These aren’t your grandmother’s fat-laden oatmeal cookies, but we bet you they’ll taste just as good! You’ll want to savor each and every decadent bite. Plus, they have no cholesterol and are a good way to get some manganese into your clean-eating plan. Enjoy in moderation, though; these are definitely a treat!
Looking to ditch dairy, but can’t nibble cookies without milk? Give one of these Milk Alternatives a try.
Hearty Oatmeal Raisin Cookies
Yield: 8 large or 16 small servings | Serving Size: 1 large or 2 small cookies | Calories: 257 | Total Fat: 4g | Saturated Fat: 0g | Trans Fat: 0g |Cholesterol: 0mg | Sodium: 360mg | Carbohydrates: 45g | Dietary Fiber: 3g | Sugars: 14g | Protein: 13g | SmartPoints (Freestyle): 8
Ingredients
- 1 cup white whole-wheat flour
- 1 cup old-fashioned oats
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 cup raisins
- 2 tablespoons coconut oil (or other healthy oil, such as safflower)
- 3 egg whites
- 2 teaspoons pure vanilla extract
- 1/2 cup honey
Instructions
- In a large mixing bowl, combine all dry ingredients. In a medium mixing bowl, combine the wet ingredients. Pour the wet ingredients into the bowl with the dry mix, and blend well with a wooden spoon. Portion out 16 cookies onto parchment-lined cookie sheets. Bake at 350° for 15 minutes, or until just golden brown.
- Note: If these cookies seem hard after baking, simply pack them away overnight in a plastic bag, and they will be quite soft in the morning.
Copyright 2019 Skinny Ms. ® All rights reserved.
The nutritional value for these cookies states 0 grams of total fat. This seems incorrect to me because the coconut oil adds fat to the cookies. Am I missing something?
Jeanette, The nutritional data was incorrect. I’ve added the correct values, thanks for letting us know. The total fat is 4 g and saturated fat is 3 g for 1 cookie.
The serving size says 1 cookie, but that there are 8 servings and it makes 16 cookies. Does it make more servings or are the servings 2 cookies?
It’s actually: 1 serving = 1 large cookie or 2 small. I updated to reflect these changes. Thanks!
Any chance you could make it even healthier and use almond flour? Thanks!
Cassy, I’ve never used almond flour in this recipe but it should be fine. Keep us posted! 🙂
I made these with Almond flour and they are great. I also subs Coconut palm sugar for the honey and used chocolate chips instead of raisins
Nita, Great tips, thanks!
I was just wondering about coconut sugar and almond flour (can’t stand most gluten free baking mixes, so almond flour and coconut flour tend to be my go tos), so thanks so much for sharing that it worked. Honey is fine for a lot of things, but I like the smokier, less in-your-face sweetness of coconut sugar so much, too. About to make these now
Can you replace the oil with applesauce?
Lisa, I haven’t so can’t say for sure. Let us know if you give try it…we’d love to know the results.
Yes, you can.
These look great! If I were to use xylitol instead of honey, what other changes do you think I would have to make? And roughly how much xylitol would suffice? Thanks in advance!
Amy, I’m not that familiar with xylitol. I googled it and found that a 1:1 ratio is used in place of other sweeteners. When using in place of honey, use 1 additional tablespoon of xylitol.
You might want to recalculate the grams of protein. At best, the protein in one large cookie would be about 6 grams. I'm interested in making these oatmeal cookies. I've never tried making them with coconut oil before.
Do you think these would be just as good with Oat flour?
Emily, I’ve never used oatmeal flour for this recipe so I can’t say for sure. Keep me posted!
Any way to make these vegan?
Use 1/4 cup canola oil or other vegetable oil for every 2 egg whites. Use maple syrup in place of the honey. Hope that helps!
Is there a way to make this vegan?
You could sub the eggs with Ener-G brand or Bob’s Red Mill…both egg replacements in baking.
I used regular whole wheat flour – very hearty. These would be awesome with grated apple or carrot. I'll do that next time!
I am new to using coconut oil. Should you melt it first or use it straight out of the jar?
If it is thick melt it first over a low temp and then add. If the house is warm, the coconut oil will already be a liquid.
I am not sure why coconut oil is better than butter. Aren't their nutritional values similar? Any assistance would be appreciated.
Here is an article that can let you know more of the health benefits of coconut oil: https://skinnyms.com/lose-weight-with-coconut-oil/
Here is an article that can let you know more of the health benefits of coconut oil: https://skinnyms.com/lose-weight-with-coconut-oil/
Here is an article that can let you know more of the health benefits of coconut oil: https://skinnyms.com/lose-weight-with-coconut-oil/
Here is an article that can let you know more of the health benefits of coconut oil: https://skinnyms.com/lose-weight-with-coconut-oil/
These are amaziiinnnnggg!!! Subbed the honey for a smashed over ripe banana and about 1/4 C raw sugar. They are soft, dense, and I totally ate some for breakfast.