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4.6 from 36 votes

Healthier Oatmeal Raisin Cookies

Healthy Oatmeal Raisin Cookies made with less butter and sugar compared to the traditional recipe, and using whole wheat flour and rolled oats. Ready in 20 minutes and gluten-free friendly, these are going to be your new favorite cookie for family, friends, and definitely yourself.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 24 cookies
Calories: 149 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 8 tablespoons unsalted butter (1 stick) room temperature
  • 3/4 cup brown sugar packed
  • 1 large egg room temperature
  • 1 ½ teaspoons vanilla extract
  • 2 cups old-fashioned rolled oats gluten-free if necessary
  • 3/4 cup whole wheat pastry flour OR Bob's Red Mill 1-to-1 Gluten-Free Flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg optional
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3/4 cup raisins

Instructions

    Cup of Yum
  1. Preheat oven to 350ºF. Line large with parchment paper and set side.
  2. Mix wet ingredients: In large bowl of using paddle attachment (or using hand mixer), cream together butter and sugar on high speed for about 2 minutes – mixture should be light and fluffy. Add egg and vanilla, beating on medium speed until mixture is smooth.
  3. Add dry ingredients: Add rolled oats, flour, cinnamon, nutmeg (if using), baking soda and salt. Mix on low speed until combined, then mix in raisins. Dough will be fairly thick and a little sticky.
  4. Scoop dough: Using medium cookie scoop or rounded heaping tablespoon, scoop cookie dough (I press into cookie scoop so it's just barely full) and place on prepared baking sheet. Make sure to leave some room for cookies to spread, about 3" apart.
  5. Bake cookies for 9-12 minutes. The middles may seem slightly soft but they will set upon cooling on baking sheet. Make sure to cool on baking sheet for 1-2 minutes before transferring to wire rack to cool completely.

Notes

  • *BUTTER - I tested with 6 TBS butter + 2 TBS cashew milk (or milk of choice). These cookies also came out really good, but just spread a bit more. If going this route, I would chill the dough for 45 minutes before baking cookies.
  • FLOUR - you may also sub whole wheat white flour. If subbing with regular all-purpose flour you may need an additional tablespoon. If looking to use plain whole wheat flour, I personally would add 1 tablespoon less. I haven't tested those combinations out but they should work.
  • STORAGE - store cookies in airtight container at room temperature. Cookies should stay fresh about 1 week (if they last that long).

Nutrition Information

Serving 1cookie Calories 149kcal (7%) Carbohydrates 18g (6%) Protein 2g (4%) Fat 8g (12%) Saturated Fat 5g (25%) Cholesterol 28mg (9%) Sodium 93mg (4%) Fiber 1g (4%) Sugar 10g (20%)

Nutrition Facts

Serving: 24cookies

Amount Per Serving

Calories 149

% Daily Value*

Serving 1cookie
Calories 149kcal 7%
Carbohydrates 18g 6%
Protein 2g 4%
Fat 8g 12%
Saturated Fat 5g 25%
Cholesterol 28mg 9%
Sodium 93mg 4%
Fiber 1g 4%
Sugar 10g 20%

* Percent Daily Values are based on a 2,000 calorie diet.