Buckwheat Oatmeal Raisin Cookies

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Buckwheat oatmeal raisin cookies are gluten-free, nut-free, contain no refined flour and no refined sugar. These cookies make a great grab-and-go breakfast or snack idea.

Buckwheat Oatmeal Raisin Cookies

This is a great alternative to traditional oatmeal raisin cookies that use refined flour and refined sugar. This recipe uses a combination of gluten-free rolled oats and buckwheat flour as the base.

If you haven’t baked with buckwheat flour before, it’s a healthy alternative to refined flours. This flour is made from buckwheat groats which are technically a seed, not a grain. Buckwheat flour creates a darker color in baking and has a heartier taste.

I’m also using old-fashioned rolled oats. This style of oats is whole grain, gluten-free and contains fiber, protein, magnesium, potassium and omega-3 fatty acids.

To sweeten these cookies I used coconut sugar. This sugar is my go-to sweetener for baking recipes. It’s made from coconut palm sap and has a lower glycemic index than regular refined sugar. If you prefer to use regular brown sugar, that will work too. Or if you want these cookies to be sugar-free, you can use lakanto monk fruit sweetener.

Buckwheat Oatmeal Raisin Cookie Ingredients

Here’s what you’ll need to make these cookies:

• Oats – I use sprouted rolled oats that are gluten-free and just love ’em! (they’re also made in a peanut-free facility for anyone with nut allergies).
• Buckwheat Flour – This gluten-free flour is made from buckwheat groats. I like using Bob’s Redmill organic buckwheat flour.
• Raisins – You’ll need ½ cup of raisins. Tip: If the raisins are hard, try soaking them for 30 minutes in water. Pat them dry with a towel then add to the batter.
• Coconut Sugar – I love to use coconut sugar in my baking because the sweetness is far more subtle and has a bit of a caramel taste. Don’t worry, It doesn’t taste like coconut at all! Alternatively, you can also use brown sugar or make these sugar-free with lakanto monkfruit sweetener.
• Molasses – You’ll need 2 Tbsp of molasses for this recipe.
• Other ingredients – you’ll also need cinnamon, baking soda, eggs, vanilla extract and milk (you can use dairy milk or a non-dairy alternative)

How To Make These Oatmeal Raisin Cookies

1. Dry Ingredients – Add the rolled oats, buckwheat flour, coconut sugar, cinnamon and baking soda to a bowl. Mix together then set aside.
2. Wet Ingredients – Beat the eggs in a medium bowl with a fork. Stir in the milk, molasses, and vanilla extract. Pour them into the dry ingredients bowl. Mix together – you might need to use your hands and gently knead the batter until it mixes together.
3. Add Raisins – Fold the raisins into the batter. Use a spoon or cookie scoop to add 2 Tbsp of batter to a baking sheet lined with parchment paper. Bake at 350°F for 8-10 minutes. Remove from oven and let sit on the baking sheet for 10 minutes before placing them on a cookie rack.
4. Storage – Add the oatmeal raisin cookies to an airtight container and store in the fridge for up to 1 week. These cookies can also be frozen for up to 3 months (which is my favorite way to store cookies!)

More Cookie Recipes To Try

All of these cookie recipes are gluten-free and use no refined sugar:

• Banana Cranberry Breakfast Cookies – An easy grab-and-go breakfast cookie idea. My husband loves these with his morning coffee.
• Coconut Cinnamon Ginger Cookies – These are gluten-free and made with no flour. 
• Chocolate Avocado Cookies – Made with oat flour and arrowroot powder as the base and delicious chocolate chunks.
• Healthier Oatmeal Chocolate Chip Cookies – These remind me of the classic cookies my mom used to make but with a healthier upgrade. 
• Pumpkin Oat Energy Balls – This quick snack uses rolled oats, tahini and pumpkin puree as the base of the recipe. 

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