Healthy Oatmeal Raisin Cookies (Lower Sugar)

Try these Healthy Oatmeal Raisin Cookies next time you’re looking for a classic cookie that’s a little less sweet and still SO good. The dough comes together in just a few minutes, and the result is a naturally sweet cookie everyone will enjoy.

Healthy Oatmeal Raisin Cookies

I love baking and sharing cookies and treats with my kids, and these have been a staple of our holiday celebrations—and in our everyday baking—for years. They have less sugar than conventional Oatmeal Raisin Cookies, so the cinnamon and raisin flavors really come through. The flavor, taste, and chewy texture is exactly as it should be.

This is a soft cookie, so it’s a great texture for toddlers and delicious enough for the rest of us, too.

(You may also like my Easy Sugar Cookies and my Animal Crackers.)

Ingredients You Need

This recipe includes the following ingredients so you know what to have on hand when you’re ready to bake.

• Rolled oats: Classic rolled oatmeal is key to this recipe having the classic and expected texture.
• Whole wheat flour: I use whole wheat flour here for additional fiber and complex carbohydrates.
• Brown sugar: I like the flavor of brown sugar in this recipe, though you can use granulated sugar if needed.
• Baking soda: A little baking soda helps the cookies rise and bake through properly.
• Cinnamon: The flavor of cinnamon pairs nicely with the vanilla and raisins to give the classic cinnamon-raisin flavor in these cookies.
• Raisins: I use classic raisins in this recipe, though you can swap them for lighter-color golden raisins for a slight variation.
• Butter: I bake with unsalted butter so I can control the added salt.
• Applesauce: I use unsweetened, smooth applesauce in this recipe. You can use purchased applesauce or homemade applesauce.
• Egg: Egg ensures this batter holds together as expected. I use large eggs in my recipes.
• Vanilla extract: You can use pure or imitation vanilla extract for flavor in this cookie recipe.

Step-by-Step Instructions

Here’s a look at the process involved in making this healthy cookie recipe. Scroll down to the bottom of the recipe for the full information.

1. Mix the dry ingredients together in a medium bowl.
2. Stir in the wet ingredients.
3. Portion out tablespoons of dough on a prepared cookie sheet. Press down slightly.
4. Bake until edges and bottoms are browned. Let cool on the rack and eat warm or store for later.

TIP: This batter is fairly sticky, so expect that. It bakes up nice and moist!

Allergy Substitutions

To make gluten-free Oatmeal Raisin Cookies, reach for certified gluten-free rolled oats and use a cup-for-cup gluten-free flour. They work really well this way. To make dairy-free Oatmeal Raisin Cookies, use coconut oil in place of butter. To make these oatmeal cookies without eggs, see the Notes section at the bottom of the post.

How to Store

To store, place cookies in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 2 months.

Best Tips for Success

• Line your baking sheet with parchment paper to prevent sticking.
• Use other dried fruit instead of raisins such as dried cranberries or cherries.
• Use some chocolate chips in the mix.
• Gluten-free: Use certified gluten-free rolled oats and cup-for-cup gluten-free flour.
• Dairy-free: Use coconut oil in place of butter.
• Egg-free: Use maple syrup instead of the sugar and omit the egg.

I’d love to hear your thoughts if you make this recipe so please comment below with your feedback!

• Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper; set aside.

• Mix the oats, flour, brown sugar, baking soda, cinnamon, salt, and raisins together in a medium bowl.

• Melt the butter in a heat-safe bowl.

• Stir together the butter, applesauce, egg, and vanilla in a small bowl.

• Stir the wet ingredients into the dry, using a spoon to thoroughly combine.

• Portion out tablespoons of dough 2 inches apart on prepared cookie sheet. Press down slightly. The dough will be sticky.

• Bake for 10 to 12 minutes or until edges and bottoms are browned. Let cool on the rack and eat warm or store for later.

• To store, place cookies in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 2 months.
• Line your baking sheet with parchment paper to prevent sticking.
• Use other dried fruit instead of raisins such as dried cranberries or cherries.
• Use some chocolate chips in the mix.
• Gluten-free: Use certified gluten-free rolled oats and cup-for-cup gluten-free flour.
• Dairy-free: Use coconut oil in place of butter.
• Egg-free: Omit the egg. Use ¼ cup maple syrup instead of the brown sugar.

Serving: 2cookies, Calories: 144kcal, Carbohydrates: 23g, Protein: 3g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 24mg, Sodium: 80mg, Potassium: 131mg, Fiber: 2g, Sugar: 7g, Vitamin A: 141IU, Vitamin C: 1mg, Calcium: 19mg, Iron: 1mg

This post was first published November 2018.