Healthy Oatmeal Raisin Cookies – These delicious cookies are made with oat and buckwheat flours, NO nuts needed!
Dare I say, oatmeal raisin cookies are my favorite?
Eep! I’m sure all of you chocolate chip lovers are gasping in horror, but it’s the truth!
Though they tend to be polarizing, I’ve personally loved raisins all my life.
I remember my parents buying cereals such as Raisin Bran and Just Right, and I would sit on our kitchen floor, sifting through the boxes while searching for the dried, sweet morsels.
For years, I couldn’t eat a bowl of oatmeal without them strewn throughout it, and these days, I find it hard to enjoy a salad without them as a garnish.
Oats are a different story.
I grew up eating oatmeal for breakfast, but didn’t truly appreciate everything the nutritious grain had to offer until I was an adult.
Their versatility, ability to be in both sweet and savory dishes, and their contribution to many a recipe, whether in the form of meatloaf or pancakes, are just a few of the reasons why I love the tiny powerhouse.
Lower Sugar Cookies
I’ve revamped this cookie recipe a few times, and this version got the most fanfare from my clan.
With only three tablespoons of added sweetener, I feel these walk the line between healthy cookies and delicious treat. If you feel the need for extra sweetness, see the Notes below the recipe box.
The Fork Trick
It wouldn’t be Oatmeal with a Fork without a fork trick!
Basically, when the cookie comes out, you take a fork and press down on the cookie, thus expelling any air. This compacts the cookie and gives it a better texture once cooled.
This must be done the moment they come out of the oven to ensure best results!
If you like adding oats to your cookies, check out some of my other favorites!
Healthy Oatmeal Raisin Cookies
- 3/4 cup oat flour
- 1/4 cup buckwheat flour
- 3 Tbsp rolled oats
- 1/4 tsp cinnamon
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 1 Tbsp coconut sugar
- 3 Tbsp melted coconut oil OR butter
- 2 Tbsp maple syrup
- 1 tsp vanilla
- 3 Tbsp raisins
- 2 Tbsp hot water
- Preheat the oven to 350 degrees.
- Mix the dry ingredients together (flours, oats, cinny, salt, baking soda, sugar).
- Stir in the oil, maple syrup, vanilla, and raisins until well combined. Stir in the hot water last.
- Dollop batter onto a parchment paper-lined baking sheet.
- Bake for 9-11 minutes or until lightly golden.
- As soon as they come out, take a fork and gently press down on the tops of each cookie (this helps to compact them, which contributes greatly to their resulting texture).
- Cool on baking sheet for 10 minutes until set.
This recipe is delicious, as is, but originally, this recipe had two tablespoons of coconut sugar and three tablespoons of maple syrup (total). If you choose to make them this way, reduce the water to one tablespoon.
Another way to increase the sweetness without adding extra sweeteners is to add in a dash or two of stevia.
Be sure to let the cookies cool completely, as this ensures that they will hold together in the absence of gluten, eggs, and other binders.
Some of the items I use to make this recipe include: