Name: Healthy Oatmeal Raisin Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 20
Cuisine: american
Ingredients: 1 cup creamy unsweetened and all-natural cashew butter; 1/2 cup unsalted butter, melted; 2/3 cup coconut sugar; 1 large egg + 1 large egg yolk; 1 1/2 teaspoons vanilla extract; 1 1/2 cups old fashioned oats; 1/2 cup finely ground almond flour (I used Bob’s Red Mill); 1 teaspoon baking soda; 2 teaspoons cinnamon; 1/4 teaspoon salt; 2/3 cup raisins; flaky sea salt, for topping

Chewy and delicious Healthy Oatmeal Raisin Cookies filled with plenty of oats, raisins, and a touch of coconut sugar!

Simple and Healthy Oatmeal Raisin Cookies

Oatmeal raisin cookies are such a classic cookie and I feel like you either love them or hate them. If you’re my dad, you absolutely LOVE them, haha!

These delicious oatmeal raisin cookies are made with just a simple ingredients and come out perfectly every single time. They’re full of raisins, swirled with cinnamon, and have plenty of thick and chewy oats. You’ll love these!

Oatmeal Raisin Cookie Ingredients

Cashew Butter: the base of these cookies is creamy, unsalted, and all natural cashew butter.

Butter: I like to use unsalted butter when making these cookies.

Coconut Sugar: for a touch of sweetness.

Eggs: you’ll need one egg and one egg yolk for this recipe.

Vanilla Extract: a baking essential! I always have plenty of good quality vanilla extract on hand.

Old Fashioned Oats: we’re using old-fashioned rolled oats in these oatmeal cookies.

Almond Flour: for this recipe we’re using finely ground blanched almond flour to give the cookies the best texture.

Baking Soda: a little bit of a leavening agent to give the cookies a bit of lift.

Salt: salt is so important, but often overlooked, in baking. Be sure to add a hefty pinch to ensure the cookies have some good flavor.

Raisins: you can’t have oatmeal raisin cookies without plenty of sweet and delicious raisins.

Ingredient Substitutions

Cashew Butter – I have not tested this recipe with other nut butters but I’m almost positive that almond butter or peanut butter would both work well.
Butter – if you need to keep these cookies dairy-free, you can use melted coconut oil instead.
Coconut Sugar – swap the brown sugar for coconut sugar if you prefer.
Almond Flour – this cookie recipe was designed to be made with almond flour. Subbing coconut flour will not work as it is too drying.
Raisins – don’t love raisins? swap them for dried cranberries or another dried fruit.

Helpful Baking Tools

How to Make Healthy Oatmeal Raisin Cookies

Step One: Preheat oven to 350 degrees and line a sheet pan with parchment paper.

Step Two: Stir together the cashew butter, melted butter, coconut sugar, eggs, vanilla extract, ground cinnamon, and baking soda until well combined.

Step Three: Fold in the oats, almond flour, salt, and raisins until well combined.

Step Four: Use a 1 1/2 tablespoon cookie scoop to scoop the dough onto the sheet pan. Use your fingers to press the cookies down and form them into shape you like before baking.

Step Five: Bake at 350 degrees for 10 minutes. The edges will be set and golden but they will still look soft. Let the cookies cool completely on the sheet pan before transferring to a wire rack or plate.

Tips and Tricks for the Best Cookies

Use parchment paper – to prevent the cookies from sticking, line your baking sheet with parchment paper or a nonstick silicone baking mat. It will make the cookies even easier to remove and clean up will be a breeze.
Form the cookies before baking – these cookies don’t spread a ton in the oven, so use your fingers to press them down and form them into the shape you like prior to baking.
Don’t over bake – speaking of baking, don’t over bake your cookies! the bottoms should be golden, the edges set, and the tops should still look fudgy or slightly underdone. The cookies will continue to firm up as the cool. Check the cookies after 6-7 minutes and keep a close watch on them.
Let the cookie sheet cool – depending on the size of your cookie sheet you will likely have to bake the cookies in multiple batches. For the best results let the sheet pan come to a complete cool before adding more cookie dough.

Freezing Instructions

Freezing Cookie Dough: scoop the cookie dough into balls and place them on a parchment lined baking sheet. Transfer the sheet pan to the freezer and freeze the cookie dough balls for an hour or until solid. Once the cookie dough balls are frozen solid transfer them to a freezer safe storage bag and store for up to 3 months. You can bake the cookies from frozen, just add a few extra minutes to the cook time.

Freezing Baked Cookies: once the cookies have baked, let them come to a complete cool. Transfer the cookies to a freezer safe storage bag and freeze for up to 3 to 4 weeks.

Healthy Oatmeal Raisin Cookies

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Author: Ashlea Carver
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 20 1x
Category: dessert
Method: baking
Cuisine: american
Diet: Gluten Free

Print Recipe

Description

Chewy and delicious Healthy Oatmeal Raisin Cookies filled with plenty of oats, raisins, and a touch of coconut sugar!

Ingredients

Scale

1 cup creamy unsweetened and all-natural cashew butter
1/2 cup unsalted butter, melted
2/3 cup coconut sugar
1 large egg + 1 large egg yolk
1 1/2 teaspoons vanilla extract
1 1/2 cups old fashioned oats
1/2 cup finely ground almond flour (I used Bob’s Red Mill)
1 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
2/3 cup raisins
flaky sea salt, for topping

Instructions

Preheat oven to 350 degrees and line a sheet pan with parchment paper.
Stir together the cashew butter, melted butter, coconut sugar, eggs, vanilla extract, ground cinnamon, and baking soda until well combined.
Fold in the oats, almond flour, salt, and raisins until well combined.
Use a 1 1/2 tablespoon cookie scoop to scoop the dough onto the sheet pan. Use your fingers to press the cookies down and form them into shape you like before baking.
Bake at 350 degrees for 10 minutes. The edges will be set and golden but they will still look soft. Let the cookies cool completely on the sheet pan before transferring to a wire rack or plate.