These gluten-free oat raisin and pecan cookies are a chewy on the inside treat with just the right hint of spice and crunch. Made with almond flour, tahini, and coconut oil, they’re naturally dairy-free and refined sugar-free, with a lovely nutty depth from chopped pecans.
Whether you’re baking for the week ahead, prepping a wholesome snack, or just craving something homemade and comforting, these cookies are easy to make and packed with nourishing ingredients. They’re gently sweetened with maple syrup and coconut sugar, and perfectly balanced with a pinch of cinnamon and ginger.
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Why I Love These Oat Raisin And Pecan Cookies
I love these cookies because they genuinely feel like a real treat—far better than anything you’ll find on a supermarket shelf. They’re made with simple ingredients, contain no refined sugar, and are surprisingly easy to make. The combination of chewy oats, sweet raisins, and crunchy pecans is just so satisfying.
That said, it’s worth mentioning—they are still sweetened, so even though they’re made with better-for-you ingredients, try not to eat the whole batch in one go (I say this as someone who is definitely tempted… especially when they’re still warm from the oven!).
- Gluten-free and dairy-free
- Naturally sweetened
- Perfect for snacks or meal prep
- Crunchy, chewy, and spiced
- Easy to make and freezer-friendly
Cooking Tips & Things to Know
Before you get baking, here are a few helpful tips to make sure your cookies turn out just right:
- The dough is on the dry side – Don’t worry if it feels crumbly at first. Use your hands to shape and press the mixture into cookie rounds. Once baked, they hold together beautifully.
- Too dry? – If the mixture isn’t coming together easily, just add a little more tahini or almond butter, one tablespoon at a time, until you reach a scoopable consistency.
- They’ll be soft when they come out of the oven – This is totally normal! Let them cool on the tray for a few minutes and they’ll firm up into the perfect crisp-edged cookie.
- Switch up the dried fruit – Not a fan of raisins or can’t tolerate them? Try using dried cranberries or dried blueberries for a slightly tart, chewy alternative.
Serving Suggestions & Variations
These cookies are great on their own, but you can easily customise or dress them up depending on what you fancy:
Serving Ideas
- Afternoon tea or coffee – A wholesome treat with just enough sweetness.
- Lunchbox snack – Kid-friendly and naturally free from refined sugar.
- Crumbled over yogurt – A fun topping for dairy-free yogurt or chia pudding.
- With a warm drink – Perfect for dunking into herbal tea or hot almond milk.
Easy Variations
- Nut-free – Swap pecans for sunflower or pumpkin seeds.
- Extra spice – Add a pinch of nutmeg or cardamom for festive warmth.
- Swap the tahini – Use almond butter for a more subtle nutty flavour.
- Add chocolate – Stir in some dairy-free chocolate chips for a classic twist.
Storage Tips
These cookies store well, making them ideal for batch baking:
- Room temperature: Store in an airtight container for up to 5 days.
- Fridge: Keep for up to a week if you prefer a firmer texture.
- Freezer: Freeze for up to 3 months—just thaw at room temperature when ready to eat.
Final Thoughts
Whether you’re baking a batch for the week ahead or simply fancy something wholesome and sweet, these oat and raisin cookies with pecans really hit the spot. They’re easy to make, full of flavour, and a lovely alternative to overly sweet, shop-bought options. I’d love to hear if you give them a try—feel free to leave a comment or share your own twist on the recipe. Happy baking!
Try This Next…
If you’re looking for another easy, wholesome treat to try, my Creamy Coconut Chia Pudding is a perfect match. It’s naturally dairy-free and vegan, made with almond milk and coconut yogurt, and comes together in minutes—ideal for breakfast meal prep or a nourishing dessert alongside your cookies.
Gluten-Free Dairy-Free Oat and Raisin Cookies with Pecans
Equipment
- ice cream scoop optional
Ingredients
- 1 cups gluten-free rolled oats
- 1/2 cup almond flour
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 2 tbsp coconut oil melted
- 2 tbsp tahini or you could use almond butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon gluten-free baking powder
- 1/4 teaspoon salt
- 1/2 cup raisins
- 1/4 cup chopped pecans
- 1/4 teaspoon cinnamon powder
- 1/4 ground ginger
- 1/4 teaspoon bicarbonate of soda
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the gluten-free rolled oats, almond flour, coconut sugar, baking soda, spices and salt.
- In another bowl, mix the melted coconut oil, maple syrup, Tahini and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until combined.
- Fold in the raisins and chopped pecans.
- Scoop tablespoon-sized portions (or use an ice cream scoop) of the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Flatten each cookie slightly with the back of a spoon.
- Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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