If you’re looking for healthy oatmeal cookies, this one is a winner. It has all the flavors you crave, but not the grease! It’s a healthy cookie recipe that’s chewy and puffy studded with oats and raisins. Healthy Oatmeal cookies recipe is a must try!
It’s prepared in 10 minutes and baked right away, no waiting required. The dough can also be frozen and baked frozen directly for extra convenience.
Calling all Oatmeal Cookie lovers, here’s my favorite Healthy Oatmeal Cookies. Made using the same ingredients, but at different proportions. This is one of my favorite healthy cookie recipes.
The result is a light as air, chewy, healthy oatmeal raisin cookie that’s loaded with the flavor of oats!
If you add chocolate chips, you’ll upgrade those into a healthy oatmeal chocolate chip cookies recipe!
HEALTHY OATMEAL COOKIES
These cookies are all they claim to be, I mean really they have it all. I’ve made them with many variations and every time they feel like a new treat. They are a snap to make and bake! But they leave you happy for a while 🙂
I have to warn you though, if you’re looking for an extra soft buttery cookie that melts in your mouth—this is not it..
This recipe for healthy oatmeal cookie is rather a little on the crunchy side on the outside, but tender and chewy on the inside.
It’s a very moist cookie, just not buttery or oily or melt in your mouth—rather chewy in your mouth.
Ok to be sure I didn’t discourage you from trying these, I have to also mention that these cookies pack a lot of oats and very little flour which really boosts that oat-y flavor and make them very chewy.
They are spiked with a little cinnamon which adds a comfort feel to them, and studded with raisins ( add chocolate chips and, or nuts too!) which add a sweet finish.
When it comes to butter, there’s a little of bit and I’ve used butter substitute also with great success!
They’re super healthy and light ( when compared to the original oatmeal cookies) and satisfy every oatmeal cookies craving you may have.
MAKE HEALTHY OATMEAL RAISIN COOKIES
Healthy Oatmeal Cookie Ingredients:
- Butter
- Sugars
- Vanilla
- Cinnamon
- Oats : quick cooking or rolled oats. Lots of it!
- Egg
- Flour
- Baking Powder and baking Soda
- Raisins
- Flax Seeds/ Pecans/Nuts
Like all oatmeal raisin cookies, you’ll start by beating the sugars and butter until smooth and fluffy. You can use an electric mixer or a stand mixer.
Then you’ll add in the egg and vanilla and beat some more.
The dry ingredients are whisked separately and that includes minimal flour, but plenty of oats. It’s a die hard chewy oatmeal cookie so that’s why it makes sense!
Mix the dry ingredients into the butter bowl and add your add-ons. And you’ve got a cookie batter!
Since these are healthy oatmeal raisin cookies, I’m adding raisins. However you can make this a healthy oatmeal chocolate chip cookie and add chocolate chips. Or an oatmeal cranberry cookie, or your favorite!
Healthy Oatmeal Raisin cookies below before they hit the oven:
The dough does not spread into the oven much. So make sure you squish the scoops of cookie dough slightly on the baking sheet before baking.
Healthy Oatmeal Cookies right out of the oven below:
My girls love these cookies, and so do their friends. I’ve always made them with pecans or almonds, they are the perfect fit! But lately I always make them without nuts in case they end up going to school or daycare by mistake.
On the bright side, I’ve found that flax seeds give them a slight (ok very slight ) nutty flavor and feel to them, and give them a nice (really nice) boost of fibre and omega 3..So flax seeds now are a staple with these cookies.
I am sure my dad would want to pick one right out of the screen right now!
Make a batch today, bake a few and freeze the dough for later to enjoy! 🙂
Looking for a decadent melt in your mouth shortbread cookie? Try these Shortbread Cookies too! SO GOOD!
HEALTHY OATMEAL COOKIE TIPS
- Make sure your butter is room temperature, not too cold nor too hot to get the perfect oatmeal cookie.
- Use both baking powder and baking soda for puffy and light as air oatmeal cookies.
- The cookie dough should not be too runny when you’re trying to shape your cookies. If you feel the oatmeal cookies aren;t holding their shape before baking, then add 1/4 cup more of oatmeal to the dough and try again.
- Male sure your oven is preheated so the cookies don’t over spread.
- You can make endless oatmeal cookies varieties using this healthy oatmeal cookie as a base. So instead of raisins add chocolate chip for a healthy oatmeal chocolate chip cookie.
- Also because I’ve had plenty of comments about the flax seeds, they’re totally optional 🙂 So replace them with nuts if you prefer or skip them all together.
