Delicious & Nutritious Raspberry Oatmeal Cookies!

Don’t you ever get tired of being sold dry, uninspired “healthy” adaptations of your favorite cookies?

We sure as hell do.

That’s why we’re sharing this recipe for our favorite raspberry oatmeal cookies. These aren’t cookies that are meant to taste decadent and then we made them healthy: they’re cookies that are decadent and just happen to be healthy.

It’s a win-win if you’re trying to eat a little healthier while not depriving yourself of the foods you love. If this sounds like a philosophy you want to sink your teeth into, you’ve found your tribe with us. 

We’ve created entire meal plans and recipe books dedicated to providing you with recipes that bring you joy: the fact they are good for you is simply the result of them being made from delicious, whole foods. You can peruse our collection of meal plans and nutrition guides here (they’re all on sale for a limited time).

In fact, you can grab our Smoothie Book for free for a limited time. Get it here.

In the meantime, let’s get back to the cookies!

These raspberry oatmeal bookies are full of fiber, contain a dash of blood sugar balancing cinnamon, and are sweetened with nature’s gold: honey. 

They also don’t take long to prepare, so you can whip them up in a matter of minutes.


Raspberry Oatmeal Cookies

Makes 15 cookies. 2 cookies = 1 serving

Calories: 98 

Fat: 3 grams

Protein: 2 grams

Carbs: 17 grams 


1 cup (100g) instant oats (measured like this and gluten-free if necessary)

¾ cup (90g) whole wheat or gluten-free* flour (measured correctly)

1 ½ tsp baking powder

½ tsp ground cinnamon

⅛ tsp salt

2 tbsp (28g) coconut oil or unsalted butter, melted

1 large egg, room temperature

1 tsp vanilla extract

½ cup (120mL) honey

6 tbsp (53g) fresh raspberries, diced


  1. Combine oats, flour, baking powder, cinnamon, and salt in a mixing bowl. 
  2. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the honey until thoroughly incorporated. Add to the flour mixture, stirring just until incorporated. 
  3. Gently fold in the raspberries. Chill the dough for 30 minutes (cover completely with saran wrap if chilling for longer). 
  4. Preheat the oven to 325 degrees F. While heating, scoop dough into fifteen rounded balls onto a baking sheet lined with parchment (if chilled for longer than 1 ½ hours, flatten dough scoops slightly).
  5. Bake for 13-15 minutes. Let cool for 15 minutes on the sheet, then let cool completely on a wire rack before serving.  


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