Healthy Oatmeal Raisin Cookies – This is THE Oatmeal Raisin Cookie recipe for you if you want your oatmeal cookies soft and chewy! These cookies smell delicious in the oven and keep extremely well! They’re nicely crispy around the edges, studded with plump and juicy raisins, and buttery in flavor with the tiniest whiff of cinnamon. The BEST healthy cookie recipe you’ll ever make! They’re incredibly simple to prepare and don’t taste healthy at all! Their cookies, on the other hand, were always the finest. It seemed like you were chewing into tiny rings of paradise! Something very soft, tremendously chewy, and totally tempting… Oatmeal cookies have the polar opposite reputation of being dull, bland, or dry. I naturally wanted to make them healthie. They are created with oats, honey, coconut oil, chopped almonds, raisins, chocolate chips, and much more! They’re an excellent snack or even breakfast.
Healthy Oatmeal Raisin Cookies:
I understand that oatmeal raisin cookies often receive a poor name. They are frequently the last ones eaten from a combination pack, but this has to change. Oatmeal raisin cookies will finally receive their due with this homemade cookie recipe. These cookies are soft, buttery, and delectably delicious. The texture is ideal for all cookie lovers, with a crunchy chewy exterior and a soft within. The raisins add a touch of additional sweetness and a little of bite to the biscuit, which is nicely balanced by the oats. They are magnificent.
Oats are extremely beneficial to your health. They are heart-healthy and high in fiber, protein, vitamins, and minerals. I like to think that adding oatmeal to cookies makes them healthier. While that may not be the case, it makes me feel better as I eat three of them in one sitting. These cookies are easy to make and taste delicious. So, if you weren’t a fan of oatmeal raisin, I dare you to try them again for the first time. You won’t be sorry!
The Best Healthy Oatmeal Cookie Recipe Secrets:
It doesn’t get much more nostalgic than an old-fashioned oatmeal cookie. As a result, it feels especially appropriate that I developed the recipe using one of the oldest healthy baking methods in the book: applesauce.
By substituting applesauce for half of the butter, the oatmeal cookies remain moist without the need for additional fat.
The next step was to explore whether I could sweeten the healthy oatmeal cookies without using sugar. Honey got the job done! Honey’s homely, soothing flavor is a classic and wonderful pairing with the oats, in addition to being a more nutritious choice.
Why Should You Love This Recipe?
I know that making a healthy oatmeal raisin cookie recipe would have been the *most* conventional option, but I couldn’t do it. A nutritious oatmeal raisin cookie WITH CHOCOLATE is far superior.
I like my oatmeal cookies filled, so in addition to the raisins, you’ll find melty dark chocolate chips and chunky roasted almonds.
I love the overall impression that the variety of mix-ins has on these nutritious oatmeal cookies. We have the crunch and warmth of the nuts and the sweet chew of the raisins, and I don’t believe I need to tell you which one is the clear crowd favorite if you stack an oatmeal cookie with chocolate chips next to an oatmeal cookie without.
What You Will Require To Make Healthy Oatmeal Cookies:
- Honey: With a touch of honey, these oatmeal cookies are delightfully sweet. If you like, you may use maple syrup instead.
- When making the oatmeal cookies, make sure the coconut oil is melted. You may also substitute butter for the coconut oil.
- One big egg will do the work and wonderfully bind the wet and dry components together.
- Instant Oatmeal: Choose instant oatmeal over old-fashioned oats for the greatest texture and flavor combination.
- Whole wheat flour: The flavor of whole wheat flour in these cookies is delicious! If you don’t have any wheat flour on hand, you may use all-purpose flour. This is a recipe that may be used in a variety of ways!
- Just a little of baking powder, and these cookies will rise wonderfully.
- Cinnamon: There’s something magical about mixing cinnamon with oats. It’s a marriage made in paradise.
- Salt: Add a pinch of salt to bring out the sweetness!
- Chocolate chips: Adding chocolate chips transforms the cookies into something practically decadent. If you don’t like chocolate in your cookies, you can leave it out!
- Add-Ins: When it comes to add-ins, I’ve tried a few different approaches. My favorites include raisins, chopped pecans, walnuts, and cranberries, but you may use anything you like! Just make sure you don’t add more than 1/4 cup.
How To Make Healthy Oatmeal Raisin Cookies?
- Soak the raisins in water to plump them up (optional).
- Drain the raisins and set aside to dry, or pat dry to expedite the process.
- In a mixing bowl, sift together the dry ingredients;
- In a separate dish, cream together the butter, sugar, and egg until smooth and creamy. Then, using a handheld mixer, beat in both brown and white sugars until frothy — about 2 minutes on high.
- Now, one at a time, beat in the eggs until well integrated.
- Add the dry ingredients: Using a wooden spoon, mix in the sifted dry ingredients. I prefer to accomplish this step by hand rather than with an electric mixer to avoid overworking the cookie dough, which would result in a tough cookie; and
- Oatmeal and raisins: Finally, fold in the oatmeal and raisins. The cookie dough will become extremely thick and difficult to stir at this stage. Find your inner power by digging deep.
Rolling And Baking:
Now that the cookie dough has been prepared, it is time to bake!
- Place cookies on a tray in the following order: Scoop 2 teaspoons of cookie dough into a mound on a tray for one cookie. This stage can be sped up by using an ice cream scoop with a lever or a cookie scoop.
- Repetition: Repeat with the remaining dough. I prefer to split out all of the dough onto trays before rolling it since it is quicker.
