“Oatmeal” Raisin Cookies (AIP/Paleo)

It has been extremely cold here lately. There were several days where we were under an extreme cold warning, with temperatures as low as -50C (that’s -58F), brrrrrrrr right?

Anytime I would open the door my skin would start to hurt! Eek! So indoors we stayed, and indoors I baked!

Cold weather makes me crave comfort food, hot chocolate and cookies in particular. Oatmeal raisin has always been a fave cookie of mine, and one I have totally been missing on AIP. So naturally, I needed to create a version I can enjoy, and one I can share with you all!

What I love about this recipe!

Easy to Make:

I love that mixing gelatin eggs is not involved in this recipe. Just add the gelatin in with the dry ingredients, and then mix in the wet ingredients. Boom, done!

Free of Grains, Dairy, and Eggs:

This recipe utilizes coconut flour, banana flour (yes, it’s a thing!), arrowroot starch, and gelatin making it completely paleo and autoimmune protocol friendly! Yippee!

Banana flour is filled with potassium and other vitamins and minerals that are found in bananas, of course.  It works great in baked goods, doesn’t taste anything like bananas, it doesn’t really have any taste, and the results mimic wheat flour!  Since the flour is made from green bananas, it is high in resistant starch, meaning it’s not going to spike your blood sugar like a ripe banana would.  I also use banana flour in my Fudgy Avocado Brownies.

Convenient Breakfast:

Make these ahead and save for a convenient breakfast or snack. It’s better to have bone broth soup, a healing smoothie, or even offal with nutritious veggies as breakfast, buuuut I still like having a baked AIP treat every once in awhile for brekkie! And I have been loving the convenience of these cookies in the a.m. I store them in the fridge and then quickly grab them when I’m out the door. They are awesome alongside a morning matcha!

Yield: 12-15 cookies

"Oatmeal" Raisin Cookies

Prep Time:
5 minutes
Cook Time:
15 minutes
Additional Time:
10 minutes
Total Time:
30 minutes


  1. In a large mixing bowl, whisk together the dry ingredients.
  2. Add the wet ingredients and mix until combined.
  3. Stir in the coconut shreds and raisins.
  4. Drop by heaping tbsp onto a parchment lined baking sheet.
  5. Pat dough to flatten a bit.
  6. Bake for 15 minutes at 350F.
  7. Allow to cool completely.*
  8. Enjoy!


* Important to allow the cookies to cool completely, as they will fall apart straight out of the oven.

I store these in the fridge, and grab them when I need a quick breakfast or snack!


  1. These cookies look delicious! What can I use in place of green banana flour? Thanks!

    • hmm well I haven’t tried it without the banana flour, you could try extra arrowroot but again haven’t tried it myself.

  2. These were super delicious! I love that they don’t have a ton of added sweetener. They were crunchy on the outside and chewy in the middle the first day, however, the next day they were a little hard. Any ideas on what would keep them softer? A leavening agent maybe?

    • Thanks Marie! hmm I actually prefer them harder, I like them straight out of the fridge! But you could definitely try adding a bit of baking soda and some acv to see if that helps soften the texture a bit. Let me know if you give it a try.

  3. Could I sub tapioca flour for arrowroot?

  4. Hi there! Found your Salmon Cakes recipe in searching for AIP camp friendly options for my mama! I love your site, especially your branding 🙂 I appreciate everything you shared about the importance of inner healing alongside physical healing. All that to say, is there a substitute for green banana flour in this recipe? We use cassava flour a lot of cookies and crumbles could that work here?

    • Aww thanks Nicole! 🙂

      I haven’t tried it but I’m thinking cassava flour would likely work. Let me know if you give it a try!

  5. Just made these and they taste amazing! I was looking for a biscuit recipe that didn’t contain cassava flour as I don’t like the aftertaste. I ate 3 as they were cooling down – they didn’t fall apart either. The wet mixture was a little crumbly but I just used my hands to shape them and it worked perfectly. Can’t wait to try the double choc ones, and come up with some of my own add in ingredients. Thanks!

  6. I absolutely love these oatmeal cookies! Mine come out super hard/crunchy but I don’t mind. They curb my carb and sweet tooth so I don’t stray from AIP. Absolutely love that I don’t have to fuss with a gelatin egg either. So easy and quick to make! Thank you! Please keep these easy, delicious recipes coming!

    • oh so happy you love them Kelly! I know not having to worry about a gelatin egg is a huge plus for me too – I actually find AIP baking easier! I’ll keep posting for sure 🙂 <3

  7. Made these 2x now. I love these cookies and actually like them when they are hard. Thanks again for posting this recipe definitely one of my “go to” recipes!

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