I actually really want to call these “healthy soft and chewy oatmeal raisin cookie muffin tops” but I thought that would be the longest recipe name ever. That’s the best way I could think to describe these delicious treats though. They’re like a hybrid between oatmeal raisin cookies and a muffin. I bake ‘em like cookies on a cookie sheet, but they’ve got that softer almost muffin-like texture – so would “muffin tops” be the right terminology?
I don’t know, but semantics aside, these are my new favorite thing to bake on the weekend. They’re soft, chewy, sweet, and are quick to bake. They’ve got a somewhat better nutritional profile compared to many baked goods, since you use whole wheat flour and oats rather than white flour, and switch out some of the added sugars for naturally occurring sugars in fruit. They are also dairy-free and egg-free for anyone with allergies to those foods, and are vegan (as long as sugar is used that doesn’t use bone char for processing).
While this recipe is for everyone, athletes in particular should take note – this is a great option for those of you looking for new fueling choices. You can use these as a pre-race option about an hour or so before a race. 2 to 3 of them will meet most people’s needs for pre-race carbohydrate. Some people might find them convenient for fuel during exercise as well, eating 1-2 per hour of endurance exercise. Just be careful if you’re sensitive to fat or fiber (neither of which are particularly high overall in this recipe, but are certainly higher than in something like a gel or sports drink). Or you can try these as a part of a recovery snack. Just combine them with a source of protein, like a tall glass of milk (that’s right, you get permission to have cookies and milk!) or a few slices of turkey (I know, that one is not as exciting).
If you’re not using them around exercise or you don’t consider yourself an ‘athlete’, that’s ok too! You can certainly enjoy as a quick & convenient snack or dessert option. Take note of the portion size though – limit yourself to one and then put the rest away for later. 🙂
Healthy Oatmeal Raisin Cookies {“Muffin Tops”}
Makes 12 large cookie muffin tops
Ingredients:
“Flax egg” – 1 tbsp ground/milled flax mixed with 2.5 to 3 tbsp hot water
1 ripe banana
1/2 cup unsweetened applesauce
1/4 cup coconut oil
1/2 cup brown sugar
1 cup whole “white wheat” flour (or whole wheat pastry flour)
1 cup oats
1 tsp baking soda
1/4 tsp salt
1/2 cup raisins
Directions:
1. Preheat oven to 375 F.
2. Make flax egg and let sit for 10 minutes.
3. Meanwhile, combine banana, applesauce, coconut oil, and brown sugar. Add flax egg and mix well.
4. Add flour, oats, baking soda, and salt. Stir until well combined. Fold in raisins.
5. Drop by the spoonful onto a cookie sheet. Bake for 10-12 minutes, until golden brown.
Nutrition Analysis (approximate per serving):
170 calories, 5 grams fat, 29 grams carbohydrate, 3 grams fiber, 15 grams sugar, 3 grams protein
Vitamin C: 5%, Calcium: 2%, Iron: 5%, Potassium: 5%
Chrissy Carroll
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Amanda says
August 27, 2015 at 8:10 pmWow, what a great option for fuel before and during runs! I’m adding this to my list of foods to try. Looks delicious 🙂
Chrissy Carroll says
August 28, 2015 at 11:11 amYes, I love them. And it would be easy for me to eat about 12 in a row if I let myself, haha, so I feel like eating 2-3 before a race would sit well.
Jenna says
August 28, 2015 at 6:53 amThose cookies look devine. I’m glad you didn’t put raisins in them, those aren’t my favorite. I’m always looking for good healthy dessert recipes, send any more my way if you have them!
Chrissy Carroll says
August 28, 2015 at 11:10 amI did put raisins in ’em, but I know the pics look like I didn’t haha. You could totally leave the raisins out though!
Rachel @ A Forever Change says
August 28, 2015 at 7:43 amThese look AMAZING!!! I have to try them!
Chrissy Carroll says
August 28, 2015 at 11:10 amThey are super tasty. I love that I can eat one and it still feels like a treat, but I still know the ingredients are pretty clean!
