Healthier Oatmeal Raisin Cookies

stack of oatmeal raisin cookies next to bottle of milk

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4.4 from 9 reviews

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.


Units Scale


  1. Preheat oven to 350ºF; line large baking sheet with parchment paper and set side.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.