Healthy Oatmeal Raisinet Cookies

Healthy oatmeal cookies made from whole wheat flour, oats, applesauce, Greek yogurt, and chocolatey Raisinet candies. My friends and family never suspect they are low in fat!

oatmeal raisinet cookies on a baking sheet

The start of a new year is a fine time to bring a few lower fat options to the table. Preferably options that don’t even taste healthy since we’re all still accustomed to the holiday sugar coma!

It was my mission over the weekend to formulate a new oatmeal cookie recipe that both health nuts and cookie lovers would love. It took a few disaster tries (rock-hard batch #1 and strange aftertaste batch #2), but I finally found a winner.

Soft-baked, cinnamon-spiced, chocolate, raisins, thick, healthy, and textured. Third time’s a charm.

oatmeal raisinet cookies on a baking sheet

To make the cookies, I took a few tips from previous cookies I’ve made. Adding Raisinets instead of regular raisins to the dough? Best last minute cookie decision ever. My Thick Oatmeal Raisinet Cookies are packed with my favorite chocolate bite-sized treat.

What about keeping things a little healthy? My Pumpkin Chocolate Chip Oatmeal Cookies are just that – no butter or oil in the whole batch.

Today’s post is the lovechild of both cookie recipes. I wanted a thick, ultra soft cookie exploding with flavor, but not with fat. I sprinkled the dough with chocolate covered raisins and used lower fat alternatives. Following suit to their parents, today’s cookies do NOT disappoint.

healthy oatmeal Raisinet cookies

The ingredient breakdown is quite impressive. Whole wheat flour, whole grain oats, and protein packed greek yogurt. There’s very little refined sugar, no butter, no oil, and no eggs. Even with the absence of all that, there is still nothing “weird” in the recipe. I hate stumbling upon a healthy recipe only to find things on the ingredient list that I’ve never heard of.

Start with the dry ingredients: whole wheat flour, oats, and a pinch of salt. Add a little baking soda to give the cookies some lift and mix in cinnamon and ground cloves. If you’re not using butter in a cookie recipe, you best be using some pungent spices to pack some flavor punch into the dough. I am slightly in love with cinnamon and tend to have the heavy hand when adding it to recipes.

If you like warming spices like cinnamon and cloves as much as I do, you’re going to love today’s cookies.

oatmeal raisinet cookies on a baking sheet

Next up, the wet ingredients. You’re going to whisk everything by hand. That’s right: keep your mixer in the cabinet! Quick, healthy, AND easy? If I could marry these cookies, I would.

Non-fat greek yogurt and unsweetened applesauce take the place of butter or oil. They keep the cookies soft and moist without adding any fat. If you don’t have greek yogurt, use regular yogurt instead. Low fat, non-fat, vanilla, or plain would all be fine choices. Mix the applesauce and yogurt with some vanilla extract.

Sweetening my cookies is a touch of molasses and as little sugar as I could get away with. The first batch of these had no brown sugar at all in them – I have no clue what I was thinking. Eww. The margarita I was sipping at the time may have had something to do with it…

dark chocolate Raisinet candies

Two tablespoons of molasses and 1/4 cup of brown sugar are all the sweeteners you’ll need. If you don’t have or don’t like molasses, you may use honey, maple syrup, or agave nectar instead. I highly recommend molasses though – it’s more robustly flavored and pungent, giving the cookies that extra “oomph.”

Oh and don’t skip the brown sugar in these. Trust me.

After your wet ingredients are combined, create a “well” in the center of your dry ingredients and slowly pour the wet ingredients in. Kind of like how you make a hole in your mashed potato mounds for all the gravy. 🙂

Mix it all up until it is *just* combined. The dough will be very, very sticky. Add the Raisinets and some mini chocolate chips. The chocolate chips are optional, but… why not?

healthy oatmeal Raisinet cookies on a silpat baking mat with a spatula

I know I always tell you to, but you do NOT have to chill this cookie dough. Using cold dough will prevent your cookies from spreading at all – leaving you with huge mountains of unevenly cooked dough. I learned this the hard way. Rather, scoop the sticky room-temperature dough onto the cookie sheet with a spoon. Gently flatten them down before baking. The cookies will rise quite a bit.

The recipe only yields 1 dozen medium sized cookies, depending how much of the dough you “taste test.” I only got 11 cookies. Ooops? I can’t help it, I’m a cookie dough tasting fool. At least there are no eggs in this recipe, right?!

The cookies only take about 10 minutes in the oven. With no mixer needed and no dough-chilling required, this is the quickest cookie recipe I’ve ever made. All together, they took me 20 minutes. And that’s including the breaks I took to taste the dough. Obviously.

oatmeal raisinet cookies on a baking sheet

You’re going to love how soft and flavorful these are! It’s hard to believe that such simple, healthy ingredients can make a cookie this irresistible. The only fat in these cookies is from the chocolate chips and raisinets. Crazy.

