Oatmeal Raisin Cookies

YouTube video

Oatmeal Raisin Cookies

Jill Dalton
Being one of the top 10 favorite cookies, these cookies are loved by just about everyone! BUT, this recipe is refined sugar free, oil free, and gluten free so they are also good for you. Pair them with a glass of cold almond milk or a steaming cup of coffee or tea and enjoy!
4.39 from 13 votes
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 24 people
Calories 131 kcal



  • Preheat oven to 350°. Mix together oat flour, oats, baking soda and cinnamon in a large mixing bowl. Blend almond milk, vanilla and dates in a blender until smooth. Add mixture to dry ingredients along with almond butter and raisins. Glob onto parchment paper lined cookie sheet, press cookies down flat with a piece of parchment paper and bake for 15 minutes.


Calories: 131kcalCarbohydrates: 23gProtein: 3gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 57mgPotassium: 224mgFiber: 3gSugar: 7gVitamin A: 15IUVitamin C: 0.5mgCalcium: 40mgIron: 1mg

59 thoughts on “Oatmeal Raisin Cookies”

      1. Was a bit skiddish about making these as I dislike raisins and considered dates to be just a big raisin. Boy were these good, so glad I took the leap of faith. Found your show on you tube and watched several videos but chose to start with oatmeal cookies. East n good!

    1. Afrodita Padilla

      Hello Jill It will be nice to have the calories info on your recipes. I got your first cooking book. Specially for the desserts and baked items.

  1. I made these last night and they were delicious! Only problem I had was dreaming about them all night… lol

    Maybe oatmeal cookie for breakfast????
    Thank you !

  2. These are sooooo good!!! I used peanut butter as I didn’t have any almond butter and they still turned out great! Thanks for experimenting and sharing!

  3. Just made these cookies. My toddler LOVES them! So good to have around on a regular basis to ensure our WFPB child gets plenty of calories! Thank you! It’s a pleasure to watch your videos!

  4. Joanne Esters-Brown

    I’ve been looking for a gulit-free treat. I love oatmeal raisin cookies. I will definitely give this recipe a try this weekend. I know they will taste great. I love your show. I’ve tried other recipes from the Utube site. They were great! I look forward to more of your wonderful recipes. Thank you so much.
    Joanne Esters-brown ?

  5. I love the cookies and actually removed the baking powder and put them in the dehydrator to dry a bit. The flavor is wonderful this way and it’s a raw food this way. There’s really nothing in them that has to cook so I’d recommend giving this a try.

  6. What brand of almond butter do you use?
    I used meridian cashew butter and they turned out really dense and dry 🙁

    1. For whatever reason, environment seems to matter in baking. The first time I made them they were dry. The next time, I added almond milk by the TBS until the batter was mixable. For me this ended up being about 3/4 cups almond milk vs. the 1/2 cup stated in the recipe. To improve spreadability, I also added the nut butter to the blender with the almond milk, dates, and vanilla. With these changes, they were moist. Dry or moist, they are delicious!

  7. Hi Jill. These are delicious; I’ve made them once before and was about to make them again but realised I only have 5 medjool dates! Could I substitute the other 5 for applesauce perhaps? If so, do you know how much I would need to use? Otherwise what would happen to the consistency if I left them out completely instead of replacing them with something else?

  8. These cookies are amazing! I just tried them and everyone in the fam loves them. Thank you Jill! I knew I could count on you for a great healthy cookie.

  9. We started wfpb on Jan 2nd, the first recipe I made was your bread.. loved it! While making my husband some oatmeal yesterday the smell made me think of oatmeal cookies so I went to see if you had a recipe. I printed it for later but did not take it off the printer, this morning my husband went in the office and saw the recipe sitting there, he came and asked me to please make those cookies! I made them this morning and they are beyond delicious ?… Thank you so much for sharing these wonderful recipes!

  10. Hi, I had baked the oatmeal cookies and they were awesome! My husband and I enjoyed them. Now we can eat cookies without the guilt.
    Thank you for sharing your healthy recipes.

    From Mary

  11. These are fabulous! I didn’t have oat flour, so I ground up 1 1/2 c old fashioned oats in a blender. I made the cookies double size and baked for 17 minutes. They are perfect! The family agreed we’d never guess these were whole food if we didn’t know. Thank you so much!