- Store the baked oatmeal cookies in a air tight container for up to 6 days or freeze them baked for up to 4 months.
- If you want to freeze unbaked cookies, then it’s best to shape the cookie dough into cookies and freeze them in a single layer on a baking sheet. Once frozen, place the cookies in a ziploc bag in the freezer and bake them as needed.
- Bake the frozen cookies at the same temperature for an extra 3-4 minutes max.
- These healthy oatmeal cookies are crispy on the outside and chewy puffy on the inside, however you can get a crisper oatmeal cookie by adding 2 extra minutes to your baking time.
- Now Enjoy!!
HEALTHY COOKIE RECIPES
- Coffee Cookies
- Loaded Chocolate Brownie Cookies
- Cranberry Pistachio Biscotti
- Nutella-Stuffed Chocolate Chip Cookies
- Espresso Amaretti Cookies
- Holiday Maple Linzer Cookies
- Oreo Cookie Balls With Marshmallows
- Vegan Oatmeal Cookies
- Peanut Butter Chocolate Chip Cookies
Healthy Oatmeal Raisin Cookies
If you’re looking for a healthy oatmeal raisin cookies recipe, this one is a winner. It has all the flavors you crave, but not the fat. It’s a chewy and puffy cookie studded with oats, raisins and flax seeds for extra fibre and omega 3.
Ingredients
- 1 1/3 cups oats rolled oats or quick cooking
- 1/3 cup flour all purpose
- pinch of salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon ground
- 1 teaspoon vanilla
- 6 tablespoons butter unsalted butter is best and it should be at room temperature ( margarine may be substituted)
- 3/4 cup brown sugar light brown sugar
- 1 egg
- 3/4 cup raisins
- 1/3 cup flax seeds
Instructions
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Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
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Using a hand mixer, beat the butter and brown sugar until fluffed up ( 1-2 minutes) and add the egg, cinnamon and vanilla and beat for another 30 seconds until smooth.
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In a separate bowl, mix the oats, raisins, flax seeds and flour with baking powder and baking soda and pinch of salt.
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Then using a rubber spatula, fold the oat mixture into the egg mixture. The dough will be a little crumbly, that’s ok.
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Using a standard tablespoon measuring spoon or a small ice cream scoop or oiled hands, pick up golf ball sizes of the dough and place them on the cookie sheet about 1/2 inches apart ( these cookies don’t spread too much).
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Bake the cookies ( middle rack) for 12-14 minutes depending on the size of your cookies. Take them out while the centre is still soft but the edges have set ( if you like a chewy cookie) or let them bake an extra 2 minutes until the centres are set too if you like a crunchier cookie.
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Cool on the baking sheet for 2 minutes before attempting to remove them.
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Now enjoy!
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To freeze the dough: wrap it in wax or parchment paper and freeze it as a log or pre-measure it into golf ball sizes. When ready to bake slice the dough ( if it’s a log) or bake the gold ball frozen doughs at the same temperature for an extra 2 minutes longer.
Recipe Video
Recipe Notes
HEALTHY OATMEAL COOKIE TIPS
- Make sure your butter is room temperature, not too cold nor too hot to get the perfect oatmeal cookie.
- Use both baking powder and baking soda for puffy and light as air oatmeal cookies.
- The cookie dough should not be too runny when you're trying to shape your cookies. If you feel the oatmeal cookies aren;t holding their shape before baking, then add 1/4 cup more of oatmeal to the dough and try again.
- Male sure your oven is preheated so the cookies don't over spread.
- You can make endless oatmeal cookies varieties using this healthy oatmeal cookie as a base. So instead of raisins add chocolate chip for a healthy oatmeal chocolate chip cookie.
- Also because I've had plenty of comments about the flax seeds, they're totally optional 🙂 So replace them with nuts if you prefer or skip them all together.
- Store the baked oatmeal cookies in a air tight container for up to 6 days or freeze them baked for up to 4 months.
- If you want to freeze unbaked cookies, then it's best to shape the cookie dough into cookies and freeze them in a single layer on a baking sheet. Once frozen, place the cookies in a ziploc bag in the freezer and bake them as needed.
- Bake the frozen cookies at the same temperature for an extra 3-4 minutes max.
- These healthy oatmeal cookies are crispy on the outside and chewy puffy on the inside, however you can get a crisper oatmeal cookie by adding 2 extra minutes to your baking time.
I have made these multiple times. Always turns out to be good. I added some almonds walnuts, and melon seeds too. I am planning to try these out with honey rather than the sugar. Thanks for posting in the comment section how to bake these using honey.
I made these for a family camping trip and people went crazy over them. I used ground flax because it’s what I had. I also used half coconut sugar/half brown sugar. They are a little sweet for me so I may try to reduce the sugar a bit next time.
How is this healthy? It uses the same amount of butter and sugar as a traditional recipe…
may i know the substitute for egg please….thanks
This recipe was super good it was crunchy soft and best of all delicious!!!!!!! I recommend this recipe to anyone who is baking this. 1 dozen might be a little to a little but it is still amazing. My daughter loved it and helped me make it she the one who chose this recipe and it is the best recipe in the universe!!!!!!!!
So happy you and your family enjoyed it!!
Yum! I have already shared this recipe with friends. I did not pack the brown sugar and I feel they were sweet enough. I did use the ground flaxseed and also added some crushed pecan and hazelnuts. I rolled them and the slightly smashed with hands before putting on cookie sheet. Let my niece and nephew try them and they left with some in a bag to take home as well as requested the recipe. Next batch will have chocolate chips. I can see these will go well with almost any baking fruit.
I agree!!!!!
Excellent cookie and now my go to oatmeal cookie. They are chewy in the center and crispy on the edges. I did add 1/3 cup chocolate chips and soaked my raisins in bourbon prior to adding them to the mix. Love the flaxseeds!
Hi, did you use whole or ground flaxseeds?
I used whole flaxseeds Eva
Easy to make and cookies tasted delicious. Thanks for the recipe.
Thank you Richard!
I made these cookies this morning.
Very yummy!!!
In my favourites.
Thank you
So glad you liked them too Darlene!! Thank you!!
I substituted chick pea flour, 1/2 vegan butter, with 1/2 real butter, no salt, added pecans and walnuts. Baked 12 minutes but not ready so baked 1 more minute. Amazing!!!! I used Earth Balance vegan butter which has quite a bit of salt so make sure to not add salt. If you taste the batter it will taste like peas from your garden, but once baked it tastes like homemade oatmeal raisins cookies. Will make again for neighbors!
Thanks so much Erica! These changes sound amazing! worth trying for sure!
These cookies were a hit at my house!
I add wheatgerm, chia seed and left out the raisins.
Next time I’ll try adding a banana
Yummy! I used 1/2 cup brown sugar, 2 tbsp butter & 3 tbsp ghee, pecans & English walnuts substituted for flax seeds, regular raisins & golden raisins; they browned so nicely & taste really buttery & delicious! Thank u!!!
I used almond flour and brown sugar alternative and they were delicious!
i tried adding applesauce to your healthy cookie recipe and its so delicious. the kids definitely loved it! kudos to you. maybe you should try healthy pancakes next!
Thanks Jordan! Will give that a try for sure!
I just made these and they came out completely flat. I even spaced them at at least an inch and they are all running into each other. I think it’s the high altitude, as I am in the mile high city. I haven’t had to really change oatmeal cookies in the past but I should have added more flour and decreased the sugar. I debated leaving out some sugar but decided I’d follow the recipe except I added a couple of tablespoons of coconut flake and pumpkin seeds. Bummed. I will have to use a pizza cutter to get them apart. They taste good though.
I think you’re right about the altitude Jess! Hope you try them again with the new adjustments!
I have made these at low and high altitude and they are always flat. They are delicious so I keep making them. I follow the instructions exactly. Any suggestions?
What a delightful and delicious cookie! I had a piece of dark chocolate in my refrigerator which I chopped up and added to the recipe. Next time I will probably use a little less brown sugar to serve these cookies as a quick breakfast for my kiddos. Thanks and God bless.
Yay! Thanks Melissa
Thanks for making and sharing Melissa!!
May I substitute the butter with apple sauce?
Oh yum! I can definitely use something a little more healthy this time of year. These cookies sound amazing with all that texture!
Oatmeal cookies are my favorite. I love your idea of adding chocolate chips!
I could do some serious damage to a batch of these – all by myself! And the fact that they are healthy makes me ponder ways to hide these from everyone else in the house! :
These are the best kind of cookies. I am a big fan of oatmeal cookies and add in healthy ingredients and I am all set. Not to mention, these are so easy to make.
I’m definitely going to keep making these, breakfast cookies, as they have been dubbed by my toddler!
Thanks for sharing much!
Yaay so happy to read this!!
These cookies were super easy to make and gone in no time! You would never know they’re a healthy version!
Just made these cookies and they turned out sooo good! Thanks for sharing so many yummy recipes! You are one of my favorite food bloggers! 🙂
Thanks so much Milan!! So happy you liked this! And thank you for the kind words, you made my day!
