The Ultimate Healthy Soft & Chewy Oatmeal Raisin Cookies
Yield: 15 cookies
Serving Size: 1 cookie
These cookies are full of hearty oats, sweet raisins, and lots of warm cinnamon. They’re really easy to make, and they’ll stay soft for an entire week if stored in an airtight container. (If they last that long!)
1 c (100g) instant oats (measured correctly) ¾ c (90g) whole wheat flour (measured correctly) 1 ½ tsp (4g) baking powder 1 ½ tsp (4g) ground cinnamon 1/8 tsp (1g) salt 2 tbsp (28g) coconut oil or unsalted butter, melted 1 large egg, room temperature 1 tsp (5mL) vanilla extract ½ c (120mL) agave ¼ c (40g) raisins
- Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil or butter, egg, and vanilla. Stir in the agave. Add in the flour mixture, stirring just until incorporated. Fold in the raisins. Chill for 30 minutes.
- Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
- Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal.
For the best results, use fresh raisins. Older raisins will be drier, so I recommend hydrating them first. Add the raisins to a microwave-safe bowl, cover them completely with water, and top with a tight-fitting lid or plastic wrap. Microwave on HIGH for 45-60 seconds. Let the raisins sit and absorb moisture until you’re ready to add them to the dough. Drain them thoroughly before folding in.
Honey or maple syrup may be substituted for the agave. Alternatively, ½ cup (105g) brown sugar + 5 tablespoons (75mL) milk may be substituted as well. The chilling and baking times stay the same.
{clean eating, low fat, low calorie}