Can you get someone fired by giving them cookies?
I’m not sure I want to know the answer to that because I certainly thought I did last fall!
In October, after perfecting the recipe for my toffee coffee cookies, I packed up a few in a little bag to hand to the funny college-aged cashier with dreadlocks at Trader Joe’s. When I failed to see him on every one of my bi-weekly shopping trips after that day, I basically blamed myself for him losing his job.
A few months later, on a rainy Saturday morning in February, I sprinted through the downpour into the store, picked up my usual bananas, spinach, and eggs, and hopped into the shortest line. As I waited for the girl to finish packing up the previous patron’s bags, I glanced towards the employee station—and there he was! Smiles, positivity, dreadlocks, and all.
Whew—he just changed his shift!
Fast forward to last week, a random Wednesday in July, and I happened to pick his line again. As I handed over my 8 bananas (I eat one every morning with breakfast, so they disappear faster than my dark chocolate stash!), he asked if I planned on baking banana bread.
“I’m not sure yet,” I replied. “But I’m baking cookies this afternoon!”
“Will you bring me some?”
“I already did!”
“I remember—and they were the BEST cookies ever!” He turned to the shopper ahead of me and explained, “She’s the nicest person ever! I just asked if she’d bring me cookies one time, and she showed up, like, 40 minutes later with the best cookies!”
He continued, looking back at me, “I get off work at 6, so… If I gave you my address, would you mind dropping them off? I live just around the corner!”
Laughingly, I agreed. But… I kind of forgot to mention that I needed to photograph them first. Sometimes people don’t quite understand the whole “food blog” thing.
“Wait, so you bake… And take pictures… Of everything? As your job?” is the typical response I get.
Sometimes it’s just easier to say that I bake for a living!
But anyway, back to the story… These Healthy Raspberry Oatmeal Cookies were the ones that I baked! Incredibly soft and chewy, with just the slightest hint of spice, these treats taste like the epitome of summer from their fresh juicy berries and light floral notes. With their sweet flavors, nobody will be able to tell they’re low fat, clean eating, and less than 100 calories each. (Yes, they’re made with NO butter, refined flour or refined sugar!)
For the cookie dough base, I started with the most popular recipe on my blog: my blueberry oatmeal cookies. Hundreds of readers have baked them, and they commented that not only were those the softest and chewiest cookies they’ve ever made, but their families and friends couldn’t tell they were healthy. That’s basically the biggest compliment a healthy baking blogger could ever ask for!
To make sure your cookies turn out extremely soft and chewy, you must measure both the whole wheat flour and old-fashioned oats correctly. Lightly spoon each into the measuring cups, and level with a knife. Do NOT stick the measuring cup into the container and scoop them out. You’ll end up with 1.5 times as much, which will dry out your cookies and leave them crumbly. (For a more detailed explanation, check out my Baking Basics!)
Chilling is mandatory. Initially, the dough will be very sticky, almost like thick muffin batter. Chilling allows the oats to absorb some of the liquids and thicken up the dough. If you forget to chill, you’ll end up with one big cookie blob, so learn from my mistake and pop the bowl in the fridge!
When dividing up the cookie dough to place on the baking sheet, try to drop them into rounded scoops, about as tall as they are wide. The raspberries contain a fair amount of water, which they release while baking, so the cookies spread a lot. Shaping the dough into taller mounds helps minimize the spread (so that don’t form that dreaded cookie blob!).
Because we’re using honey, which crystallizes at a lower temperature than granulated or brown sugar, we’ll bake these cookies lower and slower than your typical recipes: 325°F for 13-15 minutes. Do not over-bake them!
When you remove the cookies from the oven, they should still look and feel underdone—that’s good! We’ll let them cool for at least 15 minutes on the warm baking sheet, which allows the centers to finishing cooking through without the outsides turning crisp and crunchy. They’ll stay soft for an entire week, if they last that long!
(And yes, I did double-check. It was pure torture leaving the container on the counter for the full seven days!)
Bright and fruity, these Healthy Raspberry Oatmeal Cookies require some serious willpower not to devour the entire batch! Those cute pink freckles, with the oaty flecks peeking through, are just too tempting—and their extra soft, chewy texture makes them even more addictive!
The next day, after finishing their photo shoot, I dropped off a plate of these cookies at the cashier’s house with his roommate. Although he wasn’t home, hopefully I’ll hear about them on my next TJ’s visit!
And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your cookies and feature them in my Sunday Spotlight series!
| Healthy Raspberry Oatmeal Cookies | | Print |
- 1 cup (100g) instant oats (measured like this and gluten-free if necessary)
- ¾ cup (90g) whole wheat or gluten-free* flour (measured correctly)
- 1 ½ tsp baking powder
- ½ tsp ground cinnamon
- ⅛ tsp salt
- 2 tbsp (28g) coconut oil or unsalted butter, melted
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ cup (120mL) honey
- 6 tbsp (53g) fresh raspberries, diced
- In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the honey until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the raspberries. Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)
- Preheat the oven to 325°F, and line a baking sheet with parchment paper or a Silpat.
