Oatmeal Raisin Cookies

These oatmeal raisin cookies are quick and easy to make in one bowl! Filled with sweet raisins, wholesome oats and plenty of cinnamon spice, these delicious vegan cookies are hearty, healthy, and satisfying. It doesn’t get much better than an irresistible old fashioned oatmeal raisin cookie! 

I can’t believe this is the first time I am sharing an Oatmeal Raisin Cookie recipe with you (what the what?!).

Better late than never, I suppose, so let’s get to it.

There are so many ways to make an oatmeal raisin cookie; crunchy, chewy, crisp, etc.

This particular recipe is more cake-like (which I love) and comes together in just one bowl with no fancy tools needed. Just dump, stir, bake and enjoy!

Ingredients In Healthier Oatmeal Raisin Cookies

You probably already have all of the ingredients for these healthier oatmeal raisin cookies in your pantry right now. This easy cookie recipe calls for white whole wheat flour, oats, coconut sugar, cinnamon, baking soda, coconut oil, applesauce, ground chia seeds, water, vanilla, and chopped walnuts. Oh and raisins, of course!

How To Make Oatmeal Raisin Cookies

Not only are these cookies absolutely delicious, they’re so easy to make! They are made in one bowl in just about 20 minutes!

1. Start by combining oats, white whole wheat flour, coconut sugar, cinnamon, baking soda, and kosher salt in a large bowl.
2. Make the chia egg by mixing ground chia seeds with water in a small bowl and let this mixture sit for 5 minutes to thicken.
3. Add all wet ingredients; including chia egg, in the bowl with the dry ingredients. Stir everything together until you have a thick, cookie-dough consistency.
4. Next, add the walnuts and raisins to the dough and stir until they are evenly distributed throughout the batter.
5. Spoon out about 1 tablespoon of dough and roll into a ball. Place the cookie dough balls on the baking sheet and gently press down into cookie shapes. These cookies don’t spread very much while baking, so you want to form them into a cookie shape before baking.
6. Bake at 350 degrees for about 10 minutes and until cookies are lightly browned on top and set through.
7. Cool, eat and enjoy!

How To Make A Chia Seed Egg

These oatmeal raisin cookies are completely vegan and the recipe calls for a chia egg. If you’ve never made a “chia egg” before, it’s very easy and replaces traditional eggs in recipes. Combine ground chia seeds with water in a small bowl and let rest for 5 minutes or until thickened. This mixture gets added to all of the other wet ingredients just as a regular egg would.

Oatmeal Raisin Cookie Variations

• If you prefer chocolate over raisins, that would be a delicious swap. You can also use a combination of the two.
• If you’re not concerned with baking a vegan or egg-free cookie, you can always use 1 egg instead of the chia seed/water mixture.
• For a nut-free cookie, feel free to leave out the walnuts. You can even try chopped pecans or almonds instead of the walnuts.

How To Store Oatmeal Raisin Cookies

Keep these cookies in an airtight container at room temperature for up to 5 days. Any longer than that, you can store them in the fridge for up to about 7 days.

Can You Freeze Oatmeal Raisin Cookies?

These baked oatmeal raisin cookies will keep well in a freezer-safe, airtight container in the freezer for 3-4 months.

You can even freeze these oatmeal raisin cookies before baking. This is super convenient because you can have freshly baked cookies in minutes. I recommend, first freezing in balls on a parchment lined pan. Once frozen, transfer to a freezer bag or container.

To bake from frozen, simply take out as many as you want and allow cookies to sit at room temperature for a few minutes prior. Then, press them down into a cookie shape on a baking sheet and bake as instructed.

While I make these oatmeal raisin cookies year round, they’re especially good for the holidays. I package the cookies in little tins or cellphone bags and give them out to family, friends and teachers. Everyone just loves to receive a home baked treat! So what are you waiting for?! Happy baking!

More Cookie Recipes To Enjoy:

• The Best Gluten-Free Chocolate Chip Cookies
• Flourless Peanut Butter Cookies
• Low Carb Ginger Cookies
• Soft Ginger Cookies

I’d love to know if you make this (or any) recipe! Tag @clean_and_delicious on Instagram and be sure to subscribe to our mailing list to receive more healthy, delicious recipes straight to your inbox.

Print Recipe

4.69 from 16 votes

Oatmeal Raisin Cookies

These oatmeal raisin cookies are quick and easy to make in one bowl! Filled with sweet raisins, wholesome oats and plenty of cinnamon spice, these delicious vegan cookies are hearty, healthy, and satisfying. It doesn't get much better than an irresistible old fashioned oatmeal raisin cookie! 

Course: DESSERT

Cuisine: American

Author: Dani Spies

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Servings: 20 cookies

Calories: 111kcal

Ingredients

• 1 cup white whole wheat flour
• 1.5 cups oats
• 1/2 cup coconut sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/3 cup melted coconut oil
• 1/3 cup applesauce
• 1 tablespoon ground chia seeds
• 3 tablespoons water
• 1 teaspoon vanilla extract
• 1/3 cup chopped walnuts
• 1/2 cup raisins

US Customary - Metric

Instructions

• Preheat oven to 350F/176C. Line a rimmed baking sheet with a silpat mat or parchment paper (you can also just spray the pan with some cooking spray). You choose!
  
• In a large bowl combine oats, white whole wheat flour, light brown sugar, cinnamon, baking soda, and kosher salt. Gently toss everything together.
  
• Combine ground chia seeds with water in a small bowl and let rest for 5 minutes or until thickened.
  
• Add in chia mixture, coconut oil, applesauce, and vanilla extract into the bowl with the dry ingredients . Mix everything together until you have a thick, cookie-dough consistency.
  
• Add in the walnuts and raisins, stir until they are evenly distributed throughout the batter.
  
• Scoop up a tablespoon of dough and use your had to form a ball, place on the baking sheet and squish down a bit with your fingers so they look like fat discs. These cookies don't spread a lot once they cook, so you want to form the into a cookie shape before baking.
  
• Bake for 10 minutes or until lightly browned on top and set through. Repeat until you have used all of your dough. Cool, eat and enjoy!
  

Notes

*Storage: I like to keep these stored in an airtight container on my counter for up to 5 days. You can also store them in the fridge or pop them in the freezer.

Nutrition

Serving: 1cookie | Calories: 111kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Sodium: 89mg | Potassium: 68mg | Fiber: 1g | Sugar: 6g | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 0.5mg