Go Back
–+ servings
whole wheat oatmeal cookie close-up on white plate

Whole Wheat Oatmeal Cookies

Author Erin Dooner
Course Dessert
Cuisine American
Servings 20
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 35 minutes
These whole wheat oatmeal cookies are soft, chewy, and packed with flavor. Made with 100% whole wheat flour and quick oats, they’re a wholesome treat that doesn’t compromise on taste. You’ll love how quick and easy they are to make—no chilling or fancy ingredients required!

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.

Nutrition

Calories: 231kcalCarbohydrates: 36gProtein: 4gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 16mgSodium: 148mgPotassium: 174mgFiber: 3gSugar: 15gVitamin A: 25IUVitamin C: 0.5mgCalcium: 38mgIron: 1mgNet Carbs: 33
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