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!
Servings 12 (Makes about 24 cookies)
Calories 144 kcal
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 (1/2 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 1/4 cup maple syrup instead of the brown sugar. Serving: 2 cookies | Calories: 144 kcal | Carbohydrates: 23 g | Protein: 3 g | Fat: 5 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 24 mg | Sodium: 80 mg | Potassium: 131 mg | Fiber: 2 g | Sugar: 7 g | Vitamin A: 141 IU | Vitamin C: 1 mg | Calcium: 19 mg | Iron: 1 mg