Healthier Oatmeal Raisin Cookies
Servings: 24 cookies
Calories: 149kcal
Healthy Oatmeal Raisin Cookies made with less butter and sugar compared to the traditional recipe, and using whole wheat flour and rolled 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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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 as needed
- 3/4 cup white whole wheat flour OR 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 dry ingredients: To a medium bowl, stir together rolled oats, flour, cinnamon, nutmeg (if using), baking soda and salt.
- 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.
- Combine: Add dry ingredients and 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.
Notes
*BUTTER - I 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.
FLOUR - 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.
STORAGE - store cookies in airtight container at room temperature. Cookies should stay fresh about 1 week (if they last that long).
Nutrition
Serving: 1cookie | Calories: 149kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 93mg | Fiber: 1g | Sugar: 10g