Maple Oatmeal Raisin Cookies Whole Grain Butter-Free
Wholesome oatmeal cookies packed with warm spices and chewy raisins, naturally sweetened with maple syrup and brown sugar. Made with coconut oil instead of butter and white whole wheat flour for a healthier twist on the classic. These soft-baked cookies offer the perfect balance of cinnamon and nutmeg warmth with bursts of sweet raisins in every bite. Great for breakfast treats, lunchbox snacks, or afternoon coffee breaks when you want something satisfying but not overly indulgent.
Ingredients
- 1 cup coconut oil, melted
- 2 eggs
- ½ cup brown sugar
- ½ cup white sugar
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups old-fashioned oats
- 1 ½ cups white whole wheat flour, or spelt flour
- 1 cup raisins
Instructions
- 1
Combine melted coconut oil, eggs, both sugars, vanilla extract, and maple syrup in a large mixing bowl and mix well
- 2
Add baking soda, cinnamon, and nutmeg to the bowl and mix well to combine
- 3
Add oats, flour, and raisins and stir to combine
- 4
Roll into balls and place at least 1 inch apart on parchment-lined baking sheet
- 5
Bake until cookies are just set and lightly browned around the edges
Tips
Microwave solid coconut oil for about 30 seconds to melt it quickly before mixing.
Don't overbake - cookies should be just set and only lightly browned around edges for best texture.
Roll dough into 1-inch balls for even baking and consistent cookie size.
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be rolled into balls and refrigerated for up to 3 days before baking
Serve at room temperature with milk or coffee
Common Mistakes
Don't overmix the dough to avoid tough cookies
Ensure coconut oil is melted but not hot to avoid cooking the eggs
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use regular whole wheat flour instead?
Yes, but white whole wheat flour is milder in flavor. Regular whole wheat will make cookies denser with a nuttier taste.
How long do these cookies keep?
Store in an airtight container for up to one week at room temperature, or freeze for up to 3 months.
Can I make these vegan?
Replace the 2 eggs with flax eggs or applesauce. Use 2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes.