These raspberry oatmeal cookies taste like the best parts of summer! They’re loaded with comforting oats, fresh berries, and sweet flavor. The cookie dough is easy to whip up and then baked to perfection — yielding the softest and chewiest oatmeal cookies you’ll ever make!

best healthy raspberry oatmeal cookies, sitting on squares of white parchment paper with fresh raspberries in the background – easy oatmeal cookie recipe – soft, chewy, low calorie, low fat, clean eating, and dairy free with whole wheat and gluten free options – made with oats, fresh raspberries, and no refined sugar

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!

overhead view of the best healthy raspberry oatmeal cookies on a metal baking sheet, surrounded by fresh raspberries and stray oats – easy oatmeal cookie recipe – soft, chewy, low calorie, low fat, clean eating, and dairy free with whole wheat and gluten free options – made with oats, fresh raspberries, and no refined sugar

In October, after perfecting the recipe for my toffee coffee cookies, I packed up a few in a little bag to hand to the hilarious college-age 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 and 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 had just changed his shift!

the best healthy raspberry oatmeal cookies on a metal baking sheet, surrounded by fresh raspberries and stray oats – easy oatmeal cookie recipe – soft, chewy, low calorie, low fat, clean eating, and dairy free with whole wheat and gluten free options – made with oats, fresh raspberries, and no refined sugar

Fast forward to a random Wednesday in July, and I happened to pick his line again. As I handed over my eight 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!”

the best healthy raspberry oatmeal cookies on squares of white parchment paper surrounded by stray oats, with fresh raspberries and red-and-white striped straws in the background – easy oatmeal cookie recipe – soft, chewy, low calorie, low fat, clean eating, and dairy free with whole wheat and gluten free options – made with oats, fresh raspberries, and no refined sugar

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!”

Laughing, 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!

the best healthy raspberry oatmeal cookies on squares of white parchment paper and surrounded by stray oats, with fresh raspberries and a wooden spoon holding more oats in the background – easy oatmeal cookie recipe – soft, chewy, low calorie, low fat, clean eating, and dairy free with whole wheat and gluten free options – made with oats, fresh raspberries, and no refined sugar

But anyway, back to the story… These healthy raspberry oatmeal cookies were the ones that I baked and shared! Incredibly soft and chewy, with just a subtle hint of spice, these treats taste like the epitome of summer from their sweet dough and fresh juicy berries. They’re also easy to make using common ingredients. You probably have everything you need in your kitchen already!

So… Are you ready to bake (and eat!) some cookies??

the best healthy raspberry oatmeal cookies on a metal baking sheet – easy oatmeal cookie recipe – soft, chewy, low calorie, low fat, clean eating, and dairy free with whole wheat and gluten free options – made with oats, fresh raspberries, and no refined sugar

KEY INGREDIENTS TO MAKE HEALTHY RASPBERRY OATMEAL COOKIES

Let’s talk about what you’ll need to make these healthy raspberry oatmeal cookies! While developing this recipe, I started with the most popular recipe on my blog: my ultimate healthy oatmeal raisin cookies. Hundreds of readers have baked them, and they commented that those were the softest and chewiest cookies they’ve ever made… And that their families and friends couldn’t tell they were healthy. That’s basically the biggest compliment a healthy baking blogger could ever ask for!

I tweaked a few things from my original recipe to let the raspberries shine, but I kept many of the others the same. Here’s a rundown of the key ingredients that you’ll use!

Oats. Other than the fruit, the oats are the most important ingredient! You’ll use instant oats to make these cookies, which are also called “quick cooking” and “one-minute” oats. They’re not the ones that come in those individual packets with flavors like apple cinnamon and maple brown sugar! Just like old-fashioned rolled oats, instant oats only contain one ingredient… Oats! However, they’re smaller and thinner than old-fashioned rolled oats, which means they soften faster. That gives your oatmeal cookies the best moist and chewy texture!

Tip: To make these healthy raspberry oatmeal cookies gluten-free, then use certified gluten-free instant oats. They work perfectly!

