InRecipes, Snacks

The Tastiest Spiced Raisin Cookies

Spiced raisin cookies that will leave you wanting more, and make you not feel “guilty” eating this sweet treat! Try this cookie recipe with your next coffee or tea.

Spiced raisin cookie anyone? Who doesn’t love a yummy, chewy cookie, with a little crunch? Especially with your coffee! Coffee lovers, y’all feel me?

Honestly, I hated raisins growing up. I could not stand the texture at all. Now, I enjoy yogurt or chocolate covered raisins, and of course, raisins in cookies! Anything in cookies tastes good, am I right? Well, maybe not everything. Definitely not jumping on the zucchini cookie train anytime soon, lol. 



Why are my cookies flat? Should butter be softened or melted? How much flour for a cookie recipe?

You can end up with flat cookies for a number of reasons. Here are a couple. If your butter is too soft or melted when you are making your cookies, that can be one of the reasons why your cookies didn’t rise as you expected them to. 

When it comes to baking cookies, you want to make sure to use enough flour as well, if you don’t use the right amount then that can also cause your cookies to become “flat”. I like to look at my cookie mixtures as “more sticky” looking. than runny. Runny is typically more cakes/muffins. 


Why I use it in this recipe; how to substitute for it.

I find this recipe tastes way better with coconut sugar. I find coconut sugar to have more of a molasses taste, which totally makes the flavours of this cookie “pop”. 

If you are substituting for coconut sugar typically the ratio is 1:1. However, given the distinct taste and flavour of coconut sugar, I suggest playing around with the measurements a little for your recipe, to see how it goes. You may need a little more, or a little less depending on what you are making. 

In saying that, you can substitute coconut sugar for brown sugar at a 1:1 ratio for this recipe and they will still taste great. I also use coconut sugar in my pumpkin spice muffins


From raisins, flour, oats and more.

When putting together this recipe, I was thinking about the good old fashioned oatmeal raisin cookie. It is a cookie that I find myself always going back to. So I wanted to make them a little healthier. 

I choose to use whole wheat flour instead of white. However, you can use white flour, they will still taste great. I also went with coconut sugar instead of brown or white sugar. Coconut sugar comes from its natural state. Now, that’s not to say that coconut sugar is good for you, but it is a little better than white or brown sugar. 

I also made my own allspice given I didn’t have any on hand. Here is the break down I used for this recipe:

  • 1/4 tsp of cinnamon
  • 1/4 tsp of cloves
  • 1/4 tsp of nutmeg

If you have allspice on hand, feel free to use that, which works out to be a 1/2 tbsp. You can also substitute raisins for chocolate chips, and make oatmeal chocolate chip cookies… just omit the allspice ingredient.


I hope you enjoy these healthier spiced raisin cookies as much as we do! 

PS. If you are looking for more treats to try, check out these recipes:

Yield: 12

Spiced Raisin Cookies


Spiced raisin cookies that will leave you wanting more, and make you not feel "guilty" eating this sweet treat! Try this cookie recipe with your next coffee or tea.

Prep Time 8 minutes
Cook Time 12 minutes
Additional Time 10 minutes
Total Time 30 minutes


  • 1 1/2 cups of whole wheat flour, or white flour
  • 1 cup of quick oats
  • 3/4 of a cup of coconut sugar, or packed brown sugar
  • 1 tsp of baking soda
  • 1/2 tbsp of allspice, or 1/4 tsp of cinnamon, 1/4 tsp of cloves, 1/4 tsp of nutmeg
  • 2 pinches of sea salt
  • 3/4 of a cup of raisins
  • 1/2 cup of butter softened, room temp (not melted).
  • 2 tbsp of milk
  • 1 large egg
  • 1 tsp of pure vanilla extract


  1. Preheat oven 350F and line a large baking sheet with parchment paper.
  2. Mix all dry ingredients in a medium-sized mixing bowl, except for the sugar and raisins.
  3. Measure out sugar and butter, cream together with a stand mixer. Mix in your milk, egg, and vanilla
  4. Add your dry ingredients a little at a time, mixing it all together until well combined and the dough looks sticky.
  5. Spoon cookie-sized amounts onto the baking sheet about a tablespoon and a half for each cookie.
  6. Once all cookies are spooned out, leave them in the shape that they are in.
  7. Bake for 12-14 minutes.
  8. Cool for 10 minutes.

You may also like

Leave a Reply

Skip to Recipe