- Drop the cookie dough into 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten slightly.) Bake at 325°F for 13-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.
For a gluten-free version, use gluten-free instant oats and the following gluten-free flour blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (17g) brown rice flour, and ½ teaspoon xanthan gum.
To make your own instant oats, pulse 1 cup of old-fashioned oats in a food processor 5-8 times.
Melted unsalted butter or melted margarine may be substituted for the coconut oil. Regardless of which is used, be sure that the egg is at room temperature before whisking it in. A cold egg added straight from the fridge would rapidly cool the fat source, resulting in small blobs of semi-solid coconut oil or butter.
If the cookies are still really flimsy after cooling on the baking sheet for 15 minutes and threaten to break apart, let them cool completely on the baking sheet. That won’t let them crisp up too much, and they’ll still stay soft for an entire week!
For more tips and answers to all other questions, including substitutions, see my Oatmeal Cookie FAQ page.
{clean eating, low fat, low calorie}
Hi Iv just made theses and they don’t seem to have flattened out as much as I had hoped, I put the dough in the fridge for 1 hour and flattened them After putting into balls on the tray. Could you let me no what went wrong for them to not flatten out as well as I had hopped.
Thanks
I’m honored that you tried my recipe, Jade! I’m happy to help solve that issue. In order to do so, I have some questions for you! 🙂
Did you make any modifications to the recipe, including those listed in the Notes section or on my Oatmeal Cookie FAQ Page?
Did you use a kitchen scale or measuring cups to measure all of the ingredients, especially the oats, flour, and honey?
How did the texture of your cookie dough compare to the texture of my cookie dough in the video directly above the recipe before and after you chilled it?
Did your cookies spread at all while baking, or did they remain the exact same shape and thickness?
I know I just asked a LOT of questions, but I’ll have a much better idea of the culprit once I know your answers to all of them!
Just made these but the texture is strange, almost cake like and they’re a little dry even though cooked for the right amount of time. What’s gone wrong?
I’m honored that you tried my recipe, Fiona! I’ve actually covered the most common reason that oatmeal cookies turn out cakey and/or dry on my Oatmeal Cookie FAQ Page, and there’s a link to that FAQ Page in the Notes section of the recipe (located directly underneath the Instructions!). I know it can be easy to miss! 🙂
I did measure for and oats with kitchen scales
I see! Did you measure the coconut oil/butter, raspberries, and honey with a kitchen scale as well?
If i want to substitute honey for agave will that change my baking time and temperature??
I really appreciate your interest in my recipe, Bridget! I’ve actually covered this exact question on my Oatmeal Cookie FAQ Page, and there’s a link to that FAQ Page in the Notes section of the recipe (located directly underneath the Instructions!). I know it can be easy to miss! 🙂 I’m excited to hear what you think of these oatmeal cookies!
These were great! I think they would be good as muffins though 🤷🏼♀️ But I did modify. I used salted butter, I used real oats as I didn’t have quick cook oats. Not too too sweet! Good for breakfast cookie I would say!
I’m glad you enjoyed these cookies, Tiffany! 🙂 That’s interesting that they weren’t too sweet and had more of a breakfast-like flavor though. It sounds like they may have been on the cakey or bready side too, rather than soft and chewy, if you think they’d be good as muffins — is that true?
If so, I’d love to help figure out why that was, in case you’d like these to turn out like sweet, chewy, true “dessert” cookies! 😉
Did you make any other modifications, besides salted butter and old-fashioned rolled oats? Also, did you use a kitchen scale or measuring cups to measure all of the ingredients, especially the flour, oats, and honey?
Just made these and they are delicious! Crisp on the outside and chewy. I did make some modifications. I subbed in almond flour, steel cut oats, 3/4 cup coconut sugar and frozen raspberries. I combined the dry ingredients and blitzed them in the food processor. The raspberries microwaved to thaw. The cookies were much darker in colour due to the coconut sugar I think and the were very flat. I think I’ll use the tip above to blot the extra moisture out of the raspberries and also they were plenty sweet so I’d use less coconut sugar. Thanks for this great recipe! Just about to start a clean eating diet and will definitely rely on these for those sugar cravings!
I’m so glad you enjoyed these cookies, Erica! Thank you so much for taking the time to let me know. That really means a lot! 🙂
The extra moisture from the thawed raspberries definitely would’ve made your cookies spread more. If you thoroughly blot that with paper towels first, it should help! Also, if you’d like to use coconut sugar instead of honey, I’d recommend following my substitution suggestion on my Oatmeal Cookie FAQ Page (there’s a link to that FAQ Page in the Notes section of the recipe, located directly underneath the Instructions!). Since you mentioned your cookies were plenty sweet and you’d be okay using less sugar, I have a feeling you may like that recipe modification a bit more too! 😉
So yummy! I did half with diced raspberries and the other half with diced blueberries. I also added in a tiny bit of maple syrup too, such a great recipe – thanks for sharing!