Soft-baked oatmeal raisin cookies are finally here!
If you love oatmeal raisin cookies but want a healthier version, you need to try this recipe ASAP! Not only are these soft-baked but they still have that classic chewy texture of an oatmeal raisin cookie. These are made with healthy ingredient like oat flour, almond butter, raisins, flax seeds and more!
Keep reading the recipe to find out what ingredient I used as a healthy replacement to oil.
This recipe is:
✔️Vegan
✔️Gluten-free
✔️Oil-free
✔️WFPB friendly
✔️Soy-free
✔️100% delish
Healthy Wholesome Ingredients
Unlike traditional cookies, these are made with healthy whole plant foods. Baking with better-for-you ingredients is a great way to still have a treat, without ruining your health goals.
I made these with my boyfriend’s mom yesterday and we couldn’t believe how yummy these turned out. Dip them in some almond milk or eat them plain and you’re good to go!
What’s your favorite kind of cookie to bake?! Tell me in the comments below.
I have had trouble in the past finding healthy cookie recipes that actually tasted good, but I have to say, these cookies do the trick.
Chewy
Soft-baked
Perfectly sweet
Moist
Mouth watering
I made a double batch and tested two ways to make these cookies and I believe I found the perfect combination of chewy and soft with just the right amount of sweetness.
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Serve these soft-baked oatmeal raisin cookies at a brunch, your kids birthday party, a dinner party, or even just to share with your family and friends. Bring these to work and I promise everyone the office will be your new best friend.
Almond milk + soft-baked oatmeal raisin cookies = best combination ever.
Quick, simple vegan recipes are my absolute favorite. Taking only 5 minutes to prep and 12 minutes in the oven, you can have your cookies made and ready under 30 minutes. UM YES PLEASE!
What’s better than one cookie? A whole plate of vegan cookies! I have to admit, it’s hard to eat just one of these delicious soft-baked oatmeal raisin cookies. Also, don’t worry if you have a couple as they are so healthy!
Share the Love
Don’t forget to share the love. Pin on Pinterest, share the link on Facebook or post your cookie creations on Instagram. Be sure to tag me @healthygirlkitchen.
Store these in a zip loc bag or in a container. You can keep them on the counter for a couple days or store in the fridge for a week.
What are you waiting for?! Get baking!
Soft-Baked Oatmeal Raisin Cookies (vegan, oil-free)
Ingredients
- ¾ cup oat flour
- ¼ cup rolled oats
- ¼ cup pure maple syrup
- ¼ cup almond butter
- ¼ cup applesauce
- 1 tbsp ground flax seeds
- 1.5 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ cup raisins
- ¼ cup vegan chocolate chips
Instructions
- Preheat oven to 350 F and prepare a baking sheet with parchment paper
- Mix all ingredients together in a large bowl until well combined.
- Scoop the cookie dough and line them on a baking sheet, flattening them a bit. I got 8-9 cookies.
- Bake for about 12 minutes.
- Let cool for 5-10 minutes and enjoy!
Notes
These oatmeal cookies were inspired by Rip Esselstyn!
If you liked this recipe then I think you’d love these Carrot Cake Muffins!
In good health,
Danielle
Angie says
Loved this. I used a bit more applesauce based on feel if batter and added crasins in addition to raisins and vegan chocolate chips. For my next batch, I’m also adding pecans! Sooooo yummy!
Kaci Higgins says
Is this cookie more chewy than Rip Esselstyn’s? Thanks!!
Danielle Keith says
Yes, I prefer these!
Brianna Rodriguez says
Would peanut butter be an okay sub for almond butter?? Or do you think the taste will be very different? I’m trying it this week so I’ll update the rating then 😊
Danielle Keith says
YES!!
Jil Cooke says
I use PB2 all the time, great in thee and less fat!!
NeneSwt says
This was delicious. It was slightly on the crumbly side but I loved the flavors. I loved every bite. My son did as well. This recipe is a keeper.
Tammy says
Very tasty!! Cookie is definitely soft but that’s not a bad thing. Flavor is spot on. I doubled the recipe and added a tsp of cinnamon. It made 20 medium size cookies. I will definitely make these again.
