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

megan says...

January 9, 2015 at 1:16 pm

I was so excited to try this recipe but… sigh… my cookies came out green in the middle [insert “ew” face]. I’m no master baker, but I can generally follow a recipe and not have it turn strange colors. Any idea why this may have happened? I also had the biscuit texture issue although I tried to measure as you described. I want to try the recipe again, the pictures look so amazing. I just have to get it right!

- Amy says...
  
  January 10, 2015 at 12:17 pm
  
  I’m so sorry about that Megan; that must have been disappointing! I’ve never seen cookies turn out green before, but I’m wondering if it had something to do with the raspberries you used. Were they completely fresh and without mold? And was the mixing bowl completely clean? So strange! Make sure the oats aren’t packed into the measuring cup, and don’t over-chill the cookie dough. I included a link to my video that shows the texture of what the cookie dough should look like right before baking. If yours is thicker, you’re more likely to end up with biscuit-like cookies. I hope that helps!
  
Phoebe says...

January 12, 2015 at 5:22 pm

Hey Amy – I’m excited that I stumbled upon this recipe and am planning to make these cookies today! Just a quick question first – do you know if rice malt syrup would be a suitable substitute for honey? I’m assuming it will be seeing as I have used it in baking before to replace honey. Let me know! 🙂 x

- Amy says...
  
  January 13, 2015 at 12:16 am
  
  I haven’t worked with rice malt syrup before Phoebe, but if you’ve had success substituting it for honey before, I’m guessing it’ll work just fine in these cookies. I can’t wait to hear what you think of them!
  
Tammy Belanger says...

January 15, 2015 at 8:30 am

Is there anything you can substitute for the coconut oil? I have a coconut allergy 🙁

- Amy says...
  
  January 15, 2015 at 12:16 pm
  
  Yes Tammy! I included substitutions for the coconut oil in the Notes section beneath the recipe. 🙂 Both melted butter and melted margarine would work too.
  
Ambra says...

January 25, 2015 at 9:28 am

I am wondering if I could use homemade oat flour for these rather than a gluten free flour. I don’t typically keep gluten free flour around because I’ve never found one I like all that much.

- Amy says...
  
  January 25, 2015 at 10:13 pm
  
  I haven’t tried it before Ambra, but I think that should work. I hope you enjoy the cookies!
  
Ariana says...

January 25, 2015 at 6:11 pm

I only have regular rolled oats. Is there something I can do to make this recipe work?

- Amy says...
  
  January 25, 2015 at 10:15 pm
  
  Yes! Measure out the same amount of old-fashioned oats, add them to a food processor, and pulse 7-10 times. I hope you enjoy the cookies Ariana!
  
kae says...

February 23, 2015 at 8:06 pm

Hello, i was wondering if i could add protein powder in this recipe to make it high in protein but lesser carbs and fat. please advise. thanks!

- Amy says...
  
  February 24, 2015 at 12:51 am
  
  I haven’t tried protein powder in these cookies before Kae, but I actually have a protein powder cookie recipe coming later this week that’s much lower in carbs! 🙂

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