I nearly ate the entire batch myself in two days. For dessert, a snack, my workout fuel, and a midnight munchie. With nothing to feel guilty about in this low fat recipe, you may as well call these cookies your breakfast. I know I did!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make! 

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oatmeal raisinet cookies on a baking sheet

Healthy Oatmeal Raisinet Cookies

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 12 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


Healthy oatmeal cookies made from whole wheat flour, oats, applesauce, Greek yogurt, and chocolatey Raisinet candies. My friends and family never suspect they are low in fat!


  • 1/2 cup old-fashioned rolled oats
  • 1 cup whole wheat flour or all-purpose flour (spoon & leveled)
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/4 cup yogurt* 
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon pure vanilla extract
  • 2 Tablespoons dark molasses*
  • 1/4 cup packed dark brown sugar
  • 3/4 cup Raisinets
  • 1/4 cup mini chocolate chips


  1. Preheat oven to 350°F (177°C). Line cookie sheet with parchment paper or silicone baking mat. Set aside.
  2. In a large bowl, mix together oats, flour, baking soda, cinnamon, ground cloves, and salt. Set aside. In a medium bowl, whisk together yogurt, applesauce, and vanilla. Stir. Mix in molasses and brown sugar until no sugar lumps remain.
  3. Make a well in the center of the dry ingredients and pour in the wet mixture. Gently mix together until *just* combined and no dry lumps of flour or oats remain. Do not overmix. Dough will be very sticky. Fold in the Raisinets and chocolate chips.
  4. With a spoon, drop cookies onto prepared cookie sheet, slightly flattening each mound. Bake for 10-11 minutes. Remove from oven and allow cookies to cool on a cookie rack. Cookies remain fresh and soft in an airtight container at room temperature for 5 days. Cookies freeze well.


  1. Yogurt: Greek yogurt, plain, vanilla, low fat, or non-fat will all work.
  2. Sweetener: Molasses is highly preferred– honey, agave nectar, or maple syrup will work.

Keywords: oatmeal raisinet cookies


Comments are closed.

  1. Ashley @ Kitchen Meets Girl says:

    Sally! These healthy cookies are just what I need in my life right now! I’m trying so hard to be “good” after overindulging a little(?) too much over the holidays…but I just can’t give up the sweet stuff altogether. These are the perfect solution! Great job on these!

  2. I just made these and they were quite good! I omitted the mini choc chips but they still had a nice chocolate gooeyness to them. I also calculated the calories; about 1500 for the entire recipe and 125 per cookie – this is great for as yummy as these turned out!

    1. Hi Jackie! I’m so glad you made these and thank you for calculating the calorie count. Thanks for reporting back. 🙂

  3. Heidi @ Food Doodles says:

    These look awesome! Great recipe!! I have to try these soon. And I absolutely love that you mentioned no weird ingredients! There’s nothing worse than getting excited about a recipe and then half the ingredient list is stuff you don’t have and aren’t going to get just for that recipe. This is a recipe I can really get excited about 😀

  4. Gorgeous photos and great recipe! I like baking for my family too but I’m a health nut and don’t like to make anything high in fat.

    1. Thank you much Pam! I’m a health nut at heart too. These are a new favorite cookie of mine.

  5. These look amazing. I’ve been sitting here looking over some of your healthier recipes and they all sound and look awesome. I had gastric bypass surgery last May and I have been looking for recipes for sweet treats that don’t have the fat or sugar in them. I am wondering can a brown sugar substitute be used in place of the brown sugar? I’m hoping so I’d love to try these.

    1. Hi Kathy! You may use brown sugar substitute, but just know that it is sweeter than regular brown sugar so I believe that you only need to use half the amount of brown sugar substitute for this recipe. Taste the dough before you bake them and sweeten more if necessary. Thank you!

  6. Marcie @ FlavortheMoments says:

    I love Raisinettes! I also love cookies that are on the healthier side. I’ve really just found your site and I’m a total kid in a candy store right now.

    1. so glad you love my site so far Marcie!

  7. These are amazing! They made me think of a fall breakfast when I started to smell them bake up in my oven 🙂 oh how I love fall. I am also a health-nut at heart even though you can frequently find me with a face full of Oreos. Okay, so I’m a “want-to-be” “health-nut” at heart! But I absolutely loved this recipe. I substituted the mini choc chips for peanut butter chips, and I think you already know that they turned out awesome! Yumm! Thanks for the recipe!

    1. Hey Emily! Peanut butter chips in this cookie recipe sounds incredible. A must try! I love peanut butter chips. Thank you so much for reporting back. You’ve convinced me to make them again this week. =)

  8. Ella-Home Cooking Adventure says:

    Love oatmeal cookies, makes me feel like eating healthy food, and feel no guilt:)

  9. amanda branham says:

    I’m baking these right now but didn’t think I had chocolate raisins so I just put in dark chocolate morsels. Then I realized I have a HUGE bag of chocolate raisins! Dang it! I’ll have to do it next time, I’m excited to try them!

