Healthy Oatmeal Raisin Cookies Recipe
Enjoy guilt-free indulgence with our soft and chewy Healthy Oatmeal Raisin Cookies! These wholesome treats are sweetened with applesauce, raisins, and a touch of maple syrup – no added sugar. Satisfy your cookie cravings the healthy way!
Servings: 12 cookies
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup oat flour*
- ½ cup ground flax seeds
- 2 tablespoons chia seeds
- 1 teaspoon baking powder
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 cup applesauce or mashed bananas
- ⅓ cup coconut oil melted and cooled
- ⅓ cup maple syrup
- ¼ cup unsweetened almond milk
- 1 cup walnuts roughly chopped
- ⅔ cup raisins or dried cranberries - roughly chopped
Instructions
- Preheat the oven to 325 degrees F (162 C.) Line two baking sheets with parchment paper and set them aside. Arrange the oven racks on the middle and upper bottom sections of the oven.
- To prepare the dry ingredients, in a large bowl, combine the old-fashioned rolled oats, oat flour, ground flax seeds, chia seeds, baking powder, cinnamon, and salt. Set it aside.
- For the wet ingredients, in a separate medium bowl, combine the applesauce (or mashed bananas), coconut oil, maple syrup, and unsweetened almond milk. Stir until fully combined.
- Add the wet ingredients into the dry ones, scraping the sides of the bowl as you mix until everything is evenly incorporated.
- Using a rubber spatula, fold the walnuts and raisins into the batter. At this point, the batter will appear to be too wet*, but some moisture will be released while resting both during and after the baking process.
- Using an ice cream scoop, scoop the dough and place each portion on the baking sheet, making sure that they are 1 inch apart from each other. Using the back of a spatula, gently press on top of each cookie to flatten them slightly. Also, we recommend dividing the cookies among two sheets to ensure they have equal air circulation in the oven.
- Place the sheet pans in the middle and upper bottom rack and bake for 18-20 minutes or until the cookies turn lightly golden brown with crispy edges. Halfway through the baking process, turn the baking sheets from front to back and also switch them from top to bottom. With this being said, you can bake the cookies one sheet at a time if you prefer (please see notes, section "Bake in small batches.")
- Remove from the oven and let the cookies rest on the baking sheets for 5 minutes. Then, transfer them to a cooking rack and let them cool for 15-30 minutes before serving.
Notes
- This recipe has been adapted with minor changes from this Superfood Breakfast Cookies recipe by Wife Mama Foodie.
- Yields: We used a #16 ice cream scoop (affiliate link) to portion out these cookies. If you use a similar tool, you will end up with 12 cookies. The nutritional information below is per cookie.
- Oat flour: You can make your own oat flour by placing old-fashioned rolled oats in a food processor or a spice grinder and process until it is ground.
- Wet batter: After you mix the dry ingredients with the wet ones, you might think that the better is too wet. However, please know that they release some of the excess moisture after they are baked and cooled. During our recipe testing we found that any lesser applesauce will result in a rather dry (and hard) cookie.
- No need to chill: Unlike cookies made with flour, sugar, and butter, you do not need to chill these cookies before baking them.
- Bake in small batches: While we wrote the recipe in a way that you can bake all the cookies at once, we think that they are best on the day they are baked. Therefore, we recommend only baking the amount you plan to serve and freezing the rest.
- Storage: To store leftovers, bring the cookies to room temperature and store them in an airtight container on the counter for up to 3 days or in the fridge for up to 5 days.
- Freezing: Place the raw portioned cookies on a sheet pan lined with parchment paper. Place it in the freezer for at least 4 hours so that the cookies will harden. Transfer them to a Zip top bag (or a freezer-safe container) and get the air out as much as you can. When ready to bake, remove the portion you want and bake at 325 degrees F. for 18 minutes. There is no need to thaw them.
Nutrition
Calories: 276kcal | Carbohydrates: 37g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Sodium: 147mg | Potassium: 350mg | Fiber: 6g | Sugar: 13g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 2mg
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