• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Spring
  • About
  • Subscribe

My Chef's Apron logo

menu icon
go to homepage
  • Recipes
  • Spring
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Spring
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Cookies, Snacks and Desserts

    Published: Nov 5, 2019 · Modified: Oct 31, 2022 by Mariska Ramondino · This post may contain affiliate links

    Amazing Healthy Oatmeal Raisin Cookies

    Jump to Recipe Print Recipe
    Healthy Oatmeal Raisin Cookies—Seriously good!

    These healthy oatmeal raisin cookies should be on your baking list. They're deliciously chewy with crispy edges and plenty of crunch to each bite.

    And they're also gluten-free, dairy-free (no butter), refined sugar-free, and can be made nut-free or vegan-friendly—an incredibly adaptable recipe.

    They're a much healthier option, nutritious, and seriously good! Enjoy it as a treat, snack, or breakfast.

    The best gluten-free oatmeal raisin cookies stacked on a plate.
    Jump to:
    • Why you'll love this healthy cookie recipe
    • Ingredients—Notes & Substitutions
    • How to make healthy oatmeal cookies
    • Why the color of the oatmeal cookies may vary
    • Make them vegan-friendly
    • Storage & freezing leftovers
    • More recipes to try
    • 📖 Recipe

    Why you'll love this healthy cookie recipe

    • These are one of my favorite wholesome cookies on the blog.
    • They're amazing healthier oatmeal raisin cookies made with wholesome ingredients.
    • They're healthy enough to enjoy for breakfast—dip in warm plant milk or enjoy with a cup of coffee.
    • This sweet treat is incredibly adaptable. Leave out one ingredient, and you'll have a great school snack (nut-free) or vegan-friendly oatmeal raisin cookie.
    • There is a lot of texture in these chewy cookies, with plenty of crunch to each bite and just the right amount of sweetness.

    Let's make them!

    Ingredients—Notes & Substitutions

    Here's what you'll need:

    • Gluten-free rolled oats
    • Unsweetened shredded coconut
    • Baking powder
    • (Ceylon) cinnamon powder
    • Black raisins or throw in some dried figs (optional)
    • Tahini butter or sunflower butter
    • Blackstrap molasses or maple syrup
    • Plantain
    • Vanilla extract
    • Eggs (you can make them eggless)
    • Chopped walnuts (optional and leave out if you want to make it nut-free)
    Oats, coconut shreds, chopped walnuts, chopped plantain, two eggs, tahini butter, dried fruits, molasses, and vanilla extract displayed on a table.

    Gluten-free oats: make sure your rolled oats are gluten-free if that is a dietary requirement. I prefer rolled oats over quick oats because that's what will give these healthy oatmeal raisin cookies an incredible texture.

    Unsweetened shredded coconut: this adds a rich, fresh coconut flavor and gives these cookies an extra chewy texture. Fine shreds will blend in better, but larger flakes will work too. They'll get deliciously crispy brown.

    Black plump raisins: You can substitute or alternate this with chopped dried figs. My favorite is using half of both, leaving a chewy sweet texture in each bite.

    Tahini butter: adds incredible texture and a subtle salty taste. Plus, the healthy fats help firm up these healthy cookies. Unsweetened sunflower seed butter is a great substitution.

    Natural sweeteners: blackstrap molasses is my first choice. It will make these cookies a tad darker in color and add a distinctively rich and sweet flavor with a hint of spice. Maple syrup is an excellent alternative option.

    Plantain: don't skip this. It's the secret ingredient to giving these baked goods a denser texture due to their starchiness. Plus, it adds a natural sweetness. Choose a ripe one that is still yellow with black spots, or substitute it with one firm yellow ripe banana (no brown spots).

    Eggs: you only need two. For a vegan-friendly version, I recommend using an egg replacer over chia eggs for a better cookie texture (see note in recipe).

    Walnuts: this is optional, but I LOVE walnuts and oatmeal cookies with walnuts. They add a crunchy texture and work well with the rest of the flavors. Omit to make it nut-free!

