Name: Oatmeal Raisin Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 37 min
Yield: 20
Cuisine: American
Ingredients: 1 ½ cups old-fashioned rolled oats; 1 cup whole wheat flour (or gluten-free 1:1 blend); 1 teaspoon ground cinnamon; ½ teaspoon baking soda; ¼ teaspoon salt; ⅓ cup coconut oil (or unsalted butter), melted and slightly cooled; ½ cup coconut sugar (or packed brown sugar); ¼ cup granulated sugar (or less for lower sugar); 1 large egg, room temperature; 2 teaspoons vanilla extract; ¾ cup raisins (soaked if dry)

These wholesome Oatmeal Raisin Cookies are a guilt-free treat packed with hearty oats, plump raisins, warm cinnamon, and reduced sugar for a healthier twist on the classic. Soft, chewy, and naturally satisfying, they make the perfect healthy dessert or snack without sacrificing flavor.

Why You’ll Love This Recipe

You’ll adore these cookies because they’re a smart, feel-good upgrade to traditional oatmeal raisin cookies—made lighter with whole grain oats for fiber and sustained energy, less refined sugar for balanced sweetness, and warm spices that fill your kitchen with cozy aroma.

They’re soft and chewy in the center with slightly crisp edges, bursting with juicy raisins in every bite. Unlike dense “healthy” bakes, these taste indulgent yet nourishing, making them ideal for breakfast on the go, post-workout fuel, kid-approved snacks, or satisfying a sweet craving without the guilt. Plus, they’re simple to whip up with pantry staples, customizable, and store beautifully for days of enjoyment.

Yield: 20 medium cookies

Oatmeal Raisin Cookies

Soft, chewy healthy oatmeal raisin cookies with warm cinnamon—guilt-free and delicious!

Prep Time 15 minutes

Cook Time 12 minutes

Additional Time 10 minutes

Total Time 37 minutes

Ingredients

1 ½ cups old-fashioned rolled oats
1 cup whole wheat flour (or gluten-free 1:1 blend)
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
⅓ cup coconut oil (or unsalted butter), melted and slightly cooled
½ cup coconut sugar (or packed brown sugar)
¼ cup granulated sugar (or less for lower sugar)
1 large egg, room temperature
2 teaspoons vanilla extract
¾ cup raisins (soaked if dry)

Instructions

Get excited and preheat! Turn your oven to 350°F (175°C) and line two baking sheets with parchment paper—this is where the magic starts!
Mix your dry team. In a medium bowl, whisk together the oats, whole wheat flour, cinnamon, baking soda, and salt until they're best friends and evenly combined. Set aside.
Cream the good stuff. In a large bowl, whisk the melted coconut oil with the coconut sugar and granulated sugar until smooth and slightly fluffy—about 1-2 minutes of happy whisking.
Add the wet players. Crack in the egg and pour in the vanilla extract. Whisk vigorously until everything is creamy and well blended—your kitchen should smell amazing already!
Bring it all together gently. Pour the dry mixture into the wet ingredients. Use a spatula or wooden spoon to fold it in slowly—stop as soon as you see no dry streaks. Overmixing is the enemy of chewiness!
Fold in those juicy raisins. Add the raisins (plump and ready!) and gently stir them through so every cookie gets those sweet bursts. The dough will be thick and hearty—perfect!
Chill for success (optional but recommended). Pop the dough in the fridge for 10-20 minutes—this helps the flavors meld and prevents spreading for bakery-style cookies.
Scoop and shape. Use a cookie scoop or spoon to drop rounded tablespoons of dough onto your prepared sheets, spacing them about 2 inches apart. Gently flatten the tops slightly if you like thicker cookies.
Bake to golden perfection. Slide into the oven and bake for 10-12 minutes—edges should be lightly golden, centers still soft. They'll firm up as they cool for that dreamy chewy texture!
Cool and enjoy! Let the cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Grab one (or three) with a glass of milk—pure bliss awaits!

Notes

For softer cookies, underbake slightly and cool on the sheet. These are naturally higher in fiber thanks to oats—great for digestion. Adjust sweetness to taste; they're forgiving!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 156Total Fat 5gSaturated Fat 4gUnsaturated Fat 1gCholesterol 9mgSodium 72mgCarbohydrates 27gFiber 2gSugar 15gProtein 3g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

For the best texture, use old-fashioned rolled oats rather than quick oats—they provide that signature chew without turning mushy. Don’t overmix the dough once the dry ingredients are added; a gentle fold keeps the cookies tender.

Chill the dough for 20-30 minutes if your kitchen is warm—this prevents spreading and enhances flavor. Scoop uniform balls with a cookie scoop for even baking. Bake just until the edges are lightly golden; the centers will look slightly underdone but firm up as they cool for that perfect soft chew.

If raisins are dry, soak them in hot water for 10 minutes, then drain and pat dry for extra plumpness. Line your baking sheet with parchment paper to avoid sticking and ensure even browning.

Ingredients Notes

Old-fashioned rolled oats form the hearty, textured base and add natural fiber for a satisfying bite—opt for gluten-free if needed. Whole wheat flour (or a 1:1 gluten-free blend) boosts nutrition with extra whole grains compared to all-purpose.

Coconut oil or melted butter keeps them moist while cutting back on traditional butter amounts. Use coconut sugar or a mix of brown and less white sugar for deeper flavor with a lower glycemic impact. A whole egg binds everything and adds richness; vanilla extract enhances the cozy notes.

Ground cinnamon is key for that classic warm spice—freshly ground if possible. Baking soda helps with lift and browning. Salt balances sweetness. Plump raisins provide natural bursts of sweetness and chew—choose unsweetened for better control over sugar.

Variations and Substitutions

Make them vegan by swapping the egg for a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes) and using coconut oil instead of butter. For gluten-free, use certified gluten-free oats and a 1:1 gluten-free flour blend.

Swap raisins for dried cranberries, chopped dates, or chocolate chips for a fun twist. Add ½ cup chopped walnuts, pecans, or almonds for crunch and healthy fats. Reduce sugar further by using mashed ripe banana in place of some sweetener (start with ¼ cup banana and adjust flour if dough is too wet).

For lower fat, try applesauce in place of half the oil/butter. Spice it up with a pinch of nutmeg, ginger, or cardamom alongside cinnamon. For extra protein, mix in ¼ cup vanilla protein powder and add a splash of milk if the dough thickens too much.

Storage Options

Store cooled cookies in an airtight container at room temperature for up to 5 days—they stay soft and chewy. For longer freshness, refrigerate up to 10 days (let them come to room temp before eating for best texture). Freeze baked cookies or dough balls in a freezer-safe bag for up to 3 months; bake frozen dough balls straight from the freezer, adding 1-2 extra minutes to bake time.