Oatmeal, raisin and coconut cookies

Oatmeal, coconut, and raisin cookies

This is the recipe that first turned me on to the wonders of coconut oil.  I’ll confess a liking for the chocolate chip cookie dough that you can get from Pizza Hut (essentially a hot, sticky cookie dough that you eat with a spoon and is something only to be done alone, while no one is watching) and had wanted to perfect a recipe for an oatmeal and raisin version – my preferred cookie.  After tinkering with several ingredients to perfect the same consistency, I discovered that not only did coconut oil give the perfect gooey stickiness, it added an extra flavour layer (not to go all Gordon Ramsay) that lifts them above any cookie I’ve ever tasted.  And given an extra few minutes in the oven and left to cool completely, they make the most amazing cookies.  So here’s two recipes in one.  A soft gooey, naughty pudding (which works best with a simple vanilla ice cream – I tried it with coconut ice cream and it’s too decadent even for me), or the best cookie I’ve ever tasted!  I added ground almonds and coconut, having toyed with the numbers, to discover that they help retain the chewy consistency of the perfect cookie if cooked for a little longer.  For the oats, the cookies work better with jumbo oats, the pudding better with regular oats.  If you prefer a crunchier cookie or something with an extra bite of flavour, the ground almond and coconut can be replaced by another chopped nut.

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  • 125g coconut oil
  • 2 tbsp runny honey
  • 100g golden caster sugar
  • 75g soft light brown caster sugar
  • 1 large egg, gently beaten
  • 150g plain flour
  • 1tsp cinnamon
  • 1/2 tsp baking powder
  • pinch of salt
  • 50g oats
  • 100g raisins
  • 40g ground almonds
  • 35g desiccated coconut


Preheat the oven to 190c (170c fan)

Melt the coconut oil and honey together in a saucepan.

While you’re doing that, mix the sugars together in a medium bowl.

Once the oil is melted, add it to the sugar and beat well.

Add the egg.

Sift the flour, cinnamon, baking powder and salt into the mixing bowl and mix well.

Then stir in the oats, raisins, ground almonds and coconut.

Put heaped tablespoons onto 2 baking sheets lined with greaseproof paper or silicone sheets, making sure there’s 4cm between each mound and then squish them down slightly.

Cook in the oven for 8-12 minutes.  8 minutes should give you a dessert you can eat with a spoon and ice cream, 12 minutes should give you something like a regular cookie if left to cool.


I prefer my cookies a little less al dente so I think ten minutes is optimum (for my oven).  If you like a more traditional cookie texture then just wait until the edges are starting to turn golden.  And only make these if you’re expecting company because I guarantee you’ll eat them all otherwise!


In medieval times, oatmeal was given to horses in England and only the Scots used it in their cuisine. It wasn’t until the late 1800s that it became an essential ingredient in confectionary. In the USA, 30th April is designated National Oatmeal Cookie Day. Modern day pagans are known to celebrate 1st May (Beltane day in the pagan calendar) with “bannocks”, an oat cake cooked in a griddle.

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About The Naughty Cook 297 Articles
The Naughty Cook is a digital cookery magazine packed with both healthy and indulgent recipes and is owned by Senlac Hill Publishing, UK.

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