Need a treat to satisfy your sweet tooth? These healthy oatmeal raisin cookies are a wholesome dessert made with whole grains, less butter, and less sugar than many traditional recipes. The result is a soft, chewy, cake-like cookie that the whole family will love.
I actually really want to call these “healthy soft and chewy oatmeal raisin cookie muffin tops”, because they’re kind of like a hybrid between a crisp cookie and a soft muffin top – but I thought that would be the longest recipe name ever. But semantics aside, you’re going to appreciate this quick, delicious recipe.
Note: This post was originally written in 2015. The recipe and photos have been updated in 2023. If you’re looking for the original recipe that was slightly different, don’t hesitate to contact me.
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Oats – You’ll want rolled oats or plain instant oats for this recipe. Do not use steel cut oats; they are too firm for these cookies.
- Honey – This makes a perfect unrefined sweetener for these cookies, and you’ll only use ⅓ cup total to sweeten the batch.
- Applesauce – This replaces some of the butter in the recipe, adding moisture, and also allows the use of slightly less sugar.
- White whole wheat flour – White wheat is a type of wheat; the other common strain used in flours is red wheat. White whole wheat flour is a whole grain, unlike all-purpose flour which is stripped of some parts of the grain. I like King Arthur Flour’s White Whole Wheat Flour.
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a quick overview with step-by-step photos.
Start by mixing together the honey, applesauce, softened butter, and egg.
In another bowl, mix together the oats, flour, baking powder, cinnamon, and salt.
Mix the dry ingredients into the wet ingredients, and fold in the raisins.
Portion out heaping tablespoons on a non-stick or parchment-lined baking sheet.
Bake for about 10-12 minutes, let cool on the pan, then enjoy!
Note: It’s important let these cool almost fully on the pan, then if you’d like, you can move to a cooling rack just for the last few minutes. Because these are cake-like, cooling on the pan will help prevent them from crumbling. If you move them too early, they can become crumbly.
Here are some common questions that may pop up as you prepare this recipe:
Store the cookies in an airtight container or zip top bag at room temperature for up to 2-3 days. If you want to keep them fresh for longer, you can freeze them for up to 3 months.
To make gluten-free oatmeal raisin cookies, use certified gluten-free oats and a gluten-free flour blend in place of regular flour.
Yes. While raisins provide classic oatmeal raisin cookie flavor, you can get creative with your add-ins. Try chopped nuts like walnuts or pecans, dried cranberries, or chocolate chips if you prefer a different flavor profile.
Great Cookie for Athletes
While this recipe is for everyone, athletes in particular should take note! You can use these as a quick pre-workout snack an hour or two before your sweat sesh if you need a last-minute bite to eat. You can enjoy ‘em for a recovery snack, paired with a big ‘ol glass of milk (for protein)!
I hope you enjoy these healthy oatmeal raisin cookies as much as I do! If you get a chance to try ‘em, feel free to leave a recipe rating or comment below.
Healthy Oatmeal Raisin Cookies
- ⅓ cup honey
- ¼ cup unsweetened applesauce
- 3 tbsp butter, softened
- 1 large egg
- 1 cup rolled oats
- ⅔ cup white whole wheat flour, spooned and leveled (or regular whole wheat flour)
- 1 ½ tsp baking powder
- 1 ¼ tsp cinnamon
- ¼ tsp salt
- ⅓ cup raisins, packed
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a mixing bowl, whisk together the honey, applesauce, softened butter, and egg.
- In another mixing bowl, combine the oats, flour, baking powder, cinnamon, and salt.
- Pour the dry ingredients into the wet ingredients and stir until combined. Fold in the raisins.
- The dough will be a bit wet compared to other cookie doughs; this is normal. Place in the fridge for about 15 minutes to help it firm up a little.
- Portion out the cookie dough in heaping tablespoons. Bake for 10-12 minutes, until golden brown and cooked through. Let cool on the pan, then enjoy!
- White wheat is a type of wheat; the other common strain used in flours is red wheat. White whole wheat flour is a whole grain, unlike all-purpose flour which is stripped of some parts of the grain. I like King Arthur Flour’s White Whole Wheat Flour.
- The texture of these cookies is soft, chewy, and somewhat cake-like. Letting them cool on the pan is important as moving them too early can cause them to crumble.
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