Finding the best oatmeal cookies can feel tricky. Some turn out too dry, others too sweet, and many lack the chewy texture people love.
That’s why these chewy, soft Honey Oatmeal Raisin Cookies are such a win. They’re soft in the middle, slightly crisp at the edges, and have just the right sweetness. They also double as one of the easiest Breakfast Oatmeal Cookies Recipes you can make.
I’ve always thought cookies should feel a little nostalgic — and these do. The cinnamon raisin cookies flavor brings back memories of lunchbox snacks and after-school treats.
But here’s the difference: this recipe skips the heavy butter and refined sugar, making them one of the Best Healthy Oatmeal Cookies you’ll bake at home. Using honey instead of processed sweeteners not only adds a natural flavor but also helps keep the cookies moist.
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You can serve them warm out of the oven, or keep a batch on hand for snacks throughout the week. They taste like a dessert, but you can justify calling them baked oatmeal cookies at breakfast too.
Core Elements of the Recipe
At the heart of these cookies are rolled oats. They bring texture and chewiness, turning a simple dough into a hearty cookie. Next come raisins, which provide natural sweetness and a little chew to balance the oats. Honey acts as the sweetener and moisture-locker, giving the cookies their soft bite.
Flour and baking powder form the structure, while ground cinnamon adds that warm, classic flavor you expect in oatmeal cookies. A touch of salt sharpens the sweetness. Coconut oil replaces butter here, keeping the recipe lighter and dairy-free. The egg white binds everything together, and a splash of vanilla ties the flavors neatly.
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Ingredients
1 cup instant oats – Oats are the backbone of these cookies. Using instant oats instead of old-fashioned rolled oats gives a finer texture, which helps the cookies hold their shape and stay soft. They also cook quicker in the oven, so you don’t end up with tough, underbaked centers. Oats are naturally rich in fiber, which makes these cookies filling enough for a breakfast option.
¾ cup whole wheat flour – Whole wheat flour brings a nutty flavor and a bit more nutrition compared to all-purpose. It has extra fiber and minerals like iron and magnesium. The slightly denser texture balances out the lightness of the oats, creating cookies that are chewy rather than crumbly. If you want a milder flavor, you could use white whole wheat flour for the same nutritional benefit but a softer taste.
1 ½ teaspoons baking powder – This small amount of leavening ensures the cookies puff up just slightly instead of spreading into flat disks. It helps them stay soft in the middle with lightly crisp edges. Skipping this would leave you with heavy, dense cookies that don’t feel as fresh.
1 ½ teaspoons ground cinnamon – Cinnamon isn’t just flavor here — it ties the honey, oats, and raisins together. Without it, the cookies might taste a little plain. Cinnamon also has natural antioxidant properties and a comforting aroma that makes these cookies smell like home while baking.
⅛ teaspoon salt – A pinch of salt is a quiet hero. It sharpens the sweetness of honey and balances the chewiness of raisins. Cookies without salt can taste flat, no matter how much sugar or spice you add.
2 tablespoons coconut oil (melted) – Coconut oil replaces butter in this recipe, keeping the cookies dairy-free while still moist. Since it’s melted before mixing, it distributes evenly through the dough. It also adds a very subtle richness without overwhelming the other flavors. Some bakers love that it also contributes to the chewiness of the cookies.
1 large egg white – Instead of a whole egg, we use just the white. It acts as a binder without adding extra fat from the yolk. This keeps the cookies light and soft but still structured enough to hold their shape. If you want a slightly richer cookie, you could experiment with using the whole egg, though it will change the texture.
1 teaspoon vanilla extract – Vanilla works like a flavor glue here. It brings out the cinnamon, balances the honey, and rounds out the earthy notes of whole wheat flour. Without it, the cookies may taste a bit too one-dimensional.
½ cup honey – Honey is what makes these cookies special. Unlike refined sugar, honey provides moisture, so the cookies stay soft even after a couple of days. It also adds a gentle floral sweetness that complements raisins beautifully. Because honey is hygroscopic (it attracts water), it helps the cookies stay chewy longer than sugar-based cookies.
½ cup raisins – Sweet, chewy, and classic. Raisins not only add bursts of flavor but also extra moisture as they bake, preventing the cookies from drying out. You can soak them briefly in warm water (or even a splash of rum for a grown-up twist) before adding to the dough if you want them plumper and juicier
Equipment You’ll Need
- Mixing bowls – One for dry ingredients and one for wet. Having two keeps everything evenly combined before you bring the dough together.
- Baking sheet with parchment paper – Prevents sticking and makes cleanup easy. Parchment also helps cookies bake more evenly.
- Cookie scoop or spoon – Ensures uniform size so the cookies bake at the same rate. If you don’t have one, a tablespoon works fine.
Directions
- Mix oats, flour, baking powder, cinnamon, and salt.
- In another bowl, whisk coconut oil, egg white, vanilla, and honey.
- Stir wet ingredients into dry until just combined.
- Fold in raisins.
- Chill dough for 30 minutes.
- Scoop onto baking sheet and flatten slightly.
- Bake at 325°F (163°C) for 11–14 minutes.
