Healthier Vanishing Oatmeal Raisin Cookies

Healthier Vanishing Oatmeal Raisin Cookies

Oatmeal cookies were one of my favorite recipes to bake as a kid. My sister and I copied the recipe on the back of Quaker Oats box and would eat half of the raw dough and cook the rest. I can’t seem to get enough of ‘oats’ these days, so in an attempt to come up with a healthier version to snack on I made some tweaks to the original and think these taste even better! The recipe below makes ~15 large cookies, but I’ve doubled (or even tripled this!) and kept any leftovers in a bag in the freezer. You can quickly microwave the frozen ones (15-30 seconds depending on how hot you like them) for a healthy(ish) treat.

Also, one note about the sugar in this recipe - feel free to use just coconut sugar (or maple sugar or even regular white sugar), but in attempt to reduce the total sugar I did half coconut sugar and half monkfruit sugar which reduces the actual sugar (on the glycemic index!) by half and doesn’t compromise the taste at all.

Serves: 15 large cookies
Prep time: 15 minutes
Cook time: 10-13 minutes


  • 1.5 cups of rolled oats

  • 1.5 cups of almond flour

  • 1/2 cup unsweetened shredded coconut

  • 1/2 cup unsweetened raisins (or sub with chopped dark chocolate if you prefer)

  • 1.5 tsp of baking powder

  • 1 tsp of salt

  • 1/3 cup of coconut sugar

  • 1/3 cup of monkfruit sugar (or sub for more coconut sugar, maple sugar or whatever sugar you prefer!)

  • 3 eggs

  • 1/3 cup of almond butter (or other nut butter of your choice!)

  • 6 tbsp of melted coconut oil

  • 1 tsp vanilla extract

  • 1 tbsp of cinnamon

  • Maldon salt flakes (optional - to sprinkle on top)


  1. Preheat oven to 350 degrees

  2. In a large mixing bowl, stir together all the dry ingredients (rolled oats, almond flour, shredded coconut, raisins, sugar, baking powder, salt, cinnamon)

  3. Whisk together the eggs, almond butter, coconut oil and vanilla until a smooth consistency

  4. Combine the wet and dry ingredients in one bowl. You should get a very sticky dough which is OK. If it’s hard to combine try mixing with your hands

  5. Line a large baking sheet with parchment paper

  6. Scoop dough into ~15 large balls. Using a spoon flatten the balls into discs as the dough will not fall very flat on its own (see pictures below)

  7. Sprinkle the cookies with the Maldon salt flakes (optional)

  8. Cook for 10-13 minutes depending on how cooked you liked them (I did just over 10 minutes!)

  9. Enjoy!

Here’s a picture of the raw dough (it doesn’t look much different than the finished product which is why you have to flatten the balls!)

And then the finished product 10 minutes later!

And then the finished product 10 minutes later!