It has been suggested more than once that the husk of the Flax seed must be crushed to release the Omega3. Otherwise, it passes through. I put an additional 1/3 cup of chopped pecans. Very delicious!
Thanks for the tip Mike! So happy you enjoyed it and I love the addition of pecans!
Hi! Love these cookies. I was wondering what the amount of grams are per cookies so I make the perfect size!
You’re welcome, Margie! I’m so happy you liked these cookies. I really appreciate you taking the time to let me know! 🙂
I’ve been looking for a chewy oatmeal cookie recipe and this one looks great.
Hope you enjoy it Margie!
How would you sub out the brown sugar with honey or agave? Any ideas?
Hi it would be easier if butter could be measured in grams than doing 6 tablespoons
Hi Lisa, I will measure it for you tomorrow!
So easy to make, so fancy looking and delicious!!! I’m very happy with this super tasty meal! Thnk you!!
I LOVE these cookies! They are so delicious and easy. I make them every other week and I can’t get enough. I’ve started getting “crazy” with my mix-ins and used dried cherries and apricots.They make me so excited! Thank you so much!
Just tried it! I love it
Only change I did was use 1/4 brown sugar.
My husband asked if I can do it without sugar at all, would it be possible?
Another question please, I left them to bake 15 minutes. They were baked but not as crispy as I thought they should be. Do you think I should have kept it longer maybe? Or maybe after 15 minutes I should broil then for a couple of minutes? Thanks a lot again
Hi Elena, so happy you liked those!!
For a crisper cookie, absolutely bake them 3 minutes longer.
I haven’t at all tried to make this without sugar, so I’ll need to try it first to confirm 🙂 I’ll report back!
these are my favorite cookies I never really bake but since I retired on Oct 2019 I”m trying different receipts this is awesome love the receipt.
Yaay so happy you enjoyed them!! Thanks for sharing!
Think I was looking for something a bit healthier tasting. But I may have also messed up the recipe b/c I accidentally melted the butter a bit too much, rather than softening it in the microwave. Was in a hurry! I added coconut flakes, walnuts, and 1 tsp of bran. They are lacy and chewy as something commented, think I was looking more for a heartier option. But I made them for my momma who was having a real hankering for oatmeal cookies and she loved them so in the end it was a win!
Georgia, happy you and your Mom enjoyed these! 🙂 I love the coconut and bran you added–have to try this! Thanks
Hi i have a question can this be baked at 250 degree because my oven dose not reach at 350 degree
Hi Julia, I feel you’re thinking about degrees celsius, while the recipe is in fahrenheit. If your oven is in fact Fahrenheit, then you should bake the cookies at 180 degrees.
My family and I loved this recipe! I cut the brown sugar down to 1/2 cup, and added a handful of chia seeds instead of the flax. I then gently pressed down on the dough balls before putting them into the oven. The cookie scoop I used yielded 19 cookies and they took 11 minutes to bake! They were the perfect amount of sweet and so delicious! I’ll definitely make them again.
Hi Julianne, Thanks so much!!Love all the changes you’ve made! can’t wait to try it!
Yummy. These turned out perfect. I don’t eat much sugar so I only used 1/4 cup brown sugar and I used sprouted whole wheat einkorn flour. Added a tsp chia seeds too. They were soooo good. Thank you for an excellent recipe. Much gratitude!!!
Thanks so much for trying these!! SO happy you enjoyed them! And love the additions you’ve made, thanks for sharing!
I just made this recipe and LOVE IT! I added so much into the cookies and they came out PERFECT at 12 minutes. They only spread like a millimetre, so I could mold them into the shape I wanted.
I sort of haphazardly added cranberries, flax seeds, flax meal, hemp hearts, chopped dates, unsweetened coconut, chocolate protein powder, pepitas, walnuts, and wheat bran. About a teaspoon or two of each thing. I found the walnuts were an amazing addition for the nutty crunch. The chocolate protein powder, just two teaspoons added, lent the perfect amount of chocolateyness. I think I could do without the coconut, you couldn’t really taste the single teaspoon and it probably didn’t add anything to the texture or consistency.
I also used gluten free flour and dark brown sugar instead, as I happened to have those things. They’re cooled now and crispy on the outside, while the inside is slightly chewy, aka PERFECT. I’m shocked they held up so perfectly to the insane changes I made to the recipe. I’m in love.
OMGoodness!! I’m loving all these additions you’ve made, YUM!! WOW I can’t wait to try it with the chocolate protein, walnuts, pepitas and hemp hearts!! Thanks so much for sharing!
Hello,
Is there a possibility that I could substitute unsweetened apple sauce for the butter.
