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Spring Tomorrow
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Oatmeal Raisin Cookies Recipe (Gluten-Free)

The smell of gula melaka is so enticing! Yes, I’m baking cookies with gula melaka (coconut palm sugar) again! Ever since I made these Sea Salt Gula Melaka Chocolate Chip Cookies previously, I’ve been having cravings for similar caramelly treats. ๐Ÿ˜€ So this time round, I’m making Oatmeal Raisin Cookies!

It’s a gluten-free recipe

Coconut and gula melaka are a match made in heaven. This pairing is pretty common in the making of nyonya kueh like kueh lopis, ondeh ondeh, kueh dadar, etc which I’m sure many of us are familiar with.

When making these Oatmeal Raisin Cookies, I thought of maximising the presence of coconut hence I chose to use coconut flour and unsweetened shredded coconut instead of wheat flour. Hence for those of you who are on a gluten-free diet, you can definitely enjoy these cookies too.

Texture is like cake

This Oatmeal Raisin Cookies Recipe produces light cookies that have a cake-like texture. They do not have a chewy bite to it and are able to hold their shape well without crumbling.

With gula melaka, you will notice the colour of the cookies is on the darker side. And in terms of smell and taste, it’s similar to the other gula melaka cookie recipe (link above) I’ve shared. Nice deep caramel-like flavour. Very aromatic.

I did not add any extra sugar as the gula melaka and raisins are already sweet. Hmm, these cookies go so well with black coffee or tea. Yum! ๐Ÿ˜‹๐Ÿ˜‹

No gula melaka? Use brown sugar

If you’re not able to get hold of gula melaka from where you live, you can substitute that with brown sugar though the end result will still be somewhat different. Nonetheless, I’m sure they will taste good too. ๐Ÿ˜‰ Enjoy!

Oatmeal Raisin Cookies Recipe
yields 26 cookies
  • 60g coconut flour
  • 30g unsweetened shredded coconut
  • 100g raisins
  • 120g rolled oats, lightly pulverised
  • 100g gula melaka (coconut palm sugar), finely grated
  • 2 eggs (50g each)
  • 60g unsalted butter, softened at room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • pinch of sea salt
Using the paddle attachment on your stand mixer, mix together the gula melaka, egg, butter and vanilla on low speed.
Add coconut flour, baking soda and salt. Continue mixing on low speed till there are no visible streaks of flour.
Add the shredded coconut, rolled oats and raisins. Mix till well combined.
Preheat oven to 180 deg C. Line a baking tray with parchment paper.
Use a cookie scoop to drop balls of cookie dough onto the baking tray, leaving about 1 1/2″ space between them.
Gently press and flatten each ball into a cookie shape.
Insert into middle shelf of oven and bake for 12-13 minutes.
Rest the cookies on the tray for 5 minutes before transferring them onto a rack to cool completely.

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