Healthy Oatmeal Raisin Cookies

Don’t get me wrong, I love a good chewy Oatmeal Chocolate Chip Cookie every once in a while, but most of the time, I am looking for healthier options when the cookie cravings strike. If you feel the same way, you are in for a treat because we have several cookie recipes that fit the bill.

Need a few suggestions? I’ve got you covered! My six-ingredient Almond Flour Cookies are dairy-free and low-carb, while my Almond Flour Ginger Snaps have a deliciously chewy texture that uses refined sugar-free flavorings to get sweetly spiced flavors.

List of Ingredients

Irresistibly satisfying and sweet, this healthy oatmeal raisin cookie recipe uses a tasty mix of everyday ingredients that you probably already have in your pantry. Even better, it combines rolled oats and oat flour to give each cookie a scrumptiously chewy texture.

• Old-fashioned rolled oats: The key to making flour-free oatmeal cookies is to use another ingredient that gives the batter shape and structure—in this case, oats! Though there are many different types of oats, the best oatmeal raisin cookies come together using old-fashioned oats (also known as “rolled oats”), as they’ll keep your dough from becoming soggy or overcooked. The main difference between rolled oats and quick oats is that rolled oats are thicker and larger, allowing them to withstand longer cooking times without becoming mushy, as instant oats (or quick-cooking oats) do. Furthermore, there’s also a big difference between steel-cut and rolled oats, as steel-cut oats have a coarser, less chewy texture when baked, so be sure to stick to rolled oats for this recipe. Also, when looking for old-fashioned oats at the grocery store, make sure to buy gluten-free oats if you follow a gluten-free diet, as many oat manufacturers use the same machinery they use to produce gluten-based products.
• Oat flour: Unlike traditional wheat flour, oat flour is easier to make from home, needing only whole rolled oats and a food processor. If you’d prefer an alternative ingredient, you can also use almond flour for a quick substitution.
• Ground flaxseeds: Instead of using eggs, this simple ingredient works as a binder for this healthier oatmeal raisin cookies recipe, helping secure the ingredients together while maintaining a vegan-friendly profile.
• Chia seeds: Not only do chia seeds lend these rolled oats cookies a nuanced nutty flavor, but it also packs a bit of a crunch into every bite.
• Baking powder
• Ground cinnamon
• Kosher salt
• Applesauce or mashed bananas: I love making healthy oatmeal raisin cookies with applesauce (especially Homemade Applesauce!), as this ingredient lends the batter sweet, bright undertones without requiring added sweeteners. Alternatively, you can also use mashed ripe bananas for more tropical, fruity notes.
• Coconut oil: Coconut oil is essential for giving these healthy oatmeal cookies their chewy, moist texture. However, you could also use another mildly flavored oil, such as avocado oil, instead.
• Maple syrup
• Unsweetened almond milk: Creamy, light, and dairy-free, unsweetened almond milk is vital to hydrating the dry ingredients of this recipe, giving you moist, soft, and luscious cookies every time. 
• Nuts: Walnuts are my go-to for giving these oatmeal raisin cookies a delicate crunch and mildly nutty taste. To take this recipe to the next level, you can toast your walnuts beforehand to help release their oils, giving your cookies a heartier dose of their natural flavors. However, any nut of your choice would work in this recipe.
• Raisins: I used sweet raisins to lend this clean cookie recipe its signature chewy, fruity taste. However, any dried fruit you have on hand would work in this recipe.

How to Make This Recipe?

With my easy recipe for applesauce oatmeal raisin cookies, you can have these on the table in 30 minutes.

1. Prep the oven: Preheat your oven to 325 degrees F. While the oven heats, line two baking sheets with parchment paper, set them aside, and arrange the oven racks on the oven’s middle and upper bottom sections.

2. Mix the dry ingredients: Add the old-fashioned rolled oats, oat flour, ground flax seeds, chia seeds, baking powder, cinnamon, and salt to a large mixing bowl. Mix the ingredients until thoroughly combined.
3. Mix the wet ingredients: In a separate bowl, add the applesauce (or mashed bananas), coconut oil, maple syrup, and unsweetened almond milk, and stir until combined.
4. Combine the wet and dry ingredients: Pour the wet ingredients into the dry ingredients, scraping the sides of the bowl to remove the remaining mixture. Stir the batter until all the ingredients are evenly blended.
5. Add the walnuts: Use a rubber spatula to fold the walnuts and raisins into the cookie batter. At this point, don’t be alarmed if the dough may seem too wet. Some of the moisture will be released during the resting process, both before and after baking.

6. Portion the cookie dough: Use a cookie scoop to make evenly sized cookie dough balls, and arrange each portion one inch apart from one another on the lined sheet pan. Then, use the back of a spatula to press upon and lightly flatten each ball of dough. We recommend diving the cookie batter in between baking trays instead of trying them into one.
7. Bake: Place the baking sheets on the middle and upper bottom racks and bake the cookies for 18-20 minutes or until the cookies turn a light golden brown. Halfway through baking, turn the sheets from front to back and top to bottom to ensure even cooking. You may also bake the cookies one tray at a time if you prefer.
8. Let the cookies rest: Remove the baked cookies from the oven and let them rest on the baking sheets for five minutes. Once slightly set, transfer them to a wire rack, let them cool for 15-30 minutes, and serve.

How to Store and Freeze These Cookies?

Warm, chewy, and flavorful, these maple oatmeal raisin cookies are best on the day that you make them. While I recommend enjoying them right away, you can store and freeze them to enjoy for the next couple of days. Here is how I do it:

• Store: Let the cookies cool completely. Then, store them in an airtight container at room temperature (such as on the counter) for up to three days. If you want to extend their shelf life, store your cooled cookies in the fridge for up to five days, reheating them in a 300-degree F. oven for five minutes or until heated through.
• Freeze: If you plan on making these chewy oatmeal raisin cookies further in the future, I recommend scooping the dough into your desired size, placing them on a piece of parchment paper, and letting them harden. Then, transfer your unbaked cookies to a Ziploc bag and bake them according to my recipe’s directions when ready to eat—no thawing or defrosting necessary.

Other Cookie Recipes You Might Also Like

If you can’t resist a good oatmeal raisin cookie, here are a few other ones you might like:

• Peanut Butter Almond Flour Cookies
• Gluten-Free Almond Butter Cookies

If you try this recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.