I’m still on my quest for a healthy, thick and chewy Oatmeal Raisin Cookie recipe, but on that quest, I made this amazing recipe.  Thin, yet chewy cookies that were adored by all.  My family was amazed and had a hard time believing these cookies were free of butter and cups and cups of brown sugar.  My father even brought some to work for his coworkers which were [obviously] gobbled up within minutes  ;)
Oatmeal Raisin Walnut Cookies
Don’t be fooled by the healthy ingredient list, these Oatmeal Raisin Walnut Cookies taste beyond unhealthy… they taste like they’re from a bakery… they taste like they’re packed with butter and sugar… they taste like sin.  They seem way too good to be true, like, “No waaaayy this can be good for me!”
But it is.  Pinch yourself.  These Oatmeal Raisin Walnut Cookies are perfectly sweet, decadently moist and buttery rich, with the perfect amount of chew to satisfy your cookie cravings.
Thin & Chewy Oatmeal Raisin Walnut Cookies

Yield: 21 cookies


  • 6 tbs Unsweetened Almond Milk
  • 20g (3 tbs) Ground Flaxseed
  • 144g (1/2 cup + 1 tbs) Raw Walnut Butter
  • 42g (2 tbs) Pure Maple Syrup
  • 14g (1 tbs) Coconut Oil, liquid
  • 2 tsp Vanilla Extract (I used homemade)
  • 1/4 tsp Maple Flavor (optional)
  • 192g (1 cup) Granulated Sweetener (I used 1/4c sucanat, the rest erythritol)
  • 144g (1+1/2 cups) Old Fashioned Rolled Oats
  • 45g (1/4 cup + 2 tbs) Whole Wheat Pastry Flour
  • 1 tsp Cinnamon
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 3/4 cup Raisins


  1. Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
  2. In a small microwave-safe bowl, microwave the almond milk for 25 seconds, or until warm. Stir in the flax and set aside to gel up.
  3. In a large bowl, stir together the walnut butter, maple syrup, coconut oil, vanilla, maple flavor and dry sweetener.
  4. In a small bowl, stir together the oats, flour, cinnamon, baking powder, baking soda and salt.
  5. Stir the flax gel into the wet ingredients. Fold the dry into the wet. Fold in the raisins.
  6. Scoop the dough with a cookie scoop and place cookies 3" apart on the cookie sheet. Bake for ~12 minutes, or until edges are golden brown. Carefully transfer parchment paper onto a cooling rack (cookies will be soft right now) and let cool completely before touching!


This recipe is: eggless, low sugar, vegan!

Oatmeal Raisin Walnut Cookies
Oh, and did I tell you this cookie dough is eggless?  Hint:  it’s safe to eat raw!!  ;)
Oatmeal Raisin Walnut Cookies

Labels: Coconut-Oil, Cookies-and-Crackers, Eggless, Erythritol, Flax, Low-Sugar, Maple, Oats, Raisins, Sucanat, Vegan, Walnuts, Whole-Wheat

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Comments (5)

  1. Jo Hodson: November 2, 2012

    These look soooo chewy! I like the fact that they contain a low amount of flour so I bet they would be really simple to make gluten free too!

  2. Jessica: November 2, 2012

    I made these cookies with brown rice flour instead of WW and while they baked just fine, they were extremely delicate. If you use a GF flour maybe try adding 1/2 tsp xanthan gum or another binding agent :) good luck!

  3. playfulandhungry.com: November 4, 2012

    Yummy! Those look and sound good! =)

  4. Denis Portela: February 20, 2013

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  5. Christine: October 22, 2013


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