Name: Healthy Raspberry Oatmeal Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup rolled oats; ½ cup almond flour or oat flour; 1 teaspoon baking powder; ¼ teaspoon salt; ½ teaspoon cinnamon (optional); 1 ripe banana, mashed (or ¼ cup maple syrup); 2 tablespoons melted coconut oil or nut/seed butter; 1 teaspoon vanilla extract; ½ cup fresh or frozen raspberries

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These Healthy Raspberry Oatmeal Cookies are soft, chewy, and naturally sweetened with juicy raspberries and wholesome oats. They’re made with simple, feel-good ingredients and come together in just one bowl—perfect for a quick breakfast bite, afternoon snack, or light dessert that doesn’t compromise on flavor.

Why You’ll Love This Recipe

I love how these cookies strike the perfect balance between healthy and delicious. They’re naturally sweetened with maple syrup or mashed banana, loaded with fiber from oats, and packed with fresh or frozen raspberries that burst with every bite. I can make them in under 30 minutes, and they’re freezer-friendly, which means I always have a batch ready when I need a little pick-me-up.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Rolled oats
Almond flour or oat flour
Baking powder
Salt
Cinnamon (optional)
Mashed ripe banana or maple syrup
Coconut oil or nut butter
Vanilla extract
Fresh or frozen raspberries

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, I mix the oats, almond flour, baking powder, salt, and cinnamon if I’m using it.
In another bowl, I stir together the mashed banana (or maple syrup), melted coconut oil, and vanilla extract until smooth.
I pour the wet ingredients into the dry and mix until everything is well combined. Then I gently fold in the raspberries—being careful not to overmix, especially if I’m using fresh ones.
I scoop out small portions of the dough and place them on the baking sheet, flattening each slightly with my fingers or the back of a spoon.
I bake for about 12–15 minutes or until the edges are golden and the centers are set.
I let them cool on the pan for a few minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 12 cookies. It takes around 10 minutes to prepare and 15 minutes to bake, so I’ve got fresh, warm cookies in under 30 minutes from start to finish.

Variations

I sometimes mix in a handful of dark chocolate chips or chopped nuts for extra texture and flavor. When I want a sweeter cookie, I go with maple syrup instead of banana. For a gluten-free version, I make sure to use certified gluten-free oats and oat flour. I’ve also swapped raspberries for blueberries or chopped strawberries for a fun variation.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. To freeze, I let them cool completely and store them in a sealed bag or container for up to 2 months. I just reheat one in the microwave for 10–15 seconds or let it thaw at room temperature when I want a quick snack.

FAQs

Can I use frozen raspberries?

Yes, I use frozen raspberries all the time. I add them straight into the batter without thawing to avoid excess moisture.

What can I use instead of banana?

If I don’t want to use banana, I replace it with maple syrup or unsweetened applesauce. Both work well and give a slightly different flavor.

Are these cookies vegan?

Yes, if I use maple syrup instead of honey and choose dairy-free ingredients, these cookies are completely vegan.

Can I make these nut-free?

I swap almond flour for oat flour and use a seed butter like sunflower seed butter to make the recipe nut-free.

Why are my cookies falling apart?

If the cookies seem crumbly, it might be because there’s not enough moisture. I make sure my banana is ripe or slightly increase the wet ingredients if the dough looks too dry.

Conclusion

These Healthy Raspberry Oatmeal Cookies are one of my favorite easy bakes when I want something sweet, fruity, and nourishing. With wholesome ingredients and minimal prep, they’re perfect for busy mornings, after-school snacks, or whenever I need a little something to satisfy my sweet tooth—without the guilt.