The Ultimate Healthy Soft & Chewy Oatmeal Raisin Cookies
Yields: 15 cookies
These oatmeal cookies are the best I’ve ever eaten! They’re extremely chewy and packed full of warm cinnamon and raisins. To preserve their texture, store any leftovers in an airtight container for up to a week—if they last that long!
  • 1 cup (100g) instant oats (measured like this & gluten-free if necessary)
  • ¾ cup (90g) whole wheat or gluten-free* flour (measured like this)
  • 1 ½ tsp baking powder
  • 1 ½ tsp ground cinnamon
  • ⅛ 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) honey or agave
  • ¼ cup (40g) raisins (see Notes!)
  1. 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 honey or agave. Add in the flour mixture, stirring just until incorporated. Fold in the raisins. Chill the cookie dough for 30 minutes.
  2. Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
  3. Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.
Notes: It’s extremely important to measure both the oats and flour correctly using the this method or a kitchen scale. Too much of either will dry out the cookies and make them cakey or crumbly instead of soft and chewy.

Instant oats are also called quick-cooking oats and one-minute oats. They come in large canisters, just like old-fashioned oats. (They're 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 or until they're ¼ to ⅛ of their original size.

If you prefer, pure maple syrup may be substituted in place of the honey or agave. You may also substitute ½ cup (106g) brown sugar plus ¼ cup (60mL) of milk. Any milk will work.

For the best soft and chewy texture, do NOT overbake these cookies! They're actually done baking when the centers still feel slightly soft and underdone. By letting your cookies sit on the warm baking sheet for 10 minutes at the end of Step 3, it allows the centers to fully bake through and continue to set without turning the outsides crisp and crunchy.

SECRET STEP: For the best ever oatmeal raisin cookies, hydrate your raisins first! It makes them SO plump and juicy, which makes your cookies taste incredible! To do so, add the raisins to a microwave-safe bowl, cover them completely with water, and top with a tight-fitting lid or plastic wrap. Microwave on HIGH for 60 seconds. Let the raisins sit and absorb water until just before you’re ready to add them to the dough. Drain them thoroughly before folding in.

GLUTEN-FREE VERSION: use gluten-free instant oats the following gluten-free flour blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (15g) brown rice flour, and ½ teaspoon xanthan gum. Most store-bought gluten-free flour blends (like this one!) will also work, if measured like this.

DAIRY-FREE VERSION: Use coconut oil or stick-style vegan butter (like this!) instead of unsalted butter.

For all other questions regarding this recipe (including other ingredient substitutions!), please see my Oatmeal Cookie FAQ + Video Page.

{gluten-free, dairy-free, clean eating, low fat}
Recipe by Amy's Healthy Baking at