I made what I swear are the Best Healthy Oatmeal Cookies and they’re unnervingly soft, chewy, and loaded with cinnamon and raisins.

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I’m obsessed with these Healthy Oatmeal Raisin Cookies With Applesauce because they actually taste like a treat, not punishment. I love that chewy, cinnamon-forward bite and the way the raisins bloom against real ground cinnamon.

I adore that they feel honest and not over-sugared. But mostly I’m into texture, the chew and the little nutty bits when I toss in chopped nuts, and the tender crumb from unsweetened applesauce.

I save these for mornings and snack attacks. And I’ll eat three and regret nothing.

Best Healthy Oatmeal Cookies, hands down. I think about them all day, no joke, seriously often.

Ingredients

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Oats: hearty chew and fiber, keeps you fuller longer.

Whole wheat pastry flour: lighter whole grain body, slightly nutty.
Almond flour: tender crumb and extra protein, kinda luxe.
Baking soda: makes them rise and get soft.
Baking powder: gives a little extra lift and fluff.
Sea salt: balances sweetness and brings out warmth.
Cinnamon: cozy spice that smells like home.
Nutmeg: subtle warmth, not overpowering.
Basically background depth.

Coconut oil: moistness and a gentle coconut hint.
Applesauce: keeps them soft and cuts down oil.
Coconut sugar: caramel notes with less refined sugar.
Maple syrup: liquid sweetness with that woodsy maple vibe.
Egg: binds everything and adds tender structure.
Flax+water: vegan bind and a bit of fiber.
Raisins: chewy pops of sweet, classic old-school.
Walnuts/pecans: crunchy, toasty bites if you want texture.

Ingredient Quantities

1 cup old fashioned rolled oats

3/4 cup whole wheat pastry flour

1/4 cup almond flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon fine sea salt

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/3 cup melted coconut oil

1/4 cup unsweetened applesauce

1/3 cup coconut sugar or packed light brown sugar

1/4 cup pure maple syrup

1 large egg (or 1 tablespoon ground flax + 3 tablespoons water for vegan)

1 teaspoon vanilla extract

1 cup raisins

1/2 cup chopped walnuts or pecans (optional)

How to Make this

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1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat, set aside.

2. In a large bowl whisk together 1 cup rolled oats, 3/4 cup whole wheat pastry flour, 1/4 cup almond flour, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, 1/4 teaspoon fine sea salt, 2 teaspoons ground cinnamon and 1/4 teaspoon ground nutmeg until evenly mixed.

3. In a medium bowl combine 1/3 cup melted coconut oil (cooled slightly), 1/4 cup unsweetened applesauce, 1/3 cup coconut sugar or packed light brown sugar, 1/4 cup pure maple syrup, 1 large egg (or 1 tablespoon ground flax mixed with 3 tablespoons water for vegan), and 1 teaspoon vanilla extract. Whisk until smooth and sugar starts to dissolve.

4. Pour the wet mixture into the dry ingredients and stir with a wooden spoon or spatula until just combined. The dough will be sticky and thick, thats good.

5. Fold in 1 cup raisins and 1/2 cup chopped walnuts or pecans if using, making sure they are evenly distributed. If dough seems too loose add a tablespoon more oat or flour; if too dry add a teaspoon of maple syrup or applesauce.

6. Chill the dough in the fridge for 15 to 20 minutes if you can, this helps shape the cookies and keeps them chewy. If you’re in a rush you can skip this step but cookies will spread more.

7. Scoop dough into rounded tablespoons or use a small cookie scoop, place about 2 inches apart on the prepared sheet. Gently press the tops so they are slightly flattened for even baking.

8. Bake for 9 to 12 minutes until edges are set and centers still look slightly soft. For extra chew bake closer to 9 or 10 minutes, for a bit firmer bake a minute or two longer. Do not overbake.

9. Let cookies cool on the baking sheet for 5 minutes so they set, then transfer to a wire rack to finish cooling. They firm up while cooling but stay soft inside.

10. Store in an airtight container at room temperature for up to 4 days or freeze for longer. Reheat briefly in the microwave or oven to bring back that just-baked texture.

Equipment Needed

1. Oven and thermometer
2. Baking sheet lined with parchment paper or a silicone baking mat
3. Large mixing bowl and medium mixing bowl
4. Measuring cups and measuring spoons
5. Whisk and wooden spoon or spatula
6. Small cookie scoop or tablespoon for portioning
7. Mixing spatula or rubber scraper
8. Wire cooling rack
9. Airtight container for storage

FAQ

Q: Can I make these vegan or egg free? A: Yes. Replace the egg with 1 tablespoon ground flax mixed with 3 tablespoons water, let sit 5 minutes until gelled. Use the recipe's melted coconut oil and applesauce like normal. Texture will be slightly more cake-y but still chewy.

Q: How do I get them soft and chewy instead of crunchy? A: Dont overbake. Pull them at 10 to 12 minutes when edges are set but centers still look a bit glossy. They firm up while cooling. Also use the applesauce and a little extra moisture like a teaspoon more maple if your dough seems dry.

Q: Can I swap the flours or make it gluten free? A: For a gluten free version use certified gluten free oats and replace the whole wheat pastry flour with a 1:1 gluten free baking flour blend. Almond flour helps with texture so keep it or increase to 1/3 cup if you want more tenderness. Results may vary a bit.

Q: How should I store them and how long will they stay soft? A: Store in an airtight container at room temp for up to 4 days. Put a slice of bread or a damp paper towel in the container to keep them soft. For longer keep in the fridge up to 10 days or freeze up to 3 months. Warm frozen cookies 10 to 15 seconds in the microwave to refresh.

