Healthier Oatmeal Raisin Cookies made with less butter and sugar compared to the traditional recipe, and 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…
The Best Healthier Oatmeal 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.
Oatmeal Cookie Ingredients
- dark brown sugar
- unsalted butter
- large egg
- vanilla extract
- old-fashioned rolled oats (gluten-free as needed)
- 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
- fine sea salt
- raisins
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.
The Process
- 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.
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too. Xx Ashley
PrintHealthier Oatmeal Raisin Cookies
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies 1x
- Category: dessert
- Method: oven
- Cuisine: American
Ingredients
- 3/4 cup brown sugar, packed
- 1 stick (8 tablespoons) unsalted butter*, room temperature
- 1 large egg, room temperature
- 1 1/2 teaspoons 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 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 baking sheet with parchment paper and set side.
- Mix wet ingredients: 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 dry ingredients: 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.
- Scoop dough: 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).
Notes
*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.
Nutrition
- Serving Size: 1 cookie
- Calories: 149
- Sugar: 10
- Sodium: 93
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
- Cholesterol: 28
Keywords: healthier oatmeal raisin cookies, cookies with less sugar, gluten free oatmeal raisin cookies
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Cassie Thuvan Tran says
So I don’t normally use butter and eggs in baking, but there is indeed a reason why they are traditionally called for in any cookie recipe! I might try using Miyoko’s and an egg replacer for this recipe to make it vegan. Oatmeal cookies never fail to tantalize me, so I’d say to go for that third helping of cookies!
The Modern Proper says
The older I get, the more I appreciate the oatmeal raisin cookie. There is something nice about it that makes you feel like you are almost eating something healthy but it still tastes good. Now, we all know it is still a cookie but its a good excuse to have one more!
Marylou says
Can I use dried cranberries instead of raisins?
★★
Ashley says
Yes you can definitely use cranberries instead!
Brittany Audra @ Audra's Appetite says
My husband loves oatmeal raisin cookies, and I’m embarrassed to say I cannot even begin to remember the last time I’ve made them! Can’t wait to try this version 🙂
Ashley says
Oh I love that he loves them! You’ll have to let me know if you try 🙂
Angela says
Could you substitute white whole wheat flour or just regular ap flour?
Ashley says
White whole wheat flour may also be subbed! I wil Update the note 🙂
Dawn says
My guests and husbands work crew loved them! This recipe is a keeper. I just have to figure out WW points!
Ashley says
So glad they were loved, Dawn! And thank you for taking the time to comment and let me know 🙂 I’m not sure about WW points but hope it’s easy for you to find out 🙂
Kara says
Just made these, follow the directions exactly with the exception of flour; I used regular all-purpose flour. They came out very salty. Both my boyfriend and I tried them and he said the same. I could really taste the baking soda. I would suggest using maybe 1/4 tsp. baking soda and maybe a 1/4 tsp. salt; seeing that this is using less sugar it’s just way too salty.
★★★
Ashley says
Thank for the feedback, Kara. Everyone’s taste buds are different, but that sounds like a great modification 🙂
Gail says
Since I made this cookie.. I’ve been doing it every 2 weeks.. They’re amazing..I eat 1 with coffee for breakfast…
★★★★★
Ashley says
Awesome, Gail! Thanks so much for your comment and review!
Karen says
I made these with King Arthur WW and Bobs OF organic rolled oats. Using the ice cream scoop, I got 16 good size cookies. Baked exactly 9minutes with 4 minutes on the pan after, before sliding to the cooling rack. Perfect, chewy and soft. I think the sweetness of the raisins is a great counterpoint to the saltiness. The oats combined with such a small amount of flour makes them pretty darn healthy, for a cookie! This one is now my fav recipe for the grandchildren. Thanks!
★★★★★
Ashley says
Thanks so much for your thoughtful review Karen! So glad you and the grandkids like them 🙂
Emaleigh Downey says
made with GF flour and did white chocolate chips and craisins instead of raisins. SO GOOD!
★★★★★
Carol says
Perfect texture. I used dried Montmarcy cherries from Costco and walnuts – really delicious.
Ashley says
Awesome, Carol! Thanks so much for your feedback 🙂