Oatmeal Raisin cookies are on my top five list of favorite cookies. Actually they are number two, right behind the classic chocolate chip cookie. That probably explains why I have oatmeal and raisins for breakfast nearly every single morning! It’s a little bit sweet, but not overly so, and warm and comforting all at once. Perfection.
People tend to be finicky about their oatmeal raisin cookies. You either fall into one of two categories; hard and crunchy or soft and chewy. I am of the rare breed who doesn’t have a strong preference one way or the other. I loved chewy cookies from the bakery and those hard and crunchy ones with the icing on it from the grocery store. Until one day I set out to make the perfect oatmeal raisin cookie that was soft and chewy (because my daughter preferred it). This cookie recipe is the result of that mission, and the mission was accomplished. This cookie is perfect.
You will be shocked at how decadent these cookies are. I’ve served them to true Oatmeal Raisin cookie lovers (who happened to not be allergic either) and they raved. My sister’s family requests these cookies every time I visit them or they visit me. In fact I just made a batch to mail to Kentucky for my nephew’s sixth birthday tomorrow. They pack very well and stay ultra fresh for days in an airtight container. Also, omitting the raisins and adding dairy free Enjoy Life Chocolate Chips is a delicious variation. Try both!
DAIRY, EGG AND NUT FREE OATMEAL RAISIN COOKIES
Yield: 2 dozen cookies
1/2 cup dairy-free shortening
1 cup granulated sugar
1/2 cup unsweetened applesauce
1/3 cup molasses
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 cups quick-cooking or old-fashioned oats
1 cup raisins
In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, sugar, applesauce, and molasses until smooth. In a medium bowl, combine flour, baking soda, and salt with a wire whisk. Add to shortening mixture, and beat well.
Preheat oven to 400ºF, and line a baking sheet with parchment paper. Stir in oats and raisins with a rubber spatula. Use a cookie scooper to place batter onto prepared baking sheet. Bake 7 to 10 minutes, or until lightly browned. Remove from oven, press down slightly on dough, and let cool completely on baking sheet.
OATMEAL CHOCOLATE CHIP COOKIES
Prepare Oatmeal–Raisin Cookie recipe as directed, but substitute 1 cup dairy-free mini chocolate chips for the raisins.
This cookie recipe looks great! I love the idea of using molasses. I’ll give them a try.
Thanks Kelly!
Food Allergy Assistant
http://foodallergyassistant.blogspot.com/
the smell of the molasses baking in your house will be amazing. let me know how it works out for you!
This is THE best oatmeal raisin cookie that I have ever tasted in my life. I am not just saying that because Kelly is my sister. My boys devour these cookies. I have to save two or three myself because I MUST have one of these cookies. To be honest one is not enough, you must have at least two. The extra cardio is worth the indulgence. Do not worry about storing them because they will not last.
These sound so good! I’ve been looking for a good, chewy oatmeal cookie that my daughter can have. Thanks!!
These were great! I was worried that the molasses might be too strong for my picky toddlers but they ate them right up
I know, molasses looks scary in the jar! But it lends the perfect sweetness to some of my baked goods. They don’t even know it’s molasses. I’m so glad your toddlers enjoyed the cookies!
can’t wait to try these! Do have nutrional info for your recipes? I have to make a dessert for a family event that is both egg and nut free AND low carb (my son is allergic to eggs and nuts and my niece is diabetic!).
Thank you!
I made these this past week and they were awesome! They were chewy and delicious, and my son was so excited that there was NO ALLERGIES in them! He is very used to hearing, “Sorry Jack, you can’t eat that, there are allergies in that.” He was thrilled and everyone else loved them too. It is very hard to bake with out using eggs and nuts. This recipe is one that I will definately be using on a regular basis because it uses normal ingredients and it tastes delicious.
What a wonderful thing to help my son feel “normal” with a group of kids by being able to eat the same cookies everyone else is eating.
THANK YOU KELLY! I am so excited to try more of your recipes. This website is a great resource.
That’s an awesome story Andrea. I LOVE those cookies, and they smell so delicious while baking in the oven. Try it next time with chocolate chips too…equally as yummy!
I am the toddler guide at a private montessori school & over 1/2 of my class has food allergies. I was searching for a yummy dessert for our annual pumpkin hunt tomorrow so I decided to try your oatmeal raisin cookies. They are so yummy! Thank You! My toddlers will be so excited!
Those are addictive and smell so good in the oven. Thanks so much for thinking to make something for all those food allergic kiddos!!
I LOVE these cookies (and so does my egg-allergic 20 month old, which is even more important!) I’m getting ready to make them today for his mother’s day out class’s Christmas party tomorrow. I’m so excited that he will be eating yummy cookies just like the rest of his class!
Just made these cookies (with chocolate chips), my first recipe by Kelly. My husband and 5 year old allergic (dairy, eggs, peanuts, treenuts) daughter can’t stop eating them. I can’t wait to try your other recipes. Thanks for the great resource!
Hi Kelly: Love your blog – great website, too. My son is allergic to eggs, tree nuts and peanuts. I really like to use 1 T milled flaxseed and 3T water in my oatmeal cookies. I find that the cookies are less cakey and more chewy than if I use just applesauce. I also like a 2:1 ratio of oats to flour — that way you can really taste the oats. (If you try it, you’ll need to up the butter and add some more sugar.) Oh, and just fyi, I found that your oatmeal cookies are better if I make them big — they are chewy and soft in the middle, but still get a little bit crisp on the edges. Thanks so much for your dedication to the allergy issue. You’re an inspiration.
[...] oatmeal raisin cookies [...]
Just made these cookies. They were great. I had one question…my picky allergy eater said the molasses was strong. Can you substitute it for something else or use less of it? Also do you have an oatmeal cookie that is crispy?? I am not good at playing around with recipes and am try to please someone who suffers from allergies but whats a sorta crispy/chewy oatmeal cookie. Just thought I would ask for any help!!!
Does anyone know of a sub for the molasses? My 2 year old also thought that it had too strong of a molasses flavor. Maybe I used the wrong kind of molasses…I used the one that said “fancy molasses”.
Can this be used to make a pie crust as well. I have a great key lime pie recipe but can’t find any oatmeal cookie mix (that is allergy free) to use as the crust.