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These oatmeal raisin cookies are a healthy twist on an old favourite! These cookies bake up soft and chewy and you’ll be tempted to enjoy more than one!

Delicious Homemade Oatmeal Raisin Cookies

I love a good cookie. But now that I’ve gotten a bit older and understand the good, bad, and ugly of what sugars and processed foods can do, I’ve taken a different approach on how I enjoy my desserts. This delicious homemade oatmeal raisin cookie recipe is seriously the perfect example.

Many healthy baking recipes recommend the use of apple sauce to replace some of the fat content and add moisture to baked goods. While this does work…I didn’t want my oatmeal raisin cookies to have an apply-y flavour. (who does, right?!)

And honestly…I really wanted to keep the flavours as close to grandmas’ recipe as I could! (I miss and CRAVE her cookies still to this day.)

Which brings me to my secret ingredient that is probably going to blow your mind a little, especially if you’re into healthy baking! The one ingredient that takes these cookies over the top awesome?

Drumroll, please……baby food pears!

The pears have a much milder flavour and are hidden under the sweet, vanilla goodness. They also add moisture and create a wonderful soft texture to these cookies. (Seriously, they are melt in your mouth good!)

The good news? 

This recipe only uses 2 tablespoons of baby food pears so I like to freeze the remaining pears in ice cube trays for future batches. Trust me…there will be more batches in your future as this is going to be your new favourite recipe.

Some other changes that I made to these Oatmeal Raisin Cookies

I chose to replace the traditional all-purpose flour with oat flour and to replace the typical refined sugar with lower glycemic coconut sugar and maple syrup.

I used melted coconut butter for the fat. (Healthier options that make me happy, for sure!)

I recommend using the refined coconut butter as it doesn’t have the coconut flavour. However, if you want the coconut flavour, by all means, use the non-refined.

You can also use creamed, unsalted butter if you’re ok with dairy. I’ve tested it and it does leave a wonderful flavour. (It’s actually my preference but I realize many are beginning to cut dairy out of their diets for various reasons so I’ve tested both for you and both yield great results. I’m nice like that…taste testing all these variations of cookies!)

Also the other good news?!

This recipe can easily be made vegan by substituting the egg with flax eggs.

To make this substitution, combine 1 TBSP ground flax with 2 1/2 TBSP water and let sit for 15 minutes or until it is a gel-like consistency before using in the recipe. This will change the texture slightly by making it a touch less chewy but still makes an excellent substitution.

Why choose organic raisins for these cookies?

Most grapes are typically sprayed very heavily with pesticides so I highly recommend that you use organic raisins if you can.

If you can cut out all the chemicals, why not?!

Can you freeze this cookie recipe?

This recipe doubles well and I like to freeze a batch of formed cookie dough balls on layers of parchment for any day I feel like having a fresh cookie without the work. Just thaw and gently press them down to lightly flatten before you throw them in the oven. Being able to thaw out and cook just one cookie as AH-MAZING!!!

Are you ready for this recipe? I can’t wait to share it with you!

Healthier  Homemade Oatmeal Raisin Cookies

Ingredients needed to make oatmeal raisin cookies:

  • 1/3 Cup unrefined coconut butter melted and cooled
  • 1/3 Cup coconut sugar
  • 1/3 Cup pure maple syrup
  • 1 1/2 tsp good pure vanilla extract
  • 2 TBSP organic baby food pears
  • 1 egg room temperature
  • 1/2 tsp salt
  • 1 cup gluten-free oat flour
  • 1 1/3 cup large flaked oats (specifically gluten-free oats if needed)
  • 1 tsp baking powder
  • 1/3 cup raisins preferably organic

Directions to make homemade oatmeal cookies with raisins:

In a medium bowl combine melted coconut butter (or creamed unsalted butter if using) and coconut sugar mix until well combined.

Add maple syrup, baby food pears, egg then vanilla and stir to incorporate.

Add the rest of the dry ingredients on top and mix until just combined.

Chill in fridge for at least 20 minutes. Don’t skip this step because it really makes a difference in texture.

Preheat your oven to 350 degrees.

Drop into 12 good sized balls on a parchment lined cookie sheet. (I used a slightly heaped cookie scoop to make them uniform in size.

Lightly press down to flatten slightly.

Bake time is about 12 minutes. I like to turn the tray halfway through to encourage even browning.

They are done when edges are browned and the top is fully set.

Let them cool for at least 10 minutes and enjoy!

And that’s it! In that short amount of time, you’ll be chowing down on delicious homemade cookies in no time at all!

All food photography provided by It’s LaVie in Pictures!