Q: Can I add or swap mix-ins like chocolate chips or dried cranberries? A: Yep. Swap raisins for dried cranberries or chopped dates, or add 1 cup chocolate chips. If you add extra mix-ins dont overfill the dough or the cookies will spread weird. Nuts are optional and add crunch if you want it.

Q: My dough was too wet or too dry what should I do? A: If too wet add a tablespoon or two of rolled oats or a little more whole wheat pastry flour until scoopable. If too dry add a teaspoon of maple syrup or a tablespoon of applesauce, mix, and test. Oats absorb differently so small adjustments are normal.

The Ultimate Healthy Soft & Chewy Oatmeal Raisin Cookies Recipe Substitutions and Variations

Whole wheat pastry flour: swap for spelt flour (1:1) for a nuttier taste, or use all-purpose flour (1:1) if you want lighter cookies. Spelt can be a bit more fragile so dont overmix.
Almond flour: replace with oat flour (1:1) for a grainier chew, or use sunflower seed flour (1:1) if nut allergies are an issue. Sunflower can turn green if mixed with baking soda and acidic ingredients, but in this recipe it should be fine.
Melted coconut oil: use melted butter (1:1) for richer flavor, or avocado oil (1:1) for a neutral oil with similar texture. If using butter, chill slightly before baking so cookies dont spread too much.
Raisins: swap for dried cranberries or chopped dates (1 cup), or use dark chocolate chips (3/4 to 1 cup) for a sweeter treat. Dried cranberries are tangier so you might want to cut back a touch on the maple syrup if you dont want it too sweet.

Pro Tips

1. Chill the dough if you can. 15 to 20 minutes in the fridge really helps the cookies hold their shape and stay chewy. If you skip it they’ll spread more and get flatter, so at least try 10 minutes if you’re in a hurry.

2. Toast the nuts and oats briefly in a dry pan before mixing. 2 to 3 minutes over medium heat brings out nuttiness and cuts that raw flour taste. Let them cool before adding so the coconut oil doesn’t melt too much.

3. Watch the bake time, not the clock. Pull them when the edges are set and centers still look a little soft. They keep cooking on the sheet, so overbake and you lose chewiness. If you like extra chewy, aim for the lower end of the time range.

4. Tweak texture and sweetness while mixing. If dough seems too loose add a tablespoon more oats or flour, too dry add a teaspoon maple or applesauce. Want less sweet? Use a little less sugar and add a pinch more cinnamon or nuts to balance.

The Ultimate Healthy Soft & Chewy Oatmeal Raisin Cookies Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I made what I swear are the Best Healthy Oatmeal Cookies and they're unnervingly soft, chewy, and loaded with cinnamon and raisins.

Servings

servings

Calories

239

kcal

Equipment: 1. Oven and thermometer
2. Baking sheet lined with parchment paper or a silicone baking mat
3. Large mixing bowl and medium mixing bowl
4. Measuring cups and measuring spoons
5. Whisk and wooden spoon or spatula
6. Small cookie scoop or tablespoon for portioning
7. Mixing spatula or rubber scraper
8. Wire cooling rack
9. Airtight container for storage

Ingredients

1 cup old fashioned rolled oats
3/4 cup whole wheat pastry flour
1/4 cup almond flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon fine sea salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup melted coconut oil
1/4 cup unsweetened applesauce
1/3 cup coconut sugar or packed light brown sugar
1/4 cup pure maple syrup
1 large egg (or 1 tablespoon ground flax + 3 tablespoons water for vegan)
1 teaspoon vanilla extract
1 cup raisins
1/2 cup chopped walnuts or pecans (optional)

Directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat, set aside.
In a large bowl whisk together 1 cup rolled oats, 3/4 cup whole wheat pastry flour, 1/4 cup almond flour, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, 1/4 teaspoon fine sea salt, 2 teaspoons ground cinnamon and 1/4 teaspoon ground nutmeg until evenly mixed.
In a medium bowl combine 1/3 cup melted coconut oil (cooled slightly), 1/4 cup unsweetened applesauce, 1/3 cup coconut sugar or packed light brown sugar, 1/4 cup pure maple syrup, 1 large egg (or 1 tablespoon ground flax mixed with 3 tablespoons water for vegan), and 1 teaspoon vanilla extract. Whisk until smooth and sugar starts to dissolve.

Pour the wet mixture into the dry ingredients and stir with a wooden spoon or spatula until just combined. The dough will be sticky and thick, thats good.
Fold in 1 cup raisins and 1/2 cup chopped walnuts or pecans if using, making sure they are evenly distributed. If dough seems too loose add a tablespoon more oat or flour; if too dry add a teaspoon of maple syrup or applesauce.
Chill the dough in the fridge for 15 to 20 minutes if you can, this helps shape the cookies and keeps them chewy. If you're in a rush you can skip this step but cookies will spread more.

Scoop dough into rounded tablespoons or use a small cookie scoop, place about 2 inches apart on the prepared sheet. Gently press the tops so they are slightly flattened for even baking.
Bake for 9 to 12 minutes until edges are set and centers still look slightly soft. For extra chew bake closer to 9 or 10 minutes, for a bit firmer bake a minute or two longer. Do not overbake.
Let cookies cool on the baking sheet for 5 minutes so they set, then transfer to a wire rack to finish cooling. They firm up while cooling but stay soft inside.
Store in an airtight container at room temperature for up to 4 days or freeze for longer. Reheat briefly in the microwave or oven to bring back that just-baked texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.