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Oatmeal Raisin Cookies

Prep Time: 5 minutes    Bake Time: 10-15 minutes         Makes: 24 cookies


  • 1 cup applesauce
  • ½ cup raw local honey
  • 1 egg (or 1 chia seed egg)
  • 1 teaspoon vanilla extract
  • 1 ½ cup oat flour
  • 1 teaspoon baking soda
  • 1 tablespoon chia seeds (ground if needed)
  • 1 teaspoon cinnamon
  • ½ teaspoon sea salt
  • ¼ teaspoon nutmeg
  • 3 cups gluten free rolled oats
  • ¾ cup raisins (optional)


  1. Whisk applesauce and honey in a large mixing bowl until combined.
  2. Add egg and whisk. If using chia seed egg- combine 1 tablespoon ground chia seeds to ¼ cup warm water. Stir and set aside for 2-3 minutes or until mixture gels.
  3. In a medium mixing bowl combine oat flour, baking soda, cinnamon, salt, and nutmeg. To make oat flour- Add 1 cup gluten free rolled oats to a blender and blend for ~30 seconds or until flour consistency.
  4. Add flour mixture to wet ingredients and stir to combine. Fold in chia seeds, oats, and raisins.
  5. Refrigerate cookie dough for ~15 minutes while oven preheats to 375o Line 2 baking sheets with parchment paper.
  6. Drop spoon-size scoops of dough onto baking sheet and flatten a bit with a spoon. Bake for 10-15 minutes. Remove and let cool. Store in air-tight container.


IBD-AID™ Phase III (as tolerated). Phase II may need to puree raisins & strain out seeds, chia seeds may need to be presoaked/ground (as tolerated)

Recipe and Image Credit: Rene Maserati