These soft and chewy Oatmeal Raisin Cookies are gluten-free, dairy-free and delicious!

Other than having to soak the nutrient-packed pitted dates for an hour, this recipe is super simple to throw together. Each batch only makes 6 cookies and I'm sure will go fast so you may want to double the recipe. 🙂

Although oats don't contain gluten, they're often processed in facilities that also handle wheat, so they may contain trace amounts. To be safe, look for a gluten-free label.

*Tip on using pure Stevia extract powder

I decided to use Stevia powder instead of sugar in some of my recipes.

Stevia is a natural and calorie-free sweetener that comes from the Stevia rebaudiana herb, which originates from South America. It’s incredibly sweet – up to 250 times sweeter than regular sugar. But unlike sugar, it does not cause a spike in your blood glucose levels.

Because of its potency...the tiniest bit will go a very long way.  And I know that everyone has their own personal preference on how sweet they like their foods. So giving an exact amount to put into recipes is very hard to judge. As an example, that's why I'll recommend "1 to 2 pinches" because I know everyone likes foods sweetened differently.

So you'll have to experiment. Start out with a very little amount, taste the dough, and add a little more if needed.

If you don't like Stevia or would rather use white sugar, organic coconut sugar, or a natural sweetener, that's fine!

But you'll have to figure out the amount to put in. Because if the recipe calls for "1 or 2 pinches of stevia powder" you're going to need more than just 1 to 2 pinches of regular sugar because of the difference in potency of sweetness.

I've learned that roughly:

1 teaspoon of sugar = a pinch to 1/16 teaspoon

So hopefully that would give you a rough idea!

Not sure what brand of Stevia is best to try? Or what to look for in the store? Click here for help!

Servings: 6 Cookies