Oat Bran Raisin Cookies

Oat Bran Raisin Cookies

I love that every season there seems to be new gluten-free products on the shelves. I thought I was done with oat bran years ago since gluten-free oats are hard enough on their own to find, but wouldn’t you know Bob’s Red Mill now makes those, too? I was excited to bake with them because oat bran has a finer texture in baked goods not to mention a higher fiber and nutrient content.

These cookies are just like oatmeal raisin cookies except using oat bran for a different crunch. They aren’t your soft, pillowy oatmeal cookies; since this recipe uses oil and has very little moisture in it, the cookies come out crunchy and chewy. They’re perfect for a dunk in milk or almond milk.

Oat Bran Raisin Cookies Oat Bran

If you don’t have oat bran on hand, you can make oat flour instead by pulsing rolled oats in a food processor or blender. The nutrient contest isn’t quite the same but the textures are very similar. You can add in chocolate chips or any other type of mix-in but make sure not to add too many since they can make it difficult for the dough to stick together.

Oat Bran Raisin Cookies

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients(Makes about 18 cookies):

  • 1 cup oat-bran
  • 1/2 cup all-purpose flour(I used gluten-free all-purpose flour)
  • 3/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 6 Tablespoons vegetable oil
  • 1/3 cup raisins

Oat Bran Raisin Cookies Cooked


  1. Preheat your oven to 350 degrees.
  2. In a large bowl, mix together the oat bran, flour, sugar, cinnamon, baking soda and salt.
  3. Beat in the egg and oil until the mixture forms a sticky dough.
  4. Add in the raisins and fold until they’re incorporated.
  5. Roll the dough into roughly 1-inch balls and place them on a non-stick baking tray flattening them slightly.
  6. Bake for 14-16 minutes until the edges turn golden. Remove them from the oven and let them cool for 10-15 minutes before moving to prevent them from crumbling.
  7. Store at room temperature in a sealed container when not eating.

Oat Bran Raisin Cookies Yield


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4 Responses to Oat Bran Raisin Cookies
  1. Sarah
    April 9, 2013 | 12:38 pm

    Hi Evan,

    Looks very nice. Thanks for taking the time to share.

    I will be giving these bad boys a go with the kids over the weekend.

    Many thanks.


  2. Holly @ EatGreatBEGreat
    April 11, 2013 | 4:00 pm

    These look great! Yum!

  3. Rach
    June 24, 2013 | 3:50 pm

    Just made these! AMAZING! So easy and proper yummy. Was naughty and had a taste when they were still warm (no crumbling!), delicious! Thanks for sharing!

  4. Adge
    August 25, 2014 | 2:58 pm


    I added chopped walnuts and an additional egg to mine. Also cut back the sugar to 1/2 cup instead of 3/4 cup. Delicious! Very versatile recipe. Thanks so much!