Chewy Oatmeal Raisin Chocolate Chip Cookies

These easy oatmeal raisin chocolate chip cookies are soft, chewy, and filled with melty chocolate and sweet raisins. They’re made with oats, oat flour, coconut sugar, and a touch of maple syrup for a naturally sweet flavor. Healthier than the classic and always a crowd favorite!

5 from 1 vote

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Prep Time 15

Cook Time 10

Total Time 55

Serving cookies

Ingredients

½ cup unsalted butter, room temperature
½ cup coconut sugar
2 tablespoon maple syrup
1 large egg
1 teaspoon vanilla extract
½ cup gluten-free all-purpose flour
¼ cup oat flour
½ teaspoon baking soda
½ teaspoon ground cinnamon
1 ½ cups rolled oats, certified gluten-free, if needed
½ cup raisins
⅓ cup chocolate chips, plus extra to dot on top before baking

Instructions

Mix the dry ingredients: In a small bowl, whisk together the gluten-free flour, oat flour, baking soda, and cinnamon. Set aside.
Cream butter and sugar: In a large bowl, beat the butter and coconut sugar on medium speed for about 1 minute, until light and creamy. Scrape down the sides of the bowl. Add maple syrup, egg, and vanilla, then beat until fully combined.
Combine wet and dry: Add the dry ingredients and oats to the wet mixture. Beat on low speed until just combined, scraping down the sides and bottom as needed. Stir in the raisins and chocolate chips. (For the juiciest raisins, soak them in warm water for 5 minutes, then pat dry before mixing into the dough.)
Chill the dough: This is a soft dough that must be chilled. Cover and refrigerate for at least 30 minutes to 1 hour, or up to overnight.
Bake the cookies: Preheat the oven to 350°F (175°C). Scoop about 1.5 tablespoons of dough per cookie onto a parchment-lined baking sheet. Dot the tops with extra chocolate chips. Bake for 10–12 minutes, or until the cookies are puffed and lightly golden on the bottoms.
Cool & enjoy: Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Soak the raisins: For the juiciest raisins, soak them in warm water for 5 minutes, then pat dry before mixing into the dough.

Chill the dough: Don’t skip this step! Chilling helps the cookies hold their shape, bake up thicker, and stay chewy.

Oats matter: Rolled oats are best for that hearty, chewy texture. Quick oats will make the cookies softer.

Dairy-free option: Use coconut oil or vegan butter in place of butter for a dairy-free cookie.

Storage: Store at room temp in an airtight container for up to 4 days, or freeze for up to 2 months.

Nutrition

Course Dessert

Cuisine American

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