Oatmeal Raisin Walnut Cookies–No added Sugar

by Daisy

I appreciate trying to live within ones means.

What does this have to do with cookies?  My nephew was married last week and, besides the wedding cake, the reception was cookies and punch, supplied by family and friends.

I hope the trend away from the extravagant wedding that starts a couple off with debt or which bankrupts the couple’s parents lasts beyond the recession.  I applaud my nephew and his lovely bride for their decision to keep it simple and sweet (and it was).

That said, there are people, including the mother of the groom, who don’t eat refined sugar and I wanted to give them something to nibble on besides the napkins.  This is what I came up with.  They get their sweetness from pureed golden raisins.  They’re wheat-free as well.  If you want to make them dairy-free, try oil in place of the melted butter.

Oatmeal Raisin Walnut Cookies

makes at least 2 dozen


1 1/2 cups oatmeal

1/2 of a 15 oz. box golden raisins

1/2 lb. walnuts

1/4 cup butter, melted

1 tsp. cinnamon

1/2 tsp. cloves

1/2 tsp. nutmeg

2 tsp. baking powder

pinch salt

1 large egg

This recipe requires a food processor or a food mill.  The oatmeal and walnuts could be done in a blender, but I believe the raisins need the food processor or a food mill to keep you from killing yourself.

Lightly toast the oatmeal in a dry skillet until fragrant.  Place in food processor and process to a coarse flour.  Remove from processor.

Put walnuts in processor and pulse until finely ground.  Remove from processor.

Combine with the oatmeal, spices, baking powder and salt in a large mixing bowl.

Place the raisins in the processor and puree until they form a paste.

Add butter and egg and blend well.

Combine wet and dry ingredients and stir to combine.

Drop by small spoonfuls onto ungreased baking sheet.

Bake in a 325 degree F. oven for 12-14 minutes.  Check after 8-10 minutes because they tend to get extra brown on the bottom very fast.

Remove from cookie sheet and cool.

Disclaimer: This post may contain a link to an affiliate.

{ 15 comments… read them below or add one }

Emily August 9, 2010 at 6:24 am

These sound wonderful, thanks!
And that sounds like a very nice wedding. Good for them!

Ginny August 9, 2010 at 9:17 am

These look fantastic! Can’t wait to try them.

Tammy August 9, 2010 at 1:22 pm

These sound absolutely delicious! Will have to give them a try. Thank you for sharing the recipe with us.

brandi August 9, 2010 at 7:51 pm

We are cutting out refined sugar too. My hubby has been bellyaching for some sweets. This is perfect!

Les August 9, 2010 at 8:29 pm

Thank you Thank you Thank you!!!!!!! I have been looking for a recipe like this one to make my grand daughter who has some Food Issues! PERFECT!! Les

Tanya Walton August 10, 2010 at 1:55 am

sounds like a great alternative…I have a diabetic friend who might like to try these as she has a very sweet tooth!!

Emily August 11, 2010 at 6:49 am

Tried these yesterday and we all like them very much, especially the 2-year-old. Woo hoo, guilt-free cookies!

Linda August 12, 2010 at 11:49 am

Oh! Wonderful! Thank you so much!


Susan Reimer August 17, 2010 at 10:13 am

Thats how it was done back when my husband & I got married, 22 Yrs ago! It has been the tradition in Mennonite Churches for years. Alas it is going away:(

kay August 19, 2010 at 7:15 am

The recipe sounds great. I have a question – the 1/2 lb of ground walnuts, how much would that be measured by cups? I have some ground almond flour that i would like to try. Your site is very interesting, I enjoy it very much.

Tomato Lady August 19, 2010 at 7:31 am

kay–1/2 pound of walnuts equals approx. 2 cups walnut halves and pieces. I’m not sure how that would equate to ground almonds. Experiment a bit to get the right cookie dough texture, perhaps? Sorry I can’t be of more help.

crunchycon August 25, 2010 at 3:47 am

I made these for a gluten-free co-worker, and she really liked them! Thanks for the recipe – super easy!

crunchycon August 25, 2010 at 3:49 am

I should add – I had pecan halves in the freezer vs. walnuts, so I used them – wonder if there would be significant difference in the taste?

Tomato Lady August 25, 2010 at 7:31 am

crunchycon–I’m sure they would be equally good. Other nuts would be fine as well. Almonds come to mind.

Justeen @ Blissful Baking March 19, 2011 at 9:52 pm

I baked these a couple of days ago, and they turned out great! My raisin hating roommate enjoyed them as well 🙂 I’ll definitely be making these cookies again and again. Thank you for sharing this recipe!

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