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These whole wheat oatmeal raisin cookies are soft, chewy, and incredibly delicious! Further, this cookie recipe is perfect for a first-time baker as it has a very simple recipe that comes together so effortlessly and the end result will be amazing every time. I can guarantee that.
Whole wheat oatmeal raisin cookies (how to bake perfect whole wheat oatmeal raisin cookies)
About how I made whole wheat oatmeal raisin cookies
This is a very simple recipe of classic oatmeal raisin cookies. Though I use whole wheat flour instead of all purpose flour and you wouldn’t really know the difference. It tastes as great!
Whole wheat oatmeal raisin cookies are one of the mostly baked ones at home for it’s easy to bake and there are variations that can be done too like you can use cranberries, sultanas, black raisins or even chocolate chips. Each of them taste delicious!
I have used rolled oats here that’s why I have blitzed it before using. If you use the quick cooking oats you don’t need to grind. Good quality vanilla extract is important here. I have also used Cinnamon powder which tastes really great, you can do without it. Nutmeg powder also goes very well here instead of Cinnamon.
Like every other cookie recipe of mine, it’s without any baking powder or soda.
You can check out my collection of delicious and healthy cookies which are made without any raising agents some of which are
Elaichi ragi and almond cookies
How to make oatmeal raisin cookies
Wholewheat oatmeal raisin cookies
- 85 g Oats -rolled or quick cooking (1 cup)
- 55 g wheatflour (1/2cup)
- 50 g butter (1/4cup)
- 1 Egg
- 60 g sugar (1/3cup)
- 1/2 tsp vanilla extract
- 1/8 tsp cinnamon powder
- 50 g raisins (1/3cup)
- First, take oats and raisins in a food processor. Blitz it for few seconds.85 g Oats, 50 g raisins
- Next, cream the butter and sugar till nice and fluffy using a whisk/ hand blender/ stand mixer.50 g butter, 60 g sugar
- Then, add an egg to it and whisk it well. Add the vanilla extract and mix well.1 Egg, 1/2 tsp vanilla extract
- Add in the oats and raisins mix, wheat flour and cinnamon powder. Use a spatula to mix all the ingredients to form a dough.55 g wheatflour, 1/8 tsp cinnamon powder
- Cover the dough and keep in the fridge. The dough will be sticky so keeping it in the refrigerator for half an hour will make it easier to handle.
- Once it's chilled, take out the dough and scoop out small portions of it on the parchment sheet. Flatten it with slightly with your fingers.
- Bake them in a preheated oven at 180 degrees for about 10-15 minutes or until the edges turn golden brown in colour and the top is set.
- Remove from the oven and cool them completely on a wire rack before storing in an airtight container. It stays fresh for a week.
- To make them eggless use 1 chia egg. Soak 1 tablespoon of chia seeds in 3 tablespoons of water for 10 minutes.
- Alternately you can flavor the cookies with cinnamon/nutmeg/clove.
- Slightly overbake them if you like crispy cookies and here they are extra delicious when overbaked.
- The cookies aren’t overly sweet. If you prefer very sweet cookies feel free to increase the amount of sugar.
Nothing makes me happier than seeing your creations 🙂 when you try out the recipe do share your pictures with me on social media. Also, take a few minutes to rate the recipe and leave your feedback in the comment section below. That would keep me motivated to create more useful content for you 🙂 Thank you very much. Happy Baking! 🙂
Hi. Loved the recipe. Can u pl. Suggest a replacement for egg.
Hi Ranjana, you can try by increasing the butter to 1/3 cup and add little milk to form the dough . Let me know how it turns out for you. Happy baking!