Hi Karen, I wish I can say yes or no for sure, I haven’t tested it out, but I definitely want to right now!
Fav recipe make it all the time
https://www.shyyshianne.com
Yaay!!Thank you
Bruh
I have made these several times and they are great! The first time I made them almost as written, except I followed another commenter’s suggestion and used 1/4 flax meal instead of whole seeds, reducing the flour by 2tbsp. I wasn’t sure whether to pack the brown sugar or not, but I ended up doing it. The cookies did spread, and they were very thin and lacy and crispy at the edges, which was a pleasant surprise, since I prefer flatter, crispier cookies.
The second time, I didn’t pack the brown sugar, and even reduced it a little bit. That time, the cookies didn’t spread at all and remained almost ball-shaped. They were still good, but not my favorite kind of cookie. Now I always make these with the full amount of sugar, packed.
I have experimented with a mix of cranberries and white/dark chocolate chips, which was excellent. I am also going to try making these with ground ginger instead of cinnamon and chopped crystallized ginger chunks instead of raisins.
This recipe is awesome! The cookies are filling and indulgent but full of whole grains and omega-3s (thanks to flax meal), and the recipe is so versatile when it comes to mix-ins.
Thanks Noam for the detailed comment! WOW love how you’ve made them differently!
I am about to try these. It sounds delicious.
I agree with you about the flax seeds adding a bit of nuttiness, my husband is allergic to nuts, but roasted flax seeds are even better if you can find them!
Wow I need to look for roasted flax now!! Thanks Cathy! Hope you like them 🙂
The cookies are delicious tasting. However, the original mix was very dry and I added some liquid to the mixture.
Second, they needed a lot more than 12-14 minutes to bake.
Third, I wish the recipe were written in a more organized manner, in order of the ingredients used.
With those caveats, I would still make these cookies.
Thanks Karen, I’ll be looking at the ingredients order to make it easier to read 🙂 Glad you enjoyed them!
These were a big hit in my house. We have been trying to find ways to incorporate more fiber into our diets. I subbed chopped prunes for the raisins and added walnuts. Delish!
Thanks for sharing Tim! Wow love the idea of chopped prunes!
These were so good!!
I substituted chopped dried apricots for the raisins and doubled the cinnamon. Excellent!
Delicious!! – Just a little too sweet for me. I added craisins, chopped pecans, and chocolate chips. Will try reducing the light brown sugar to 1/3 cup next time. Do you think I will need to add more oats/flour as a result?
My favorite cookies have always been oatmeal raisin. I have tried many recipes & always buy them when I see them in bakeries. I haven’t found I recipe I want to try again before this one. It wasn’t complicated or time consuming & the final product was the exact taste I love! Mostly an oat taste, crunchy on the outside & directions for soft or crunchy on the inside. I finally found the perfect recipe for my taste!!
Ann, Thank you so much for the comment-you made my day!! So happy you’ve found the perfect oatmeal cookie 🙂 Enjoy!!
I don’t really care for oatmeal cookies but I made these for a friend who loves them. I always sample what I make before giving to others and these were the BEST oatmeal cookies that I have ever eaten! I will definitely be making these again – for ME! 🙂
Yaaay Christine!! You made my day!! Go ahead and enjoy these!! So happy you loved them
Absolutely wonderful and such a versatile recipe, thank you! I made these with ‘help’ from my 5yo and it was so simple to create delicious, guilt – free cookies! (If you can ever be guilt – free as a parent!)
Thanks so much Philippa!! So glad you and your little one enjoyed these!! Yaay!!
Using what I had on hand, these were the changes that I made: whole wheat, 1/2 tsp baking powder (by mistake), 1/2 melted coconut oil, coconut sugar in place of brown sugar, currants instead of raisins, ground flax instead of seeds, 1/2 cup of date bits, 1/2 cup of chopped pecans. They came out thin and crispy and soooooo delish!!! Many variations seem to be just very alright. Thanks for your share. =)
OMG Sally these changes sound like they make the BEST cookie!! YUM! I’m trying these changes soon! 🙂 Thanks for sharing!
I grated some orange rind to included with dark chocolate chips, walnuts and flax, in addition to raisins in your initial recipe. My husband loved them and even asked what the sweet fruity taste was. Thanks so much for helping me make a new holiday memory for my husband and me!
Help! I don’t know what happened! I made these without flax seeds and no nuts, just added chocolate chips. But they ran completely flat on the baking sheet…..one big tray of thin cookie! I know I used only 1/3 cup of flour because I was so suprised that was all. Used quick cooking oats. Any thoughts what happened? Thank you.
