Oatmeal Raisin Cookies
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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
- 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!
I found these cookies to be a little too soft and not as dense as other oatmeal cookies. I think I should have flattened them a bit more. I may have been heavy handed with the coconut oil. I will give it another try. Love your website and enjoy your recipes. Thank you
These cookies are absolutely delicious!! Made them today and wow, I can’t stop eating them. So so good!
Yay!! That makes me so happy to hear. I’m glad you enjoyed these cookies. Thanks for the review, Amanda. I so appreciate it!
This recipe is fantastic! I didn’t have oat flour on hand so I substituted a half cup each almond flour and spelt flour. I also added in chopped walnuts, pecans and dark chocolate. These cookies are delicious! The cookie dough is a bit sticky and crumbly so I reshaped the falling bits of dough back onto the cookie. This cookie is sort of like a cross between a cookie and granola. Guilt-free and delicious!
Oh yay!! So glad these cookies turned out with the almond + spelt flour. Thanks for sharing that, it’s super helpful for readers who might need a flour sub. 🙂
Really the best
I replaced the recipe with 2 whole eggs, 2 tsp chia seed, cranberry,
medjool date (cut into small pieces),pumkin seeds, 1/2 cup coconut sugar and truvia
And it’s absolutely delicious 🙂
Thank you
So glad you loved these cookies, Johanna! Thanks for making them and for coming back to share the subs you made. It’s super helpful for future readers, so I appreciate it. 🙂
Absolutely delicious!
I didn’t have coconut sugar, so substituted with 1/2c truvia and 1/2c brown sugar. Very irresistible-even without raisins and chocolate chips!
Ahh yay, so pumped these cookies were a hit, Andrea!! Thanks for making them and for coming back to leave a comment + star rating. I so appreciate it!
I’m thoroughly confused as to what I might have done wrong with this recipe. I have gone over it multiple times and as far as I can tell I followed it precisely, but my cookies came out thin and crumbly. Even before baking the batter appeared weak (gooey and thin for an oatmeal cookie) and I questioned whether the result would be good, and it wasn’t. It tasted okay (not great) but is crumbly and spread more than it should have. One thing I did notice from the video is that the coconut sugar in your video appears to be lighter in color and more consistent in texture. But what I purchased is simply coconut sugar so I’m not sure why it would appear different. My overall batter and cookie in the end looks darker than yours, too. Really disappointed because I tried to be precise and didn’t change any ingredients.
Any ideas what I might have done wrong? My applesauce was cold, and my oat flour was chilled—could that have been it? I suspect it may be something with the sugar but I don’t know what.
Clearly this recipe works because you and others have had had success but I can’t tell where I might have gone wrong.
Oh no!! I’m so sorry to hear that these cookies didn’t turn out for you, Victoria. The sugar shouldn’t have made a difference if you had coconut sugar. Did you use egg whites or full eggs? The fact that they turned out crumbly after being cooked makes me think they were cooked too long or needed a splash of liquid in the batter.
Baking as we speak. They really smell good. I added walnuts to. I am wondering how healthy these are for a diabetic? I also used parchment paper instead of spray. This is also the first time to use coconut sugar, it seems to have a burned flavor. Overall I think they are a good alternative to prossesed flour.
can these cookies be successfully made into bar cookies. I’m hesitant to try because there are a variety of comments in regards to texture/density.
also, there a no comments regarding bar cookies which surprises me
Great question, Geraldine! I haven’t tested this recipe as bar cookies, and since the dough is meant to be portioned as individual cookies, turning it into bars would likely change the texture and make them more dense. I’d recommend sticking with the cookie version for best results.
Haven’t tried the cookies yet but soon. I’ll likely use part wheat pastry flour for the oat flour and sub olive oil for the Coconut. Hate wasting eggs, so can I use whole eggs? If so, do I use one or two as that as that’s more liquid? Thanks.
Hey Jenny – yes, you can use 2 whole eggs instead of the egg whites. Let me know how these cookies turn out for you if you try them!
Hi! Could I use corn oil instead of coconut oil? Do you think if I spread out the dough a bit thinner I could achieve a crunchy outside instead of a the cookie being all the way chewy?
I bet corn oil would work just fine, Celien! And that should work if you want to achieve a crunchier cookie. Just keep an eye on them as they might not need to cook as long if they are thinner. Let me know how they turn out if you end up making them!
I tried REALLY hard. I even made the applesauce from scratch (based on the recipe here actually). The applesauce turned out great but the cookies not so much. I followed all the instructions except I ran out of coconut oil and added some light olive oil for the rest of the oil ratio. I also only used baking powder because there is no baking soda in my country (but that should be fine because our cookies are usually pretty good around here though we just use baking powder.) The cookies tasted a bit sour and felt raw to me. I would want to try them once more to see if I made a mistake with mixing the egg mixture, but for now this is my review.
Oh no!! So sorry to hear that these cookies didn’t turn out for you, Asli. Did you just use 1/2 tsp of baking powder or did you use 1 tsp? When you say they felt raw… were they gooey like undercooked?