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On Super Bowl Sunday, I woke up to the sun shining, birds chirping outside my window, and a weather report that predicted a high of 70Ā°F for the first time this year. I nearly jumped out of bed with joyāI love when warm spring-like days come this early! Ā
I sat on the patio in one of our wicker lounge chairs, slowing sipping my favorite smoothieĀ (ā I drink that every single day!) while enjoying the quiet calm of the morning before the football festivities began. Although I planned to plant myself at my desk afterward and catch up on a little blog work before the big game, I decided to rearrange my schedule instead.
With weather that gorgeous, itās practically a crime not to spend as much time outside as I can!
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So I threw on shorts and headed out for a long walk around the neighborhood. Surprisingly enough, I passed absolutely no one while wandering the residential streetsā¦ Everyone must have been inside prepping for their parties, but by the smell of charcoal wafting from a few homesā backyards, at least a few families had already started flipping burgers for their guests!
With the warm rays of sunshine pouring down, I decided to tack on an extra mile to my spur-of-the-moment walkāI just wasnāt ready to go back indoors quite yet!āand I ended up back at home nearly an hour after I started. Even then, I put off my work for a little bit longer (perhaps you saw on my @AmyBakesHealthy Snapchat how I waited so long and had to edit these mug cake photos during the first half of the football game?ā¦ whoops!) becauseā¦
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I spotted an overflowing carton of juicy berries in the fridge and baked these Raspberry Chocolate Chip Oatmeal Cookies to nibble on during the Super Bowl! Theyāre soft, chewy, and full of the same sweet sunshiny flavors of spring and summer that I had felt walking around the neighborhood. Plus theyāre made with entirely wholesome ingredients, so theyāre really healthy and basically guilt-free!
These cookies are the next installment in my clean eating oatmeal cookies series. ā Have you tried any of those recipes yet? Theyāre some of the most popular ones on my blogāand for a good reason! The cookies contain no butter, refined flour or sugar, yet theyāre still just as soft and chewy as traditional recipes. The carrot cake, apple pie, and classic oatmeal raisin recipes are readersā top three favorites!
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Just like all of the other recipes, this one begins with whole wheat flour and instant oats. Instant oats are also called quick-cooking or one-minute oats. Theyāre not the little individual-serving brown paper packages! Instant oats are sold in large canisters right next to the old-fashioned oats at the grocery store.
Itās very important that you measure both the flour and oats correctly, using either the spoon-and-level method or a kitchen scale. Too much of either ingredient, especially the oats, will dry out your cookies and make them taste cakey or bready. Oats act like little sponges and soak up lots of moisture in the cookie dough! I highly recommend a kitchen scale for measuring. This is the inexpensive one that I own, and I use it for measuring ingredients in every recipe that I publish on my blog because it ensures all of my treats turn out with the perfect taste and texture every time.
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To keep these cookies clean eating friendly, youāll sweeten them with pure maple syrup instead of refined sugar. Be sure to use the good stuff! Skip pancake syrups or sugar-free syrups; both of those contain corn syrup or artificial ingredients, which weāre avoiding in this healthier recipe. Pure maple syrup typically comes in thin glass bottles or squat plastic jugs, and you can find it near those instant oats at the grocery store. (Iāve also bought it online!)
Now for the best partā¦ The mix-ins! Arenāt those everyoneās favorites? Or just mine?ā¦ Either way, you canāt deny that they make the cookies better! Youāll use fresh raspberries and mini chocolate chips. Frozen and thawed raspberries will work in a pinch, although they may slightly affect the baking time. I prefer using mini chips because they ensure that every bite contains at least a little bit of chocolate! Ghirardelli minisĀ are my standard go-to since they melt really well and taste so good fresh from the oven!
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One last thing! You must flatten the cookie dough slightly before baking. These cookies only spread a little bit on their own, so flattening them gives them a āspreading head start.ā I use this little spatula (isnāt it adorable??) since the dough is still a little wet and will stick to your hands. Then press a few more chocolate chips on top, pop the tray in the oven, andā¦
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Cookie perfection. ā„
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| Raspberry Chocolate Chip Oatmeal Cookies | | Print |
- 1 cup (100g) instant oats (measured like this and gluten-free if necessary)
- Ā¾ cup (90g) whole wheat or gluten-free* flour (measured like this)
- 1 Ā½ tsp baking powder
- 1 tsp ground cinnamon
- Ā¼ tsp salt
- 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
- 1 large egg, room temperature
- 1 tsp vanilla extract
- Ā½ cup (120mL) pure maple syrup
- 6 tbsp (53g) fresh raspberries, diced
- 2 Ā½ tbsp (35g) miniature chocolate chips, divided
- Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated. Gently fold in the raspberries and 2 tablespoons of the chocolate chips. Chill the cookie dough for 30 minutes.
