Healthier Oatmeal Raisin Cookies made with less butter and sugar compared to the traditional recipe, plus we’re using whole grain flour and rolled oats. These cookies are still big on flavor and a lovey texture to them. Option to make gluten-free by using certified gluten-free oats and a 1-to-1 gluten-free baking flour. These are going to be your new favorite to make for friends, family and definitely yourself.
This post is sponsored in partnership with Bob’s Red Mill. As always, all opinions expressed are my own. Thank you for helping support Fit Mitten Kitchen!
Friends, the time has come for me to share some amazing healthier oatmeal raisin cookies with you. It’s been weeks in the making but after testing this recipe time and time again, it is finally ready.
I’m currently snuggled up on the couch enjoying my second helping of said oatmeal raisin cookie and my goodness are they delicious. Going to take some willpower to not go for a third…
Now before you turn your nose up at these beloved oatmeal cookies that happen to have raisins in them, let’s just give them a fair chance, mmmk? Oatmeal raisin cookies have their place in the world, just as all the other cookies out there. The problem is when have this expectation that the oatmeal raisin cookie is something it is not – chocolate chip. I think we’ve all been there… You go to grab an oatmeal raisin cookie and THINK it’s chocolate chip. It’s not the most pleasant experience only because you’re solely expecting something entirely different.I remember being young and every so often my parents would bring home some cookies from the bakery grocery store. Those cookies were tricksters and my young self did NOT like it when cookies that looked so much like chocolate chip, were in fact oatmeal raisin. I paid very close attention to the cookie container from then on. I also probably learned to read the label…
Okay so I feel like this conversation has almost turned us against oatmeal raisin cookies which is OBVIOUSLY not my intention. Let’s circle back…
Healthier Oatmeal Raisin Cookies
Most certainly have their place in the cookie jar. And they must not be confused with chocolate chip.
But you can’t deny a chewy classic cookie such as the oatmeal raisin, amiright?!
I know I am right so let’s do this.
what you need
- dark brown sugar
- unsalted butter
- large egg
- vanilla extract
- old-fashioned rolled oats (gluten-free if necessary)
- Bob’s Red Mill Whole Wheat Pastry Flour (OR Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour)
- ground cinnamon
- ground nutmeg
- baking soda
We’re using Bob’s Red Mill Whole Wheat Pastry Flour in this recipe as the flour that will help hold these cookies together. Bob’s Red Mill makes the best wholesome ingredients, and their Whole Wheat Pastry Flour specifically is my go-to for softer quick breads and muffins, whole grain cookies, and more.
If gluten-free, feel free to sub their 1-to-1 Gluten-Free Baking Flour. It is my favorite all-purpose gluten-free flour for subbing whole wheat flour with. Works like a charm here, too.
Some Notes about the recipe
So I went back and forth (and back and forth three more times) with the ingredients and ratios for this healthier oatmeal raisin cookie recipe. I often get caught up in what I would expect from a “healthier” recipe compared to what you, my readers, would expect. The whole reason this “healthier” oatmeal cookie came about was because I asked on Instagram what people wanted to see. And most wanted a healthier version of this classic. I think you all have come to expect that my cookies are often a mix of more “nutritious” ingredients combined with traditional ingredients that make baked goods what they’re known for…
We’re talking butter and sugar.
- Unsalted Butter: I don’t recommend substituting coconut oil or another oil here. The butter is what gives the cookies their slightly crisp edges. Not to mention FLAVOR. Also softened is key! Try to let the butter sit out at room temperature OR you can keep the butter in it’s wrapper and microwave on plate on medium power for 10 seconds.
- Dark Brown Sugar: I could have have used coconut sugar here but dark brown sugar = FLAVOR. The hint of molasses is often what we expect in an oatmeal cookie recipe and I did not want to disappoint here. Not to mention dark brown sugar is much easier to find. Also, sugar is sugar and your body pretty much processes it all the same. Obviously I still use coconut sugar in some of my recipes but when it comes to health-ifying a traditional cookie recipe, stick with the old school dark brown sugar.
- Creaming the butter and sugar together is typically a pretty important step when making cookies. You’ll also want to make sure you’re using room temperature butter and a room temperature egg.
- Mixing the dry ingredients into the wet ingredients can all be done in one bowl and no chilling needed!
- I pretty much always use my medium cookie scoop. I pack the cookie dough in just so it barely fills the scoop.
- Evenly space out the cookies and be sure to allow some room for them to spread. I typically alternate my cookies in rows of 3-2-3-2-3. Or if a medium or smaller cookie sheet, 2-1-2-1-2.
- The cookies may look a little underdone but they’ll set once they cool on the baking sheet for a couple minutes. Then transfer them to a wire rack to cool completely.
And then devour!
I mean, savor every bite and enjoy with your favorite glass of milk.
- 3/4 cup brown sugar, packed
- 1 stick (8 TBSP) unsalted butter*, room temperature
- 1 large egg, room temperature
- 1 1/2 tsp vanilla extract
- 2 cups old-fashioned rolled oats (gluten-free if necessary)
- 3/4 cup Bob’s Red Mill Whole Wheat Pastry Flour (OR Bob’s Red Mill 1-to-1 Gluten-Free Flour)
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg (optional)
- 3/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup raisins
- Preheat oven to 350ºF; line large baking sheet with parchment paper and set side.
- In large bowl of stand mixer using paddle attachment (or using hand mixer) cream together butter and sugar on high speed for about 2 minutes – mixture should be light and fluffy. Add in egg and vanilla, beating on medium speed until mixture is smooth.
- Add in rolled oats, flour, cinnamon, nutmeg (if using), baking soda and salt. Mix on low speed until combined, then mix in raisins. Dough will be fairly thick and a little sticky.
- Using medium cookie scoop or rounded heaping TBSP scoop cookie dough (I press into cookie scoop so it’s just barely full) and place on prepared baking sheet. Make sure to leave some room for cookies to spread, about 3″ apart.
- Bake cookies for 9-12 minutes. The middles may seem slightly soft but they will set upon cooling on baking sheet. Make sure to cool on baking sheet for 1-2 minutes before transferring to wire rack to cool completely.
- Store cookie in airtight container at room temperature. Cookies should stay fresh about 1 week (if they last that long).
*Also tested with 6 TBS butter + 2 TBS cashew milk (or milk of choice). These cookies also came out really good, but just spread a bit more. If going this route, I would chill the dough for 45 minutes before baking cookies.
You may also sub whole wheat white flour. If subbing with regular all-purpose flour you may need an additional tablespoon. If looking to use plain whole wheat flour, I personally would add 1 tablespoon less. I haven’t tested those combinations out but they should work.
SOME OF THE PRODUCTS I USED IN TODAY’S RECIPE
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