Healthy oatmeal cookies don’t get any better than this! They’re filled with cinnamon raisin goodness and have that perfect soft bite. Plus, they’re a cinch to make.
Why You’ll Love These Healthy Oatmeal Cookies
I’ve always had a soft spot for a good oatmeal raisin cookie, and this gluten-free version completely hits the mark! It may have taken me a few tries to nail just right, but now I CAN’T STOP EATING these. They’re perfectly cinnamon spiced, dotted with sweet raisins, and have that soft and chewy texture we all look for in an oatmeal raisin cookie. So if you’re looking for the perfect fall or winter cookie that’s a bit healthier than my Christmas no-bake cookies (though you know I’m all about appropriate splurging!), these healthy oatmeal cookies are where it’s at. Here’s a few more reasons to love them:
- There’s no complicated ingredients. I’ve kept the ingredient list as simple and clean as possible, with equally delicious results.
- They only take 20 minutes. Start to finish this recipe is super easy to make. That’s why it’s the cookie recipe I always come back to for a healthy sweet treat.
- They’re close to the classic. While my 3-ingredient banana oatmeal cookies are another great recipe, these cookies have that classic taste and texture you’d expect from oatmeal cookies.
Oatmeal Cookies Recipe Ingredients
- Coconut Sugar: This is my favorite choice of sugar, but brown sugar works as well.
- Butter: I love butter for a richer taste, but you can also use ghee or coconut oil for a dairy-free option.
- Eggs & Vanilla Extract: Just one egg is needed to use as a binder for the cookies. And a splash of vanilla is an essential baking ingredient for tying all the flavors together.
- Baking Soda: This helps the cookies to fluff up a bit.
- Almond Flour: This is a great gluten-free flour option and even provides a little extra protein.
- Cinnamon: I love how cinnamon gives these cookies warmth and a festive vibe.
- Oats: If you’re gluten-free like me, make sure to buy certified gluten-free oats to avoid any cross-contamination. I’m using rolled oats, though you could also use quick-cooking oats for a chewier texture.
- Raisins: Technically, this can be optional. But if you’re going for a cinnamon raisin vibe, toss them in!
Find the printable recipe with measurements below.
How To Make Healthy Oatmeal Cookies
Step one: In a large mixing bowl, whisk together the wet ingredients—butter, eggs, and vanilla extract along with the coconut sugar.
Step two: In a separate bowl, stir together the almond flour, baking soda, cinnamon, and oats. Then add it to the wet ingredients, and stir to combine.
Step three: Gently fold in the raisins until everything is perfectly mixed.
Step four: Using a medium cookie scoop (about 1 ½ tablespoons), dollop 15 cookies on the baking sheet. Then, use your fingers to flatten the dough into a cookie shape. This step is important as the cookies will not flatten on their own while baking!
Step five: Slide them into the oven and bake for 9 to 10 minutes at 350°F (175°F), or until the cookies are slightly golden. Allow the cookies to cool on the baking sheet for 5 to 10 minutes. Try not to touch them until they’ve cooled a bit and have firmed up!
Cooking Tips
- If you prefer a chewier cookie. Let the mixed dough sit for 30 minutes to an hour in the fridge. This allows the oats to soak up even more of that liquid. If you prefer a softer cookie, just bake them right away after mixing.
- Don’t overcrowd the baking sheet. Although these cookies won’t spread out as much as they bake, it’s best to leave some space in between each one. This will give them room to get nice and golden!
- Watch the time carefully. It can be easy to lose track of time or not hear the oven go off (I’ve done that way too many times!). And they do cook quickly.
- Be diligent about letting the cookies cool. It’s tempting to eat these right away, but remember that these cookies are extremely soft. Letting them cool will give them the perfect texture.
Storage Tips
If you’ve got leftovers, just pack the cookies into a bag or an airtight container and they’ll stay fresh for 5 to 6 days. You can keep them at room temperature or in the fridge.
To make this batch last even longer, freeze it! Just slip some parchment paper between each cookie and store them in a freezer-safe bag or container. They’ll stay good for up to 3 months.
More Cookie Recipes
- Gluten-Free Chocolate Chip Cookies: A classic for a reason!
- Mint Double Chocolate Chip Cookies: One of my personal favorites.
- Flourless Almond Butter Cookies: For almond butter fanatics.
- Chocolate Chip Tahini Cookies: Nutty and sweet.
If you make this healthy oatmeal cookie recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Video
Ingredients
- ½ cup melted (and cooled) butter, ghee, or coconut oil
- ½ cup coconut sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ½ cups gluten-free rolled oats
- 1 cup almond flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup cup raisins
Instructions
- Whisk the wet ingredients plus sugar. Preheat the oven to 350°F (175°F) and line a baking sheet with parchment paper. In a large mixing bowl, whisk together the butter, coconut sugar, egg, and vanilla extract until smooth.
- Whisk the dry ingredients. Add the oats, almond flour, baking soda, cinnamon, and salt to a separate bowl and whisk together.
- Combine the wet and dry ingredients. Pour the dry ingredients into the wet ingredients and stir to combine.
- Fold in raisins. Add the raisins and fold them into the cookie dough.
- Scoop the cookies. Using a medium cookie scoop, dollop the cookies on a baking sheet (you may need two baking sheets). Use your fingers to flatten the dough into a cookie shape, as the cookies will not flatten much on their own while baking.
- Bake. Bake the oatmeal cookies for 9 to 10 minutes, or until they're slightly golden. Allow the cookies to cool on the baking sheet for 5 to 10 minutes before serving.
Lisa’s Tips
- Storage tip: Store cookies in an airtight container at room temperature or in the fridge for up to 1 week. To freeze, layer with parchment in a freezer-safe bag or container for up to 3 months. Let thaw at room temperature before enjoying.
- This recipe makes 15 cookies (which I split on two baking sheets), though you could also make 12 larger cookies if you prefer.Â
- For a softer, chewier texture, you can try chilling the dough before scooping them onto the sheet pan.
Nutrition
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Behind The Scenes
I probably shouldn’t admit to how many cookies I polished off on this plate, lol! But at least I feel better knowing they’re filled with oats, almond flour, and raisins. So you (and your kiddos) should feel free to dig in as well!
I plan to make this cookie recipe, but I would like a clarification.
You say, “Eggs & Vanilla Extract: Just two eggs are needed to use as a binder for the cookies.” yet only one egg is listed in the Ingredients. Which is it?
Hi Chuck – Thanks for catching that! It should be one egg.