- Preheat the oven to 325Ā°F, and line a baking sheet with parchment paper or a silicone baking mat.
- Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to about half of their original height using a spatula. Gently press the remaining miniature chocolate chips into the tops. Bake at 325Ā°F for 10-12 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.
Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times.
For a gluten-free version, use gluten-free instant oats and the following gluten-free flour blend: Ā½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (17g) brown rice flour, and Ā½ teaspoon xanthan gum.
Frozen and thawed raspberries may be substituted for the fresh raspberries. The baking time may vary slightly.
For more tips and answers to all other questions, including substitutions, see my Oatmeal Cookie FAQ page.
{gluten-free, clean eating, low fat, low calorie}
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I am looking forward to trying these! By any chance would you recommend using frozen raspberries? Not quite fresh raspberry season but I’d still love to try them! Not sure how that substitution would work out.
I actually answered that question already in the Notes section underneath the Instructions! š I can’t wait to hear what you think of these cookies Krista!
Hi! Thank you so much for all your recipes!
How long will these cookies stay fresh? And do you think I can freeze them?
Thanks!!
I really appreciate your interest in my recipes Sarah! I’ve actually answered the first question in the description underneath the recipe title in the recipe box. It can be easy to miss! These cookies also freeze really well. š I can’t wait to hear what you think of them!
Thank you so much for your answer! I saw your advice on how to keep them fresh just when I asked you… Sorry š but great that I can freeze them! I made them this weekend and I Lā¢Oā¢Vā¢E THEM!!! They are amazing! Even my boyfriend loves them and he hates every healthy-ish cookie. Thank you so much!
No need to apologize Sarah! I know that info can be easy to miss. š I’m SO glad you and your boyfriend enjoyed these cookies! If he loved them, then that’s a huge compliment — thank you for sharing that with me!! š
Hello,
I just found this recipe through Pinterest! I have some raspberries that I need to use up before they go bad. I don’t have any maple syrup. Would I be able to substitute the same amount of honey in? Or would it be a different amount?
Can’t wait to try!
Katelin
I really appreciate your interest in my recipe Katelin! I’ve actually answered that on my Oatmeal Cookie FAQ Page, which is linked to in the Notes section underneath the Instructions. It can be easy to miss! š I can’t wait to hear what you think of these cookies!!
I just made these last Saturday, and also added 1/8 cup freshly toasted coconut, chopped fine (which added a wonderful crunch and complexity of flavor!)
They tasted wonderful, but wound up with a greenish grey color, which I’m assuming had something to do with the oats and raspberries mixing? The finished product didn’t look very pretty, but they were devoured by friends and family FAST! I’ve already been asked to make these again, but maybe next time I’ll add a bit of cocoa to try & mask the color, haha!
A+. would definitely make again! š
I’m so glad everyone enjoyed these cookies Brian! The discoloration is only due to the raspberries. I’ve had that happen to me in a variety of recipes — from these oatmeal cookies to pound cakes to muffins to scones. I’m still trying to figure out why… But I’m guessing it might be using out-of-season raspberries or raspberries that come from a certain geographical region where the soil is different. Just two guesses — I could be totally wrong! š But like you saw, the color doesn’t affect the flavor, thank goodness!
Hi Amy,
I’ve made a few of your cookie recipes and every time I do, the cookies never spread out. I follow the recipe exactly but no matter what, they always keep their shape…What am I doing wrong? Thanks in advanced!
I really appreciate your interest in my recipes, Ashlyn! What are the exact cookie recipes of mine have you made that didn’t spread? How much the cookies spread actually depends on the exact recipe, so I want to make sure I give you the best answer! š
I’m made the almond joy (many times!) and banana monster cookies. neither have spread, I love them regardless, I just didn’t know if I was doing something wrong.
Thanks for the info Ashlyn! Did you go over my Oatmeal Cookie FAQ page yet? It’s linked to in the bottom of all of my oatmeal cookie recipes, and it covers the most common reasons oatmeal cookies don’t spread! š
These are super yummy! I used all purpose flour, frozen raspberries, regular chocolate chips and butter (ingredients I had on hand). Turned out great! Will make again and excited to try the other oatmeal cookie recipes posted here. Thank you!
I’m so glad you enjoyed these cookies Jenn! Thanks so much for taking the time to let me know! š I can’t wait to hear what recipe you pick to try next!