Love Maple & Brown sugar oatmeal? Then you’ll love these cookies! They take all the best parts of the hot breakfast cereal you love and turns them into an amazing cookie that’s actually good for you! Making your family healthier cookies doesn’t mean mounds of  tasteless, dry, and inedible blobs, though I’ve had plenty of those served to me in the past. These are tasty, and they have hidden healthy ingredients no one will ever suspect! I make mine with all organic ingredients, so I feel even better about serving them.

I meant to make these with dried cranberries instead of raisins in these maple oatmeal cookies, but when I asked my husband if we had any, I swear he said yes. But it turns out he was wrong. He loves dried cranberries on his salads, so we generally have them in the house. I didn’t discover the error until I was already mixing the cookie dough so I had to make the choice of  making a dash to the grocery store, made more difficult by the fact that I was still in my pajamas, or think of something else. Luckily I had some baking mixes in the cupboard, and one of them had raisins as a component, so I snatched them for my recipe while making  a mental note to add raisins to the shopping list as well.

So although the recipe was an ode to the New England Patriots and dried cranberries would have been the best choice for the theme, for today we’re going with pilfered raisins. You can use whichever you like, both are great.

Not a fan of maple flavoring? Substitute vanilla instead for a tradition oatmeal raisin cookie. This recipe handles changes beautifully.

Like chocolate chips instead of raisins or dried cranberries? No problem – use vanilla extract and add the chips.

If you use a good quality Organic Maple Extract you’ll get the best quality and chemical-free flavor, but you’ll need to double the amount called for in the recipe. Since many bakers still use imitation flavored maple extract, I’ve written the recipe for it; it’s about double the strength of the real maple extract and in no way does it taste as good. I say east real whenever possible.

This recipe also secrets some healthy ground flax seeds – so well hidden that no one has ever guessed their secret. Flax seeds have been found to have so many health benefits, and this is one easy way to slip a few into your family’s diet.  Replace up to 2-1/2 Tablespoons of flour with ground flax seeds in almost any recipe without noticing a difference.

Maple Oatmeal Cookies with Raisins and Flax Seeds
  • ¼ c packed light brown sugar
  • ¼ c granulated sugar
  • 4 Tbls butter, softened
  • 1 egg
  • ¾ c all-purpose whole wheat flour
  • 1 tsp imitation maple extract (or 2 real maple extract)
  • ¼ tsp salt
  • ¼ tsp baking powder
  • ½ tsp baking soda
  • 2 Tbls ground flax seeds
  • 1 c old fashioned rolled oats
  • 1 cup raisins (or dried cranberries)
  1. Preheat oven to 350 degrees Fahrenheit
  2. In a large mixing bowl, cream the butter and sugars until creamy. Add the egg and stir until incorporated.
  3. Add flour, salt, baking powder, baking soda, and ground flax seeds. Mix on low for about 30 seconds.
  4. By hand, scrape down the sides and then add the oatmeal and raisins. Stir by hand just until incorporated.
  5. Drop dough by teaspoon onto cool, dry cookie sheet (or use a 1" cookie baller), about 2" apart.
  6. Bake for 11 minutes or until brown.
  7. Remove from oven and allow to rest for two minutes then remove to a cooling rack.
  8. Makes 18 1" cookies

Maple Oatmeal Cookies: Small Batches and Freezing For Later

This Maple Oatmeal small batch cookie recipe makes about 18 1″ cookies, but it’s the perfect size for our two-person family. Making large batches leads to binge cookie eating and no matter how many organic ingredients or hidden healthy flax seeds I add, it won’t take away the calories!

It is easy to freeze these in the raw stage to bake and eat later. Just scoop the dough with a cookie baller and place them on a cookie sheet. Flash freeze them by placing the cookie sheet in the freezer for approximately 30 minutes. When they’re frozen to the touch, place them in a freezer bag and mark them with the date. Flash freezing them keeps the cookie dough balls from sticking together so you can pull out just the amount you need.

Cook from frozen and add 5 minutes or so to the time. You can have fresh and warm cookies in about 30 minutes with this method. Just be sure to use them within three months of freezing for the best quality.

Do you have a favorite recipe that has a secret healthy ingredient? I’d love to hear about it!