  12. These cookies are fabulous! Thank you so much! I also used your recipe with 2 c fresh cranberries in place of 1 1/2 c raisins, spread in an unbaked almond pie crust, and sprinkled with 1/4 c chopped walnuts. Baked at 325 about 35-40 minutes. It made a pretty holiday pie that everyone liked.

  13. I was just about to ask the same question regarding the use of apple sauce. Im not a fan of nut butters in my cookies…I will give it a try. Wondering if upping the flour so slightly will give them holdability (not a word… I dont think…haha) that the nut butter would???

  14. Great recipe! Thanks so much! Try adding /2 tsp ground ginger, 1/2 tsp ground cardamom, 1/8 tsp ground cloves, 1/2 tsp cumin, and 1/4 tsp cayenne powder (in addition to the cinnamon already in the recipe) to turn these into Six-Spice Oatmeal Cookies with an extra micronutrient punch!

  15. James R Petrarca

    I botched these on my first attempt, adding the liquid ingredients to the dry before blending them. Then I had to improvise, separating out whatever liquids hadn’t been absorbed, and blending them with the dates. And because I never quite got to a date paste, I added some extra oat milk, honey, then raisins and walnuts. So it’s not the same recipe, but still good.

    Oat flour and almond butter were welcome ingredients. Too many times recently I’ve seen (and tried twice) recipes that had little more than rolled oats and bananas, but no flour and nothing rich. They’re terrible.

    I found the medjool dates from Costco to be no moister than the declets, and no sweeter. Everyone has been saying how moist and sweet they are, but this batch wasn’t. I may try them again sometime, closely eyeing the package for signs of moisture. But right now I’m unimpressed by them and reluctant to pay more for medjool than declets.

    If I just go with the declets next time, how much volume should I go for – 1/2 cup?

  16. These are amazingly delicious! I never thought I could eat cookies every day and still lose weight! Thank you for these delicious cookie recipe, thanks for sharing

  17. Delicious, soft and perfectly sweet cookies. This recipe is a keeper. Thanks for this healthy, yet yummy dessert/snack/breakfast idea. ?

  18. What would be the equivalent of replacing the dates with date sugar? I will definitely make the original recipe but I do have a couple of bags of date sugar around ?

    1. Hmmm I haven’t used date sugar in my baking yet. From what I have read, it is equal amounts. Personally I would use a bit less. Maybe 3/4 cup of date sugar = 1 cup dates.

      1. Thank you Jill for the prompt response! I will bake them today 🙂 I will use less sugar for sure, maybe even less than 3/4 cup since the raisins add some sweetness too :). Decisions, decisions.. Have a nice weekend!

  19. The uncooked dough without the raisins tasted so good too!! I think I’ll leave out the baking soda and roll into cookie dough balls! Just need to figure out what to roll them in.. dough is sticky!

  20. Wow. Easy, fast and delicious. Thank you. I keep coming back to this recipe. This time I mixed the cookies and rolled them into a log in a silpat and froze it for an hour. The dough was much firmer, still sticky, but I made quick work of slicing them, forming them and moving them onto the baking sheet. I had much less mess and the cookies turned out really, really well. Handling the freshly mixed cookie dough is my least favorite part of the recipe. Freezing a log made it much less messy.

  21. Marlene Quesnel

    Are they supposed to be moist before baking? Beacuse my’n were dry and crumbly after mixing no where near moist and sticky! and dry even after baking. To crumbly. Why?

  22. These are delicious! I have made them over and over! I seriously have trouble eating just one! I have been trying to eliminate processed sugars from my diet.
    For those who thought they were dry: if they are crumbly when in dough form, add a little extra almond milk. (Just a smidge). Make the dough look like your reg cookie dough texture. Second, I don’t eat these the first day I make them (ok, I try not to!). After they cool, I store them in a plastic container. By the next day, the moisture is perfect. I also only add 1 cup of raisins instead of 1 1/2 cups and always use mostly Madjool dates with only a handful of Deglet dates. I use these cookie as a sub for a quick breakfast too, in my head they are like a healthy nutrition bar.
    Thank you for this great oil-free, processed sugar-free, wheat-free cookie!

  23. I cut the recipe in half since I’m the only one eating these. Because I sometimes find dates too sweet, I substituted a smallish banana and used 1/2 cup raisins – they came out great, just sweet enough for me. Will definitely make them again. As someone nearing 70, coming late to the WFPB world, your videos and recipes are the best so far, thanks so much for sharing your work!

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