Flour. To make these raspberry oatmeal cookies healthier, I opted for whole wheat flour. It has more fiber and micronutrients compared to all-purpose flour! My taste testers couldn’t tell… With how sweet and irresistible these cookies turned out, they assumed I used regular all-purpose flour!

Tip: If you’d like to make your healthy raspberry oatmeal cookies gluten-free, then see the Notes section of the recipe. I’ve included my top recommendations there!

two of the best healthy raspberry oatmeal cookies, stacked on top of each other in between squares of white parchment paper, surrounded by stray oats and with fresh raspberries, red-and-white striped straws, and a plate holding more cookies in the background – easy oatmeal cookie recipe – soft, chewy, low calorie, low fat, clean eating, and dairy free with whole wheat and gluten free options – made with oats, fresh raspberries, and no refined sugar

Cinnamon. I love the combination of oats and cinnamon! To ensure the raspberries’ bright fruit flavor shone through, I reduced the amount of cinnamon compared to my ultimate healthy oatmeal raisin cookie recipe. That smaller amount provides the perfect cozy background warmth. Yum!

Unsalted butter or coconut oil. Just a bit! Unlike traditional recipes that call for ¼ to ½ cup (or more!), you only need 2 tablespoons. That helps keep your raspberry oatmeal cookies low calorie and low fat! Both produce the same soft and chewy texture, so use whichever one you prefer or have on hand. No need for a special trip to the store!

Tip: If you use coconut oil, then your healthy raspberry oatmeal cookies will be dairy-free!

Sweetener. Instead of refined granulated sugar, I turned to honey to sweeten these oatmeal cookies (and make them clean eating friendly!). Because of its liquid state, it helps them spread while baking, and it yields a really soft and chewy texture too!

Tip: If you’re not a fan of honey, then check the Notes section of the recipes, as well as my Oatmeal Cookie FAQ Page. I’ve provided alternatives there!

Raspberries. They’re the most important part! I prefer fresh raspberries, and I dice them into bits approximately the same size as chocolate chips. This ensures they’re evenly distributed and every bite contains a burst of sweet fruity flavor!

the best healthy raspberry oatmeal cookies sitting on squares of white parchment paper and surrounded by stray oats, with fresh raspberries and a wooden spoon holding more oats in the background – easy oatmeal cookie recipe – soft, chewy, low calorie, low fat, clean eating, and dairy free with whole wheat and gluten free options – made with oats, fresh raspberries, and no refined sugar

HOW TO MAKE THE BEST HEALTHY RASPBERRY OATMEAL COOKIES

Let’s cover how to make these raspberry oatmeal cookies! This recipe is easy and straightforward, but I still have some tips to ensure you bake the best possible cookies.

Measure correctly. To make sure your raspberry oatmeal cookies turn out extremely soft and chewy, make sure you measure the flour and oats correctly, using this method or a kitchen scale. Do NOT stick the measuring cup into the container and scoop them out! You’ll end up with 1 ½ times as much of both ingredients, which will dry out your cookies and turn them cakey or crumbly. But if you measure the flour and oats properly, you’ll end up with the softest and chewiest oatmeal cookies imaginable!

Chill. Initially, the dough will be very sticky, almost like thick muffin batter, so chilling is mandatory! Chilling allows the oats to absorb some of the liquids and stiffens the dough. If you forget to chill, you’ll end up with one big cookie blob… So learn from my mistake and pop your bowl in the fridge!

two of the best healthy raspberry oatmeal cookies stacked on top of each other, separated by squares of white parchment paper, with stray oats, fresh raspberries, and red-and-white striped straws in the background – easy oatmeal cookie recipe – soft, chewy, low calorie, low fat, clean eating, and dairy free with whole wheat and gluten free options – made with oats, fresh raspberries, and no refined sugar

Drop + shape. 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 they don’t form that dreaded cookie blob!).

Bake. Because you’re using honey, which caramelizes at a lower temperature than granulated or brown sugar, you’ll bake these cookies lower and slower than many typical recipes, at 325°F. Do not over-bake them!

When you remove the cookies from the oven, they should still look and feel underdone — and that’s a good thing! You’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 a full seven days!)

the best healthy raspberry oatmeal cookies on a metal baking sheet, surrounded by stray oats and fresh raspberries – easy oatmeal cookie recipe – soft, chewy, low calorie, low fat, clean eating, and dairy free with whole wheat and gluten free options – made with oats, fresh raspberries, and no refined sugar

Bright and fruity, these healthy raspberry oatmeal cookies may require some serious willpower to avoid polishing off 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! 😉

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 healthy raspberry oatmeal cookies!

Click here to PIN the recipe and save it for later!

Healthy Raspberry Oatmeal Cookies

Yields: 15 cookies

These are the softest & chewiest oatmeal cookies you’ll ever make! The fresh raspberries add an irresistible sweetness and pop of flavor. Store any leftovers in an airtight container on the counter for up to a week — if they last that long!

4.61 from 23 votes

Print Recipe Pin Recipe

Ingredients

1 cup (100g) instant oats (measured like this and gluten-free if necessary)
¾ cup (90g) whole wheat flour or gluten-free* flour (measured like this)
1 ½ tsp baking powder
½ tsp ground cinnamon
1/8 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 whole raspberries, diced

Instructions

In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil or butter, 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 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 a silicone baking mat or parchment paper.
Drop the cookie dough into 15 rounded scoops on the baking sheet. (If chilled longer than 1 hour, 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.

Notes

IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It’s extremely important to measure both the oats and flour correctly using this method or a kitchen scale. (← That’s the one I own!) Too much of either will dry out the cookies and leave them cakey, bready, or dry, instead of soft and chewy.

IMPORTANT BAKING NOTES – READ BEFORE BEGINNING: The longer the cookie dough is chilled, the less the cookies will spread. If chilling longer than 1 hour, I recommend flattening the cookie dough some prior to baking. That helps give them a spreading “head start.”

Do not over-bake these cookies! They’re ready to come out of the oven when the centers still feel slightly soft and underdone. The heat from the warm baking sheet will continue to cook the centers all the way through while you let the cookies rest for 10 minutes after pulling the pan from the oven.

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.

OATS NOTES + ALTERNATIVE: Instant oats are also known as “quick cooking” or “one-minute” oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal.

In a pinch, to make your own, add the same amount of old-fashioned rolled oats to a food processor, and pulse 10-12 times or until the oats are about ¼ to ⅛ of their original size.

FLOUR ALTERNATIVES: White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the whole wheat flour. Oat flour (gluten-free if needed) may also be substituted, but be very careful when measuring it because it tends to be more absorbent than wheat-based flours!

COCONUT OIL + BUTTER ALTERNATIVES + NOTES: Melted stick-style vegan butter (I like this one and this one) or stick-style margarine may be substituted for the coconut oil or unsalted butter. Regardless of which one you use, make 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, butter, or margarine.

SWEETENER ALTERNATIVES: Pure maple syrup or agave may be substituted for the honey. Regardless of which you use, make sure it’s at room temperature. If chilled, it will re-solidify the melted butter or coconut oil.

I generally don't recommend substituting sugar-free maple syrup. It's often water-based, which makes your oatmeal cookies turn out more cakey or bready.

RASPBERRIES NOTE: Cut the raspberries to be about the same size as chocolate chips. This ensures they're evenly distributed and the cookies bake properly.

In a pinch, frozen raspberries that have been thawed and patted dry (to remove excess moisture) may be substituted.

GLUTEN-FREE VERSION: Use certified gluten-free instant oats (like these) and certified gluten-free oat flour (like this). Alternatively, for a non-oat-flour version, use the following: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (15g) brown rice flour, and ½ teaspoon xanthan gum. Many store-bought gluten-free flour blends (I like this one from Bob's Red Mill) will also work, if measured like this.

DAIRY-FREE VERSION: Use the coconut oil option or stick-style vegan butter (I like this one and this one).

NUT-FREE VERSION: Use the unsalted butter option.

