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.
Ingredients
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.
Instructions
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.
Recipe FAQ
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
Ingredients
- 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
Instructions
- 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!
Notes
- 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.
Nutrition
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Wow, what a great option for fuel before and during runs! I’m adding this to my list of foods to try. Looks delicious 🙂
Yes, 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.
Those 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!
I did put raisins in ’em, but I know the pics look like I didn’t haha. You could totally leave the raisins out though!
These look AMAZING!!! I have to try them!
They 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!
Love 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. 🙂
You could always join me for RnR Brooklyn in October! 🙂 And yes, they definitely make an awesome post-run treat.
Wow! 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!
You’re so welcome! I hope you’ll pop back over after you make them and let me know what you think 🙂
We can’t have coconut oil. What can I use as a replacement?
Butter or a vegan butter replacement should both work. 🙂
I 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!
Yes, so true Diane!!
oatmeal raisin cookies are my fave! I need to make these!
I hope you’ll give them a try Nicole! 🙂
Yummy! 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!
Let me know how you like them! I like that they have that really soft kinda different texture. My husband really likes them too.
Yum! These would have been perfect for my recipe roundup!!
I loved your roundup Sue – it had so many great ideas!
I 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!
Mmmmm, chocolate…that sounds like a substitution I can get down with.
Wow! I love oatmeal raisin and these look divine!
I love oatmeal raisin too! 🙂
Drooling. I want one right now!! You can see the moistness in the awesome photos. Pinning!!!!
Aw thanks Natalie!! I hope you enjoy them!
How did you know I’ve been craving cookies? I’m sure I can easily make them gluten free without losing the yumminess. Thanks!
Yes, I think you could definitely do a g-free version Jill!
These look delicious, and I love that you made them without raisins. I don’t have much of a taste for them.
They do have raisins in them, but you could totally leave those out if you don’t like them.
I love oatmeal raisin cookies. To be able to fuel with these would be awesome.
Awesome Gina! I hope you give them a try (then come back and let me know what you think!).
Those cookies look purely delicious. And yes, I think you should call them muffin tops 🙂
Chrissy – I just love this cookie recipe. It’s amazing how healthy delicious cookies can be! Pinning!
So happy that you like it! 🙂
I love this recipe! I make these for my little grandsons and they love them. I feel good about all the ingredients especially the honey in place of sugar. They freeze really well.
So glad you and your grandsons enjoy them!