• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Up Beet Kitchen

  • All Recipes
  • About
  • Contact
  • Workouts
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • All Recipes
  • About
  • Contact
  • Workouts
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • About
    • Contact
    • Workouts
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Healthy Snacks

    Oil-Free Oatmeal Raisin Cookies (Maple Sweetened)

    Published: Dec 4, 2020 Last Modified: Feb 5, 2021 by Allison

    22 shares
    • Share
    • Tweet
    Jump to Recipe·Print Recipe

    These healthy, oil-free oatmeal raisin cookies are sweetened with maple syrup and feature chai spices and whole spelt flour. They’re healthy enough to enjoy for breakfast or a snack, but delicious enough for dessert. 

    overhead shot of a big plate of cookies, with two cookies on a smaller plate and a mug of hot chocolate

    Have you begun any holiday baking yet? My mom and I always had a tradition of baking a couple of Christmas treats every weekend leading up to Christmas, storing them in our big basement freezer, and enjoying them all month long. The past few years, we haven’t done as much festive baking, but I think I will try to whip up a few special things over the next few weekends, since this will be my last Christmas with my family in Ottawa for awhile! 

    These are my (and my dad’s) favourite cookies to date. I am slightly obsessed with them… as in, I haven’t been making much else for dessert (aside from my peanut butter brownies, which are coming oh so soon!). They’re oil-free, sweetened with maple syrup, and feature spelt flour and warm chai spice. Paired with a warm drink, they make a perfect afternoon energizer. They’re technically healthy enough to enjoy for breakfast, and are just as delightful for dessert. They’re chewy rather than crunchy, but not so soft that they fall apart. This recipe calls for an egg, but for a vegan version, I’m sure that you could sub a flax egg (1 tablespoon of ground flax mixed with 2.5 tablespoons of water), or 2 tablespoons of pumpkin puree or applesauce! 

    I have nothing against quality oils and even grass-fed organic butter, but nut and seed butters often do a beautiful job at replacing it in dessert recipes! And as an added bonus, nuts and seeds are packed with a variety of minerals as well as healthy fats, while oils are mainly just a source of fat. In this recipe, I’ve used tahini, but I know that these oil-free cookies will also turn out beautifully with almond butter and sunflower seed butter. Just know that if you use sunflower seed butter, your cookies will have a green tinge on the inside once baked! 

    straight on shot of a stack of several oil free oatmeal raisin cookies on a white background

    INGREDIENTS YOU’LL NEED

    • Tahini, egg, maple syrup, non-dairy milk, vanilla extract, chai spice, baking soda, sea salt, rolled oats, spelt flour, and raisins. 

    STEP BY STEP INSTRUCTIONS

    1. Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. 
    2. Whisk together the tahini, egg, maple syrup, vanilla, and milk in a large bowl. Sprinkle in the chai spice, baking soda, and salt; stir to combine. 
    3. Stir in the rolled oats and flour. Add the raisins. 
    4. The dough should be on the soft side, but you should still be able to form it into balls. If it is too dry, add a splash more milk; if it is too wet, add a little bit more flour. 
    5. Roll the dough into 20 balls and place them on the prepared baking sheets, leaving a bit of space in between each. Press down with a lightly wet fork or damp hands. It’s really important to press them down; otherwise, they won’t spread out! 
    6. Bake cookies for 10-12 minutes. (I actually bake them one pan at a time because my oven is quite finicky and doesn’t bake cookies nicely when both shelves are being used.) The cookies are ready when they come off of the parchment easily and the bottoms are lightly browned. 

    overhead shot of all of the oatmeal raisin cookies on a white plate

    straight on shot of a stack of the cookies on a white plate

    MORE OIL-FREE TREATS

    • Vegan + Gluten-Free Chunky Monkey Muffins
    • Oil-Free Vegan Banana Bread
    • Vegan Oatmeal Raisin Blondies

    I hope you love these oil-free oatmeal raisin cookies! If you make them, let me know how they turned out for you by leaving a comment and rating below the post! And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made. 🙂 

    Enjoy! 

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    straight on shot of a stack of the cookies on a white plate

    Oil-Free Oatmeal Raisin Cookies (Maple Sweetened)


    ★★★★★

    5 from 4 reviews

    • Author: Allison
    • Total Time: 22 minutes
    • Yield: 20 cookies 1x
    • Diet: Vegetarian
    Print Recipe
    Pin Recipe

    Description

    Amazing, chewy oil-free oatmeal raisin cookies made with wholesome spelt flour and maple syrup.