Bonnie says
So good!! Thanks for sharing. This is actually a recipe where I can’t taste the difference. I will have to make these again as I forgot the applesauce but they still came out great.
Danielle Keith says
So great to hear! Glad they turned out well.
AnnMarie says
How many cookies does this recipe make?
Danielle Keith says
About 10!
buryl says
will the oatmill raisin cookies freeze well? cant wait to try
Sylvia Munoz says
Yes they freeze well, just put them in the microwave for a few seconds, taste just like you baked them. I do this all the time because I only indulge in sweets on the weekends. So one batch last me for a few weeks. I switch up ingredients with each batch, this recipe is so versatile. Made with walnuts, without, with yellow raisins, a few drops of peppermint extract for a mint chocolate chip twist all so good. I use black strapped molasses to lower sugar content.
sarah says
I added some brown sugar along with the maple syrup and also added some cinnamon. I also had to swap out the almond butter(due to tree nut allergy) for Sunfower butter. Very tasty! Mine were actually green on the inside. Any thoughts on why?
Danielle Keith says
Glad they turned out well. Not sure why they were green. So odd
Elicia P says
Piping in.. the green may be due to the sunbutter.
Answering in case anyone else in the future may have this issue.
Cookie says
Hey Sarah,
To answer your question… the combination of sunbutter and baking soda creates a chemical reaction that turns it green. Every time. Still yummy though.
Chiraag says
Sunflower butter does that because of some chemical reaction. It’s known and perfectly safe!
Caro says
I once soaked the sunflowerseeds and the soaking water was green. Maybe the seeds were treated with chemicals?
Danielle Keith says
Hm, that’s odd! I don’t know!
Kathleen says
These were so quick and easy to make and tasted amazing! Hubby and daughters love them too. Thanks for a great recipe! Yummo!
Emi says
Could I use chia seed instead of flax seed?
Danielle Keith says
yup!
Trudy Post says
Fantastic! Could I use mashed banana in place of the applesauce?
Danielle Keith says
Yes
Clark says
Love these! Any tips on making them less chewy. Ours really fall apart after cooling.
Danielle Keith says
Hm, not sure! Mine are more soft-baked than chewy. Keep them in the fridge so they firm up and don’t fall apart.
Naomi says
Mine were very cakey and did try to fall apart a little on the bottom. I’d love mine to be a little MORE chewy!
Alysson says
Hi, thank you so much for sharing this recipe. I would like to know is there any difference if we make the cookies with only rolled oat (without any oat flour)? Is it fine to just use rolled oats without grinding them into flour?
Danielle Keith says
You need to make it into oat flour to bind it together.
Tori says
can I use tahini instead of almond butter?
Alexandra says
Hi! Could you use instant oats in this recipe?
Five Stars! says
Wow! I’ve been Whole Food Plant Based for 4 years now and these are the closest thing to “Real” cookies I’ve made! So yummy! A few things in your recipe I think that are different from other “cookies” I’ve made: the almond butter makes a big difference in the texture, using baking soda instead of baking powder improves texture and flavor. (just gives it that “cookie flavor”), the softer batter with the applesauce makes a softer and lighter cookie and the flax seed adds fat for better flavor and texture. Well done! I’m putting this in my recipe box!!!!!! Note* I didn’t have maple syrup on hand so I used date paste.
Jamie says
These are so good!
Jamie says
Another delicious and quick/easy recipe from you. Thank you!
Karen Sher says
I made these cookies the night before a dessert get together following dinner. I kept them in a sealed container. They are MARVELOUS! To me, these are absolutely the best oatmeal raisin cookies ever. I used a number 16 cookie scoop, which was perfect. I doubled the recipe and took half to the party. They were a hit!
Robin says
Question want to try these wondering if PB2 powder peanut butter would work in this or do you need Almond Butter ?
Taylor From HealthyGirl Kitchen says
Peanut butter helps make the mixture moist to be able to mix together. You could use any nut butter, or even add water to your pb2 first.