Healthier Oatmeal Raisin Cookies

A friend made a comment after I posted about the healthier chewy chocolate chip cookies, that when I made oatmeal raisin cookie he would be impressed. As Barney would say, “Challenge accepted!” (BTW, I’m so excited the new season of How I met Your Mother started. And Big Bang Theory, yay!) I applied the same type of substitutions as I did to the chocolate chip cookies so these cookies are healthier than the original recipe. But don’t confuse “healthier” with “healthy”. Even though they are in slightly reduced amounts, I refused to sacrifice all of the sugar and butter. Cookies out of my oven cannot be 100% healthy ;-). Even at “50% healthy” these cookies are still soft and chewy – the way a cookie should be, especially oatmeal raisin. And as usual I felt like I could get away with eating half a dozen straight out of the oven. I love being my own taste tester!

Several great bloggers have already donated a baked good to help Dave walk again, but am still looking for more! I am hosting a bake sale in honor of Run for Dave on Oct 2. Please e-mail me at spiffycookie at gmail dot com if you are interested in contributing.


Makes approximately 3 dozen cookies


3/4 cup butter, softened

1/4 cup nonfat plain yogurt

1 cup dark brown sugar, packed

1/4 cup sugar

1 egg

1 Tbsp ground flaxseed mixed with 3 Tbsp water

1 tsp vanilla extract

3/4 cup flour

1 cup 100% whole wheat flour

1 tsp baking soda

1/2 tsp salt

1-1/2 tsp cinnamon

1/4 tsp nutmeg

3 cups rolled oats

1 cup raisins

1 cup chopped walnuts (optional)


  1. Preheat oven to 375 degrees.
  2. In a large bowl beat butter, yogurt, brown sugar, granulated sugar, egg, flax mixture and vanilla with a hand held mixer until well blended. In a medium bowl combine flours, baking soda, salt, cinnamon and nutmeg. Add dry ingredients to butter mixture, stirring until just combined.
  3. Fold in rolled oats, raisins and walnuts (if desired). Shape dough into balls—about 2 tablespoons each. Place about 2 inches apart onto a silpat-lined cookie sheet and press down into round disks (the cookies do not spread well on their own).
  4. Bake for 6-8 minutes or until edges are lightly browned. Cool 2 minutes and remove to wire rack to cool completely.

Source: Adapted from Annie’s Eats

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9 Responses to “Healthier Oatmeal Raisin Cookies”

  • YUM!! These sound so good … love oatmeal in cookies!

  • mmmm those sound soo good!! cookies are one of my all time favorite things to bake because they are so versatile and FAST!! thanks for the great looking recipe!! 😀

  • These “healthier” cookies sound wonderful, and oatmeal cookies are one of favorites. Any reduction of refined sugar and butter is a good think if you have health issues.

  • Yum! Glad to see the oatmeal raisin cookie love on the blog. Were these the ones you were pulling out of the oven the other night? 🙂

  • Yay for healthier cookies! These look tasty 🙂

  • I love oatmeal raisin cookies, but I make them so rarely because I can’t trust myself around them. Your healthy version might help me justify a batch 🙂

  • Been looking into using flaxseed too to try and lower the fat level of some of my cookies – often my ‘healthy’ versions of baked goods aren’t worth it. Keen to give these a go!

  • Cindy Marchand:

    Y’all are such fantastic bakers, and that is why I am reaching out to you. My father can not have chocolate, raisins or nuts of any kind. He can have oats and cinnamon, so I am trying to make an old fashion recipe with just those two. I am running into a little problem, because they are not turning out the way I want them to. You know, soft and chewy the way an oatmeal cookie should be. I can make snickerdoodles, but I think they are getting tired of them and want something new. Sugar cookies are easy to make, I guess I could make the butter cookies, because I have everything for that, but I was hoping for a large oatmeal cookie that you could sink your teeth into. LOL Thank you Cindy

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