Whole Wheat Oatmeal Cookies
These whole wheat oatmeal cookies are soft, chewy, and loaded with raisins and a hint of cinnamon. They’re just as hearty and satisfying as the classic version but made a bit more wholesome with 100% whole wheat flour. You get all the texture and comfort of traditional oatmeal raisin cookies—with a slightly nutty flavor from the flour and no compromise on taste.
Looking at this recipe in the summer when it’s too hot to bake? Try these No-bake Oatmeal Cookies! They’re SO good. They’re also 100% whole grain and naturally gluten-free + vegan.
This recipe has been a reader favorite for years, and it’s easy to see why. It’s quick to make, uses pantry staples, and the results are reliably delicious.
This recipe substitutes coconut oil for butter, uses about half of the sugar a lot of recipes use, and is 100% whole grain.
And even more important for me – the texture! These whole wheat oatmeal raisin cookies are SO thick and chewy. And they don’t have that slightly cakey feel that some healthy cookies have. At least if you don’t over-bake them, which I did the first time I made them, thinking that they weren’t done.
- Soft, chewy centers with crisp edges for the perfect texture combo
- Comes together in one bowl—no mixer needed
- Great make-ahead option with dough that freezes beautifully
- Naturally dairy-free with simple swaps for gluten-free and vegan diets
Ingredients Notes
Please scroll down for the full recipe! These are just notes on select ingredients.
Whole wheat flour – I’ve tested this recipe with whole spelt, regular whole wheat and white whole wheat. Whichever you choose, these oatmeal raisin cookies don’t taste the least bit whole grain!
Coconut oil or butter – You can use refined coconut oil for a dairy-free cookie with no coconut taste. If you’re not dairy-free, butter works, but they’ll be a little less chewy. Canola, vegetable oil, and other neutral oils work, too.
Sugar – A combination of brown and white sugar adds depth and helps with that chewy texture. You can also use coconut sugar for a more natural sweetener if you prefer.
Raisins – If you’re not a raisin fan, you can use chocolate chips, dried cranberries, or chopped nuts instead.
Oats – make sure to use quick oats! Not instant. Quick oats will give you the best texture.
- Use a cookie scoop for evenly sized cookies that bake uniformly.
- Flatten the dough balls slightly, otherwise you’ll end up with large mounds.
- Let the cookies cool on the baking sheet for a few minutes before transferring—this helps them set without overbaking.
How to Make Ahead and Store
The dough can be made ahead and chilled in the fridge for up to 3 days. Just let it sit at room temperature for 10–15 minutes before scooping.
You can also freeze the unbaked cookie dough. Scoop the balls onto a tray, freeze until solid, and transfer to a freezer bag. Or wrap the dough in plastic wrap and place in a Ziploc. I do recommend thawing it before baking.
Baked cookies can be stored in an airtight container at room temperature for about 5 days. For longer storage, freeze them for up to 3 months.
- No-Bake Chocolate Oatmeal Cookies – Wonderfully chewy and easy to make, these cookies are vegan, gluten-free, and can be made nut-free.
- Almond Flour Oatmeal Cookies – Soft and chewy, these cookies are made with almond flour and oats, making them naturally gluten-free with vegan and dairy-free options.
- Cinnamon Raisin Oatmeal Cookie Balls – Sweetened with dates and raisins, these no-bake cookie balls are gluten-free, vegan, dairy-free, and 100% whole grain.
- PB2 Overnight Oats – A quick and easy breakfast option, these overnight oats are packed with peanut butter flavor and require no cooking.
Gluten-Free Version
I’ve also posted a gluten-free version of today’s recipe, these Gluten-free Oatmeal Cookies. If you don’t have white rice flour, potato starch, tapioca flour, and xanthan gum, you can use 1 1/2 cups (207 grams) Bob’s Red Mill 1-to-1 Gluten-free Baking Flour in place of the whole wheat flour in today’s recipe. I think the cookies come out a little softer with that, but they’re still really good!
Should you prefer more traditional cookies, check out these Quaker Oatmeal Raisin Cookies!
Please share your feedback by leaving a ✍️review and ???? rating – it helps me and others! I so appreciate it. ????
Whole Wheat Oatmeal Cookies
Ingredients
- 1 1/2 cups (188 grams) whole wheat flour or white whole wheat or whole spelt flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup (168 grams) coconut oil melted
- 1 1/3 cups (266 grams) brown sugar or coconut sugar or raw sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 3/4 cups (260 grams) quick oats
- 1 1/4 cups (190 grams) raisins
Instructions
- Preheat the oven to 375°F (190°C) and line a cookie sheet with a piece of parchment paper.
- Stir together the dry ingredients in a medium mixing bowl and set aside.1 1/2 cups (188 grams) whole wheat flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1/2 teaspoon salt
- In a large mixing bowl, stir together the melted coconut oil, brown sugar, eggs, and vanilla and stir.3/4 cup (168 grams) coconut oil, 1 1/3 cups (266 grams) brown sugar, 2 large eggs, 1 tablespoon vanilla extract
- Add the dry mix to the wet mix and stir just until combined. Stir in the oats and raisins, again stirring just until combined.2 3/4 cups (260 grams) quick oats, 1 1/4 cups (190 grams) raisins
- Form the dough into 75-gram balls, about two inches or slightly over 1/4 cup in size, and place 4" apart on the prepared baking sheet. Press the balls down slightly with the palm of your hand. If your dough is too soft to roll into balls, refrigerate for about 30 minutes or until scoopable.
- Bake for 13-17 minutes or until the middle appears to be set and the cookies have evenly browned.
- Let cool completely on the baking sheet. Store in an airtight container up to 5 days.
Notes
- This recipe was developed using quick oats, not rolled oats. If you only have rolled oats, you can pulse them in a food processor a few times to break them down slightly, but the texture won’t be quite the same.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Hi Erin,
I am craving for an oatmeal cookie on this rainy and chilly weather and I would love to try this recipe.
Can I substitute the quick oats to old traditional rolled oats?
Hi there! I’m so sorry for just now seeing your question. Traditional work but I think the texture is better with quick. It’s just my preference, though. Sorry again!
Hi! I love your recipe. Do you have Nutrition Facts for these cookies?
Hi! Sorry for just now seeing your question. I don’t have the calories but you could use this recipe analyzer for the nutritional profile.
I made half the recipe and instead of eggs I used 1 flax egg (1 tbsp flax meal and 3 tbsp water) I used maple syrup in place of the sugar and I grinded up half the oats which made the cookies a bit fluffier. They came out awesome!! So this recipe can be made vegan, yaaaay! I also cut the bake time to 10 min since I used a flaxegg. I make these ALOT!! Thanks so much for sharing such a awesome recipe ❤❤
You’re welcome! I’m so glad that you enjoyed them and that your vegan version worked well. :) Thanks for the tip and for your comment!
I just made these (into bars…old and lazy) added walnuts and can’t stop munching on them. Perfectly chewy, and a lovely crust on the edges because I baked them in cast iron. Excellent recipe
I love them as bars, too! The cast iron skillet is a great idea. Thanks for your comment!