These Healthy Oatmeal Raisin Cookies are soft, chewy, and irresistible! They make the perfect after school snack, dunked in cold milk (or almond milk!). Stock your freezer with this delicious, gluten free, and low sugar snack.
*This post is sponsored by SunButter, a sunflower seed spread perfect for allergy-safe baking and cooking! Thanks for supporting the brands that keep Sunkissed Kitchen running.
Contents
The Best Healthy Oatmeal Raisin Cookies
We love healthier cookies in this house. Skip the store bought options, made with processed sugar, highly refined flours, and preservatives.
These cookies use on raw honey, SunButter sunflower seed butter, and glyphosate-free sprouted oats. They take about 10 minutes to whip together. I highly recommend making a double batch for back to school season!
These bake up chewy with crisp edges. Your kids won’t even know they are a “healthier” cookie recipe!
I love using SunButter sunflower seed butter in baking recipes. It’s a great way to keep baked goods gluten free and nut free. I use it in place of flour – so this recipe doesn’t need all purpose flour or a gluten free flour mix.
If you’re baking homemade treats for back-to-school season, these are nut-free and school safe!
Hop on over to SunButter’s website to see where it’s sold near you!
What You’ll Need
- Gluten Free Oats (I like this brand that is glyphosate free certified)
- Flax Meal (ground flax seeds)
- SunButter No Sugar Added
- Maple Syrup
- Coconut Oil
- Lemon Juice (a little lemon juice counteracts the reaction between baking soda and sunflower seeds. Omitting the lemon juice will cause the cookies to develop a harmless and tasteless green color.)
- Vanilla Extract
- Cinnamon
- Baking Soda
- Sea Salt
- Organic Raisins
How to Make Healthy Oatmeal Raisin Cookies
Step 1: Preheat oven to 350º F. Line two large baking trays with parchment paper. Blend 1 cup of oats into an oat flour and set aside.
Step 2: Into a large mixing bowl, add the wet ingredients (coconut oil, SunButter, maple syrup, flax meal, lemon juice, cinnamon, baking soda and sea salt). Mix to combine well.
Step 3: Add the dry ingredients (oatmeal and oat flour). Stir until just combined.
Step 4: Add raisins, and fold in until incorporated into the cookie dough.
Step 5: Scoop the cookie dough onto the prepared baking trays using a 1 tablespoon scoop. Slightly flatten the cookie dough balls (they won’t spread very much). Leave space between each cookie to allow for spreading.
Step 6: Bake the cookies for 12-14 minutes, until lightly golden brown around the edges. Allow cookies to fully cool before removing them from the baking sheet.
How to Store Leftover Cookies
Once cookies have fully cooled, store in an air tight container in the freezer for up to 3 months. Cookies are delicious right out of the freezer and do not need to be defrosted!
Variations on Healthy Oatmeal Cookies
Oatmeal Chocolate Chip Cookies: This healthy oatmeal raisin cookie recipe is a variation of my favorite cookie recipe on the blog, these Vegan Oatmeal Cookies. Hop on over there to try them with dark chocolate chips!
Trail Mix Cookies: Instead of just adding raisins, add 1/4 cup cranberries, 1/4 cup raisins, 1/4 cup pumpkin seeds and a 1/4 cup sunflower seeds – for added texture and nutrition!
Other Gluten Free Cookie Recipes
- Vegan Oatmeal Cookies (with Chocolate Chunks!)
- Healthy No-Bake Oatmeal Cookies
- Paleo Chocolate Chip Cookies
- Gluten Free Oreos
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Healthy Oatmeal Raisin Cookies
Ingredients
- 5 tablespoons SunButter No Sugar Added
- 5 tablespoons raw honey sub maple syrup or date syrup
- 1/4 cup coconut oil melted (or avocado oil)
- 1/2 teaspoon lemon juice *prevents reaction between SunButter and baking soda, omitting will cause the cookies to develop a tasteless and harmless green color
- 1 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 cups gluten free sprouted oats *1 cup blended into flour
- 1/2 cup raisins organic strongly recommended
Instructions
- Preheat oven to 350º F. Line two large baking trays with parchment paper. Blend 1 cup of oats into an oat flour and set aside.
- Into a large mixing bowl, add the wet ingredients (coconut oil, SunButter, maple syrup, flax meal, lemon juice, cinnamon, baking soda and sea salt). Mix to combine well.
- Add the dry ingredients (oatmeal and oat flour). Stir until just combined.
- Add raisins, and fold in until incorporated into the cookie dough.
- Scoop the cookie dough onto the prepared baking trays using a 1 tablespoon scoop. Slightly flatten the cookie dough balls (they won’t spread very much). Leave space between each cookie to allow for spreading.
- Bake the cookies for 12-14 minutes, until lightly golden brown around the edges. Allow cookies to fully cool before removing them from the baking sheet.
- Once cookies have fully cooled, store in an air tight container in the freezer for up to 3 months. Cookies are delicious right out of the freezer and do not need to be defrosted!
The recipe has flax meal listed in the directions but it does say how much to add.
My favorite cookie now!
The perfect recipe for oatmeal raisin!
WOW these are delicious. I used maple syrup for the sweetener and avocado oil. Will definitely be making these many more times!
We adore these! Thanks for letting me know.