Could you please sned me an email response also as I worry I won’t get back here. Thank you!!
hi Aileen, I’m thinking you have a different baking altitude, or the type of flour you’re using is softer (like cake flour) and you need a bit more, or your oven temperature was too low? Was the dough holding its shape when you put the cookies on the baking sheet or were they spreading before they hit the oven? In this case you need to add 2 Tablespoons more of flour, if the dough was holding its shape but spread dramatically during baking then your oven could’ve been too cold or too hot, or your baking sheet hot? Please let us know 🙂 Thank you!
I just made these cookies and they were delicious, but I’d like to try Pure Monk Fruit Powder in the recipe. How much should I use? 1/3 of a teaspoon? Monk Fruit is 200 to 300 times sweeter than sugar, but without the calories and belly discomfort. P.S. I added the same amount of ground flax seed as the whole and added pecans as well and my husband and daughter loved them. I think if I can get the sugar out and still have it sweet I will have a bigger hit.
Laura thanks so much for your comment. I think it’s brilliant to use Monk Fruit Powder, however I’ve yet to try it and figure out the right amount. I’ll let you know as soon as I do, and I’d really appreciate your feedback if you try it first 🙂 Thank you!
I made these this weekend and they will DEFINITELY be added to my baking repertoire. I’m planning on experimenting with dried fruit and nut fillings. Thanks for a great recipe!
Yaaay Holly!! Thanks for letting us know! Please share your wonderful variations so we can all make them! 🙂
I just made these cookies.They were very delicious. My husband said that they are the best he’s ever had.
Oh yaaay so glad you and your husband loves these Dawn!!
I LOVE this cookie recipe! And I don’t feel too guilty feeding it to my family! It’s perfectly chewy. Next time I think I’ll lower the sugar to 1/2 cup just to cut down a bit more, I think they’ll still be delicious!
Thanks Jaclyn!! So glad you liked this!! Please let us know how it is after cutting down the sugar 🙂
Is the flax seed suppose to be ground? I just made these and they ran together and now look like a cookie cake.
No 🙁 Sorry this happened! Was your butter too soft/melted? I know some flours absorb moisture more than others, please make it again and if the dough is too “runny”, add a couple tablespoons of flour extra. The dough should be a touch sticky but easy to shape and roll into a ball. Let me know how they turn out!
I definitely recommend letting the dough rest in the fridge! My first batch satisfied my craving for healthy cookies and milk, and there’s plenty of leftovers dough taking a nap in the fridge. I mostly followed the recipe, using chia and some chopped chocolate and pecans.
Let us know how the napped cookie dough came out Ari!!
This looks interesting, but would you please consider adding weights of ingredients instead of volume based measurements? There can be a large variance in the sugar for example; 3/4 cup is anywhere between 130 and 180 grams of sugar depending on the exact brand or sort..
I totally know what you mean Ryan, and I will weigh the ingredients and update my recipe very soon! Thanks for letting me know
Can I substitute the bitter for Apple sauce? Or oil? Want to make it dairy free.
Can you try something like vegan butter?
Woooooohoooo Brigitte!! So happy you enjoyed these!! and the dates idea is GENIUS!! I am off to try them now!!
OMG Brigitte I love the dates idea!! I am off to make that!! Thanks so much for letting me know and YAAAY so happy you enjoyed these!! 🙂
Mine turned out just wonderful. I used wheat flour instead of AP flour and I also used honey instead of brown sugar. They were delicious.
Yaay !! Thanks Ally for trying them and for letting me know 🙂
Yaay Ally!! Thanks for letting me know!! 🙂
I made these for my hubby and he enjoyed them. I added a little nutmeg and allspice..I will definitely make these again but with a bit less sugar since the raisin gives it some sweetness. Glad I stumbled upon this recipe. Thank you!!
Thanks for letting me know Dawn!! So glad you enjoyed them 🙂 and nutmeg sounds terrific!! I’ll definitely try that next time! 🙂
These cookies are amazing!! I added coconut flakes and chocolate chips, and used maple syrup instead of brown sugar and they were delightful! Thanks for a great recipe.
Thanks Anna, so glad you enjoyed these!! 🙂 I’ve never tried it with Maple syrup before–sounds so good!! I’ll be making them soon!!
Thanks again 🙂
This is my new favorite oatmeal cookie recipe. These are AMAZING! I did dark chocolate chips instead of raisins and also added unsweetened coconut. I also used ground flaxseed. I have used Martha Stewart’s Kitchen Sink Cookies as my go to oatmeal cookie recipe for years but this is taking its place. So easy, and delicious!
oh YAAAAY Rachel, thanks for making my day a million times!! 🙂 So happy you loved these too!!What an amazing combo of chocolate chips and coconuts–YUM!! Will need to make this asap! Thanks again!
