Oatmeal Raisin Cookies

A recipe that removes the brown and granulated sugar components, replacing them with date syrup for a healthier version.

Raisin Oatmeal Cookies


  • 2 cups (205 g) rolled oats
  • ½ cup (90 g) whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup (150 g) dark raisins
  • ¼ cup (45 g) flax seed
  • ½ cup (110 g) vegan margarine, room temperature (plant-based preferred)
  • ¾ cup (180 ml) date syrup
  • 1 egg, or egg substitute
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract


1. Preheat oven to 350°F. Place oats, flour, baking powder, dark raisins, and flax seed in a medium bowl and stir to incorporate.
2. Place margarine, date syrup, egg, cinnamon, ginger, and vanilla into the Food Processor Work Bowl fitted with the Multi-Use Blade and secure the lid. Start the machine and allow to process for 45 seconds, or set timer and allow machine to complete programmed cycle.
3. Once completely stopped, remove the lid and add the oat flour mixture to the Food Processing Work Bowl. Pulse 6-8 times to incorporate the remaining ingredients together.
4. Scoop onto parchment lined sheet trays in 1/4 cup scoops. Chill for 30 minutes to 1 hour.
5. In preheated oven, bake chilled cookies for approximately 18 minutes. Let cool slightly and move to a wire rack to completely cool before serving.

Chef's Notes

Cookies come out a darker color due to the date syrup. "Flax egg" or other egg alternative can be substituted for the 1 egg to make this recipe completely vegan.