Ultimate Oatmeal Raisin Cookies

I love cookies! πŸ™‚


And these are my favorite cookies! I love oatmeal, oatmeal cookies and raisins. I am actually the only one in this house who really likes raisins and all other dried fruit, so these are basically my own cookies, just for me. I made the recipe to suit my taste and loaded them with raisins since no one else is really going to eat them and I love dried fruit. I find it such a way to satisfy my sweet tooth in a healthy way. When I make them, I usually double the recipe and freeze them so that I have them on hand when I am in need of a sweet treat that is still healthy. These cookies are meant to be large, monster cookies, but you can make them a regular cookie size if you wish.

Here is the recipe. You could also of course add some nuts in the recipe in place of some of the raisins, or use cranberries or whatever else you love. Cinnamon or walnuts would be great! The oatmeal cookie recipe is also great on its own. πŸ™‚

Ultimate Oatmeal Raisin Cookies

Makes 10 large cookies


  • 2 1/2 cups quick oats
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 2 cups raisins
  • 1 flax egg (2 tablespoons ground flax seed + 3 tablespoons warm water)*
  • 2/3 cup pure maple syrup
  • 1/2 cup sunflower oil
  • 1 1/2 teaspoons pure vanilla extract

* Note: toasted ground flax seed is amazing in this recipe. It adds a really nice flavor.


  1. Preheat the oven to 350F.
  2. Whisk together the ground flax seed and warm water in a small dish and set aside to thicken.
  3. In a medium mixing bowl combine the oats, flour, baking soda and sea salt. Add the raisins.
  4. Add the maple syrup, oil, vanilla and flax egg and stir to combine.
  5. Form the dough into large balls with your hands and press down slightly onto the baking sheet. Repeat to make 10 large cookies. (You may need more than one baking sheet for the recipe).
  6. Bake for 10-12 minutes, until very lightly golden. Allow to cool before removing from the pan.





11 thoughts on “Ultimate Oatmeal Raisin Cookies

  1. Yum yum yummy! Nobody else likes raisins, huh? Well, more for you!! This looks similar to the oatmeal raisin cookie granola, except a bit fewer oats and a bit more maple syrup, right? to hold it together better? I need to pick up some more oats this week and then I’m definitely making some oatmeal raisin cookies!!!


    • Glad you are going to make them! πŸ™‚ I suppose this recipe is a bit similar to the granola, but without the spices and it uses quick oats instead of large flake oats. The cookies turn out wonderfully!


  2. I like many of your recipes and some have become favourites (black bean quinoa burgers, taco casserole, split pea & brown rice soup to name a few). However, I tried several of your cookie recipes using sunflower oil, as the recipe dictated. I had to throw them away because the sunflower oil lent the cookies a strong, oily and overpowering taste that was highly unpleasant. Coconut oil rocks, though.


    • Maybe it is the type of sunflower oil you use. You shouldn’t be able to taste the oil in the recipe. There are different types of sunflower oil. Mild is the one to use for baking. If you prefer coconut oil, that is fine though too. πŸ™‚


  3. I have a question about sweeteners (mainly maple syrup because that is the one you seem to use the most). Is it possible to make these cookies (the cookies retain their shape and texture) without any sweetener? Would they turn out okay if I just omitted the maple syrup? I assume the maple syrup is for flavor but does it have any other importance? If so, what would be a good substitute for the syrup that is not a sweetener of any kind (sugar, agave, stevia, xylitol, etc.)? Would you recommend a fruit juice or fruit concentrate? Thanks so much.


    • If you wanted to omit the syrup, the recipe would not be very sweet (but I suppose that is why you want to omit it). It is a wet ingredient in the recipe too, so you would have to decrease the amount of dry ingredients in the recipe to compensate for having less liquid ingredients. I am not sure exactly what you could substitute. Sometimes I would soak pitted dates in hot water and then puree that as a sweetener in a recipe. That could work here. I have never tried a fruit juice or fruit juice concentrate in any of my recipes, but am sure that would be much too thin a liquid to use in place of the syrup unless you again somehow decreased the dry ingredients too. Of course you could substitute another liquid sweetener for the syrup one for one, like agave or honey, but I know you are looking to make it less sweet. Hope that helps a bit. Sorry I can’t tell you from experience how it would actually turn out. πŸ™‚


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