Easy Oatmeal Raisin Cookies
Easy homemade oatmeal raisin cookies with whole grains and natural sweeteners. Chewy, delicious, and better for blood sugar.
Ingredients
- 1 cup softened unsalted butter
- 3/4 cup coconut sugar
- 1/2 cup packed light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3 cups old-fashioned rolled oats
- 1 1/2 cups plump raisins
- 1/4 cup raw unsalted walnuts, finely chopped
- 2 tablespoons ground flaxseed
Instructions
- 1
Preheat your oven to 350°F and line two baking sheets with parchment paper.
- 2
Cream together the softened butter, coconut sugar, and brown sugar in a large mixing bowl, beating for about 3-4 minutes until the mixture becomes light and fluffy.
- 3
Add the room temperature eggs one at a time to the butter mixture, beating well after each addition and scraping down the bowl sides.
- 4
Mix in the vanilla extract until fully incorporated and the batter looks smooth.
- 5
Whisk together the whole wheat pastry flour, baking soda, sea salt, cinnamon, nutmeg, and ground cloves in a separate bowl.
- 6
Fold the dry ingredients into the wet ingredients using a spatula, stirring just until no flour streaks remain.
- 7
Stir in the rolled oats, raisins, chopped walnuts, and ground flaxseed until evenly distributed throughout the dough.
- 8
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- 9
Bake for 11-13 minutes until the edges turn light golden brown but the centers still appear slightly underbaked.
- 10
Remove the baking sheets from the oven and allow the cookies to rest for 5 minutes before transferring them to a wire cooling rack.
- 11
Cool the cookies completely on the rack, about 20 minutes, then store in an airtight container for up to 5 days.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| all-purpose flour | whole wheat pastry flour | Whole wheat pastry flour provides more fiber and nutrients while maintaining a tender crumb structure, helping stabilize blood sugar levels better than refined white flour |
| white granulated sugar | coconut sugar | Coconut sugar has a lower glycemic index than refined sugar, causing a slower rise in blood glucose and more sustained energy without sharp spikes |
| butter only | half butter and half coconut oil | Coconut oil contains medium-chain triglycerides that may support better fat metabolism and reduce inflammation compared to butter alone |
| raisins only | raisins plus dried cranberries | Substituting half the raisins with tart cranberries reduces overall sugar content and adds polyphenols with anti-inflammatory properties |
| regular rolled oats | steel-cut oats, chopped | Steel-cut oats have a lower glycemic index and higher fiber content than rolled oats, providing better blood sugar control and digestive benefits |
| no flaxseed | ground flaxseed added | Ground flaxseed delivers omega-3 fatty acids, lignans, and additional fiber that support heart health, reduce inflammation, and improve gut health |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 24)
| Calories | 168 |
| Total Fat | 8g |
| Saturated Fat | 4g |
| Cholesterol | 18mg |
| Sodium | 120mg |
| Carbohydrates | 21g |
| Fiber | 3g |
| Sugar | 12g |
| Protein | 4g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
