Chewy Oatmeal Raisin Cookies Without Butter
Dec 05, 2018, Updated Mar 03, 2021
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Learn how to make oatmeal cookies without butter that are chewy and delicious. These healthy cookies are naturally sweetened and are easy to make.
We have so many indulgent cookie recipes and some of the popular ones are thumbprint cookies, cranberry oatmeal cookies and easy molasses cookies. If you’re looking for a healthier version of the classic, today’s recipe is for you. These oatmeal raisin cookies without butter are naturally sweetened and are pretty easy to make.
Table of Contents
About this recipe
These healthy oatmeal raisin cookies are the perfect treat if you want to enjoy a healthier treat during the holiday season. They are made without sugar or butter and are naturally sweetened thanks to maple syrup.
Since these cookies don’t use sugar or butter, they don’t have the exact same texture as regular oatmeal raisin cookies and are chewier.
Ingredients and substitutions
- Maple syrup: Make sure you’re using pure maple syrup. You can use agave or honey as well.
- Eggs: You can use either cold or room temperature eggs for this recipe.
- Oatmeal: It’s best to use old fashioned oatmeal and not quick oats.
- All purpose flour: Whole wheat flour will alter the texture of the cookies therefore I don’t recommend using them.
These cookies don’t call for white or brown sugar, neither do they call for butter or vegetable oil.
Instructions
- Start with grabbing a bowl, pour 2/3 cup maple syrup, 3 tbsp. water and break two eggs into it, stir with a wooden spoon, then add ½ tsp vanilla extract.
- Add 1¾ cup oatmeal and ½ cup all purpose flour, mix well until everything is combined. Add ¾ cup raisins and mix again.
- Cover the bowl with a plastic wrap and let the dough cool in the fridge for one hour.
- Preheat the oven to 350F/180C. Line two baking sheets with parchment papers. Take the dough out of the fridge and scoop out the cookie dough using a cookie or ice cream scoop and place them on the baking sheets, spacing two inches between them.
- Bake the cookies in the oven for 13 to 16 minutes until the bottoms are light brown. Let them cook for 15 minutes and serve.
Variations
You can make these healthy oatmeal cookies with different additions such as:
- Chocolate chips (milk or dark)
- Cranberries instead of raisins
- Walnuts
- Pecans
Frequently Asked Questions
The dough will expand and flatten a lot if you don’t refrigerate it, therefore I don’t recommend skipping it.
Yes, you can make these cookies 2 to 3 days ahead of time.
Once the cookies are completely cool, store them in a ziploc bag and freeze for up to 3 months. To eat, thaw the cookies on a baking sheet and serve.
You can use 1:1 gluten free flour for this recipe. Using almond or coconut flour would change the consistency of the dough and the texture of the cookie.
Notes and tips
- Make sure to chill the dough completely before you start baking each batch.
- Once one batch is baked, bake the next batch on a cool baking sheet or let the baking sheet cool completely before scooping the next batch.
- Make sure you’re using old fashioned oats and not quick oats for this oatmeal cookie recipe.
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Chewy Oatmeal Raisin Cookies Without Butter
Ingredients
- 2/3 cup maple syrup
- 2 eggs
- 3 tbsp. water
- 1/2 tsp vanilla extract
- 1 3/4 cup old fashioned oatmeal
- 3/4 cup all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup raisins
Instructions
- Mix the maple syrup, water and eggs in a bowl until well combined. You can use a whisk, an electric mixer or just a spoon.
- Add the vanilla and mix again.
- Add the oatmeal, flour, baking soda and salt. Mix well until everything is combined and the dough starts to come together
- Add the raisins and mix well.
- Cover the bowl and chill the dough in the fridge for about one hour.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Take the dough out of the fridge, using a spoon or an ice cream scoop, make small balls of cookie dough on the baking sheets.
- Bake the cookies for 13 to 16 minutes until their bottoms are light brown.
- Let cool completely before serving.
Notes
- Make sure to chill the dough completely before you start baking each batch.
- Once one batch is baked, bake the next batch on a cool baking sheet or let the baking sheet cool completely before scooping the next batch.
- Freezing instructions: Once the cookies are completely cool, store them in a ziploc bag and freeze for up to 3 months. To eat, thaw the cookies on a baking sheet and serve.
- You can use honey or agave instead of maple syrup in this no butter oatmeal cookie recipe.
- Make sure you’re using old fashioned oats and not quick oats for this oatmeal cookie recipe.
- For a gluten free version use 1:1 gluten free flour.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
yum! i made the recipe, refridgerated it, and baked it off when I needed just one or two cookies. yum! also, couldn’t believe there was no butter involved. so good!
These are really amazing cookies! My kids really loved it.