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.