Healthy Oatmeal Raisin Cookies made with less butter and less added sugar compared to the traditional recipe, and using whole grains and old fashioned oats. Ready in 20 minutes and gluten-free friendly, these are going to be your new favorite cookie for family, friends, and definitely yourself.
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Why You’ll Love This Recipe
- Soft, chewy cookie recipe, and incredibly delicious!
- Packed full of plump raisins and warm cinnamon.
- Dare I say, the best healthy oatmeal raisin cookies the whole family will love!
If you’re looking for healthy oatmeal cookie recipes with a bit of twist, try Cranberry White Chocolate Oatmeal Cookies, Cherry Oatmeal Cookies, Peanut Butter Oatmeal Cookies, Healthy Monster Cookies, or Strawberry Banana Oatmeal Cookies (made with ripe bananas).
Recipe Ingredients
This oatmeal raisin cookie recipe requires just a few simple ingredients from our healthy baking pantry. We will need the following:
- dark brown sugar – the hint of molasses is often what we expect in an oatmeal cookie recipe and I did not want to disappoint here. With that said, coconut sugar is the next best substitute.
- 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 butter is key! Try to let the butter sit out at room temperature OR you can keep the butter in it’s wrapper and microwave it on plate on medium power for 10 seconds.
- large egg – one egg binds the batter into a cohesive oatmeal raisin cookie dough.
- vanilla extract – for extra floral sweetness.
- old-fashioned oats – rolled oats provide extra chewy texture. Make sure to use certified gluten-free oats as needed. I do not recommend quick oats here.
- whole wheat pastry flour – we’re using Bob’s Red Mill Whole Wheat Pastry Flour to hold these cookies together. You may also substitute white whole wheat 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. If gluten-free, feel free to sub 1-to-1 Gluten-Free Baking Flour (make sure it contains xanthan gum).
- ground cinnamon – for extra warmth and that classic oatmeal raisin cookie flavor.
- ground nutmeg – optional, but I find the ground nutmeg takes these cookies up a notch.
- baking soda – baking soda gives these cookies a bit of lift and contributes to that golden brown color.
- fine sea salt – I suggest using kosher salt or fine sea salt when baking – salt enhances our sweet treats so it really shouldn’t be left out.
- raisins – you can’t have healthy oatmeal cookies without sweet raisins.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How They’re Made
Chewy oatmeal raisin cookies are easy to make and come together in a matter of minutes. Here are the step-by-step instructions:
Preheat Oven
Preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
Mix Wet Ingredients
In a large bowl of a stand mixer using the paddle attachment (or with a hand mixer), cream together butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
Add in the egg and vanilla, beating on medium speed until mixture is smooth. This is where room temperature ingredients are helpful!
Add Dry Ingredients
In a separate bowl, mix together rolled oats, flour, cinnamon, nutmeg (if using), baking soda, and salt.
Add to the bowl of wet ingredients and mix on low speed until combined. Then mix in raisins. Dough will be fairly thick and a little sticky.
Scoop Dough
Using a medium cookie scoop or rounded heaping TBSP, scoop cookie dough (I press into cookie scoop so it’s just barely full). Place on prepared baking sheet, spacing about 3″ apart.
Bake
Bake the cookies for 9-12 minutes. The cookies will have soft centers but they will set upon cooling on the baking sheet. It’s best to almost under-bake cookies so when they set upon cooling, they are still soft in the center.
Cool on the baking sheet for 1-2 minutes, then transfer to a wire rack to cool completely.
Serving Suggestions
There really is no stopping these oatmeal raisin cookies. They make a healthy addition to breakfast, after school snack, or delicious light dessert. I mean, savor every bite and enjoy with your favorite glass of milk or crumbled over ice cream!
How to Store & Freeze
Leftover cookies will keep in an airtight container or covered tightly with plastic wrap for up to 1 week (if they last that long!).
Freeze Cookies: Transfer to a freezer storage bag, label, and date. Freeze for up to 3 months. Thaw to room temperature before enjoying.
Freeze Cookie Dough: If you prefer freshly baked cookies at any moment, you can also freeze the cookie dough balls for up to 3 months. Bake from frozen, adding 1-2 minutes to the baking time.
Recipe Tips & Notes:
- Room temperature ingredients are key: Make sure you’re using room temperature butter and a room temperature egg. This creates a cohesive cookie dough.
- One-bowl recipe: Mixing the dry ingredients into the wet ingredients can all be done in one bowl and no chilling needed!
- Use a cookie scoop for same size cookies: I pretty much always use my medium cookie scoop. I pack the cookie dough in just so it barely fills the scoop.
- Space out the cookies: 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.
- Cookies will look underbaked: 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.
Recipe FAQs
Are oatmeal and raisin cookies healthy?
Healthy is a subjective term but, when made with plenty of oats, less sugar, and whole grain flour, I would consider these oatmeal raisin cookies healthier!
What is the healthiest type of cookie?
Cookies made with whole grains, particularly whole wheat flour and nut flour (like almond flour), are healthier cookies because these flours provide more fiber and nutrients than white flour.
How many calories in a homemade oatmeal cookie with raisins?
When made following the recipe, one oatmeal raisin cookie is 149 calories.
If you make this Healthy Oatmeal Raisin Cookies recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
Healthier Oatmeal Raisin Cookies
Ingredients
- 8 tablespoons unsalted butter (1 stick), room temperature
- 3/4 cup brown sugar, packed
- 1 large egg, room temperature
- 1 ½ teaspoons vanilla extract
- 2 cups old-fashioned rolled oats, gluten-free if necessary
- 3/4 cup Whole Wheat Pastry Flour, OR Bob’s Red Mill 1-to-1 Gluten-Free Flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg, optional
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup raisins
Instructions
- Preheat oven to 350ºF. Line large with parchment paper and set side.
- Mix wet ingredients: In large bowl of 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 egg and vanilla, beating on medium speed until mixture is smooth.
- Add dry ingredients: Add 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.
- Scoop dough: Using medium cookie scoop or rounded heaping tablespoon, 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.
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