Wheat-Free Vegan Oatmeal Raisin Cookies


Saturday was supposed to be a fun ride with two friends, followed by my first brick of this training cycle, followed by a fun day with Mike and Ellie.  Instead, I got sick.  It could have been MUCH worse, but the achiness, upset stomach, and horrible headache kept me in bed most of the day.  So much for my big training weekend.

Fortunately I rebounded a little bit yesterday, at least enough to go to the farmers market and do some yoga.  I forgot how satisfying yoga can be…maybe I should make an effort to do it more than once a month.

I am still nursing myself back to health with the help of this tea, so kindly sent to me by Traditional Medicinals.  I drank a TON of their Mother’s Milk tea while I was breastfeeding, and then completely fell off the tea bandwagon for a few months.  Now that I’m not drinking coffee for the month of February, I really appreciate tea!


Since it seems like pretty much everyone I know is or has been sick the past couple weeks, you could probably use some of this tea yourself. (The FDA reminds you this product is not intended to diagnose, treat, cure, or prevent any disease).  Just leave a comment, and I’ll pick a random winner on Wednesday at 8 PM PST). Congratulations, Kate, you won!

You know what’s almost as comforting as tea?  COOKIES. These use almond meal instead of refined flour, and coconut butter instead of real butter, and I think they’re pretty fantastic (and so does Ellie, because she’s allowed to sample some of the dough with no risk of salmonella).


Vegan Oatmeal Raisin Cookies


  • 1 1/4 cups almond meal
  • 1 cup old fashioned oats
  • 1/2 tsp baking powder
  • 1/2 cup brown sugar
  • 1 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 2 Tbsp ground flax seeds
  • 6 Tbsp almond milk
  • 4 Tbsp melted coconut oil
  • 2/3 cup raisins


  1. Mix together the almond meal, old fashioned oats, baking powder, brown sugar, cinnamon, and salt.
  2. Stir the ground flax seeds and almond milk together in a small bowl and let stand until thickened, about five minutes.
  3. Stir the coconut oil and flax seed mixture into the dry ingredients, then add the raisins and mix until well-incoporated.
  4. Cover the bowl and chill for at least 45 minutes.
  5. Preheat the oven to 350 F, and line two baking sheets with silicone mats.
  6. Drop dough by rounded tablespoon onto the baking sheets (12 per sheet).
  7. Bake for 10-12 minutes, then let cool on the pans.
  8. Makes 24 small cookies

(adapted from The Sprouted Kitchen)

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