Try these healthy Oatmeal Raisin Cookies next time you’re looking for a classic cookie that’s a little less sweet and still SO good. The dough comes together in just a few minutes, and the result is a naturally sweet cookie everyone will enjoy.
Healthy Oatmeal Raisin Cookies
I love baking and sharing cookies and treats with my kids, and these have been a staple Christmas cookie for kids—and in our everyday baking—for years. They have less sugar than conventional Oatmeal Raisin Cookies, so the cinnamon and raisin flavors really come through. The flavor, taste, and chewy texture is exactly as it should be.
This is a soft cookie, so it’s a great texture for toddlers and delicious enough for the rest of us, too.
(You may also like my Easy Sugar Cookies, Salt Dough Ornaments, healthy Oatmeal Cookies, and my Animal Crackers.)
Table of Contents
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Ingredients You Need
This recipe includes the following ingredients so you know what to have on hand when you’re ready to bake.
- Rolled oats: Classic rolled oatmeal is key to this recipe having the classic and expected texture.
- Whole wheat flour: I use whole wheat flour here for additional fiber and complex carbohydrates.
- Brown sugar: I like the flavor of brown sugar in this recipe, though you can use granulated sugar if needed.
- Baking soda: A little baking soda helps the cookies rise and bake through properly.
- Cinnamon: The flavor of cinnamon pairs nicely with the vanilla and raisins to give the classic cinnamon-raisin flavor in these cookies.
- Raisins: I use classic raisins in this recipe, though you can swap them for lighter-color golden raisins for a slight variation.
- Butter: I bake with unsalted butter so I can control the added salt.
- Applesauce: I use unsweetened, smooth applesauce in this recipe. You can use purchased applesauce or homemade applesauce.
- Egg: Egg ensures this batter holds together as expected. I use large eggs in my recipes.
- Vanilla extract: You can use pure or imitation vanilla extract for flavor in this cookie recipe.
Step-by-Step Instructions
Here’s a look at the process involved in making this healthy cookie recipe. Scroll down to the bottom of the recipe for the full information.
- Mix the dry ingredients together in a medium bowl.
- Stir in the wet ingredients.
- Portion out tablespoons of dough on a prepared cookie sheet. Press down slightly.
- Bake until edges and bottoms are browned. Let cool on the rack and eat warm or store for later.
TIP: This batter is fairly sticky, so expect that. It bakes up nice and moist!
Allergy Substitutions
To make gluten-free Oatmeal Raisin Cookies, reach for certified gluten-free rolled oats and use a cup-for-cup gluten-free flour. They work really well this way. To make dairy-free Oatmeal Raisin Cookies, use coconut oil in place of butter. To make these oatmeal cookies without eggs, see the Notes section at the bottom of the post.
How to Store
To store, place cookies in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 2 months.
Best Tips for Success
- Line your baking sheet with parchment paper to prevent sticking.
- Use other dried fruit instead of raisins such as dried cranberries or cherries.
- Use some chocolate chips in the mix.
- Gluten-free: Use certified gluten-free rolled oats and cup-for-cup gluten-free flour.
- Dairy-free: Use coconut oil in place of butter.
- Egg-free: Use maple syrup instead of the sugar and omit the egg.
Related Recipes
I’d love to hear your thoughts if you make this recipe so please comment below with your feedback!
Healthy Oatmeal Raisin Cookies
Ingredients
- 1 cup rolled oats
- 1 cup whole wheat flour
- 1/3 cup packed brown sugar
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/2 cup raisins
- 1/4 cup unsalted butter (½ stick)
- 1/3 cup applesauce
- 1 egg (lightly beaten)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper; set aside.
- Mix the oats, flour, brown sugar, baking soda, cinnamon, salt, and raisins together in a medium bowl.
- Melt the butter in a heat-safe bowl.
- Stir together the butter, applesauce, egg, and vanilla in a small bowl.
- Stir the wet ingredients into the dry, using a spoon to thoroughly combine.
- Portion out tablespoons of dough 2 inches apart on prepared cookie sheet. Press down slightly. The dough will be sticky.
- Bake for 10 to 12 minutes or until edges and bottoms are browned. Let cool on the rack and eat warm or store for later.
Notes
- To store, place cookies in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 2 months.
- Line your baking sheet with parchment paper to prevent sticking.
- Use other dried fruit instead of raisins such as dried cranberries or cherries.
- Use some chocolate chips in the mix.
- Gluten-free: Use certified gluten-free rolled oats and cup-for-cup gluten-free flour.
- Dairy-free: Use coconut oil in place of butter.
- Egg-free: Omit the egg. Use ¼ cup maple syrup instead of the brown sugar.
Nutrition
This post was first published November 2018.
Came out amazing! I didn’t have brown sugar so I used maple syrup and no egg, came out great!
