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
- Dry Ingredients – Add the rolled oats, buckwheat flour, coconut sugar, cinnamon and baking soda to a bowl. Mix together then set aside.
- 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.
- 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.
- 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.
Buckwheat Oatmeal Raisin Cookies
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.Tip: To get the parchment paper to stay down, first spray the bare baking sheet with cooking spray. Then place the parchment paper on top – the oil will help it stay in place.
- In a large bowl, mix together the rolled oats, buckwheat flour, coconut sugar and baking soda.
- In a medium bowl, beat two eggs with a fork. Sir in the milk, vanilla extract and molasses.
- Add the wet ingredients to the dry ingredients bowl. Mix together. You might have to use your hands to gently knead the batter to fully mix. The batter will be sticky – wet your hands a little to make it easier.
- Add the raisins and gently mix into the batter by kneading with your hands.
- Use a cookie scoop or measuring spoon to scoop 2 Tbsp of batter on to a baking sheet. Rinse a spatula under some water and lightly press down the cookies to flatten them. Repeat rinsing with water everytime the batter starts to get sticky.
- Bake for 8-10 minutes, then let cool on the baking sheet for 10 minutes before moving to a rack to cool completely.
- Storage: Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
Nutrition Info Note: The actual number of servings will depend on your preferred portion sizes and the size and number of what you make. The nutritional values provided above are just an estimate. Actual numbers will vary based on brands you choose and the ingredients you use.
If you’re looking for more specific details (for example, to track your macros) then I recommend adding specific brand ingredients and this recipe to a food tracker app on your phone.