Oatmeal Raisin Cookies Recipe

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This oatmeal raisin cookies recipe is a perfectly portioned treat when you really want one.

Oatmeal cookies are wonderful things. There is something just so homey and comforting about them. They soothe your tummy and remind you of warm kitchens of years gone by.

Clean Eating Oatmeal Raisin Cashew Cookies Recipe

Unlike many of you, I did not grow up eating oatmeal cookies. They were never a staple of my childhood. Instead, I grew up with German confectionery my grandmother created and gourmet goodies my mother liked to bake. Not that I’m complaining…. I assure you… I’m not! But oatmeal cookies just never made it into my childhood collection of sweets.

However, I am quickly learning to appreciate these little bits of heaven. I can see why people serve them to kids and why for so many, they qualify as comfort food. It’s not a far leap from cookie to comfort with these little goodies.

While this recipe is not exactly like the traditional oatmeal cookie, I think the cashews really add a depth of flavor that is warm and wonderful.

HEALTHY COOKIE RECIPES:

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OATMEAL RAISIN COOKIES RECIPE:

Clean Eating Oatmeal Raisin Cashew Cookies Recipe

Oatmeal Raisin Cookies Recipe

Delicious oatmeal raisin cookies with a nutty twist! NOTE: If you cook the oats first to package directions, you will end up with a much softer cookie. If you use them raw and put them through the processor to chop them up a bit, you will end up with a denser, crispier cookie (pictured above).
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Course: Cookies, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 30 cookies
Calories: 89kcal
Author: The Gracious Pantry

Equipment

  • Cookie Sheets

Ingredients

  • 2 cups raw cashews (chopped fine)
  • 1 cup traditional oats (see note below)
  • 1/2 cup honey
  • 1 tbsp. pure vanilla extract
  • 1 tbsp. ground cinnamon
  • 1/3 cup whole wheat pastry flour
  • 1/2 cup raisins

Instructions

  • Preheat oven to 350 degrees F.
  • Mix together all ingredients in a large mixing bowl.
  • Spoon onto a cookie sheet.
  • Bake for about 10-15 minutes, or until golden brown on top.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1cookie | Calories: 89kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 94mg | Fiber: 1g | Sugar: 5g | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

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29 Comments

  1. Cdawnjose2 says:

    Do you think its possible to substitute a gluten free flour? Not only am I on a clean eating journey, but now I need to be gluten free. Thanks!

    1. Anonymous says:

      Cd – I don’t see why not. But you’d have to experiment a bit with the amount. I know nothing about gluten free baking/cooking, so I can’t be much help. Sorry!

  2. Christine says:

    My mom used to make the best bread pudding with apples and raisins in it. Not exactly clean, but it filled the house with the most wonderful smell and my sister and I couldn’t wait for it to cool enough to scoop into our bowls. Top it with a little vanilla ice cream and that’s my little piece of heaven. 🙂

    1. Anonymous says:

      Christine – Oh wow! That does sound heavenly!

  3. I’m going to try it today! Sounds wonderful. Thanks for all the awesome recipes. My freezer is stocked right now with bars and cookies from this blog 🙂 I need to go through and print your recipes for easier reference. Do you have a simple way to print the blog posts/recipes that keeps your info on there or do we just have to copy/paste? I want to keep the integrity of your work with the recipe should I ever share it with a friend.

    1. Anonymous says:

      Amy – Thank you. If you scroll down to the bottom of the recipe, you will see a green print button. It will allow you to print any portion or delete any portion of the recipe prior to printing.

  4. Hi Tiffany,

    These look amazing. I do like a softer cookie so to cook the oats, would they need to be chopped in the food processor first then cooked? As far as the cooking, just cook them as normal? Can’t wait to try them out!

    1. Anonymous says:

      Tracy – No chopping needed if you will cook them first. Just cook to package directions. Enjoy!

  5. Jlcrtis30 says:

    Hi there! Is it ok to substitute the cashews for almonds with this recipe?

    1. Anonymous says:

      Jlcrtis30 – Almonds will be a little more dry which means if you do (which you can), you may need to add a little milk OR be sure you cook the oats instead of using raw.

  6. I cannot wait to try these!!! Just making clean eating corn bread!

    1. Anonymous says:

      Charlie – Fantastic!!! Hope you enjoy both!

  7. Linda S. Lee says:

    What about walnuts?

    1. Anonymous says:

      Linda – Sure. They would work. But again, you may have to play with the liquid content a bit. Though walnuts are a little closer to the consistency of cashews. So they may work as is.

  8. I made three batches – all turned out good.
    1st batch – used 1 cup dry oatmeal and cooked according to package directions and put ALL of the wet oatmeal into mixture – cookies came out with a Lara Bar like type consistency – really good.
    2nd batch – used 1 cup dry oatmeal – but then had to add water to the batter to make it stick together to cook. Just added about 1/4 cup or so slowly just until batter stuck together- cookies came out crunchier and good too.
    3rd batch- cooked 1 cup dry oatmeal according to the package directions and just put 1 cup of the wet oatmeal into the mixture. Cookies came out less “LARA BAR” bar-like with a more cookie like consistency – good too!

    1. Anonymous says:

      Valerie – Wow! Thank you for your feedback! This is wonderful! I’m so happy you enjoyed them and thanks for trying my recipe!

  9. Anonymous says:

    Cara – It makes a nice, soft cookie!

  10. Anonymous says:

    Cara – It makes a nice, soft cookie!

  11. If you are going to cook the oatmeal ahead of time, do you just prepare it as it says on the back of the container?

    1. Anonymous says:

      Jessie – Yes, correct. Enjoy!

  12. Anonymous says:

    Bakerqueen – It really depends on the recipe. But I have to be honest, I really don’t know how to bake without it. I wish I could be more help!

  13. Andzia_44 says:

    Try spelt flour. It works for me. It’s also whole wheat but (somehow) my stomach seems to like it:) After using regular whole wheat I can’t move for hours:(

  14. Pingback: Clean Eating Recipes | Clean Eating Almond Honey Cookies
  15. Do you think these will still turn out good without the cashews? I know they’re a key ingredient in this recipe, but I’m not a fan of nuts. Also, I was hoping to use 2/3 cup raisins and 1.5 tsp full cinnamon. Yes or no? Also, do you mean vanilla extract? Sorry for all the questions 😛

    1. The Gracious Pantry says:

      Amatulla – You could try it, but I can’t guarantee they would turn out well without the nuts. As you say, they are a key component of the recipe. Yes, vanilla extract. Let me know how they turn out!

  16. Can’t wait to try these but have a flour question. Is Whole Wheat Flour and Whole Wheat Pastry Flour the same thing? If it’s not, what happens to the cookies if I just use the Whole Wheat Flour? Thanks for this blog. I use your recipes all the time.

  17. Cinnamon Vogue says:

    Fabulous recipe. Cashew, raisins and Cinnamon. Came here looking for a healthy cookie idea to give the kids for Halloween instead of the usual junk candy. I am thinking of pushing the cookie mixture through an icing dispenser or a cookie press into 1 inch bite sizes and then wrapping the cookies in 3 x 3 inch colorful foil wrap. Might have to blend/chop the oatmeal and raisins a little so it will squeeze through the cookie press. If I can get 75 small cookies with this recipe this will work fabulously well to give at school. Great job Tiffany.

    1. The Gracious Pantry says:

      CV – Thanks! Let me know how it turns out! 🙂

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