The Ultimate Healthy Soft & Chewy Oatmeal Raisin Cookies
These oatmeal cookies are the best I’ve ever eaten! They’re extremely chewy and packed full of warm cinnamon and raisins. To preserve their texture, store any leftovers in an airtight container for up to a week — if they last that long!
Ingredients
- 1 cup (100g) instant oats
- ¾ cup (90g) whole wheat flour or gluten-free* flour
- 1 ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ⅛ tsp salt
- 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ cup (120mL) honey or agave
- ¼ cup (40g) raisins ((see Notes!))
Directions
- 1
Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the honey or agave. Add in the flour mixture, stirring just until incorporated. Fold in the raisins. Chill the cookie dough for 30 minutes.
- 2
Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
- 3
Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly. Bake at 325°F for 11-14 minutes (see Notes!). Cool on the pan for 10 minutes before transferring to a wire rack.