    Ingredients

    Scale
    • 1 cup runny tahini (may sub any nut or seed butter- see note)
    • 1 large organic egg
    • ½ cup maple syrup
    • 1 teaspoon vanilla extract
    • ¼ cup non-dairy milk
    • 1 teaspoon baking soda
    • ¼ teaspoon fine sea salt
    • 2 teaspoons chai spice (homemade or store-bought)
    • 1 cup rolled oats
    • 1 ¼ cups spelt flour
    • ½ cup raisins

    Instructions

    1. Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
    2. Whisk together the tahini, egg, maple syrup, vanilla, and milk in a large bowl. Sprinkle in the chai spice, baking soda, and salt; stir to combine.
    3. Stir in the rolled oats and flour. Add the raisins.
    4. The dough should be on the soft side, but you should still be able to form it into balls. If it is too dry, add a splash more milk; if it is too wet, add a little bit more flour.
    5. With damp hands, roll the dough into 20 balls and place them on the prepared baking sheets, leaving a bit of space in between each. Press down with a lightly wet fork or damp hands. It’s really important to press them down; otherwise, they won’t spread out!
    6. Bake cookies for 10-12 minutes. (I actually bake them one pan at a time because my oven is quite finicky and doesn’t bake cookies nicely when both shelves are being used.) The cookies are ready when they come off of the parchment easily and the bottoms are lightly browned.

    Notes

    The tahini flavour comes through quite a bit in these cookies, so if you don’t love tahini, I highly recommend using almond butter or cashew butter instead! Another fun variation on these cookies is to use peanut butter and chocolate chips in place of the tahini and raisins. (That would be my favourite.)

    You can actually make these cookies gluten-free by subbing oat flour for spelt flour. Omit the non-dairy milk, however, since oat flour is more moist. The cookies are softer, but still delicious!

    For a vegan cookie, you can try using a flax egg (1 tablespoon ground flax mixed with 2.5 tablespoon water), or 2 tablespoon of applesauce or pumpkin.

    Feel free to use any dried fruit you like if raisins aren’t your cup of tea. Cranberries, cherries, and chopped figs and apricots are all good!

    • Prep Time: 10 minutes
    • Cook Time: 12 minutes
    • Category: Dessert

    Keywords: oil-free oatmeal raisin cookies

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

    Pin this to your boards for later: 

    Pinterest image with a stack of the cookies and the recipe title

     

    Related

    « Thai Chickpea Stuffed Sweet Potatoes with Almond Butter Sauce
    Peanut Butter and Honey Rice Crispy Squares with Chocolate »

    Reader Interactions

    Comments

      Leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Samantha

      December 06, 2020 at 10:05 pm

      My kids gobbled up this batch in no time. The flavours, texture, and nutritious ingredients made it an easy justification to make a second batch. This time I saved a couple for myself and hubby. Delicious!!

      ★★★★★

      Reply
      • Allison

        December 14, 2020 at 5:27 pm

        Awesome! Thanks for letting me know how much you all enjoyed them!

        Reply
    2. joshua

      July 25, 2022 at 11:55 am

      Fabulous cookie recipe!

      ★★★★★

      Reply
    3. Marcie

      July 25, 2022 at 12:00 pm

      I love all of your cookie recipes. So tasty and chewy and so healthy too!

      ★★★★★

      Reply
    4. Carol

      January 08, 2023 at 9:49 am

      Tasty and healthy cookies, and a great way to use tahini, one of my favourite butters.

      ★★★★★

      Reply

    Primary Sidebar

    featured image for Up Beet Kitchen about page

    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog that specializes in wholesome and feel good recipes for people on the move! I love to work with whole foods to fuel healthy, active lifestyles.

    More about me →

    Trending Recipes

    • Chickpea Brown Rice Spinach Artichoke Casserole (Vegan)
      ★★★★★
    • Carrot Cake Oatmeal Breakfast Bars (V + GF)
      ★★★★★
    • Raw Vegan Banana Cream Pie
      ★★★★★
    • Moroccan Lentil Carrot Salad (Vegan)
      ★★★★★

    Follow Along on Social Media

    • Instagram
    • Facebook
    • Pinterest

    Cozy Recipes

    • Salmon Pesto Quinoa Bake
    • Mole Chicken Bowls
    • Barbecue Meatball Bowls with Avocado Goddess Sauce
    • Egg, Pesto, and Sweet Potato Breakfast Burritos

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Up Beet Kitchen

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 Upbeet Kitchen on the Foodie Pro Theme

     

    Loading Comments...