Healthy Oatmeal Raisin Chocolate Chip Cookies
These healthy oatmeal raisin chocolate chip cookies are soft and chewy with golden edges, plump raisins, and melty chocolate in every bite. They're gluten-free, refined sugar-free, sweetened with coconut sugar and a little maple syrup, and about 130 calories each with 6 grams of sugar.
Ingredients
- ½ cup unsalted butter, room temperature
- ½ cup coconut sugar
- 2 Tablespoons 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 for topping (dairy-free if needed)
Instructions
- Soak the raisins: Cover the raisins with warm water and let them sit while you make the dough, about 5 minutes. Drain and pat dry.
- Mix the dry ingredients: In a small bowl, whisk together the gluten-free flour, oat flour, baking soda, and cinnamon. Set aside.
- Cream the 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 bowl, then beat in the maple syrup, egg, and vanilla.
- Combine: Add the dry ingredients and oats and mix on low speed until just combined. Stir in the raisins and chocolate chips.
- Chill the dough: Cover and refrigerate for at least 30 minutes, or up to 24 hours. If it's too firm to scoop after a long chill, let it sit out for 10 to 15 minutes.
- Bake: Preheat the oven to 350°F (175°C). Scoop about 1½ tablespoons of dough per cookie onto a parchment-lined baking sheet and dot the tops with extra chocolate chips. Bake for 10 to 12 minutes, until the edges are lightly golden and the centers look slightly underbaked.
- Cool: Let the cookies rest on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
Notes
Don't skip the chill: Without it, the cookies spread thin and crispy.
Gluten-free flour: Use a 1:1 blend with xanthan gum. Don't substitute almond or coconut flour.
Dairy-free: Use coconut oil or vegan butter and dairy-free chocolate chips.
Storage: Keep at room temperature in an airtight container for up to 4 days, or freeze for up to 2 months.
Nutrition
Calories: 128kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Monounsaturated Fat: 1g | Cholesterol: 22mg | Sodium: 43mg | Potassium: 67mg | Fiber: 1g | Sugar: 6g | Vitamin A: 162IU | Vitamin C: 0.2mg | Calcium: 16mg | Iron: 1mg
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