#Healthy oatmeal raisin cookies recipe full
#Healthy oatmeal raisin cookies recipe free

Using this size will give you 12 oatmeal cookies with nut butter or 8 cookies if you opt for the other option. You only need one large mixing bowl and a spoon or spatula to mix the cookie dough.įor even-sized cookies, I like to use a 1.5 tablespoon cookie scoop. Whichever version you make, the recipe is very easy. Raisins: You can add other dried fruit in addition to raisins (I used dried cranberries) or you can substitute other dried fruit for raisins. Please make sure to use the right kind of oats for whichever version you’re making. Oats: One version of the recipe calls for rolled oats. You can taste your batter to decide if it needs more before baking.

#Healthy oatmeal raisin cookies recipe free

If you like a lot of cinnamon, feel free to add a little more. If you don’t like cinnamon, you can leave it out. Also, make sure you mash your bananas very thoroughly until they have a puree-like consistency (like applesauce).Ĭinnamon: Classic oatmeal raisin cookies have a hint of cinnamon. If you use bananas, it is a 1:1 substitution, so if the recipe calls for 1/2 cup of applesauce, then you will need 1/2 cup of mashed bananas. If you don’t like maple syrup, you can substitute it with other syrups.Īpplesauce: You can substitute with mashed banana, but keep in mind that your oatmeal cookies will have a banana flavor to them. Maple syrup: Maple syrup is used to sweeten the cookies. Make sure to use natural nut butter (where the only ingredients are nuts and salt), which has a thinner consistency than nut butters processed with oils. I chose almond butter because it has a mild taste, and I didn’t want the nut butter flavor to overpower the oat flavor. You can substitute it with other nut butters like peanut butter or cashew butter. The almond butter acts as a binding agent. If you’re trying to save some calories or are avoiding nut butter, I recommend trying this one.ĭepending on which version you are making, you have some options or possible substitutions you can try.Īlmond butter: Only one version of the cookies uses almond butter.

The cookies don’t brown, and the oats are finely chopped, so they don’t look as much like oatmeal cookies. The nut butter-free version is mainly oats and raisins.

Unsweetened natural creamy almond butter.

This version also uses rolled oats so there is a little more texture to these cookies. If you want a more pure oatmeal flavor, you may want to try the other version. The nut butter version (which is the one in the pictures) comes out a little nicer looking and has an added nutty taste to the cookies. I also made a version that is nut butter free and uses quick oats. The version in the photos above contain nut butter and rolled oats. Both are equally easy to make, and both produce soft and chewy cookies. I had so much fun testing these cookies that I came up with two variations that I love and want to share. So, I came up with this healthy oatmeal raisin cookie recipe.

#Healthy oatmeal raisin cookies recipe full

I love oatmeal raisin cookies, but I don’t like that they are often full of sugar, butter, and flour, making them not much healthier than any other cookie. It’s an easy one-bowl cookie recipe and is ready in less than 30 minutes. The cookies are eggless, flourless, butterless, dairy-free, and refined sugar-free. If using chocolate chips, add about 10 calories, 1 g sugar per cookie.These healthy oatmeal raisin cookies are soft and chewy and so easy to make. Separate with parchment paper between the layers. Store cookies in an airtight container on the counter. Let cool for 2 to 3 minutes then transfer to wire rack to cool completely. I f the batter is too sticky, you can either slightly wet your fingers or place in the fridge to chill before adding to baking sheet. Press down lightly with fingers to slightly flatten cookies. Use about 1 tablespoon of batter per cookie and drop onto baking sheet. If using optional chocolate chips, add them to batter. In another bowl, combine applesauce, eggs, maple syrup and vanilla extract.Īdd wet ingredients to dry ingredients and mix just until everything is incorporated. (*Note: You can use any flour you prefer, but whole wheat pastry flour and whole wheat-white flour are variations of whole grain that are softer and work well in baked goods.) In a medium bowl, add oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg and mix thoroughly. Line a baking sheet with parchment paper.