- Cool before serving.
Troubleshooting
Why are my cookies dry?
- They may have baked too long. Pull them out as soon as the edges look done.
- Measuring flour too heavily can also dry them out — spoon and level it instead of scooping.
Why didn’t my cookies spread?
- This dough doesn’t spread like traditional cookie dough. Flattening them before baking is essential.
Why do my cookies taste bland?
- Cinnamon and vanilla are key. If you skimp, the flavor won’t shine. You can also add a pinch more salt to sharpen the sweetness.
Why are my cookies too soft?
- They may need an extra 1–2 minutes in the oven. Remember, they firm up as they cool.
Dietary Options
These cookies are already on the healthier side, but you can adjust them:
- Vegan: Replace egg white with a flax egg (1 Tbsp flaxseed meal + 2½ Tbsp water).
- Nut-free: Already safe, but if you want variety, add sunflower seeds or pumpkin seeds instead of raisins.
- Gluten-free: Swap whole wheat flour for a certified gluten-free oat flour.
- Lower sugar: Replace some of the honey with mashed banana or unsweetened applesauce.
Pairings
These cookies go great with a glass of cold milk or a cup of coffee in the morning. For breakfast, pair them with Greek yogurt and fresh fruit for a balanced meal. As a snack, they’re perfect with a latte or a small smoothie. You can also crumble them over a bowl of oatmeal for double the oat flavor.
Storage & Serving
- Room temperature: Store in an airtight container for up to 4 days.
- Fridge: Keep up to 1 week.
- Freezer: Freeze baked cookies for up to 3 months. Thaw at room temp or warm briefly in the oven.
- Serving: Best enjoyed slightly warm or with a light drizzle of honey.
Nutrition Snapshot (per cookie, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 98 |
| Protein | 2g |
| Carbohydrates | 19g |
| Fiber | 1.5g |
| Total Fat | 2g |
| Saturated Fat | 1g |
| Sugar | 9g |
| Sodium | 40mg |
Breaking Down the Numbers
- Calories (98): At under 100 calories each, these cookies are lighter than most store-bought oatmeal raisin cookies, which often hover around 150–200 calories. That makes them a better fit for snacking or adding to a breakfast plate without going overboard.
- Protein (2g): While cookies aren’t meant to be protein powerhouses, the egg white and whole wheat flour give a small boost. Pairing them with Greek yogurt or a glass of milk makes for a more balanced snack.
- Carbohydrates (19g): Most of the carbs here come from oats, flour, and raisins — all natural sources. These provide energy without the refined crash you’d get from white sugar-based cookies.
- Fiber (1.5g): This might not seem like much, but compared to traditional cookies, it’s nearly double. The oats, whole wheat flour, and raisins all contribute, making these more filling.
- Fat (2g total, 1g saturated): Thanks to the small amount of coconut oil, you get just enough fat for flavor and texture without making them heavy. Many traditional cookies contain 6–10g of fat per serving, so this is a noticeable reduction.
- Sugar (9g): All the sweetness comes naturally from honey and raisins. This is significantly less added sugar than many cookie recipes, making them a smart choice if you’re watching sugar intake.
- Sodium (40mg): Low sodium means these cookies are suitable for most diets and won’t overwhelm with saltiness.
Why These Cookies Stand Out Nutritionally
- Lower in calories, fat, and sugar than traditional oatmeal cookies.
- Made with whole ingredients like oats, honey, and raisins.
- Naturally sweetened and refined sugar-free.
- More fiber and nutrients thanks to whole wheat flour.
- A snack you can enjoy without feeling weighed down.
These cookies may not replace a full meal, but they work beautifully as part of a balanced breakfast (paired with fruit or yogurt) or as a smarter treat when you’re craving something sweet.
Healthy Oatmeal Raisin Cookies With Cinnamon
Course: Snacks24
cookies15
minutes12
minutes30
minutes57
minutesIngredients
1 cup instant oats
¾ cup whole wheat flour
1 ½ tsp baking powder
1 ½ tsp ground cinnamon
⅛ tsp salt
2 Tbsp coconut oil (melted)
1 large egg white
1 tsp vanilla extract
½ cup honey
½ cup raisins
Directions
- In a medium bowl, combine oats, whole wheat flour, baking powder, cinnamon, and salt. Mixing dry ingredients first ensures even distribution of leavening and spices.
- In a separate bowl, whisk together melted coconut oil, egg white, vanilla extract, and honey. Make sure the coconut oil is fully melted so it blends smoothly.
- Slowly stir the wet mixture into the dry ingredients until just combined. Stop as soon as the flour disappears to avoid overmixing.
- Fold in the raisins last to prevent clumping. This ensures every cookie gets an even share of fruit.
- Chill the dough in the refrigerator for 30 minutes. This firms up the coconut oil and prevents spreading during baking.
- Preheat your oven to 325°F (163°C) while the dough chills. Line a baking sheet with parchment paper.
- Scoop spoonfuls of dough onto the prepared sheet and flatten slightly. These cookies won’t spread much on their own.
- Bake for 11–14 minutes until the edges are set but centers remain soft. Let cool to achieve a chewy texture.
