These healthy oatmeal raisin cookies are my answer to a long, tiresome week.
In addition to an allergy flare-up, Sam has been testing out each of my already-frazzled nerves with his dependence, Jade has had an on-again off-again issue with a girl at school, we are still on the house hunt with nothing in sight (the ‘dream’ home fell through for the time being), and we are down a vehicle thanks to some atypical bad luck.
Woe to me and my personal gripes.
On the upside, Fall is officially here, which means Halloween is on the horizon!
Halloween is my and my husband’s absolute favorite holiday. He takes it off of work pretty much every year so that we can relish the jack-o-lanterns, sweet treats, and general bloody horror that abounds.
We’ve actually had our costumes picked out since the beginning of the year, and I’m super excited to put them together. I’ll have to snap a picture and post it for your viewing pleasure. 🙂
Despite my opening grumbles, things are looking up a bit this afternoon.
7 Brides for 7 Brothers is on the telly, Sam is being quiet for the moment, and I’ve got a fresh batch of these cookies to munch on…bloated nirvana, here I come!
My favorite cookie is oatmeal raisin, and though I do have a more traditional recipe on the blog, this version is even more cleaned up in terms of added sweeteners.
Not quite as indulgent, but still (to me) just as delicious and healthier to boot!
I’ve actually been making this recipe for a couple of years now, but only recently perfected it to post.
These make a great afternoon treat and the raisins can be substituted with chocolate chips, if you prefer (which I sometimes do). 🙂
These Healthy Oatmeal Raisin Cookies don't require a ton of sugar or fat to taste delicious!
- 1/2 c . oat flour
- 3/4 c . oats
- 1 t . baking powder
- 1/4 t . sea salt
- 1 t . cinnamon
- 1 T . coconut sugar or any granulated sugar
- 2 T . coconut oil
- 1 1/2 t . vanilla extract
- 4-5 T . milk of your choice , as needed
- 3 T . raisins
- Preheat oven to 375 degrees.
- Mix dry ingredients (flour, oats, baking powder, salt, cinnamon, sugar).
- Stir in oil, vanilla, raisins, and milk, adding enough milk to moisten the flour and oats and make a dough that sticks together, but isn't overly wet.
- Form balls with the dough (8-10).
- Place the balls of dough onto a parchment paper-lined baking sheet and press down on the tops a bit with your fingers.
- Bake 10 minutes until firm to the touch.
- Cool and enjoy!
Fat: 3.5 g Carbs: 11.2 g Sugar: 3 g Protein: 1.5 g; Nutrition facts based on using regular sugar and four tablespoons of unsweetened almond milk. WW SmartPoints: 3
Notes:
I occasionally like to use half coconut oil, half olive oil here, but feel free to keep it just coconut oil if you prefer.
I use either my Homemade Coconut Milk or Homemade Hemp Milk in this recipe.
What’s your favorite cookie?
Shared with: Healthy Vegan Friday, Allergy-Free Thursday
Kathleen says
These are very good, but I’m having difficulty getting the dough to stick together when I try to form cookies. More milk doesn’t help, as the dough just gets too wet. I added 2 heaping tablespoons of wholewheat flour (GF is not an issue for me) and that made a cohesive dough. Oherwise this is a great recipe. Good with nuts instead of raisins to make them even lower in sugar. Thank you.
Lauren says
Hi Kathleen,
I’m not certain what’s happening with your pre-baked dough, as it should hold together with enough added milk. The post-baked cookie, however, will be a bit more crumbly than regular cookies, as there is no gluten or egg present here. I’m glad you found a way to enjoy them though!
