Best Whole Wheat-Oatmeal-Raisin Cookies

Dairy Free
Health score
2%
Best Whole Wheat-Oatmeal-Raisin Cookies
55 min.
36
131kcal

Suggestions


Indulge in the delightful taste of our Best Whole Wheat-Oatmeal-Raisin Cookies, a perfect treat for any occasion! These cookies are not only delicious but also a healthier alternative, as they are made with whole wheat flour and oats, providing a wholesome twist to a classic favorite. With a delightful balance of sweetness from granulated and brown sugars, combined with the warm, comforting flavors of cinnamon and vanilla, each bite is a burst of flavor that will leave you craving more.

What makes these cookies even more appealing is their dairy-free nature, making them suitable for those with dietary restrictions or anyone looking to enjoy a lighter dessert. The chewy texture of the oats pairs beautifully with the plump raisins, creating a satisfying cookie that is both hearty and indulgent. Plus, with just 55 minutes of preparation and baking time, you can whip up a batch to share with family and friends in no time!

Whether you're enjoying them as an afternoon snack, a post-dinner treat, or even as a sweet addition to your lunchbox, these cookies are sure to please. With 36 servings in one batch, they are perfect for gatherings or simply to have on hand for those moments when you need a little pick-me-up. So, roll up your sleeves and get ready to bake a batch of these irresistible Whole Wheat-Oatmeal-Raisin Cookies that everyone will love!

Ingredients

  • 0.8 cup granulated sugar 
  • 0.5 cup brown sugar packed
  • cup butter softened
  • teaspoon baking soda 
  • teaspoon ground cinnamon 
  • 0.5 teaspoon salt 
  • 1.5 teaspoons vanilla 
  •  eggs 
  • cups oats 
  • 1.5 cups flour whole wheat
  • cup raisins 

Equipment

  • bowl
  • baking sheet
  • oven

Directions

  1. Heat oven to 350°F. In large bowl, stir sugars, butter, baking soda, cinnamon, salt, vanilla and eggs with spoon until well blended. Stir in oats, flour and raisins.
  2. On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
  3. Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheets.

Nutrition Facts

Calories131kcal
Protein6.04%
Fat39.19%
Carbs54.77%

Properties

Glycemic Index
5.52
Glycemic Load
7.19
Inflammation Score
-3
Nutrition Score
3.8195651834426%

Nutrients percent of daily need

Calories:131.09kcal
6.55%
Fat:5.93g
9.13%
Saturated Fat:1.23g
7.71%
Carbohydrates:18.65g
6.22%
Net Carbohydrates:17.18g
6.25%
Sugar:7.27g
8.08%
Cholesterol:9.09mg
3.03%
Sodium:127.98mg
5.56%
Alcohol:0.06g
100%
Alcohol %:0.23%
100%
Protein:2.06g
4.12%
Manganese:0.52mg
25.88%
Selenium:6.23µg
8.89%
Magnesium:27.11mg
6.78%
Fiber:1.47g
5.89%
Phosphorus:58.27mg
5.83%
Vitamin A:239.36IU
4.79%
Vitamin B1:0.07mg
4.52%
Iron:0.67mg
3.72%
Copper:0.06mg
3.07%
Zinc:0.39mg
2.58%
Potassium:86.23mg
2.46%
Vitamin B2:0.04mg
2.25%
Vitamin B6:0.04mg
2.04%
Vitamin E:0.31mg
2.03%
Vitamin B3:0.36mg
1.78%
Folate:5.73µg
1.43%
Vitamin B5:0.13mg
1.27%
Calcium:12.44mg
1.24%