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Nut-Free Soft & Chewy Oatmeal Raisin Cookie Bites

Bite-sized, soft, and chewy oatmeal raisin cookies that are completely nut-free. Perfectly portioned for kids' lunchboxes or a quick afternoon snack.

Nut-Free Soft & Chewy Oatmeal Raisin Cookie Bites
Prep 15 min Cook 10 min Total 35 min Level Easy
Serves 12

Ingredients

Wet Ingredients

  • 0.5 cup Unsalted butter — softened to room temperature
  • 0.5 cup Light brown sugar — packed
  • 0.25 cup Granulated sugar
  • 1 piece Large egg — room temperature
  • 1 teaspoon Vanilla extract

Dry Ingredients

  • 0.75 cup All-purpose flour — spooned and leveled
  • 1 teaspoon Ground cinnamon
  • 0.5 teaspoon Baking soda
  • 0.25 teaspoon Salt
  • 1.5 cups Old-fashioned rolled oats — do not use instant oats for best texture
  • 0.75 cup Raisins — plumped in warm water for 5 minutes and drained, if dry

Instructions

  1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.

    ~5 min
    Make sure your oven is fully preheated for even baking.

  2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the softened butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy.

    ~3 min
    Beating for full 2-3 minutes aerates the butter, creating a softer cookie.

  3. Add the egg and vanilla extract to the butter mixture. Beat on medium speed until well combined, scraping down the sides of the bowl as needed.

    ~1 min

  4. In a separate medium bowl, whisk together the all-purpose flour, cinnamon, baking soda, and salt.

    ~2 min

  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.

    ~2 min

  6. Using a rubber spatula, fold in the rolled oats and raisins until evenly distributed throughout the dough.

    ~1 min
    If your raisins are very dry, soak them in hot water for 5-10 minutes and pat them thoroughly dry before folding into the dough.

  7. Using a small 1-tablespoon cookie scoop, portion the dough and drop onto the prepared baking sheets, leaving about 1.5 inches of space between each bite.

    ~5 min
    A smaller scoop is key for lunchbox-sized cookie bites.

  8. Bake for 8-10 minutes, or until the edges are lightly golden but the centers still look soft and slightly underbaked.

    ~10 min
    They will continue to cook slightly on the baking sheet as they cool, keeping them perfectly chewy.

  9. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

    ~5 min
Nutrition
175
Calories
3
Protein (g)
26
Carbs (g)
7
Fat (g)
4
Sat. Fat (g)
2
Fiber (g)
13
Sugar (g)
115
Sodium (mg)
28
Cholesterol (mg)
Equipment
  • Baking sheets
  • Parchment paper
  • Stand mixer or hand mixer
  • Mixing bowls
  • Small cookie scoop (1 tablespoon size)
  • Wire cooling rack
Tips & Storage
  • To ensure these remain completely nut-free, always check the labels of your oats, flour, and raisins to ensure they are manufactured in a nut-free facility.
  • If you prefer a thicker, puffier cookie, chill the dough in the refrigerator for 30 minutes before scooping and baking.
  • For an extra flavor twist, try adding a pinch of freshly grated nutmeg.
  • Storage: Store cooled cookie bites in an airtight container at room temperature for up to 1 week. To freeze, place baked and cooled cookies in a freezer-safe zip-top bag for up to 3 months. Thaw at room temperature.
Tags
back-to-school baking bite-sized chewy comfort food cookie bites dessert easy kid-friendly lunchbox nut_free nut-free oatmeal quick raisin snack soft sweet vegetarian vegetarian

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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