24, 2017 @ 2:26 am

    Don’t want to use flaxseed in oatmeal cookies, digestive reasons, what should i substitute with?

    • Erin replies to esther
      May 24, 2017 @ 7:38 pm

      I haven’t tried anything else. Maybe ground chia seeds would work? I have no idea, though, if it’d have the same effect.

  • Crystal K. says
    May 3, 2017 @ 9:41 am

    These are really good! Just like “real” cookies. Family agreed, and that’s no small thing. Thank you, Texanerin Baking. I ran out of almond butter and used half natural peanut butter and they were still amazing! I go to Texanerin Baking first because I know I will not be disappointed.

    • Erin replies to Crystal K.
      June 2, 2018 @ 4:50 pm

      Oh my gosh. Sorry that I’m just now responding! I’m very happy that you enjoyed the cookies and what a nice thing to say. :) Thanks a ton for your comment and sorry again for the ridiculously slow reply!

  • Kim Beaulieu says
    May 2, 2017 @ 8:47 am

    I love these cookies and I need that pan. I had no idea they made cookie sheets. Can’t wait to use this pan when I make your cookies.

    • Erin replies to Kim Beaulieu
      May 3, 2017 @ 10:03 am

      Right?! I had no idea they make so many awesome things other than Bundts. Hope you’ll get your hands on that pan soon!

  • Liz says
    May 1, 2017 @ 3:16 am

    I’m a sucker when it comes to oatmeal cookies! These look amazing!!!

    • Erin replies to Liz
      May 3, 2017 @ 10:03 am

      Thanks so much! :)

  • Gina @Running to the Kitchen says
    April 30, 2017 @ 1:37 am

    Ahhh, these look amazing!

  • Brandy | Nutmeg Nanny says
    April 28, 2017 @ 10:52 pm

    These look amazing! I love that different options!

  • Debra Green says
    April 28, 2017 @ 2:21 am

    Is there a way you can add the nutrional values at the end of recipe. Calories, carbs.,fat, sodium, fiber? They look so delicious!

    • Erin replies to Debra Green
      April 28, 2017 @ 6:51 pm

      Thanks! And unfortunately, I’m not a nutritionist or a dietician and because of this, I’d be uncomfortable providing nutritional information. I’d hate to give out false information, especially when it could result in a problem for someone. Many of my readers like using Calorie Count to figure out the nutritional profile. Sorry for the inconvenience!

      • Alexandra Miller replies to Erin
        August 11, 2017 @ 1:15 pm

        Thank you so much for the link to the nutrition label maker! I have wished for something like that.
        I also am not a nutritionist, but offer my result from that website for others to use at their own risk. I did not include the extra +2 tbsp in a couple of ingredients, it was not recognizing the multiple measurements and I was too lazy to create separate lines.

        Of course, they are calorie dense, but with a good profile of protein and fat and amount of carbs (wish it was less sugar though.) At 8 cookies per batch, these are nearly a stand alone meal. Would be great for breakfast on the go. For a snack or dessert, I would definitely halve the size of the cookies.
        They are nearly 450 calories each. With 29 g of fat, 30 g of sugar, and 8.2 g protein.

        • Erin replies to Alexandra Miller
          August 13, 2017 @ 8:21 am

          Thanks for sharing! And I’m happy you found the link useful. :) I hope that you enjoyed the cookies!

  • Paulien
    April 27, 2017 @ 6:20 pm

    To reduce the sweetness, I used 1/2 cup coconut sugar, and 1/2 cup raisins. And I made a mix of almond butter and peanut butter, both extra crunchy.
    Texture and flour are great.
    Next time I’m going to use less sugar. See if it works out well.

    To make balls, I used an ice cream scoop. Made 7 cookies out of the dough.
    Nutrition, per cookie:
    373 cal, 33 carb, 26 fat, 9 prot, 17 sugar

    • Erin replies to Paulien
      April 28, 2017 @ 7:03 pm

      So happy you liked them and that they worked well for you with less sugar! I tried that a few times but they never spread out quite as much as I’d have liked. Thanks for sharing your less-sugar version. :)

  • Katya
    April 26, 2017 @ 10:12 pm

    Hi Erin!
    Just baked these cookies this morning and they are awesome! Thank you so much! I didn’t have enough almond butter so added up some natural peanut butter to the almond one I had. They still taste amazing! A question here: do you think they will still be the same, if I add erythritol instead of coconut sugar and make them low-carb?

