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These delicately sweet Raspberry Oatmeal Cookies are both soft and chewy. They’re made with tart raspberries and rolled oats and naturally sweetened with honey instead of sugar.
If you love raspberries, you’ll love these easy raspberry cookies. They can be made with fresh or frozen berries and are gluten and dairy-free. They’re ideal for an afternoon treat or after-dinner dessert. The whole family and any of your friends are sure to love them!
If you like raspberry recipes, you will love my Raspberry Crumb Bars and Raspberry Thumbprint Cookies!
Why You’ll Love This Recipe
- Perfect Soft and Chewy Cookie: These oatmeal raspberry cookies are both soft and chewy. They are the perfect fruit-filled berry cookie.
- Low Calorie: These healthy oatmeal cookies are just 120 calories and use simple, basic ingredients. Better for you than store-bought cookies with preservatives and much fewer calories too.
- Refreshing Fruity Flavor: Raspberries are both tart and sweet. Their strong flavor comes through in the cookies, making them fruity and delicious.
Table of Contents
Ingredients
- Oat Flour: This flour is an excellent source of protein and fiber and can be found gluten-free. If you can’t find this particular flour in the store, you can make your own by blending rolled oats in a food processor until they reach a flour-like consistency.
- Rolled Oats: The rolled oats in this raspberry cookie recipe give the cookies their perfect chewy consistency.
- Egg White: The egg helps bind the cookies together and adds a bit of protein. Egg whites have fewer calories than whole eggs, which makes these cookies a little lower in fat content.
- Coconut Oil: Melted coconut oil takes the place of butter in this recipe. Unlike butter, it doesn’t contain water, so the result is a softer and richer cookie.
- Honey: Instead of refined sugar, this recipe uses honey as a natural sweetener. You could also use maple syrup instead.
- Raspberries: Use fresh berries or frozen berries for these cookies to bring out the raspberry flavor.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations & Dietary Modifications
- Try Them with Different Berries: You can swap out the berries for blackberries, blueberries, or even chopped strawberries. This changes the flavor, but they will all taste delicious.
- Add Chocolate Chips: Give these cookies a bit of chocolatey flavor with chocolate chips or white chocolate chunks. I use chocolate chips in my raspberry chocolate oatmeal cookies, and they taste delicious!
- Give Them a Nutty Crunch: If you love a bit of crunch in your oatmeal cookies, add some chopped walnuts or macadamia nuts to the batter of these cookies.
How to Make Raspberry Oatmeal Cookies
These healthy raspberry cookies are the perfect light cookie that doesn’t contain butter or added sugar. They only take 15 minutes to bake, and all you need is an oven preheated to 325°F and a baking sheet lined with parchment paper.
- Step 1: Make the Dough. Combine the egg white, honey, salt, cinnamon, and almond extract using a stand mixer and a hand mixer. Then slowly add the oats, oat flour, and baking powder to the dough. Once the dry ingredients are added, stir in the melted coconut oil.
- Step 2: Add the Berries. After the dough is mixed, add the raspberries. Fold them in and break them up a bit if you’re using fresh berries.
- Step 3: Scoop Out the Cookies and Bake. Use a cookie scoop or a spoon to scoop out 10 equal portions of dough balls and place them on the baking sheet. Bake the cookies for 13-15 minutes at 325°F until the edges start to brown. Remove them from the oven and allow them to cool on the baking sheet for 5 minutes. Then move them to a wire rack to finish cooling or enjoy them warm.
Expert Tips
- Add the Coconut Oil to the Dough, Not Just the Liquids: Add the coconut oil to the batter after mixing in the dry ingredients to prevent it from hardening and forming clumps of coconut oil in the cookies.
- Measure the Flour Properly: In baking, it’s especially important to measure the flour properly. It’s best to scoop out the flour to measure it instead of packing it into measuring cups.
- Chill the Dough: For thicker cookies, refrigerate the dough for 30 minutes before baking them.
- Store Them Properly: Store these cookies in an airtight container for 5 days or freeze them for up to 60 days. Thaw frozen cookies in the refrigerator for 24 hours before enjoying them. Don’t heat these cookies as the coconut oil will melt too much.
Serving Suggestions
These cookies with fresh raspberries are the perfect spring and summer cookie because of the light, fruity flavor. You can certainly enjoy them year-round, but I love the flavor paired with bright citrus and springtime flavors. These are perfect for snacking on at a garden party or for a light dessert.
- Raspberries and lemon go so well together. I love to have one or two raspberry cookies for dessert after enjoying lemon garlic chicken for dinner.
- Looking for a great dish to take to a spring party or summer barbecue? My quinoa tabouleh salad goes well with these raspberry cookies.
- Use your leftover raspberries in a Greek yogurt fruit salad so they don’t go to waste. The fruit salad also tastes great with the cookies!
