Oatmeal Raisin Cookies
This post may include affiliate links. Thank you for your support.
These oatmeal raisin cookies are soft and chewy with crisp edges. They’re absolutely addicting and guaranteed to be a new family favorite!
It’s crazy to think that I first shared this oatmeal raisin cookie recipe back in 2012. I made them for a New Year’s Eve party and they were a big hit, so of course I had to share them here!
I’ve made a few adjustments to the original recipe over the years, but these oatmeal raisin cookies never disappoint! The combo of oatmeal, raisin and cinnamon is pure perfection.
Table of Contents
“These cookies are absolutely delicious!! Made them today and wow, I can’t stop eating them. So so good!”
Why I Love These Cookies
- Healthier: These cookies are a tad healthier than classic oatmeal raisin cookies, IMO! They’re made with oat flour, sweetened with coconut sugar and instead of butter we’re using coconut oil and applesauce to add moisture.
- Simple ingredients: You only need simple pantry staple ingredients that you probably already have in your kitchen.
- Perfect texture: These cookies are perfectly soft and chewy in the center with crisp edges.
Ingredients Needed
You only need simple, pantry staple ingredients to whip up these cookies. I bet you already have most of these ingredients in your kitchen right now!
- old-fashioned rolled oats – I like Bob’s Red Mill rolled oats as they are certified gluten-free. Oats can be easily cross contaminated so make sure to grab certified gluten-free oats if needed!
- oat flour – use store-bought or you can make your own using my oat flour recipe.
- cinnamon – the perfect spice pairing for oatmeal raisin cookies!
- coconut oil – instead of butter we’re using coconut oil, which keeps the cookies moist.
- applesauce – make sure you’re using unsweetened applesauce! You can use store-bought or you can make your own using my applesauce recipe.
- coconut sugar – I like using coconut sugar, but you could also use organic brown sugar.
- eggs – a binding ingredient and what helps give these cookies structure.
- raisins – the star of the show!
Find the full ingredient list with measurements in the recipe card below.
Dietary Substitutions
- Low-sugar: Try these oatmeal raisin protein cookies instead which have no added sugar.
- Vegan: If you want oatmeal raisin cookies without eggs, try making these oatmeal breakfast cookies instead!
- Flour swaps: I haven’t tested these cookies with another flour, so I’m not sure how they’d turn out. Some people have said that almond flour and all-purpose flour worked well, but I haven’t tried it.
How to Make Oatmeal Raisin Cookies
Step 1: In a medium bowl, add the oats, flour, baking soda, baking powder, cinnamon and salt and stir to fully combine.
Step 2: In a large mixing bowl add the oil, applesauce, sugar, eggs and vanilla. Using a hand mixer on medium speed, beat the wet ingredients together until smooth.
Step 3: Add the dry ingredients to the wet ingredients and using the hand mixer on low speed, mix until combined.
Step 4: Using a spatula or wooden spoon stir in the raisins.
Step 5: Using a medium cookie scoop, drop 1 Tablespoon worth of dough onto prepared baking sheets. Lightly press each cookie down with a fork.
Step 6: Bake for 10 minutes, or until golden brown. Remove from the oven and let cool for a few minutes before transferring to a wire rack to cool completely.
Tips For Making The Best Oatmeal Raisin Cookies
- Watch the baking time: Oatmeal cookies can go from perfectly chewy to overly crisp quickly. Start checking them at 8 minutes and take them out when they’re just golden brown on the edges. They might seem too soft, but they’ll continue to firm up as they cool, trust me!
- Cool properly: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set without becoming too hard. If you move them too soon they could just fall apart.
How to Store Cookies
After letting your cookies cool completely, I recommend storing them in an airtight container. They’ll last 3-4 days on the countertop, a week in the fridge and up to 3 months in the freezer. I love making these in advance, freezing and then serving during the holidays!
Frequently Asked Questions
No. This dough is ready to scoop and bake as soon as it is mixed. If your dough feels too soft, you can pop it in the fridge for 10 minutes.
Warm dough or too much coconut oil usually causes spreading. Let the dough rest for 10 minutes before baking. Chilling the dough briefly also helps.
A wet dough usually means the coconut oil was too warm or the banana or applesauce had extra moisture. Let the dough rest for 10 minutes so the oats can absorb some of the liquid. If it still feels too loose, add 1 to 2 tablespoons of oat flour until it firms up.
Mashed banana works well and adds natural sweetness. Greek yogurt can also be used for a thicker cookie. Pumpkin puree is another option if you want a less sweet cookie with a soft texture.
More Cookie Recipes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Oatmeal Raisin Cookies
Ingredients
- 2 cups old fashioned rolled oats
- 1 ½ cup oat flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg, optional
- ¼ teaspoon sea salt
- ¼ cup melted coconut oil
- 2 Tablespoons applesauce
- 1 cup coconut sugar
- 2 eggs, or ⅓ cup egg whites
- 1 teaspoon vanilla extract
- ½ cup raisins
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper or with silpat mats and set aside.
- In a medium bowl, mix together oats, flour, baking soda, baking powder, cinnamon, salt and nutmeg if using. Set aside.
- In a large mixing bowl with the mixer set on medium speed, beat together oil, applesauce, sugar, eggs and vanilla until fluffy and smooth.
- Slowly beat in the dry ingredients to the wet ingredients until combined.
- Gently mix in the raisins.
- Using a medium cookie scoop, drop 1 Tablespoon worth of dough onto the prepared baking sheets about 2 inches apart. Lightly press each cookie down with a fork.
- Bake for 10 minutes, or until golden brown. The cookies will seem a little soft, but do not over bake or they’ll get too crisp. Remove from oven and let cool on sheet for about 5 minutes or until they start to harden up a bit. At this point you can transfer the cookies to a wire rack to cool completely.
Video
Notes
- Coconut oil: Use another neutral oil like olive or avocado oil or butter in place of the coconut oil.
- Applesauce: Mashed bananas will work as a substitute.
- Coconut sugar: You can use brown sugar or regular sugar instead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment
Like This Recipe? Rate & Comment Below!
Hi😁. Silly question. Why is it important to use gluten free rolled oats? I normally use a brand with rolled oats and barley mix in my baking. How will the gluten affect the recipe?
Hi Paula – I haven’t tested these recipe with regular oats, but it shouldn’t make much of a difference. Let me know if you give these a try and how they turn out for you.
Just made these for dessert tonight! This came together quickly and was super easy! Thank you for sharing!
YUM! I am so glad you have these a try and they turned out amazing for you, Sara. Thanks for sharing your review + star rating, I really appreciate it!