Alice. says
Hey Lauren, I just wanted to report to you that I tried this recipe in a bit different ratio: my husband requested less oats in them, so I used 1c. oat flour and 1/4c. oats and it worked well, except I needed to add a bit more milk, about 6-8T. in total. One time I also had 1/3c. leftover ground quinoa (from making your quinoa cookies:) and I used that in place of oat flour, so it was: 1/3 c. quinoa flour, 2/3c, out flour and 1/4c. oats, also adding about 6-8T. milk in total. This worked well too, adding a subtle quinoa flavor to the cookies. 🙂
Alice says
These cookies were such a blessed saver for our sudden, unusual late night craving for choco-chip no-wheat cookies. (I used choco chips instead of raisins.) Within 20 mins we were munching on these delicious treats, such a quick recipe, thank you Lauren for posting! I am sure the raisin version tastes as great so I will remember to try that as well, especially that it’s so quick and easy to make. On the side note: Lauren, I truly appreciate your low-sugar approach to life and sharing this kind of recipes. Someone commented under a different recipe of yours how many blogs avoid processed sugar but still use a lot of coconut sugar or maple syrup/honey, which in my opinion makes no difference at all; sugar is sugar. Your recipes and blog are such a blessed change and help. Thank you so much and may you be rewarded well for this!
Lauren says
Thank you Alice! I couldn’t agree more, and I appreciate you recognizing my effort in this way. 🙂
Alice. says
Hello again Lauren, I just wanted to report to you that I tried this recipe in a bit different ratio: my husband requested less oats in them, so I used 1c. oat flour and 1/4c. oats and it worked well, except I needed to add a bit more milk, about 6-8T. in total. One time I also had 1/3c. leftover ground quinoa (from making your quinoa cookies:) and I used that in place of oat flour, so it was: 1/3 c. quinoa flour, 2/3c, out flour and 1/4c. oats, also adding about 6-8T. milk in total. This worked well too, adding a subtle quinoa flavor to the cookies. 🙂
Lauren says
Ooo, that sounds delicious Alice, I’m happy you found another way to enjoy them. This is one of my favorite recipes!
Celina says
I love love love oats, and I love love love oatmeal cookies. This is such a tasty recipe! I subbed out raisins for mini chocolate chips and crushed candy canes because ’tis the season 🙂
Susan says
My kids LOVE these!!!!! Your blog makes my day!!!!! You go girl!!
Jennifer says
I made these for my Mom who eats low-fat and loves Oatmeal Raisin cookies. I’m not a big fan but really liked these. I will make these for myself from now on. I can’t wait until Mom comes over today and tries them! Kept it in Infinity Jars which will keep the freshness. https://infinityjars.com/collections/screw-top-jars
Raia T. says
I already can see my kids going crazy over these! And they really make me wish I could tolerate oats. 🙁 Thank you so much for sharing them at Allergy Free Thursdays, Lauren!
Evi @ greenevi says
These cookies are so pretty and I bet totally delicious too. I really love oatmeal cookies, nowadays, so I’m definitely making these soonish too 🙂
Marsha says
I love a good oatmeal cookie. cookies are one of my favorite treats, but they need to be ooey gooey and chewy!
kimmythevegan says
“Halloween is my and my husband’s absolute favorite holiday.”
Us too! I’ve gone crazy for Halloween since I was a kid – it’s seriously the best holiday. I’ve also had my costume picked out for months and months. I can’t wait to see pictures of yours =)
These cookies sound great! I’m doing Mary Ellen’s Healthy Eating Challenge and I totally think these would be approved!
Mary Ellen @ VNutrition says
These cookies look delicious (and healthy!). Oats and oat flour are so great for people with most allergies.
That is so cool to take off on Halloween – great idea. And I haven’t seen 7 Brides for 7 Brothers but I remember loving it as a kid!
Mary Ellen @ VNutrition says
Sorry, forgot to mention we love having you link up with us for #HealthyVeganFridays! I’m Pinning and sharing!
Lauren says
Thanks Mary Ellen! I love HVF, there’s always so many creative recipes. Have a great weekend!
Heidi says
Oatmeal raisin cookies are my favorite cookie too! I have yet to find a good one that is healthy and allergen free! Super excited to try this recipe out as I have all the ingredients!
Lauren says
Thanks Heidi! I hope you enjoy these if you do try them (let me know!). 🙂