Wholesome Oatmeal and Raisin Cookies

These cookies might be the best Oatmeal and Raisin cookies you will ever bake. Made with wholewheat flour, sweetened with jaggery and flavoured with vanilla and cinnamon, these cookies are so flavourful and nutritious too!

These oatmeal raisin cookies are one of my favourite breakfasts along with a glass of milk! Wholesome, filling, very delicious, just the right amount of sweetness, with a little bit of nuttiness! I love to add some toasted cashews for some added crunch and to balance the sweetness.

Whether you like your Oatmeal and Raisin cookies soft or crunchy, I have included measurements and details in the notes section for you. Customise these cookies as per your preference and make them even more special.

If you like baking cookies at home that are wholesome and made with healthier ingredients, you may like to check the other cookie recipes too.

Here are the main ingredients:

Whole wheat flour forms the base for this cookies. It holds the cookie together with all the additives.

Oats: Both old fashion rolled oats and instant cooking oats will work in this recipe. You can use what you have handy.

Jaggery provides sweetness and a beautiful caramel notes to the flavour of these cookies.

Butter and Ghee both will work in this recipe. Butter has more moisture compared to ghee. So if you plan to make the cookies with ghee, the amount of water needed will be more.

Raisins are of course important for an Oatmeal and Raisin cookie. I like using a combination of golden and black raisins mainly for the beautiful look it gives the cookies. You can use any one of them that you have handy at home. Please use a seedless variety as seeds in raisins can make the cookies taste gritty.

Cashews add a delicious crunch and flavour to the cookies. You can switch them with any other nut of your preference too like almonds, walnuts or pecans. You can skip nuts all together but I feel nuts help balance the sweetness of the raisins and bring a nice nutty contrast.

Vanilla and Cinnamon pair beautifully together and work very well in this recipe to create an amazing aroma and flavour!

Flaxseeds provide structure and help bind the cookie tother. In this cookie dough, we use a lot of oats, nuts and raisins and flax egg (ground flaxseed + water) helps in binding everything together. This makes the cookie firm enough to hold its shape and not crumble.

Now that we have covered all the important ingredients, here is the detailed written recipe for you.

Eggless Wholewheat Oatmeal Raisin Cookies

Serves: 18 cookies Prep Time: 20 mins Cooking Time: 25 mins 25 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup (130 g) - Wholewheat flour

1 cup (110 g) - Oats

1/2 cup (75 g) - Jaggery

100g - Butter

1 tsp - Cinnamon

1 tsp - Vanilla

1/2 tsp - Baking Soda

3/4 tsp - Baking Powder

1/4 tsp - Salt

1 cup (130 g) - Raisins

1/2 cup (60 g) - Cashews

2 tbsp - Water

1 tbsp - Flaxseeds

Instructions

1. To make the flax egg, combine ground flaxseeds and water in a bowl and set it aside.
2. In a large mixing bowl, take the butter and powdered jaggery and whisk it until the mixture turns pale and fluffy.
3. Now add the vanilla, cinnamon, salt, baking powder and baking soda. Whisk the mixture once again until everything is evenly mixed in.
4. It's time to add the whole wheat flour, oats, raisins and lightly toasted cashews, followed by our flax egg (ground flaxseed + water that we made in step 1.)
5. Mix everything thoroughly with a spatula until the mixture starts to resemble a dough.
6. Cover and chill this cookie dough in the refrigerator for around 30 mins to 1 hr.
7. Take out the dough and scoop around 1.5 to 2 tbsp size portions of the dough depending on the size of cookies you want.
8. Roll the scooped dough and flatten them slightly. These cookies will not spread much.
9. Place them in a parchment lined baking sheet and bake them in a preheated oven at 180 C for around 20-25 minutes until the cookies have turned a nice golden in colour and you can smell the amazing aroma!
10. Let the cookies cool completely on a wire rack.
11. Store any left over cookies in an airtight container at room temperature for upto 2 weeks (if they last that long!)

Notes

1. The ingredient amount mentioned above will make firmer, crispier cookies.
2. If you prefer softer cookies, increase the amount of water from 2 tbsp to 1/4 cup. More moisture in the dough will make the cookies softer.
3. For softer cookies with more moisture in the dough, you can increase the amount of oats to 1.5 cups if you would prefer, keeping everything else same.
4. If you want to make these cookies using ghee, increase the amount of water from 2 tbsp to 1/4 cup. Butter has more moisture than ghee and thus needs less water.
5. Cookies with more moister will spread more than firmer/crispier cookies. So depending on whether you plan to bake firmer or softer cookies, flatten the cookie dough accordingly in the baking sheet.

Did You Make This Recipe?

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