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 70°F for the first time this year. I nearly jumped out of bed with joy—I love when warm spring-like days come this early!
I sat on the patio in one of our wicker lounge chairs, slowing sipping my favorite smoothie (← 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, it’s practically a crime not to spend as much time outside as I can!
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 streets… Everyone must have been inside prepping for their parties, but by the smell of charcoal wafting from a few homes’ 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 walk—I just wasn’t ready to go back indoors quite yet!—and 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?… whoops!) because…
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! They’re soft, chewy, and full of the same sweet sunshiny flavors of spring and summer that I had felt walking around the neighborhood. Plus they’re made with entirely wholesome ingredients, so they’re really healthy and basically guilt-free!
These cookies are the next installment in my clean eating oatmeal cookies series. ← Have you tried any of those recipes yet? They’re some of the most popular ones on my blog—and for a good reason! The cookies contain no butter, refined flour or sugar, yet they’re still just as soft and chewy as traditional recipes. The carrot cake, apple pie, and classic oatmeal raisin recipes are readers’ top three favorites!
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. They’re 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.
It’s 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.
To keep these cookies clean eating friendly, you’ll 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 we’re 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. (I’ve also bought it online!)
Now for the best part… The mix-ins! Aren’t those everyone’s favorites? Or just mine?… Either way, you can’t deny that they make the cookies better! You’ll 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 minis are my standard go-to since they melt really well and taste so good fresh from the oven!
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 “spreading head start.” I use this little spatula (isn’t 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, and…
Cookie perfection. ♥
| Raspberry Chocolate Chip 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 like this)
- 1 ½ tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp salt
- 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ cup (120mL) pure maple syrup
- 6 tbsp (53g) fresh raspberries, diced
- 2 ½ 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 325°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 325°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: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (17g) brown rice flour, and ½ 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}
These look so magical and festive!! You’re making all of my cookie dreams come true Amy! Would white whole wheat flour work as a substitute??
Thanks Marina! Yes, white whole wheat flour would be fine. I already answered that on my Oatmeal Cookie FAQ page, which is linked to in the Notes section beneath the Instructions. 😉 I hope you enjoy the cookies!
I’m so jealous of the weather you have! It’s dropped down to 10 degrees here in Boston, so I guess it’s the perfect temperature for baking. These cookies look amazing, and all of your healthy cookie recipes turn out so well.
Brrrrr — stay warm Elaine!! I’d be a permanent popsicle if I lived in Boston! 😉 I hope you enjoy these cookies if you try them as well!
Quick question about the gluten free flour, can I use Bob’s Red Mill or a similar prepared product vs. the mixture that you have suggested? Thank you!
I cover that on my Oatmeal Cookie FAQ page, which is linked to in the Notes section beneath the Instructions. 🙂 I hope you enjoy the cookies Fran!
Just an FYI, some of the “prepared” gluten free flours actually use garbanzo bean powder in them which can actually leave a “be any” flavor behind in your cooking. It’s always a good idea to mix up your own and then either keep it in the fridge or freeze in one cup portions for later use as it can go rancid faster than regular wheat flours!
Thanks for sharing that information Mary! 🙂
I am wondering the same thing as Fran….can we use an all purpose GF flour such a Bob’s red Mill or another brand? thank you so much…these cookies look deliciouse
I cover that on my Oatmeal Cookie FAQ page, which is linked to in the Notes section beneath the Instructions. 🙂 I hope you enjoy the cookies Terry!
I love fruit and chocolate together in cookies! It’s a combo that is not done enough. The colors and textures contrast so beautifully! PS we had some similar weather … made this gal’s heart skip beats <3 🙂
Thanks Mary Frances! 🙂 So glad you got some warmer weather too! I’ve been loving your second IG account — you are ADORABLE! ♥
Hi! Thanks so much for sharing this recipe.
I made these yesterday with honey instead of maple syrup. They are delicious, but I found them slightly dry. I’m not sure if the oats I used are the same as instant oat. I live in Germany and i used what they here call “fine flake oats”. The flakes are not as large as the old fashion rolled oats maybe they are also no as small as instant oats. Could that have made a big difference?
They are still delicious, thanks again for the recipe 🙂
I’m glad you enjoyed the cookies Raquel! Those oats sound like they should be fine, but there was probably too much of them in the cookie dough. Did you measure them as instructed by the link in the ingredients list? Oats act like little sponges and soak up lots of moisture in the cookie dough, so if they’re measured incorrectly and there are too many, that would definitely cause the dryness issue that you saw. 🙂
These cookies look amazing! Do you have any tips for adding a scoop of protein to make these extra healthy? Thanks!
Thanks Kristin! All protein powders behave differently, so I can’t guarantee how that will turn out. (I have a Protein Powder FAQ page for baking with protein powders, if you’re interested!) The best thing to try would be substituting protein powder for some of the whole wheat flour, but the cookies may have a different taste and texture. I’d love to hear what you try and how the cookies turn out!
I made these with chopped strawberries and they were a big hit! Every one loved them (I have 5 kids). I finally found a breakfast cookie they will eat!!!!! Thank you.
Wow, that’s huge praise if all 5 of your children enjoyed the cookies — I’m so touched Michelle! Thank you for sharing that with me! 🙂
I made these cookies today and something must not have worked out. My batter was extremely dry and crumbly despite using a scale and measuring to a T. Within 2 minutes in the oven the tops of the cookies were already drying out. Unfortunately they never got that melty texture that makes a cookie mold and form a nice circle. They were more like dried clumps of granola with some flour.
Oh no! That’s not how the texture should be at all Courtney. Did you make any substitutions, by chance? And did you watch any of the videos on my Oatmeal Cookie FAQ page (it’s also linked to in the Notes section beneath the Instructions) to compare the texture of your cookie dough at the various stages of mixing and baking? I really want to work together to figure out what happened so the same issue doesn’t arise again!
Determined not to be defeated, I tried again. This time I ground up my oats, I used almond flour and made sure the coconut oil was completely liquid. So far, the look perfect.
How did this batch turn out? And were you using old-fashioned oats or instant? I hope that grinding the oats finer helped! 🙂
They came out perfectly! I am going to try another version this weekend!
That’s great Courtney!! I’m so happy to hear that the second batch was perfect! 🙂 I can’t wait to hear what you try this weekend!