Great recipe, thank you! I changed out the raisins for walnuts and skipped the vanilla (not a fan of vanilla!) and the cookies came out beautifully and full of goodness. I love the sound of the pistachio version posted above and look forward to giving it a whirl. Thanks again.
Thanks so much Stephanie!! I can’t tell you how you made my day!! So glad you loved them too!! And yes that pistachio version is totally calling my name so we’ll probably be making them at the same time 🙂
Hi, can’t wait to try these- I have flax meal instead of just flax seeds. Could I use my flax meal (maybe about 1/4 cup) and then just use a little less flour as well (maybe around 1/4 cup) or do you think it will change the flavor/ texture of the cookie? Thanks !
Hey 🙂 Absolutely you can!! Just lower the flour by 2 tablespoons 🙂
hi. i want to make this but i am confuse. i would like to substitute sugar to SPLENDA Sweetener, how much would it be? thank you
Hi Anna, you can use Splenda (the baking granular type, not the sachet Splenda) and it’s usually a cup for a cup.
I just made those with shredded unsweetened coconut instead of flaxseeds, coconut oil instead of butter and only 1/4 cup coconut sugar as I don’t care for overly sweet stuff. I added 1/2 tsp of cinnamon and I soaked 1 cup of raisins in 3 tbsp of rum overnight. Verdict: fantastic! I will make those again. Thanks for a great recipe.
Thanks so much for letting me know Sybil 🙂 SO happy you enjoyed these like we do!! I’m totally loving this coconut version you made out of them, I will try it soon and credit you! 🙂
Great, healthy cookie. I doubled the recipe and swapped pistachio extract for half of the vanilla, and 1/3 c. of raw pistachios. They were a hit!
Thanks Steff!! So happy you enjoyed these–and pistachios, WOW that does sound amazing!! I love Pistachios so much, I can imagine how yummy the cookies would taste 🙂
I substituted the butter for coconut oil on a 1:1 ratio and it worked out perfectly! The only thing I had to adjust was the cooking time. Instead of 14 minutes it was more like 20. Perfect texture and flavor.
Oh GREAT thanks for letting me know Yoori! So glad you enjoyed it!:)
Made these with chocolate chips as I didn’t have raisins and they were exactly what I was looking for! I also didn’t put any flax seeds in but will try it next time around. Thanks for a healthy and wholesome oatmeal cookie. I’ve tried several others that weren’t healthy but these were my favourite in terms of texture and taste! A keeper!
Oh Grace–you made my day!! Thanks so much!! So glad you enjoyed them 🙂 And the chocolate chips sound fabulous too!!
How would you sub out the brown sugar with honey or agave? Any ideas?
Hi Amy, you can substitute liquid sweeter for sure! The trick is, Honey and agave are sweeter than brown sugar, you’ll need about half the amount (a bit more depending on your sweet tooth!). And you’ll need to watch for the consistency of the dough, you might end up adding 1/4 cup of oats and 2 tablespoons of flour extra to make up for this. Finally, you’ll need to drop the temperature about 25 degrees less because the liquid sweetness tend to burn easily 🙂
My dough turned out super gooey, and when I baked them they just flattened. Should I have put in a bit more flour?
Hi Andrea, I’m wondering how gooey–so were you able to shape the dough into balls that hold their shape or were they flattening out as you shaped them? I would think you needed some flour (depending on how humid your weather was, and the type of flour you use–some times you’ll need to adjust by adding or taking away up to 2 Tablespoons of flour), or probably beat the butter too much so the dough needed to chill/relax in the fridge for about an hour before baking. In all cases, please let me know!
These sound very delicious, however I am wondering about the whole flaxseeds. It is my understanding that in order to glean the nutrients, flaxseeds must be ground. Am I mistaken?
Hi Mary, you’re right about the ground flaxseeds being a bit more nutritious than the whole seeds–but whole seeds are still good for you and in this recipe they offer a nice texture similar to nuts. Feel free to substitute them for ground flaxseeds of you’re looking for maximum benefits 🙂
Loved them, added coconut flakes instead of flax seed
WOW Leanne Coconut flakes sound super yummy with these!! So glad you enjoyed them 🙂
these are so yummy! adult and kid approved. i made a double batch except added a cup of apple sauce instead of an extra egg, then just dumped oats in until it was the texture I wanted. we formed them small, so I feel a little better about eating 3 just now. thanks!
