This is a perfect and easy cookie recipe filled with warm, inviting flavors of cinnamon, oats, and raisins…and probably memories of your youth! They hold together really well and are a great snack for kids and adults. If you don’t like raisins, then you can sub out chocolate chips and make this cookie just as delicious!
This post is sponsored by Chebe. Please know that I only work with brands I truly love and that I know you’ll love too!
I think my favorite food is…well, basically anything sweet. What can I say, I have a sweet tooth! I was trying out some different dessert type recipes using the Chebe cinnamon roll mix (one of my favorite mixes, by the way) and I inadvertently came up with these epic oatmeal raisin cookies!
Oats and Celiac Disease
Chebe bread is made from tapioca starch which makes it grain-free by nature. Adding in the oats makes those the only grains in these cookies. So if you can tolerate oats then this is a great recipe for you!
So, let’s talk about oats and Celiac Disease, shall we? Oats can be a tricky grain for those with Celiac Disease because they can be cross-contaminated with gluten grains. So you need to search out “purity protocol” oats. Gluten Intolerance Group states, “While studies have found that oats are safe for the vast majority of those with celiac disease, they can be contaminated by wheat, rye or barley during farming, processing and storage. Purity Protocol is a farm-to-plate method of ensuring that oats are gluten-free and have met requirements for seed stock purity as well as criteria for harvesting, transport, storage, processing and manufacturing.”
For this recipe, and any other recipe calling for oats, I choose Bob’s Red Mill. I have had excellent luck with all the other Bob’s gluten-free products and I trust that they are taking all the necessary steps to keep the gluten-free community safe. Here is what is posted on their website about their gluten-free oats: Bob’s Red Mill is proud to be a trusted source for gluten free oats, working with farmers who understand the concern and the need to keep grains separate, avoiding cross-contamination. At the mill, we test every load we receive for gluten before the oats even enter our gluten free processing facility. We test again during processing, and finally, we test a third time as the oats are being packaged to be sent to store shelves.
Mix It Up
This version of an oatmeal-raisin cookie is gluten-free and dairy-free! And the flavor is spot on. I didn’t even need to add any other cinnamon or spices to the mix. It is just that flavorful to begin with. I would really love to try making these with dried cherries and chocolate chips. Then you could dip one half in melted white chocolate and garnish with pistachios! That would even be a festive color combination for Christmas!
And how do we make these dairy-free? I actually used palm oil shortening as the base fat, which is a great baking alternative to butter.
| Prep Time | 10 Minutes |
| Cook Time | 15 Minutes |
| Servings |
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- 1 Package Chebe Cinnamon Roll Mix
- ½ Cup Palm Oil Shortening
- ½ Cup Brown Sugar Packed
- 2 Eggs
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Baking Soda
- 1 Cup Gluten-Free Oats
- 1 Cup Raisins
- ¼ Teaspoon Salt
Ingredients
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- Preheat oven to 350 degrees.
- Mix palm oil shortening and brown sugar until smooth and fluffy. It will start to coat the sides of the mixing bowl when it's all combined.
- Add in eggs and vanilla and mix well.
- Add the entire package of Chebe Cinnamon Roll Mix, baking soda, and salt and then mix again until well-combined.
- Add in oats and raisins and mix until just combined. The batter will be thick and dense.
- For all of my cookie making, I like to use the OXO Good Grips Medium Cookie Scoop which holds 1 ½ tablespoons of dough. Fill the cookie scoop and then form into balls. Place balls of dough onto two parchment paper lined cookie sheets (12 per sheet).
- Squish the cookie dough balls down with your hand to make discs. These won't change shape much during the cooking process so make them the size and thickness you prefer!
- Bake in a 350 degree oven for about 15 minutes until bottoms are golden brown.
- Cool and enjoy!
You can PIN this recipe by clicking on the photo below:
Check out some of the other recipes I’ve created using Chebe Bread mixes!
Stuffed Cinnamon French Toast Bake
I’d also love to hear what your favorite kind of cookie is! Share in the comments below.
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