September 9, 2020

by Kirbie

These oatmeal raisin cookies are soft and chewy and so easy to make. The cookies are eggless, flourless, butterless, dairy-free and refined sugar-free. It’s an easy one-bowl recipe and the cookies are ready in less than 30 minutes.

I love oatmeal raisin cookies but I don’t like that they are often full of sugar, butter, flour, making them not much healthier than any other cookie. So I made a healthy oatmeal raisin cookie. I’m actually sharing two versions in this post plus plenty of substitution options.

Healthy Oatmeal Raisin Cookies Two Ways

I had so much fun testing these cookies that I came up with two variations that I love and want to share. Both are equally easy to make and both produce soft and chewy cookies. The main difference is the ingredients. The version in the photos above contain nut butter and rolled oats. I also made a version that is nut butter free and uses quick oats.

Nut Butter Version

The nut butter version (which is the one in the pictures) comes out a little nicer looking and has an added nutty taste to the cookies. If you want a more pure oatmeal flavor, you may want to try the other version. This version also uses rolled oats so there is a little more texture to these cookies.

Version without Nut Butter

The nut butter free version is mainly oats and raisins. The cookies don’t brown and the oats are finely chopped so they don’t look as much like oatmeal cookies. If you’re trying to save some calories or are avoiding nut butter, I recommend trying this one.

Ingredients and Substitutions

  • Almond butter
  • Maple Syrup
  • Applesauce
  • Cinnamon
  • Oats
  • Raisins

Almond Butter

Only one version of the cookies uses almond butter. The almond butter acts as a binding agent. You can substitute with other nut butters like peanut butter or cashew butter. I chose almond butter because it has a mild taste and I didn’t want the nut butter flavor to overpower the oat flavor. Make sure to use natural nut butter (where the only ingredients are nuts and salt), which has a thinner consistency than nut butters processed with oils.

Maple Syrup

Maple syrup is used to sweeten the cookies. If you don’t like maple syrup you can substitute with other syrups.


You can substitute with mashed ripe bananas, but keep in mind that your oatmeal cookies will have a banana flavor to them. If you use bananas, it is a 1:1 substitution, so if the recipe calls for 1/2 cup applesauce then you will need 1/2 cup of mashed bananas. Also make sure you mash your bananas very thoroughly until they have a puree-like consistency (like applesauce).


Classic oatmeal raisin cookies have a hint of cinnamon. If you don’t like cinnamon you can leave it out. If you like a lot of cinnamon, feel free to add a little more. You can taste your batter to decide if it needs more before baking.


One version of the recipe calls for rolled oats. The other version calls for quick oats. Please make sure to use the right kind of oats for whichever version you’re making.


You can add other dried fruit in addition to raisins (I used dried cranberries) or you can substitute other dried fruit for raisins.

More Healthy Oat Recipes

  • 4 Ingredient Healthy Oatmeal Breakfast Bars
  • 3 Ingredient No Bake Oatmeal Cookies
  • Chocolate Overnight Oats
  • Baked Blueberry Oatmeal Cups
  • Healthy Apple Oatmeal Cookies

Nut Butter Version

  • 1/2 cup unsweetened applesauce
  • 2 tbsp maple syrup
  • 1/4 cup unsweetened natural creamy almond butter
  • 1/2 tsp cinnamon
  • 1 cup rolled oats
  • 1/4 heaping cup raisins plus additional for topping

Version without Nut Butter

  • 1/3 cup unsweetened applesauce
  • 1 tbsp maple syrup
  • 1/2 tsp cinnamon
  • 1 cup quick oats
  • 1/4 cup raisins plus additional for topping
  • Preheat oven to 350F. Line a large baking sheet with silicone baking mat or parchment paper.

  • In a large bowl, add almond butter (if using), applesauce, syrup and cinnamon. Stir until completely blended and everything is evenly mixed.

  • Stir in oats until all oats are completely incorporated and coated. Stir in raisins until they are evenly incorporated.

  • Using a 1.5 tbsp cookie scoop, scoop cookie dough and place onto prepared baking sheet, spacing cookies 2 inches apart.

  • Using the palm of your hand, press down on cookie balls so that they become flat and round and about 1/3 inch thick. The cookies will not spread when baking so you want to shape the dough to be what you want the final outcome of the cookies to look like. Add a few more raisins on top of each cookie, pressing them gently into the surface. You can also add other dried fruits like dried cranberries or blueberries. In my photos I added a few dried cranberries on top of each cookie.

  • Bake cookies for about 10-12minutes or until oats are cooked and cookies look baked. If making the version without almond butter, the cookies will remain quite pale. Remove cookies from oven and let them cool completely before removing them from the cookie sheet.

  • The nut butter version makes 12 cookies. The version without nut butter makes 8 cookies.
  • Please see post for potential ingredient substitutions
  • Store uneaten cookies in an airtight container for 1-2 days at room temperature or 3-4 days in the fridge.
  • The estimated nutrition information provided below is calculated for the nut butter version.

Serving: 1cookie, Calories: 78kcal, Carbohydrates: 11g, Protein: 2g, Fat: 3g, Sodium: 1mg, Fiber: 1.6g, Sugar: 3g, Iron: 1mg, Net Carbs: 9g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.


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