Sometimes you just crave a good oatmeal raisin cookie. Just me? But when you cut out not just gluten, but all grains, getting that oatmeal texture just right to meet that craving is SUPER hard.

But look no further. Because I’ve figured out the texture problem. HULLED HEMP SEEDS! I had been using them in my Keto Breakfast N’Oats for months now, why not use them in a cookie too? They add just the right texture along with the shredded coconut.

We love hemp seeds in our house because they are such a SUPER food. We are always looking for nutrient density in the foods we eat, and these little guys offer a punch. They offer 12 grams of omega 3 and 6, vitamin B6, magnesium, folate, iron, zinc, copper, and manganese to name a few. Just 3 tablespoons are loaded with 15 grams healthy fats and 10 grams of protein (and 0 net carbs!), making hemp seeds a keto-friendly snack or addition to any meal. I typically use Just Hemp Foods brand because there are non-GMO verified and verified gluten-free.

These cookies are a smidge high on the sugar content to be keto (though I can get away with them and not get kicked out because breastfeeding and keto is really easy) but you could sub the coconut sugar for something like stevia or another keto-friendly sweetener.

I don’t mind using Stevia in some of my baking, but I prefer sugars like coconut sugar, or honey due to the richness in their flavor and nutrient content. I avoid most sugar alcohols because they offer no nutritional benefit and only make me crave more sugar. Along with that, they can cause hyperexcitability in the brain, which is a huge no-no for me while I’m breastfeeding Shirley. But that said if you tolerate things like erythritol, you could sub the coconut sugar. I just love the warm cinnamon-like taste that the coconut sugar brings.

Anywho, back to these cookies! They. Are. Amazing. And really easy to make. The dough will be a bit sticky, but they puff up nicely and don’t get hard or crunchy. They’re just the right mix of soft and gooey with a touch of cakey.

Low-Carb Paleo N’oatmeal Raisin Cookies

Faith Titus

These Low Carb Paleo N'oatmeal Raisin Cookies will satisfy even the pickiest cookie connoisseur! They are sweet, homey, and just the right texture! You would never know they're good for you!

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Prep Time 6 mins

Cook Time 12 mins

Cuisine American

Servings 18

Ingredients

  

• 2 Cups Almond Flour
• 2 Tbsp Chia Seeds
• 1/4 Cup Hulled Hemp Seeds + 1/2 Tablespoon
• 1/4 Cup Coconut Sugar
• .5 Tsp Baking Soda
• .5 Tsp Baking Powder
• 1 Tsp Cinnamon
• 1 Scoop Grass-fed Collagen Peptides Vanilla flavored
• .5 tsp Nutmeg Optional
• .5 tsp Cloves Optional
• .5 tsp AllSpice Optional
• 1 Tsp Pure Vanilla Extract
• 2 Large Eggs
• 1/4 Cup Extra Virgin Coconut Oil
• 1/4 Cup Crunchy Almond Butter
• 1/3 Cup Raisins

Instructions

 

• Start by mixing all the dry ingredients together in a medium-sized mixing bowl. Make sure to sift any clumps out
• Next, add in the wet ingredients. Note the batter will be very sticky. This is normal.
• Fold in the raisins to the batter
• Using your hands, you will roll the cookies into 18 equally sized balls. You can wet your hands with water to keep the batter from sticking to your hands
• Next use a fork to create a crisscross pattern on the cookies, pressing down lightly to create the indent.
• Bake cookies at 350 for 10-14 minutes. You will want to pull them out as they begin to brown around the edges.
• Enjoy your soft, chewy, delicious n'oatmeal raisin cookies!

Keyword Cookies, fall, glutenfree, grainfree, Healthy, Hempseeds, keto, Low-Carb, Paleo, Raisin