    • Erin replies to Katya
      April 27, 2017 @ 4:27 pm

      Hi Katya! I’ve tried the original version of this recipe (the chocolate chip cookies I link to) with several different low-carb sweeteners and I had the worst results. I’m not at all knowledgeable when it comes to low-carb sweeteners, but they said right on the bag that they’re a 1 to 1 sub but they didn’t work for me. So long story short – I have no idea but I’m not very hopeful. :/ Sorry about that! And thanks a ton for feedback. I love that you were so excited to try these that you made them so quickly. :)

  • Cookin Canuck says
    April 26, 2017 @ 6:36 pm

    I’m totally intrigued by these cookies and the substitutes you made to turn them into paleo oatmeal cookies. Definitely trying these.

    • Erin replies to Cookin Canuck
      April 28, 2017 @ 6:57 pm

      Yay! I hope you’ll enjoy them! I’d love to hear how they come out. :)

  • Kimberly @ The Daring Gourmet says
    April 26, 2017 @ 12:48 am

    These sound terrific, I can’t wait to try them!

  • Krista says
    April 25, 2017 @ 11:17 pm

    I love these cookies! I want a stack for snack today!

    • Erin replies to Krista
      April 28, 2017 @ 6:57 pm

      I have loads left over! Come and get ’em! :D

  • Laura | Petite Allergy Treats says
    April 25, 2017 @ 9:39 pm

    Wow Erin, these cookies came out perfect! I love all the work you put into your videos and I’m going to look for the naturals Nordic Ware.

  • Ashley @ Wishes & Dishes says
    April 25, 2017 @ 7:19 pm

    Well if it took you thirty times to get this right then That just means they are totally perfect and I must try!

  • Sabrina
    April 25, 2017 @ 6:10 pm

    These Paleo “oatmeal” cookies look amazing, Erin!! 😋 They look soft and chewy just like regular oatmeal cookies! Definitely another must-try recipe from you! 😉 Also, thanks for the info on the great baking products!

    • Erin replies to Sabrina
      April 28, 2017 @ 6:59 pm

      And thank you for your comment! I hope you’ll enjoy the cookies. :)

  • Kelly @ Nosh and Nourish says
    April 25, 2017 @ 5:58 pm

    I love that these are grain-free — and yes, those flavors of oatmeal and raisins are so comforting. These are baked to perfection. I definitely need to invest in some new bakeware!

  • Dee says
    April 25, 2017 @ 4:31 pm

    What gorgeous cookies! I have a couple of insulated baking sheets, and they really do work better than anything else!

    • Erin replies to Dee
      April 28, 2017 @ 7:00 pm

      I’m super impressed with the baking sheet! I no longer have to turn the sheet halfway through and I LOVE that.

  • Amanda|The Kitcheneer says
    April 25, 2017 @ 1:35 pm

    I SO need these in my life! It’s only Tuesday and I feel like it should be Friday! And these Paleo N-oatmeal cookies sound amazing.

  • katerina @ says
    April 25, 2017 @ 12:49 pm

    Oh wow! These cookies sound amaaazing!! I’ve got to try this recipe!!

  • Amanda | The Chunky Chef
    April 25, 2017 @ 3:04 am

    These cookies are so beautiful!! I can just see how soft they are!

  • Jennifer Farley says
    April 24, 2017 @ 11:17 pm

    These sound amazing right now. PS – totally off topic, but I’ve been really missing Berlin. Hope all is well with you!

    • Erin replies to Jennifer Farley
      April 25, 2017 @ 1:28 pm

      Haha. Really?! I’m still clamoring to get out. ;) Hope things are going well for you, too!

  • Ginny McMeans
    April 24, 2017 @ 5:30 pm

    What a great recipe! Can’t wait to try it with the almond flour.

  • Taylor @ Food Faith Fitness says
    April 24, 2017 @ 3:19 pm

    These. Are. Brilliant! I love a good oatmeal cookie, so I want to try this “oatmeal” cookie!

  • Jenny Flake says
    April 24, 2017 @ 3:10 pm

    What a great looking cookie! I’ll take a dozen STAT :)

  • Miss @ Miss in the Kitchen says
    April 24, 2017 @ 2:00 pm

    I could totally munch on these all day long! Yum!

  • Becca says
    April 24, 2017 @ 1:30 pm

    Would like to see the nutritional information on these cookies.

    • Erin replies to Becca
      April 25, 2017 @ 1:32 pm

      I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :)

  • Charlotte Moore
    April 24, 2017 @ 3:05 am

    These would be so good right now. I am fixing to go to bed so these will have to be for another day. HA!!


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