Really delicious and easy to make! They bake up beautifully. My family loves these, and I love that they are chock-full of iron. Thanks so much for the recipe. x
Good flavor, but dry. Next time I will try adding additional butter/coconut oil and or replacing some of the sugar for honey.
Loved them. Thank you. – Arlene
I left out the applesauce (didn’t have any) added a mashed banana instead, upped the dried fruit a little (raisins/cherries) and totally left out any added sugar. I wanted to experiment…and ya know, they are good! They are subtly sweet from the banana and fruit, yum!
Taste okay but very dry!
Love, love these cookies! 3 year old helped make the cookies & they turned out excellent.
This was a hit for my toddler…but equally for my hubby and I! I added a bit extra coconut oil (in addition to the butter called for the recipe) as I still found it dry and hard to mix but otherwise turned out delish!
Do you think i could replace broen sugar with Swerve Brown to make these diabetic friendly?
I would think so!
I put the batter in the fridge for 15 minutes, easier to get on cookie sheet then.
Just made them and they taste out of this world. Chewy and moist just like we like them.
Hi there,
Do you think this recipe would also work with AP flour (what I have on hand), in place of whole wheat?
Thanks!
Yes, it should work similarly
Thanks!
Hi,
Does it need to be brown sugar or i can use any kind of sweetener like maple syrup? Thanks ☺️
Hi- You could use honey or maple syrup, though the texture will change a little to become softer. It should work just fine though!
Made these today and my toddler loves it! Better than any store bought cookies. Looking forward to try your other recipes.
Hi. I don’t have applesauce or yogurt right now, can i omit it? Thanks.
You’d need to replace the liquid with something else so they aren’t to dry (like melted butter or mashed banana I think could be other options).
I made these for my 94 year old mother who can’t tolerate too much sugar and she loved them! I did as well!
I love these cookies and the cinnamon flavour in them! I will make them again soon!
These were delicious.
I did not use apple sauce bc even though it’s all fruit it’s still a lot of sugar on top of the sugar called for- and wanted these for a healthier snack … i replaced it with heart healthy olive oil… I just added it until the dough looked good. Delicious and healthy!
Hi Amy,
I made these with maple syrup and they turned out great! I have two questions:
1. Do you make your own applesauce? If so, could you please share your recipe?
2. Can I use vegetable oil instead of butter/coconut oil? I want the cookies to be lower in saturated fats for me and my husband.
Thanks!
Mrinalini
Hi. You can use my slow cooker applesauce or any jarred applesauce. I haven’t tried them with vegetable oil but you certainly can see if you like them that way!
Hi – what’s the yoghurt proportion. I saw it replaces applesauce. Will it be the same. Thanks
It’s the same amount as the applesauce!
We used whole wheat pastry flour and Bob’s Red Mill egg replacer, and they turned out wonderfully! This will be one of our go-to cookie recipes from now on.
Awesome and thanks for sharing that the egg replacer worked well!
How can I find the calorie to ounces/grams ratio? I need to know how many calories would be in a cookie if I make each cookie a specific weight.
Thank you.
I don’t have that information, I’m sorry. Is there a reason you need to count calories for a child?
Just made these with my 2 year old and had lots of fun! Simple ingredients and easy recipe to follow. Delicious and nutritious once cool. Can’t wait to have more with my afternoon coffee!! Thanks for another winner, Amy!
You’ll laugh, I’m 73 years old and owned a health food store for 40 years, and was looking for a lower sugar oatmeal cookie recipe, saw this one and made it! When I copied it I noticed your blog was titled Yummy Toddler, and thought, Yeah, my 2 year-old granddaughter would like these! Thanks for the option of clean, good food, I’ll be using many of your recipes in these Covid times!
I love it!
Just made these cookies and they turned out sooo good! Thanks for sharing so many yummy recipes! You are one of my favorite food bloggers!
I’m so glad to hear that (and thank you!)
Overall the cookies turned out pretty well. The only thing I would have changed was the oatmeal to flour ratio. It felt like there wasn’t enough oatmeal to make it an oatmeal cookie. I did appreciate the eggless option.
Thanks for the feedback!
I’ve been searching for something like this recipe for quite a while. My sons would love these awesome cookies! I’ve just bookmarked the page. Can’t wait to give the recipe a try. Your directions and pictures make it look so easy.
Amy, thank you so much for sharing this idea with us and all of your useful tips. You’ve ALREADY answered all of my questions. The info you provide will surely help me a lot. Looking forward to your new awesome ideas. I’m lucky to have stumbled across your wonderful blog. You’re amazing! Keep up the good work!
Best wishes,
Ann
You’re so welcome Ann and feel free to be in touch if you ever have any questions that I didn’t think to answer!
It looks so amazing and delicious. I cannot wait to try this one for my family. Making some simple twist to this recipe by putting more dried fruit and nuts.
I usually take this during breakfast and snack. Great with coffee.
Deelish! I felt almost virtuous offering these up to my toddler as well as my unsuspecting family.