Speechless. I’m absolutely speechless.
When I shared the first episode of my YouTube TV show, the butterflies in my stomach went into overdrive. Will anyone besides my parents and grandma watch it? I anxiously thought. And if they do… Will anyone besides my parents and grandma like it?
Within a few hours, you had answered both of those questions… With a resounding YES!
My heart threatened to burst out of my chest when I saw your reactions—or melt into a big ol’ mushy pile! Your kind comments on that blog post, how you liked and commented on and shared my YouTube channel and Facebook post… That truly meant the world to me. I’ve wanted to have my own TV show for three years, and your reactions helped show me it’s a dream I can achieve.
THANK YOU! ♡
In this week’s episode, I’m showing you how to make my most popular recipe of all time… My Ultimate Healthy Soft & Chewy Oatmeal Raisin Cookies! They taste like traditional “indulgent” recipes—but they’re just 100 calories!
You can watch the episode below and get my recipe directly beneath the video. And remember to subscribe to my TV show here, so you’ll be the first to know when a new episode airs each week!
I’d absolutely LOVE it if you leave me a comment below and tell me what you think of Episode 2! And remember to subscribe to my TV show here! ♡
Another great episode, Amy! Love the step-by-step instruction; and of course I love that you featured a healthier twist on the classic Oatmeal Raisin Cookie 🙂
Thank you SO much Liz!! Your sweet comments about my TV show episodes always make my day — and my heart feel so full! 🙂
Hi Amy I’m gluten free what can I use for flour to make the oatmeal raisin cookies
I really appreciate your interest in my recipe, Dorothy! I’ve actually covered this already on my Oatmeal Cookie FAQ Page, which is included in the Notes section of the recipe directly underneath the Instructions. It can be easy to miss! 😉 I can’t wait to hear what you think if you try these oatmeal raisin cookies!
Looks yummy!!
Thanks so much Charlotte! I’d love to hear what you think if you try these cookies! 🙂
Amy , love the step by step instructions. I know just what to expect. Love that its healthy. Will be making these.
Thank you so much for your kind words about my video, Mary! I’m really excited to hear what you think of these cookies! 🙂
Amy you are adorable! Love the video 🙂
You’re such a sweetheart — thank you so much Jessica!! 🙂
Amy, I make these ultimate oatmeal cookies and the oatmeal ginger bread cookies, I’m not kidding, like twice a week. They are the perfect snack because I’m on my feet all day at work and they provide my healthy snack between Breakfast and lunch, and then 1 or 2 between lunch and dinner – I have to hide them at work – your recipes are amazing and exactly what I was looking for – any thoughts on how to incorporate some protein powder into the cookies? I know powder is very absorbent and cakiness is a concern so it probably wouldn’t be 1/2 cup protein powder substituted for the whole wheat flour, maybe 1/4-1/3 cup? Fantastic job with your recipes!
Wow!! I’m truly honored that you make both of my oatmeal cookie recipes so often Mike. That’s the biggest and best kind of compliment — thank you for sharing that with me! 🙂 I haven’t tried incorporating protein powder into my oatmeal cookies before. Protein powder can be really finicky in baking recipes because every protein powder behaves differently. Check out my Protein Powder FAQ Page here for more info! However, I do have a few protein cookie recipes here, so those might be easier to use than trying to adapt these oatmeal cookie recipes instead. I’d love to hear what you think if you try those — or decide to try modifying my oatmeal cookie recipes to use protein powder too!
Dear Amy
First of all, I am so thankful because of your healthy, delicious, and easy recipes especially your cookies. Cookies are my family’s favorite and unfortunately, usage of an industrialized cookie is too much in my family. Recently I have gotten familiar with you and your interesting website and now I have a good feeling of baking healthy snacks for my dears.
Also, I want to ask a question about the “The Ultimate Healthy Oatmeal Raisin Cookies ” recipe, is it possible to remove the baking powder or substitute it with something healthier?
Thank you in advance and looking forward to hearing from you.
I’m so honored that you and your family enjoying my recipes, Houra! That truly means a lot to me. Thank you for taking the time to let me know! 🙂 Is there a particular reason that you’re avoiding baking powder? I’ve actually never heard that baking powder is unhealthy, so I’m really curious about why you’d like to substitute it, if you don’t mind my asking!
Dear Amy
As long as you use baking powder in a proper dose, actually it would not be unhealthy. However, there are some natural substitutes (the following link) that can be used and make the recipe healthier. I would like to know your idea about them.
https://www.healthline.com/nutrition/10-baking-powder-substitutes#section7
Thank you
Thanks for sharing, Houra! In my opinion, none of these are “healthier” than simply using baking powder itself. I’d only consider using them if you have zero baking powder and all grocery stores are also out of baking powder. 😉
This is because baking powder is just a combination of baking soda (a base) + an acid (often cream of tartar, which comes from grapes) + a starch (for stability, aka to prolong its shelf-life, and for consistency and texture). I was a chemist before I became a baking blogger, so I love nerdy baking science like this!
The article that you referenced still uses baking soda, and it offers multiple different acid alternatives. However, each of these acids can affect the other ingredients in a recipe, so your finished baked goods will likely end up with a different taste and texture — if they even turn out decently at all! It would take a good amount of trial and error to figure out the best substitution without affecting the finished recipe’s taste and texture. If you’d like to do that yourself, you’re more than welcome to! But for the best results (without waisting ingredients or causing yourself a headache! 😉 ), I’d recommend using baking powder just like this recipe calls for. Does all of that make sense? 🙂
I’d love to hear what you think if you decide to try making these oatmeal cookies!
Thanks for spending time with me and sharing your experiences. I think you sound reasonable and I will follow your advice.
Good Luck
It’s my pleasure, Houra! I’m always happy to help — especially when it involves nerdy baking chemistry like this! 😉 I can’t wait to hear what you think of these cookies — or any other recipe of mine you and your family decide to try making!
Hi Amy, glad to find your website! I tried this recipe for my husband and myself. I made a couple of small tweaks for our palates that we felt worked nicely: the last 3 minutes of cooking, I increased the temp to 375. It put a nice finish on the cookie and didn’t make it crumble. Also, I added toasted walnuts sparingly. We would like to reduce the sweetness just a little more. Do you think adding less honey would negatively affect the texture? Thanks for your efforts! We appreciate you. Deb
I’m so glad you and your husband enjoyed these cookies, Deb! Thank you for taking the time to let me know and share your modifications too. I always love to hear what recipe tweaks work out!
If you’d like to reduce the honey, then replace the “missing” amount with milk to maintain the same cookie dough consistency (ie reduce the honey by 1 tablespoon and add 1 tablespoon of milk). Any type of milk should work. The cookies won’t spread quite as much, but they should still have a similar texture!
If you’d like to reduce the sweetness by half, then I actually have a “breakfast cookie” version of this recipe here where I’ve done exactly that. I wasn’t sure by how much you wanted to lower the sweetness level, so I thought I’d mention it, just in case! 🙂
Thanks Amy. Great job here, BTW.😊
You’re so kind — it’s my pleasure, Deb! ♡