Raspberry Oatmeal Cookies Recipe FAQs
The raspberries may add too much moisture to the cookies as they bake. Pat fresh berries dry and add frozen berries straight to the cookie dough without thawing to avoid too much water in the dough.
The juices from the raspberries may leak from the cookies and caramelize on the bottom of the baking sheet. Don’t skip lining the pan with parchment paper to avoid this from happening.
Sure! This is a great way to prep ahead so you can bake 1-2 cookies whenever the mood hits. Mix the cookie dough and scoop it onto a parchment-lined baking tray. Freeze for an hour and then transfer to a storage container. When ready to bake, place the frozen cookie dough on a baking tray and bake, adding 2-3 additional minutes since the dough is frozen.
More Low-Calorie Cookie Recipes
If you tried this Raspberry Oatmeal Cookies recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Raspberry Oatmeal Cookies
Ingredients
- 1 large Egg White
- ¼ cup Honey
- 1 teaspoon Almond Extract, or vanilla extract
- 1 teaspoon Cinnamon
- ¼ teaspoon Salt
- ¾ cup Oat Flour, or gluten-free oat flour
- 1 cup Rolled Oats, or gluten-free rolled oats
- ½ teaspoon Baking Powder
- 2 tablespoons Coconut Oil, or oil of choice
- ⅛ cup Raspberries
Instructions
- Preheat oven to 325 F and prepare a baking sheet with parchment paper or a slip mat.
- Using a standing mixer or hand mixer, combine egg white, honey, almond extract cinnamon and salt and mix fully. To the mixture add oats, flour and baking powder. Then add coconut oil stirring to incorporate.
- Add the raspberries to the batter, breaking them up a bit. Divide the batter by 10 and scoop onto your prepared baking sheet to make 10 cookies.
- Bake 13-15 minutes until a bit brown. Remove from the oven and cool 5 minutes on the baking sheet before removing and cooling fully on a wire rack and devouring!
Video
Notes
- Do not use quick oats or instant oatmeal for the recipe. Use ROLLED OATS.
- Do not substitute the honey as this holds the cookies together best.
- Add coconut oil after the dry ingredients to prevent clumps of hardened coconut oil from forming in the dough and finished cookies.
- Measure the flour properly when making these muffins so you don’t end up with dry cookies.
- Almond flour and coconut flour will not work to substitute the oat flour in this recipe. I recommend using this almond flour cookie recipe instead and adding raspberries.
- Chill the dough for 30 minutes before baking the cookies in the oven to ensure they don’t flatten while baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh my goodness!! I asked for a *sign* today for what I should bake next and these cookies literally spoke to me….they look SO good!!
When I’m stressed, I literally end up in the kitchen with a mixing bowl and start whipping something fierce up…sometimes I have no idea how I freaking got there, but it’s my stress release ; )
xxoo
Kris
It was meant to be!
These cookies are perfect for snack, breakfast or anytime!
You will love them!
De-stressing exercises stress me out, too. My brain is like, when is this over so I can do the stuff that’s stressing me out?! Probably a sign I need to do more of them lol. Deep breathing does really seem to help, though.
You might like Pema Chodron- her CD “Getting Unstuck” is the perfect segway for people who are “bad” at meditation. I absolutely love her!
Good to know I’m not the only one bad at mediation! I’ll have to checkout that CD.
Baking is my favorite stress release. There’s something about the process that’s comforting. Eating the results helps too. 😉
And some wine. 🙂
For me, exercise doesn’t relieve stress that much. I know it works for a lot of people but sadly I am not one of them.
These cookies look great. I’m a big raspberry and oatmeal fan.
Everyone has their own thing that works from them. That’s what makes everyone unique!
Oh Im so with you – I’m totally a stress baker. Though I’m also a stress boxer. I hit that punching bag sometimes for an hour. I feel so much better though. Except THEN I want to bake 😉
Love how simple but delicious these are! Pinning and trying out for sure!
Haha, maybe I need one of those boxing bags?
These sound so amazing, Megan! Raspberries are my all-time favorite fruit, so you know I’ll be giving these a try!
Oh you will love them then Beth! Let me know how they turn out.
Stress management is such an individual thing. For me, I have to do something. Watching TV or whatever helps me to put it off, but actually going out and running or doing yoga, it helps get me in the right state of mind to deal with problems, etc, and then I do deal with said problems and actually reduce my stress.
I am the same. I need to do something active to get it out of me. We are twins minus the whole Jillian Michaels show thing!
Haha, omg! So the stress management class I took last year for public health….one of the most stressful classes! No one ever knew what we were supposed to do, the professor was terrible and the assignments were ridiculous and so much work!
Thank goodness it’s not just me!
I’m not much help when it comes to relieving stress since I’m right there with you! These look so yummy though and I’m with you on turning to cooking and baking to escape a little 🙂
It’s must be a blogger thing!