Healthy Oatmeal Raisin Cookie Recipe

Oatmeal raisin cookies make a great option for a healthier sweet snack. These moist, chewy, gluten-free treats are made with 100% whole grains and naturally sweetened with fruit. Olive oil adds richness and moisture while supplying heart-healthy monounsaturated fats and antioxidant polyphenols, and low saturated fat. With a low glycemic index and wholesome ingredients, they’re both satisfying and nutritious.

Ingredients and Nutrition

Ingredients

Cookies are high in calories. This recipe makes every calorie count in flavor and nutrition. Loaded with whole grains, sweetened by fruit, and rich in monounsaturated and polyunsaturated fat, not saturated fats.

Oat and teff flour, applesauce, dates, chia seeds, and eggs provide the structure usually provided by wheat gluten.

Dates and applesauce replace bland, refined sugars with natural, fruity and caramely sweetness and assist in binding.

Oats

• Provides the signature chewy texture and hearty, slightly nutty taste.
• Rich in soluble fiber (especially beta-glucan), iron, magnesium, and complex carbs.

Oat Flour

• Provides structure with a soft, tender crumb with a mildly nutty and slightly sweet flavor.
• Adds soluble fiber, B vitamins, manganese and slow digesting carbs.

Ivory Teff Flour

• Balances the powdery oat flour, adding chewiness with malty, mildly sweet flavor.
• Gluten free flour that’s high in iron, calcium, resistant starch, and protein.

Raisins

• Lends chewy, natural sweetness with deep fruity note, and a touch of tartness .
• Rich in potassium, iron, antioxidants and fiber.

Applesauce

• Provides some natural sweetness and replaces some fat, retains moisture, and softens crumb.
• Adds some fiber and vitamin C.

Dates

• Natural whole food sweetener that adds chewiness with a great caramel-like flavor.
• High in potassium, fiber, iron, and magnesium.

Olive Oil

• Provides moisture, richness, and softness.
• Rich in heart-healthy monounsaturated fats, polyphenols and vitamin E, and relatively low in saturated fats.

Eggs

• Acts as an emulsifier for the olive oil, adds moisture and helps bind the dough.
• Source of protein, choline, and vitamins A, D, E, and B12.

Greek Yogurt

• Helps with binding. Adds moisture, and acidity for tenderness.
• Adds protein, calcium, and probiotics.

Chia Seeds

• Hydrated seeds form a gel that helps bind ingredients, adds structure and chewiness, and retains moisture.
• High in omega-3 fatty acids, fiber, protein, calcium, and iron.

Nutritional Facts

Nutrient	Amount per Cookie	% Daily Value (RDA)
Calories	139 kcal	7%
Protein	2.8 g	6%
Fat	6.4 g	9%
— Saturated Fat	0.9 g	5%
— Monounsaturated Fat	3.67 g
— Polyunsaturated Fat	0.83 g
Carbohydrates	19 g	7%
— Sugars	7.5 g	—
— Fiber	2.4 g	8%
Iron	1.2 mg	7%
Calcium	38.5 mg	3%
Potassium	155 mg	3%
Vitamin A	25 mcg	3%
Vitamin C	0.25 mg	<1%
Vitamin E	0.33 mg	2%
Vitamin B6	0.05 mg	3%
Vitamin B12	0.06 mcg	3%
Magnesium	25.8 mg	6%
Zinc	0.29 mg	3%

Instructions

Hydrate dates

1. Place 2 tablespoon applesauce, and ¼ cup dates chopped in a small sauce pan.
2. Add enough water to cover the bottom of the pan.
3. Heat over medium low heat stirring occasionally until the dates are soft
4. Mash dates.
5. Remove from heat.
6. Transfer to a plate, or spread in pan so it can cool.

Hydrate Chia Seeds

7. Separate 1 egg into 2 small/medium mixing bowls.
8. Add 1 tablespoon water to the egg white
9. (optional) Grind 1 tablespoon chia seeds
10. Mix chia seeds into egg white and water mixture

Make oil/egg/yogurt emulsion

10. Whisk the egg yolk with 2 tablespoon greek yogurt.
11. While whisking, slowly add ¼ cup olive oil. It should be about the consistency of thin mayonnaise.

Mix dry ingredients

12. Preheat oven oven to 375℉
13. In a large mixing bowl whip 1 cup oats, ¼ cup oat flour, ¼ cup ivory teff flour, ½ teaspoon cinnamon, ¼ teaspoon lemon zest, ½ teaspoon baking powder, and ¼ teaspoon salt
14. Stir in ½ cup raisins

Combine wet and dry ingredients

15. Combine the hydrated chia seeds and the oil emulsion in one of the bowls.
16. Add one egg and ¼ teaspoon vanilla.
17. Stir wet ingredients into dry ingredients.

Bake

18. Line a baking sheet with parchment paper.
19. Shape 12 cookies about 2 tablespoons each on baking sheet.
20. Flatten them a little because they won’t spread very much
21. Bake at 375℉ for 12-14 minutes.
22. Let cookies cool on the baking sheet for about 2 minutes.Transfer the cookies to a wire rack to cool.

Recipe