    1. Hi Amanda! They would still be wonderful with just dark chocolate morsels. 🙂 In fact, I’ve had them that way before! Let me know how you like them with the chocolate raisins next time!

  10. I didn’t have raisinets on hand… But I do have a ton of staples like raisins and mini chocolate chips! I used greek yogurt for the yogurt. I used 1/2 cup mini chocolate chips and 1/2 cup raisins for the mix-ins. Taste GREAT! I wonder if some butter flavor would go well in addition to the vanilla. Have that buttery flavor without the butter…

    1. butter extract would be fabulous in these cookies Ellen! In fact, I think I’m going to try that next time I make them. Wonderful suggestion!

  11. I tried a few substitutions and worked great! I used oat bran instead of rolled oats and used splenda/brown sugar mixture and half whole wheat flour, half all purpose. Also used dried cranberries and chocolate chips instead of raisinets. Yum, yum, yum.

    1. All of that sounds so good! Glad you liked them.

  12. I think this is my new favorite blog even though this is the first recipe I’m viewing. Why? Because of the “I hate stumbling upon a healthy recipe only to find things on the ingredient list that I’ve never heard of.” I can’t tell you how many times that put a damper on my plans for making healthy baked goods…spelt flour, oat flour, arrowroot powder, coconut oil/jelly etc….I don’t keep these things in my cabinet people (“-_-)

    So Thanks! Will make this as soon as I get some choco covered raisins! (by the way, cute doggie!)

    1. Hey Laura! So glad you agree with me on that – wonderful looking healthy recipes calling for the most absurd ingredients are so frustrating! Thanks for the compliment on Jude!

  13. These look amazing!! I don’t get readymade applesauce in India though, so if I can’t make my own, how much butter do I use for these?

    1. 1/4 cup (4 Tablespoons or 60 grams) of butter – enjoy!

      1. These turned out incredible!! I couldn’t believe how good they are!!! Can’t thank you enough 🙂 I’m putting it up on my blog right now!

      2. Glad you loved them! And thanks for blogging about them too.

  14. Hey sally, these look amazing , I’m thinking of doing them but I always mess up with cookies!! 🙁 any tips? Can I uses quick cooking oats?? Btw I love your recipes you are my idoooool, thanks

    1. Hi Emilia! Yes, you can use quick oats instead. This is quite an easy cookie recipe to make. Enjoy!

  15. Hi Sally! I was looking for a healthy, snowy day recipe to satisfy a baking urge and these came out great! I didn’t have apple sauce in the house (and the roads are a bit too treacherous to venture out) so I used a few left over chunks of fresh pineapple, chopped finely, as a replacement. I also used honey, as we didn’t have molasses in the house. They came out great! Didn’t even take our resident traditionalists too much convincing once they started munching. Thank you!

    1. Nice! Brooke, I’m going to have to try your version next. I have some fresh pineapple in the fridge now too. Sounds so good!

  16. What is the calorie count on these I thought I saw it but I have looked and looked and keep missing it. I am going to make the cookies this weekend so excited :0)

  17. Hi Sally,
    I tried these cookies for the first time today. I got 11 cookies out of my batch like you did so I don’t think they are too big, and they were cooked through completely when they were out of the oven after 11 minutes. However, the texture is more like cake than cookie – is this how they’re supposed to be?

    1. Yep, they’re extremely soft.

  18. Do you think this recipe would work to make a cookie-cake? If not, could that be your next creation?! (A skinny cookie cake!)

    1. I’m sure it could, April! Maybe about 25 minutes bake time.

  19. Hi Sally,
    I wonder if I can substitute muscovado sugar in place of brown?

  20. Your recipe calls for whole wheat flour. I am assuming this means regular whole wheat flour, not white whole wheat flour. Correct? Thanks for all your wonderful skinny recipes. I’m planning to make these cookies today.

    1. regular whole wheat flour, yes

  21. hi Sally
    I am more than glad to have found your website. Made your vanilla cupcakes,banana fudge muffins , and bakery style master muffin mix.they all were a hit.thank you.
    For this recipe can I substitute the applesauce with oil? If yes how much? Also my husband isn’t too fond of raisins any suggestions for a substitute.

    1. Also I forgot to mention that I couldnt find old fashioned oats so would quick oats do?

      1. Hi Shaheen- yes, you can use quick oats instead. And 1/4 cup of oil would be just fine.

  22. Hi Sally, Is there a way to make these gluten free? 

    1. How about using a gluten free flour?

  23. Hi Sally I want to make these lovely cookies but really struggling to convert into grams. I have used your tablespoon equivalent chart for the dry ingredients however I can’t find what the applesauce and yoghurt will be in grams. I’m from the UK so we don’t use cups very often. Are you able to help? Thank you 

  24. This might be a strange question, but could I substitute the yogurt for peanut butter? Or what other things could I substitute it for? Thanks!!

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