Try these Healthy Oatmeal Raisin Cookies the 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, but I often try to make them with less sugar simply because it’s my preference, taste-wise, and because it’s often possible to do it without drastically impacting flavor or texture.

These oatmeal raisin cookies are soft, cinnamon-y, and so good!

TIP: These healthy Oatmeal Raisin Cookies get some sweetness from brown sugar, but the rest is from raisins—and the combination delivers on the flavor of a classic cookie with less added sugars than classic cookies.

ingredients in healthy oatmeal raisin cookiesIngredients You Need

This recipe includes:

TIP: I use unsweetened smooth applesauce in this recipe.

how to make healthy oatmeal raisin cookies step by stepStep-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. Preheat oven. Line a cookie sheet with parchment paper; set aside.
  2. Mix the dry ingredients together in a medium bowl.
  3. Melt the butter in a heat-safe bowl.
  4. Stir together the butter, applesauce, egg, and vanilla in a small bowl.
  5. Stir the wet ingredients into the dry, using a spoon to thoroughly combine.
  6. Portion out tablespoons of dough on prepared cookie sheet. Press down slightly.
  7. 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!

Can I make these Oatmeal Raisin Cookies ahead of time?

Yes. You can either store them in an airtight container at room temperature for 3 days or store in the freezer for up to 3 months and thaw before serving. If they seem like they’ve firmed up, simply warm them in the microwave for a few (like 5-10) seconds.

Gluten-Free Oatmeal Raisin Cookies

Yes! Just reach for certified gluten-free rolled oats and use a cup-for-cup gluten-free flour. They work really well this way.

Dairy-Free Oatmeal Raisin Cookies

To make these dairy-free, use coconut oil in place of butter.

Egg-Free Oatmeal Raisin Cookies

Yes, see the Notes section in the bottom of the recipe card at the bottom of the post for info on how to make these without eggs.

healthy-oatmeal-raisin-cookies-on-wire-rackBest Tips for Success

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


Healthy Oatmeal Raisin Cookies

These soft cookies are a perfect afternoon snack (pair them with milk!) or dessert. (Recipe updated September 2020 to reduce the flour slightly to ensure the batter isn't too dry.) These cookies are soft baked and very tender!
4.95 from 60 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Cuisine American
Course Dessert
Calories 144kcal
Servings 12 (Makes about 24 cookies)


  • 1 cup rolled oats
  • 1 cup whole wheat flour
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup raisins
  • 1/4 cup unsalted butter (½ stick)
  • 1/3 cup applesauce
  • 1 egg (lightly beaten)
  • 1 teaspoon vanilla extract


  • 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 and applesauce instead of yogurt.
  • 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
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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How many stars would you give this recipe?


  1. 5 stars
    I left out the applesauce (didn’t have any) added a mashed banana instead, upped the dried fruit a little (raisins/cherries) and totally left out any added sugar. I wanted to experiment…and ya know, they are good! They are subtly sweet from the banana and fruit, yum!

  2. 5 stars
    This was a hit for my toddler…but equally for my hubby and I! I added a bit extra coconut oil (in addition to the butter called for the recipe) as I still found it dry and hard to mix but otherwise turned out delish!

  3. Hi there,

    Do you think this recipe would also work with AP flour (what I have on hand), in place of whole wheat?


    1. Hi- You could use honey or maple syrup, though the texture will change a little to become softer. It should work just fine though!

  4. 4 stars
    Made these today and my toddler loves it! Better than any store bought cookies. Looking forward to try your other recipes.

    1. You’d need to replace the liquid with something else so they aren’t to dry (like melted butter or mashed banana I think could be other options).

  5. I made these for my 94 year old mother who can’t tolerate too much sugar and she loved them! I did as well!

  6. 5 stars
    These were delicious.
    I did not use apple sauce bc even though it’s all fruit it’s still a lot of sugar on top of the sugar called for- and wanted these for a healthier snack … i replaced it with heart healthy olive oil… I just added it until the dough looked good. Delicious and healthy!

  7. 5 stars
    Hi Amy,

    I made these with maple syrup and they turned out great! I have two questions:
    1. Do you make your own applesauce? If so, could you please share your recipe?
    2. Can I use vegetable oil instead of butter/coconut oil? I want the cookies to be lower in saturated fats for me and my husband.


  8. 5 stars
    We used whole wheat pastry flour and Bob’s Red Mill egg replacer, and they turned out wonderfully! This will be one of our go-to cookie recipes from now on.

  9. How can I find the calorie to ounces/grams ratio? I need to know how many calories would be in a cookie if I make each cookie a specific weight.
    Thank you.

    1. I don’t have that information, I’m sorry. Is there a reason you need to count calories for a child?

  10. 5 stars
    Just made these with my 2 year old and had lots of fun! Simple ingredients and easy recipe to follow. Delicious and nutritious once cool. Can’t wait to have more with my afternoon coffee!! Thanks for another winner, Amy!

  11. You’ll laugh, I’m 73 years old and owned a health food store for 40 years, and was looking for a lower sugar oatmeal cookie recipe, saw this one and made it! When I copied it I noticed your blog was titled Yummy Toddler, and thought, Yeah, my 2 year-old granddaughter would like these! Thanks for the option of clean, good food, I’ll be using many of your recipes in these Covid times!

  12. 5 stars
    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!

  13. 3 stars
    Overall the cookies turned out pretty well. The only thing I would have changed was the oatmeal to flour ratio. It felt like there wasn’t enough oatmeal to make it an oatmeal cookie. I did appreciate the eggless option.

  14. 5 stars
    I’ve been searching for something like this recipe for quite a while. My sons would love these awesome cookies! I’ve just bookmarked the page. Can’t wait to give the recipe a try. Your directions and pictures make it look so easy.
    Amy, thank you so much for sharing this idea with us and all of your useful tips. You’ve ALREADY answered all of my questions. The info you provide will surely help me a lot. Looking forward to your new awesome ideas. I’m lucky to have stumbled across your wonderful blog. You’re amazing! Keep up the good work!

    Best wishes,

    1. You’re so welcome Ann and feel free to be in touch if you ever have any questions that I didn’t think to answer!

  15. 5 stars

    It looks so amazing and delicious. I cannot wait to try this one for my family. Making some simple twist to this recipe by putting more dried fruit and nuts.