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.
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
- Vanilla extract
- Eggs (you can make them eggless)
- Chopped walnuts (optional and leave out if you want to make it nut-free)
GLUTEN-FREE HEARTY 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.
STEP 1: Add all dry ingredients to a large bowl. Stir to combine until all add-ons are well divided into the rolled 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).
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.
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.
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.
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.
- 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.
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:
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Have questions? Simply comment below or message me. If you make this recipe, please leave a comment and a starred review below. Thank you!
Healthy Oatmeal CookiesMariska Ramondino
- 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
- 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.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.