These whole wheat oatmeal raisin cookies are egg free, low in sugar, and packed with hearty oats, making them a great option for anyone looking for a healthier treat.

They have just the right balance of chewiness and crisp edges, with plump raisins adding a touch of natural sweetness.

Whether you’re baking for a snack, a lunchbox treat, or simply craving a homemade cookie, this recipe comes together easily with simple pantry ingredients.

Plus, since it’s made with whole wheat flour and less sugar, you can enjoy a cookie that’s both satisfying and nourishing.

Why you’ll love this whole wheat oatmeal raisin cookie recipe

If you’re a fan of chewy cookies with a hint of warm spice, this whole wheat oatmeal raisin cookie recipe is a must-try!

Here’s why you’ll love them:

Low-sugar – These cookie use only a small amount of brown sugar, making them a delicious treat without being overly sweet.
Wholesome ingredients – Made with whole wheat flour and hearty oats, they’re packed with fiber and oaty flavor.
Soft and chewy texture – These cookies bake up with crisp edges and chewy centers every time.

Whether you’re baking for your family or meal-prepping a healthier snack, this recipe is one you’ll want to make again and again!

Oatmeal raisin cookie ingredients

Whole wheat flour – Adds fiber and a hearty texture while keeping the cookies soft.
Oats – The star ingredient, giving the cookies their signature chew.
Cinnamon – Classic warm spice.
Flaxseed meal – Instead of eggs, flaxseeds help bind the dough.
Salt
Baking powder – Helps the cookies rise slightly and stay light and chewy.
Butter – Adds richness and moisture, giving the cookies their classic chewy texture.
Brown sugar – Sweetens the cookies while adding a hint of caramel flavor and extra chewiness.
Vanilla extract – Enhances the overall flavor and adds warmth to the cookies.
Raisins – Naturally sweet and chewy.

Butter beaten with the brown sugar
Flaxseed meal beaten into the butter

How to make egg free whole wheat oatmeal raisin cookies

Making these egg-free whole wheat oatmeal raisin cookies is simple and rewarding.

The dough comes together quickly, and a short resting period allows the whole wheat flour to hydrate, resulting in soft, chewy cookies.

Follow these step-by-step instructions to bake a batch of these treats:

Prepare the flax egg – In a small bowl, stir together the flaxseed meal and water. Let it sit for about 5 minutes until it thickens.
Whisk the dry ingredients – In a medium bowl, combine the whole wheat flour, salt, cinnamon, and baking powder.
Cream the butter and sugar – In a large mixing bowl, beat the softened butter, brown sugar, vanilla extract, and the flaxseed mixture with a hand mixer until well combined.
Incorporate the dry ingredients – Mix in the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the oats and raisins – Gently fold in the rolled oats and raisins.
Rest the dough – Cover the bowl and let the dough sit at room temperature for 15-30 minutes.
Preheat the oven and shape the cookies – While the dough rests, preheat your oven to 350°F. Line a baking sheet with parchment paper. Scoop out portions of dough and roll into 10 evenly sized balls.
Bake in batches – Place 5 dough balls on a prepared baking sheet, spacing them apart and pressing down into 3” discs. Bake until set and lightly golden around the edges.
Cool and enjoy – Let the cookies cool on the baking sheet, then transfer them to a wire rack. Repeat with the remaining dough.

Baking tips

Here are some helpful tips to ensure your cookies turn out soft, chewy, and full of flavor every time.

Hydrate the flaxseed meal. Combine the flaxseed meal and water together and let sit for at least 5 minutes. The flaxseeds will absorb some of the water, but a layer of water will still be on top. That’s ok, the extra water will be absorbed and soften the whole wheat flour.
Measure the flour correctly. Whole wheat flour absorbs more moisture than all-purpose flour, so it’s crucial to measure it properly. Spoon the flour into your measuring cup and level it off with a butter knife—avoid scooping with the measuring cup directly from the bag, which can compact the flour and make you add too much flour to the cookies. Better yet, weigh your flour with a kitchen scale.
Soften the butter. You want the butter to be soft enough to press your finger into, but not so soft that it’s greasy and melty.
Soak the raisins. Raisins can sometimes be tough and chewy in baked goods. To keep them soft and plump, soak them in warm water for about 10 minutes before adding them to the dough. Make sure to drain them well and to pat them dry beforehand.
Don’t overmix the dough. Once you add the dry ingredients to the wet ingredients, mix until just combined. Overmixing can make the cookies tough instead of soft and chewy.
Let the dough rest. For the best flavor and texture, let the dough rest for 15–30 minutes before baking. This allows the whole wheat flour to fully absorb the moisture, resulting in a better textured cookie.

With these tips, you’ll have delicious egg free oatmeal raisin cookies that are perfectly chewy.

Conclusion

These whole wheat oatmeal raisin cookies are the perfect combination of chewy, wholesome, and low in refined sugar.

They’re a great way to enjoy a classic treat with less sugar, and they’re perfect for lunchboxes or afternoon snacks.