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Healthy Oatmeal Raisin + Chocolate Chip Cookies [Gluten-Free]

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  • Honey: These oatmeal cookies are sweetened with honey, but you can substitute maple syrup.
  • Coconut oil: Make sure the coconut oil is melted when preparing the oatmeal cookies. If you prefer, you can swap coconut oil for butter or ghee.
  • Egg: One large egg does the trick to bind wet and dry ingredients.
  • Instant Oats: *Instant over old-fashioned works best for this recipe.
  • All-Purpose (GF) flour: I used gluten-free all-purpose flour in place of whole wheat, and they turned out perfectly. 
  • Baking powder: Just a little bit and these cookies will rise perfectly.
  • Cinnamon: Oatmeal + cinnamon = a match made in heaven…
  • Salt: Bring out the sweetness with a dash of salt!
  • Chocolate chips:prefer Lily’s stevia-sweetened chocolate chips, which can be found here.
  • Add-Ins: When it comes to add-ins, choose from your favorites – like raisins, chopped pecans, cranberries, and chopped walnuts. Just don’t add more than 1/4 cup.

Healthy Oatmeal Raisin + Chocolate Chip Cookies [Gluten-Free]

Preparation Time: 10-15 minutes
Serving Size: 10 cookies


  • 1/3 cup honey or maple syrup (can use 1/2 cup for sweeter cookies)
  • 1/4 cup coconut oil or unsalted butter (melted)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup instant oats
  • 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup chocolate chips (optional)
  • 1/4 cup raisins


  • Preheat oven to 350F.  Line a baking sheet with parchment paper, foil, or silicone baking mat and set aside.
  • In a large bowl, whisk the honey, coconut oil, egg, and vanilla. In a medium bowl whisk, all the dry ingredients then stir them into the wet mixture.
  • Drop cookie dough onto the prepared baking sheet using a medium-large cookie scoop and flatten to about ¾’’ thickness. Bake 10 minutes then allow in the pan for at least 5-10 minutes and enjoy!


Store the homemade cookies in an airtight container. They will last 4-5 days in your pantry or even up to 6 months in the freezer. Be sure to store them away from sources like the stove, moisture, and direct sunlight. Double the batch and enjoy them later! Or, make a batch when you’re preparing to entertain.


I’d love to hear from you. How did the recipe turn out? Did you make any changes?

Mandy Froelich xo

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