    Note: I'm playing here with sweet, bitter, and salty notes, but once done, this uniquely baked healthy oatmeal raisin cookie is simply delicious.

    How to make healthy oatmeal cookies

    It's simple, really. So let's have a look.

    A stainless steel bowl with oats, chopped walnuts, raisins, chopped figs, coconut flakes, and cinnamon powder.

    STEP 1: Add all dry ingredients to a large bowl. Stir to combine until all add-ons are well divided into the rolled oats.

    A stainless steel bowl containing a mixture of dried ingredients with oats.

    STEP 2: Blend the seed butter, molasses (or maple syrup), chopped plantain, and vanilla extract in a (high-speed) blender until you get a beautiful brown paste (wet ingredients).

    Chopped plantain, molasses, and tahini butter stacked on top of each other in a blender.

    Note: This paste might smell a bit on the bitter side, but no worries, those bitter notes disappear once the cookies are baked.

    STEP 3: In a separate bowl, either whisk in two eggs until wholly worked into the brown plantain paste (wet ingredients) or whisk in previously beaten eggs.

    A brown wet batter in a stainless steel bowl.
    Two raw eggs resting on a brown batter in a stainless steel bowl.
    A whisk resting in a stainless steel bowl containing a brown batter.

    STEP 4: Now, add the wet ingredients to the dry ingredients. Stir well until every dry component is sufficiently coated, and you'll have a sticky rolled oat mixture.

    A bowl dripping a brown sweet paste into a stainless steel bowl containing an oat mixture.
    Dry oats mixed with a mixture of wet ingredients in a stainless steel bow in preparation for baking cookies.
    A brown oats batter in a stainless steel bowl.

    STEP 5: Scoop large spoonfuls onto a prepared baking sheet, leaving enough space in between. I use two tablespoons per cookie—they're pretty large.

    Batter of healthy oatmeal cookies on a prepared baking sheet.

    Slightly flatten them with your fingers to even out the dough and shape them into round cookies (see picture above).

    STEP 6: Now it's time to bake.

    Why the color of the oatmeal cookies may vary

    • The color of these cookies will vary depending on the sweetener you use—molasses, maple syrup, or even honey.
    A hand holding a large healthy gluten-free oatmeal cookie.
    Healthy oatmeal cookies made with maple syrup.
    A hand holding a large healthy gluten-free oatmeal cookie.
    Healthy oatmeal cookies made with molasses.
    • Whatever sweetener you use, always check after 20 to 25 minutes of baking.
    • They are ready when golden brown at the top with crispy edges.
    • I know there is that urge to try one immediately, but trust me, let them sufficiently cool first.
    • Once out of the oven, they continue to bake and still develop their flavors while hot.

    Make them vegan-friendly

    • Want to make vegan oatmeal raisin cookies?
    • You only have to substitute the eggs. I have tested these oat cookies with chia eggs or 2 egg replacers from Red Bob's Mill.
    • And if you want to keep a fairly consistent texture, then the egg replacer is your best option.
    • These eggless oatmeal cookies will look only slightly different—I would say, a bit more rustic—but have the same delicious chewy bite with crunchy bits.
    Eggless and vegan oatmeal cookies arranged on a plate.
    Eggless oatmeal cookies (vegan).

    Storage & freezing leftovers

    • Storage: store in an airtight container at room temperature if you will enjoy them within a few days (up to 5 days).
    • Or keep them in an airtight container in the fridge for up to one week—maybe even longer and for a firmer texture.
    • You can always make a double-batch and store any extras in the freezer.

    More recipes to try

    There are plenty of other unique and healthy cookie recipes and treats to try. Here are some of my favorites:

    • A basket filled with buttery buckwheat cookies, next to a cup of milk and some cookies spread out on the table.
      Buttery Buckwheat Chocolate Chip Cookies
    • A few bites taken out of a baked cookie, resting next to a plate stacked with the same type of cookies.
      Golden Flourless Mango Cookies
    • Two plates of soft baked brown peanut butter cookies stacked on top of each other.
      Flourless Peanut Butter Cookies (gluten-free with variations)
    • A close-up of a chocolate mascarpone filled sandwich cookie.
      Chocolate Mascarpone Sandwich Cookies
    • A plate filled with gluten-free almond flour cookies, topped with jam.
      Gluten-free Thumbprint Cookies (deliciously warm-spiced)
    • Different shaped brown cookies in a large Holiday cookie box.
      Homemade Speculaas Cookies (Speculoos cookies recipe)
    • Rice crispy treats in cupcake holders covered with melted chocolate.
      Chocolate Peanut Butter Rice Crispy Treats
    • A hand placing half of an energy ball sprinkled with seeds on a small plate next to other sesame seeds sprinkled energy bites.
      Healthy Energy Balls with dates and oats (GF+7 Variations)

    Enjoy!


    Don't forget to subscribe to my Monthly Newsletter!

    Have questions? Simply comment below or message me. If you make this recipe, please leave a comment and a starred review below. Thank you!


    📖 Recipe

    A hand holding a large healthy gluten-free oatmeal cookie.

    Healthy Oatmeal Cookies

    Mariska Ramondino
    These healthy oatmeal raisin cookies are deliciously chewy with crispy edges and plenty of crunch to each bite. They are also gluten-free, refined sugar-free, and can be made nut-free or vegan-friendly—an incredibly adaptable recipe. Enjoy it as a treat, snack, or for breakfast.
    5 from 3 votes
    Print Recipe Rate this Recipe
    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Cookies, Snacks, Desserts
    Cuisine American
    Servings 14 Cookies

    Ingredients
     

    • 2 cups gluten-free rolled oats 190 grams
    • 1 cup unsweetened shredded coconut 72 grams
    • 1 tablespoon baking powder
    • 1 teaspoon Ceylon cinnamon powder
    • ½ cup black raisins 74 grams
    • 4 tablespoons tahini butter or sunflower butter 70 grams
    • ½ cup blackstrap molasses or maple syrup 158 grams
    • 1 cup packed sliced plantain (about one large ripe plantain) 145 grams
    • ½ teaspoon vanilla extract
    • 2 eggs beaten see notes for making the cookies vegan-friendly
    • ¼ cup chopped walnuts 30 grams

    Instructions
     

    • Preheat oven to 350 °F / 180 ℃.
    • Combine the dry ingredients in a large bowl.
    • Place the seed butter, molasses (or maple syrup), plantain, and vanilla extract in a high-speed blender or food processor. Blend until smooth.
    • Stir the beaten eggs into the plantain mixture or add the reserved egg replacer (see notes below). Stir well until thoroughly combined. Note that the mixture might smell unsweet and even a bit bitter, but the cookies will turn out sweet.
    • Then add the wet ingredients into the bowl containing the dry ingredients and stir until well combined.
    • Cover the bottom of a large baking sheet with baking paper.
    • Scoop large spoonfuls (about 2 tablespoons for each cookie) of the cookie dough onto the baking paper, leaving enough space in between (about 2 inches). Slightly flatten them with your fingers to even out the dough and shape them into round cookies.
    • Bake for 25-30 minutes or until golden brown at the top with crispy edges—always check after 25 minutes.
    • Take the baking sheet out of the oven and allow the cookies to cool for 10 to 15 minutes.
    • Enjoy as a breakfast cookie with your favorite morning drink or as a snack.
    • Store the cookies in an airtight container at room temperature for up to 5 days, or store them in the fridge for a firmer texture and longer storage.

    Notes

    Make vegan-friendly: You can easily make these oatmeal cookies vegan-friendly. I recommend using 2 egg replacers from Red Bob's Mill to keep a fairly consistent texture, but you can also use chia eggs. Combine 2 tablespoon egg replacer with 4 tablespoon water to replace two whole eggs, and set aside to thicken. Using chia eggs, combine 2 tablespoon chia seeds with 6 tablespoon boiling water. Mix well and let it sit for 5 minutes.
    Dried fruits: We love dried raisins in these oat cookies, but chopped dried figs or a combo of raisins with chopped dried figs are my favorite.
    Seed or nut butter: I prefer using Tahini butter to let the flavors of the other ingredients shine. But you can substitute this ingredient with unsweetened sunflower—just know that the flavors of the cookies might turn out slightly different.
    Molasses or maple syrup: Molasses will give these cookies a slightly darker color.
    Plantain: don't skip this ingredient. Plantains are a rich source of fiber and minerals and give a great structure to these oatmeal cookies.
    Cookie size: these cookies are on the larger side. If you're going to adjust the size, make sure to change the baking time as well (check around 12 to 15 minutes into baking time for half the size of these oatmeal cookies).
    Important: I know that urge to try one immediately when they come out of the oven, but trust me, let them sufficiently cool first. Once out of the oven, they continue to bake and still develop their flavors while hot.

    Add your own private notes

    Click here to add your own private notes.

    Whenever you come back to this recipe, you’ll be able to see your notes.

    Nutrition (% Daily value)

    Serving: 1cookieCalories: 200kcal (10%)Carbohydrates: 27g (9%)Protein: 4g (8%)Fat: 9g (14%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 23mg (8%)Sodium: 111mg (5%)Potassium: 386mg (11%)Fiber: 3g (13%)Sugar: 12g (13%)Vitamin A: 157IU (3%)Vitamin C: 3mg (4%)Calcium: 98mg (10%)Iron: 2mg (11%)

    Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.

    Tried this recipe? PIN it for laterMention @mychefsapron or tag #mychefsapron!
    « One Hearty Vegetable Stew Recipe (Vegan, GF)
    Mandarin Orange Cranberry Sauce Recipe »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    “Cooking may be as much a means of self-expression as any of the arts.”

    –Fannie Farmer

    A beautiful lady turning her head smilingly.

    Hi, I'm Mariska—I love to explore food & all things nourishing in and outside the kitchen. Let's cook more at home, veggie-rich & eat intuitively!

    Read More →

    Precision Nutrition Coach Badge

    Spring

    • A large wooden bowl filled with fresh and creamy mango avocado salad, onions, cilantro, sunflower seeds and red bell peppers.
      Nourishing Mango-Avocado Salad
    • A small bowl filled with avocado quinoa salad and a creamy lemon dressing on the side.
      Avocado Quinoa Salad with Creamy Lemon Dressing
    • Two black bowls filled with green pea soup, topped with fresh Parsley leaves next to two wooden spoons and more fresh Parsley.
      Protein-rich Green Pea Soup (Vegetarian)
    • Two bowls of asparagus soup topped with avocado, half of a cooked egg and head of an asparagus.
      Healthy Creamy Asparagus Soup (no cream)
    • Small glass jars filled with rhubarb-apricots compote and garnished with fresh rosemary.
      Rhubarb Compote (4 Delicious Rhubarb Sauce Recipes)
    • A piece lifted and taken out of a large ricotta pie.
      Honey Ricotta Pie (no-roll gluten-free pie crust)

    Most popular


    • A large pot containing an Italian red sauce with beef meatballs.
      Tender Italian Meatballs in Tomato Sauce
    • A plate neatly filled with baked chicken wings and garnished with celery and parsley.
      Marinated Chicken Wings
    • A large pot containing a whole raw chicken covered with water, next to fresh chopped vegetables like celery, leek, carrots, onions, and a pot of salt.
      Fall-off-the-bone poached whole chicken (meal prep)
    • A close-up of a small bowl with prepared Lupini beans displayed on a charcuterie board.
      How to cook and prepare Lupini Beans
    • Two jars filled with chia pudding, infused with a kiwi sauce, topped with coconut shreds, and slices of fresh kiwi.
      How to make Chia Seed Pudding (plus 5 flavors)
    • An opened cooked platano filled with eggs and seeds next to a green fruit salad.
      Healthy Plantain Breakfast

    “Cooking can cure almost anything.”

    –Michelle Dockery

    Footer

    ^ back to top

    Newsletter: Sign-up for emails and updates

    About Me & Contact * Privacy Policy * Disclaimer * Terms & Conditions * Disclosure * Accessibility Policy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 MYCHEFSAPRON BY LIFEFUELER CONSULTING LLC—All rights reserved.