Oh fabulous tips Etta thanks so much!! 🙂 So glad you enjoyed them like we do! I don’t actually count how many I eat though lol
Absolutely yummy and not sugary like other recipes . I actually omitted the nuts but increased the oats a little more so it replaced the flax seed. I also chopped the raisins. i love it, thanks. Am looking forward to an oat cookie recipe which is soft but crispy and densely coated with oat. do you have an idea ?
Thanks Anita 🙂 I really love the “light” feel of these cookies too–so glad you enjoyed them 🙂 The only cookie recipe I have that’s similar to what you’re looking for would be these Vegan Oatmeal Raisin Cookies–They are dense, chewy, slightly crispy and very much oat based. Hope you enjoy them too! 🙂
I made these 2 times! I didn’t use rasins and they still turned out great! Super yummy. Thanks for sharing! 🙂
Oh Yaay Madilyn so glad you enjoyed this!! 🙂 My sister isn’t a raisin person either–did you try cranberries, chocolate chips or just plain? 🙂
Surprisingly delicious – I know this is a recipe I will make more often
BTW I used sustainable coconut sugar instead of brown sugar. I used a bit more than 3/4 cup. It is delicious and lower on the glycemic scale.
Oh Annie that’s fabulous!! So glad you enjoyed it 🙂 Thanks a million for the coconut sugar tip–I will have to try it! And I bet it added more flavor too 😉
These tasted amazing! I was worried how it would taste with less flour, but it was so good! Much better than the way I normally made it plus its healthier! Thank you!
Yaaay Lauren you made my day!! So glad you enjoyed these!! Thanks for sharing your review! 🙂
Could this work with almond flour?
Kate, these would definitely work with almond flour and would taste even better! But they will be on the “crumbly” side. You can add 2 tablespoons of cornstarch, or oat flour, or rice flour (or gluten free blend flour if you’re gluten free) to help with that! Enjoy 🙂
Can you substitute flax seeds with chia seeds at all?
Hi Sarah, of course you can! 🙂
These look fabulous! I have all the ingredients on hand except flax – if I substitute the flax with nuts, is the portion the same (⅓ cup)? Can’t wait to try this, thank you!
Hi, yes you can use the same exact amount of nuts instead of flax. Hope you enjoy them:)
If I leave flaxseeds and any substitute out completely will there be other changes to amounts of the other ingredients?
Stacey, if you skip the flax then you don’t have to change anything else. I like their nutty feel in the cookies, so they’re totally optional 🙂
Great recipe, but I think it’s a little heavy on the fax seeds. It tasted more like a flax oatmeal cookie. Next time, I might reduce the portion to 1/8 cup and then add some chopped pecans. That is a great suggestion.
This recipe definitely satisfies the cookie craving! Thank you!
Hi Nina, I love flax so I wouldn’t be bothered if ever I taste it in my cookies–but that’s why I mentioned adding nuts is a great substitute. My girls take those cookies with them to school and it’s a nut free environment. Try them with the nuts and enjoy them even more 😉 Thanks!
Wonderful recipe but the calories per cookie is off. Should be 194 calories per cookie (I totaled the calories on my own and also used the calorie count by importing the recipe into MyFitnessPal app).
Hi Rick, the portions and size of the cookies are what make this difference. The cookies I made are about an inch and a quarter in diameter. Thanks 🙂
I’m grateful for a healthier option, thanks! I made these for my FIL. I made 12 cookies based on the serving size at the top but it looks like the nutritional info may not match up. Before I give him one I want to make sure I know how much he should have for a treat. How many cookies did you make based on the nutritional information?
Jennifer, Thanks for trying the cookies! I appreciate your question. This recipe makes 12-16 cookies depending really on the final size of your cookies. The nutritional data is for 12 cookies, so that’s like the maximum amount of calories, sugars, protein etc that you can possibly have per cookie. Hope that helps 🙂
The best oatmeal cookie i ever had..thanks for sharing
Yaaaaaay :)I feel the same! Thanks for your comment.
I’ve been looking for a chewy oatmeal cookie recipe and this one looks great. I have a few picky eaters at home though: would skipping the raisins make a big difference? Thank you for posting!
You will love this cookie Amna, just remember not to over bake–so the cookie center should still be soft ( as though it’s raw) while the edge will be set . The centers will firm up when you remove the cookies from the oven and let them cool on the baking sheet for a couple of minutes.
Feel free to skip the raisins, and substitute cranberries, chocolate chips, nuts, anything you prefer! Or just skip them all together!
Hope you get a chance to make them soon 🙂