- Roll the dough into balls, wetting your hands if necessary to keep it from sticking. Roll each chunk of dough into a ball. They should be around 5cm/2′′ broad.
- Squash dough balls: Place the balls on two pans coated with baking / parchment paper, leaving plenty of space between them. To flatten, lightly press each down. This is just to ensure that the cookies spread evenly rather than creating a mound in the center.
- Bake: Place both trays in the oven, one on the center shelf and the other on a lower shelf, leaving 10cm / 4′′ of space between each rack. For 11 minutes, bake at 180°C / 350°F (160°C fan). Bake for a further 11 to 14 minutes, or until the cookies are golden on the edges and LIGHT golden in the center. The cookies will be crisper if you cook them for too long.
- Cool for 5 minutes on the trays before transferring to a cooling rack. Allow to cool for 30 minutes before serving.
Tips And Tricks:
There’s something magical about the oats, raisins, and butter that makes these cookies so irresistible. The rims are crispy, the raisins juicy, and there is a very unique buttery flavor that is delicious.
- Oats: For the greatest flavor and texture, use rolled or old-fashioned oats. Use the same quantity of quick oats. The oatmeal cookies will not have the same chew, but they will still taste delicious.
- Fresh Raisins: Make sure your raisins are fresh, soft, and chewy. If they are hard, dry, and packed together, your cookies will be the same. If desired, soak your raisins in warm water for 10 minutes to plump them up even more. Blot them thoroughly before incorporating them into the cookie dough.
- Cookie Dough: When it comes to cookie dough, don’t be shocked if it’s sticky. That’s a nice thing. Do not be tempted to add additional flour. Also, do not over-mix the dough after combining the wet and dry components; this may toughen the cookies.
- Chill it for little more than 30 minutes, since this will prevent the oatmeal cookies from spreading. Also, if the cooking time exceeds 30 minutes, the oats begins to absorb too much of the moisture in the dough, which might cause it to dry up.
- Room Temperature Eggs and Butter: To get an optimum combination, make sure your butter and eggs are both at room temperature.
- Cookie Sheet: Line your cookie sheet with parchment paper to make it easier to remove your cookies.
Adaptations To Recipes:
- Do not replace all of the fat in this recipe with applesauce. The small amount of butter contributes to the texture of the healthy oatmeal cookies and keeps them from becoming too cakey.
- If you want to make the healthy oatmeal cookies vegan, replace the butter with a vegan butter substitute (my recommendation for that buttah flava) or coconut oil. Replace the honey with maple syrup.
- Don’t miss my Banana Oatmeal Cookies, this recipe’s different but equally tasty cousin, for healthy oatmeal cookies banana version.
- If you want healthy oatmeal cookies without flour (that is, without wheat flour to make the cookies gluten free), I recommend using a 1:1 gluten-free baking blend like this one in place of the wheat flour. Make sure your oats are likewise gluten-free.
- Monster Cookies, which have a peanut butter oatmeal cookie foundation but utilize raisins, chocolate chips, and chopped nuts for the mix-ins instead, are a good option for healthy oatmeal peanut butter cookies. YUM!
- Try these Cranberry Oatmeal Cookies for a festive spin on oatmeal cookies.
How Should Healthy Oatmeal Cookies Be Kept?
Always keep homemade oatmeal cookies in an airtight container. They will keep in your pantry for 4-5 days or in the freezer for up to 6 months. They’re ideal for doubling the recipe and freezing the leftovers! Make ahead of time if you want a sweet dessert for an event or party.
It is critical to keep the oatmeal cookies away from heat sources such as the stove, as well as dampness and direct sunshine.
MORE DELICIOIUS RECIPES HERE:
- 3/2 cups raisins
- 1 1/2 cups all-purpose flour (plain)
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon powder
- 250g unsalted butter at room temperature
- 1 pound brown sugar
- 1 cup granulated white sugar
- 2 big eggs at room-temperature
- 3 cups oats, rolled
Preheat the oven to 180°C/350°F (fan 160°C). Adjust the oven racks to the middle and bottom positions, leaving 4"/10cm between each rack. Line two baking sheets with parchment or baking paper.
Soak raisins in boiling water for 10 minutes, if desired. Pat dry after draining.
Sift dry ingredients: In a mixing bowl, sift together the flour, salt, baking powder, and cinnamon.
Cream the butter and sugar together: Using a stand mixer or an electric mixer, cream the butter until it is creamy. Then, for about 2–3 minutes, mix in the sugar until frothy.
Add the eggs one at a time, beating well after each addition.
Incorporate the flour mixture using a wooden spoon.
Stir in oats and raisins: Stir in oats and raisins – this will take some effort as the dough firmness!
Roll and flatten balls: Make 18 4cm / 1.6" balls and lay them on baking pans 4"/10cm apart. I make use of an ice cream scoop. Then, gently push down to flatten into a thick disc form.
11 minutes in the oven Then switch the trays between the shelves AND rotate the trays. Bake for another 11–14 minutes, or until the edges of the cookies are golden and the top is LIGHT golden.
Cool for 5 minutes on the trays before transferring to a cooling rack. Allow to cool for 30 minutes before serving.
Leftover cookies can be stored in an airtight container at room temperature for up to 3 days, refrigerated for up to 5 days, or frozen for up to 3 months.
For this recipe, I suggest quick oats since they produce a more delicate cookie. Regular rolled oats can be used, although they will have a heartier consistency.
Nutrition InformationYield 16 Serving Size 1
Amount Per Serving Calories 421Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 57mgSodium 103mgCarbohydrates 71gFiber 2gSugar 49gProtein 5g