HOW TO STORE: Store leftover cookies in an airtight container. If left at room temperature, they’ll keep for a couple of days. If refrigerated, they’ll last closer to a week (if not longer!). Once baked and fully cooled, these oatmeal cookies also freeze really well!

For answers to all other questions regarding substitutions and tips, see my Oatmeal Cookie FAQ Page.

{gluten-free, dairy-free, nut-free, clean eating, low fat}

DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.

View Nutrition Information + Weight Watchers Points

You may also like Amy’s other recipes…
♡  Peach Pie Oatmeal Cookies
♡  Apple Pie Oatmeal Cookies
♡  Pineapple Coconut Oatmeal Cookies
♡  Apricot Oatmeal Cookies
♡  Banana Oatmeal Cookies
♡  …and the rest of Amy’s healthy oatmeal cookie recipes!

Comments

Jade says...

November 11, 2019 at 1:36 pm

I tried your recipe with Dark Chocolate and Hazelnuts and it was absolutely divine.

Thank you for a beautiful versatile recipe!

- Amy says...
  
  November 11, 2019 at 4:59 pm
  
  I’m so glad you enjoyed the cookies Jade! Thanks for taking the time to let me know! 🙂 I love your idea for a flavor combo — I need to remember to try that in the future!
  
jordyn k says...

December 22, 2019 at 12:30 pm

am I able to use white flour and rolled oats?

- Amy says...
  
  December 24, 2019 at 5:29 pm
  
  I really appreciate your interest in my recipe Jordyn! I’ve actually answered both of these questions on my Oatmeal Cookie FAQ Page, and there’s a link to it at the bottom of the Notes section of the recipe (located directly underneath the Instructions). I know it can be easy to miss! 🙂 I’d love to hear what you think of these oatmeal cookies if you try making them!
  
Kimberly Hewitt says...

January 17, 2020 at 4:48 pm

I followed the recipe exactly….absolutely delicious! Thank you for a great recipe!

- Amy says...
  
  January 17, 2020 at 5:37 pm
  
  I’m so glad you loved these cookies Kimberly! Thank you so much for taking the time to let me know — that really means a lot! 🙂
  
Shawna says...

March 31, 2020 at 4:23 pm

Hi!! I made these cookies today 🙂
I only chilled my dough for 30 minutes so I didn’t flatten them in thinking they would spread out….they did not spread at all!! I’m sure they will still be tasty but after making them I do feel it is important to flatten out the rounds on the cookie sheet…now I have cookie balls more like!! Any suggestions? I used coconut oil and a gluten free flour blend as recommend!

Thanks!!

- Amy says...
  
  March 31, 2020 at 5:47 pm
  
  I’m so honored that you tried my recipe Shawna! I’m happy to help solve that mystery. 🙂 Did you make any modifications to the recipe, including those listed in the Notes section? How did you measure the flour and oats — did you use a kitchen scale or measuring cups? If the latter, can you describe how you used them to measure?
  
  I have an idea of the culprit, but your answers to all of the questions I just asked will definitely help confirm whether my hunch is correct! 😉
  
M says...

May 10, 2020 at 2:26 pm

Very good! I made mine with 1/4 cu. honey, 1/4 cu. apple sauce. They weren’t very sweet, obviously, but I embraced the more savory flavor by adding cream cheese to the top while warm 🙂 The cream cheese complements the raspberry nicely.

I’m also GF, and I used an all purpose GF flour. Worked fine.

- Amy says...
  
  May 10, 2020 at 6:28 pm
  
  I’m so glad you enjoyed these cookies! Thank you for taking the time to let me know — that truly means a lot! 🙂 I love your idea of adding cream cheese on top of the warm cookies too. That sounds so fun!
  
Marge River says...

October 25, 2020 at 5:24 am

Can I use frozen raspberries?
Thank you

- Amy says...
  
  October 25, 2020 at 4:10 pm
  
  Yes! Raspberries that have been frozen, thawed, and then patted dry with paper towels (to remove the excess moisture from thawing!) can be substituted for the fresh raspberries. I can’t wait to hear what you think of these cookies, Marge!