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Oatmeal Raisin Pecan Cookies (Oil-Free!)

  • 2 tbsp  ground flaxseed + 5 tbsp filtered water
  • 1 cup gluten-free oat flour
  • 1 1/2 cup old-fashioned rolled oats
  • 1/2 cup almond flour
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 cup + 2 tbsp Purely Pecans Nuttin’ But Pecans Pecan Butter 
  • 1/2 cup maple syrup
  • 1/2 cup chopped pecans
  • 3/4 cup raisins
  • Preheat the oven to 350°F and line a large baking sheet with parchment paper.
  • In a large bowl, combine the flaxseed and warm water and set aside to thicken for 5 minutes.
  • Add in the Pecan Butter and maple syrup. Stir well to incorporate.
  • Add in the oat flour, rolled oats, almond flour, baking powder, and cinnamon and stir until just combined. Fold in the pecans and raisins.
  • Scoop 1/4 cup of batter for each cookie onto the baking sheet.
  • Bake 18 to 20 minutes, or until browned underneath and around the edges. Cookies will appear undercooked when first removed from the oven and will firm up as they cool.
  • Let cool for 5 minutes and serve!


If you absolutely hate raisins, try replacing them with dried cranberries, cherries, or chocolate.