Chewy Oatmeal Raisin Cookies
Cinnamon-spiced oat cookies with plump raisins, crisp edges and soft centres.
- Prep
- 15 min
- Bake
- 11 min
- Total
- 40 min
- Yield
- 14 cookies
Ingredients
Tap to check items off as you bake.
Nutrition facts
Per serving · about 38 g
Whole batch (14 servings, about 532 g)
Estimated values calculated from the ingredient list. Actual numbers vary with brands, sizes and portioning — use them as guidance, not medical advice.
Instructions
Oven 175°C / 350°F · Two parchment-lined sheet pans
- 1
Heat the oven to 175°C / 350°F and line two pans.
- 2
Whisk applesauce, egg, almond butter, sweetener and vanilla.
- 3
Fold in oats, oat flour, cinnamon and baking soda, then stir in raisins.
- 4
Chill 15 minutes, scoop 14 portions and flatten slightly.
- 5
Bake 10-12 minutes until the edges are golden and centres look barely set.
- 6
Cool 8 minutes on the pan before moving to a rack.
Doneness test
Edges are golden while the centres remain soft and slightly glossy.
Cooling
Leave them on the hot pan for 8 minutes so they set without drying out.
Smart substitutions
Applesauce for butter
Adds moisture with much less fat.
Texture: Chewier and softer, with less crispness.
Monk fruit brown sweetener for brown sugar
Removes refined sugar from the dough.
Texture: A lighter caramel note and softer edge.
Pro baking tips
- Soak raisins for 10 minutes so they stay juicy.
- Flatten the scoops because this dough spreads only slightly.
Make it even lighter
Swap an ingredient for a lower-calorie one, use less of it, or skip it altogether — with an honest note on what it does to the taste.
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