Emily @ Sinful Nutrition says
August 28, 2015 at 10:15 amLove all your posts about running & fueling! It actually makes me want to sign up for another half marathon just to experiment with different fueling options. #nutritionnerdalert.
Love me some oatmeal raisin cookies too! I’m training for a 10k right now, so while I may not need it mid-run it would be a welcome treat after a long run. 🙂
Chrissy Carroll says
August 28, 2015 at 11:09 amYou could always join me for RnR Brooklyn in October! 🙂 And yes, they definitely make an awesome post-run treat.
Artney @ My Pretty Brown says
August 28, 2015 at 5:03 pmWow! These look amazing! I will definitely be trying these soon. I’ll have to pin these and let you know when I make them. Thank you for sharing!
Chrissy Carroll says
August 29, 2015 at 10:07 amYou’re so welcome! I hope you’ll pop back over after you make them and let me know what you think 🙂
Diane @runninrocker says
August 28, 2015 at 6:14 pmI love baking this kind of cookie and they are perfect before a run or for any day breakfast. Easy to take for travel runs too! Thanks for the recipe!
Chrissy Carroll says
August 29, 2015 at 10:06 amYes, so true Diane!!
Nicole @ Fitful Focus says
August 28, 2015 at 6:16 pmoatmeal raisin cookies are my fave! I need to make these!
Chrissy Carroll says
August 29, 2015 at 10:06 amI hope you’ll give them a try Nicole! 🙂
Lex @ Flecksoflex says
August 28, 2015 at 7:11 pmYummy! I will definitely give these a go. I’ve been thinking about recipes for our office’s healthy potluck, and this might be the one!
Chrissy Carroll says
August 29, 2015 at 10:06 amLet me know how you like them! I like that they have that really soft kinda different texture. My husband really likes them too.
Sue @ This Mama Runs for Cupcakes says
August 28, 2015 at 8:35 pmYum! These would have been perfect for my recipe roundup!!
Chrissy Carroll says
August 29, 2015 at 10:04 amI loved your roundup Sue – it had so many great ideas!
[email protected] the Long Way Home says
August 28, 2015 at 8:47 pmI love the idea of a cookie as a prerace fuel! I’d substitute chocolate chips for the raisins, tho! Not a fan of raisins and chocolate is my jam!
Chrissy Carroll says
August 29, 2015 at 10:04 amMmmmm, chocolate…that sounds like a substitution I can get down with.
Marcia says
August 28, 2015 at 9:03 pmWow! I love oatmeal raisin and these look divine!
Chrissy Carroll says
August 29, 2015 at 10:04 amI love oatmeal raisin too! 🙂
Natalie says
August 28, 2015 at 9:40 pmDrooling. I want one right now!! You can see the moistness in the awesome photos. Pinning!!!!
Chrissy Carroll says
August 29, 2015 at 10:03 amAw thanks Natalie!! I hope you enjoy them!
jill conyers says
August 29, 2015 at 4:06 amHow did you know I’ve been craving cookies? I’m sure I can easily make them gluten free without losing the yumminess. Thanks!
Chrissy Carroll says
August 29, 2015 at 10:03 amYes, I think you could definitely do a g-free version Jill!
Kathryn @ Dancing to Running says
August 29, 2015 at 7:23 amThese look delicious, and I love that you made them without raisins. I don’t have much of a taste for them.
Chrissy Carroll says
August 29, 2015 at 10:02 amThey do have raisins in them, but you could totally leave those out if you don’t like them.
GinaB @ Mirror Watching says
August 29, 2015 at 8:41 amI love oatmeal raisin cookies. To be able to fuel with these would be awesome.
Chrissy Carroll says
August 29, 2015 at 10:02 amAwesome Gina! I hope you give them a try (then come back and let me know what you think!).
Sandra Laflamme says
August 29, 2015 at 10:33 amThose cookies look purely delicious. And yes, I think you should call them muffin tops 🙂
Ilka says
July 12, 2016 at 11:54 pmChrissy – I just love this cookie recipe. It’s amazing how healthy delicious cookies can be! Pinning!
Chrissy Carroll says
July 15, 2016 at 8:38 pmSo happy that you like it! 🙂