RecipeOatmeal Raisin Cookies

Nutrition Facts
Amount per Serving
  • Calories: 50
  • Protein: 1 g
  • Total Fat: 0 g
    • Unsaturated Fat: 0 g
    • Saturated Fat: 0 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 11 g
  • Dietary Fiber: 1 g
  • Total Sugar: 5 g
    • Natural Sugar: 2 g
    • Added Sugar: 3 g
  • Sodium: 90 mg

When it comes to choosing a cookie, you might think that oatmeal raisin is a slim selection. But an average homemade cookie could set you back about 100 calories and 8 g sugar. My health-ified version comes in with half that thanks to a smart swap (oil/butter out, applesauce in). You can even add chocolate chips for a more indulgent cookie and still come in well under the 100-calorie mark. Now that’s sweet!

  • Prep time
  • Total Time
This recipe makes 24 cookies
  • • 1½ cups old-fashioned rolled oats
  • • ½ cup flour (preferably whole wheat pastry flour or whole wheat-white flour)*
  • • 1 teaspoon baking powder
  • • ½ teaspoon baking soda
  • • ½ teaspoon kosher salt
  • • ½ teaspoon cinnamon
  • • ¼ teaspoon nutmeg
  • • ½ cup unsweetened applesauce
  • • 2 eggs, lightly beaten
  • • 1/3 cup maple syrup
  • • 1 tablespoon vanilla extract
  • • ½ cup raisins or dried cranberries
  • • ½ cup semisweet chocolate chips (optional)

Preheat oven to 350˚. Line a baking sheet with parchment paper.

In a medium bowl, add oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg and mix thoroughly. (*Note: You can use any flour you prefer, but whole wheat pastry flour and whole wheat-white flour are variations of whole grain that are softer and work well in baked goods.)

In another bowl, combine applesauce, eggs, maple syrup and vanilla extract.

Add wet ingredients to dry ingredients and mix just until everything is incorporated. Fold in raisins. If using optional chocolate chips, add them to batter.

Use about 1 tablespoon of batter per cookie and drop onto baking sheet. Press down lightly with fingers to slightly flatten cookies. If the batter is too sticky, you can either slightly wet your fingers or place in the fridge to chill before adding to baking sheet. Bake at 350 for 12 to 15 minutes. Let cool for 2 to 3 minutes; then transfer to wire rack to cool completely.

Store cookies in an airtight container on the counter. Separate with parchment paper between the layers.

Nutrition information based on 1 cookie. If using chocolate chips, add about 10 calories, 1 g sugar per cookie.

For more tasty cookie recipes, try my Chocolate Chip Chamomile Cookies and Brain-Boosting Breakfast Cookies!