Oatmeal raisin cookie bites are the PERFECT solution to a quick fix for your sweet tooth. They’re perfectly sweet, yet low glycemic, and last up to 2 weeks.
Some of the links on this page are affiliate links, of which I’ll earn a small commission from the seller’s profit, but at no additional cost to you. I appreciate your support!
Oatmeal Raisin Cookie Bites
It’s hard to sacrifice your favorites when they’re so good, isn’t it? That’s why I try to recreate them. Because finding a workaround is much easier than changing your entire relationship with food.
That’s how these cookie bites came about. I was looking to make a healthy and low carb oatmeal raisin cookie good for the diabetic diet. I baked these cookies but realized that they were better in dough form, so I kept them as oatmeal raisin cookie dough.
Don’t worry though, a good oatmeal raisin cookie recipe is coming.
Other Bites and Cookies
Problem – I have only salted butter.
Solution – That’s fine, just don’t add the extra salt. Unsalted butter is always preferred in baking so that you don’t end up with a dessert that’s too salty. It’s also preferred just so you can control the amount of salt being added.
Diabetes is a disease of complications, so it’s good to control other measures (salt, unhealthy fat, etc.) that can turn into health issues and cause complications (high blood pressure, weight gain, etc.)
Problem – I don’t have butter.
*dramatic gasp* (medieval voice) STONE HEEERRR!
Solution – You can use coconut oil as a substitute because coconut oil hardens. If you use coconut oil, you’ll have to refrigerate the dough for 30 minutes to 1 hour so the oil hardens; then you’ll be able to roll the dough into balls without getting greasy and sloppy.
BUT, I think the butter is what gives it the cookie flavor.
For health benefits, I like to stick with natural sweeteners.
Honey is a go-to, but honey’s taste can easily be overpowering, especially when we’re used to white sugar being the standard we judge by.
Unsweetened applesauce does a great job of sweetening and balancing the taste of honey to the point where it’s barely noticeable. BUT it takes trial and error to get the proportions worked out in each recipe.
When using honey, raw honey is best because (1) it doesn’t have syrups or other additives, (2) it’s not diluted, so you’re getting its full benefits, and (3) it’s lower glycemic than processed honey and other sugars.
Tip – If you can, buy local honey from your local beekeeper or local grocer. It’s unfiltered and from your region so it’ll help build your immunity during allergy season.
If you don’t have honey you cannot make this recipe. The reason is because although honey is in liquid form, it’s unique because it’s able to absorb other liquids.
Be sure to get unsweetened applesauce to help control the (refined) sugars.
Problem – I don’t have applesauce.
Solution – You can leave out the applesauce altogether, but you’ll have to add a little extra honey for moisture. Add anywhere from 1 to 3 tablespoons of honey. Any measure will work, but it depends on your preference for sweetness.
Imitation vanilla extract must be used in this recipe because if it’s not imitation it has alcohol added as a preservative. Since this won’t be baked because it’s basically an edible cookie dough, the alcohol will remain in the dough and warp the taste after 24 hours.
Some brands of extracts don’t label themselves as imitation but don’t contain alcohol. Just look at the bottle or package and if there isn’t an alcohol percentage displayed, you can use it here.
Note – When baked, the small amount of alcohol in the extract “bakes out” in high heat.
I do not suggest using any other flour for this dough because it will alter the taste and the dough may not even be roll-able due to the flour’s absorbency.
Even if you convert the measurement, you’ll still yield a different amount of bites, and that changes the amount of carbs per serving.
Whole wheat flour can be used without messing up the texture, but it will add more carbs per serving.
Any type of oats can be used.
This recipe uses golden raisins but regular raisins are fine to use. It depends on your preference.
Oatmeal Raisin Cookie Bites
- 4 Tablespoons Unsalted Butter softened
- 3 Tablespoons Raw Honey
- ½ cup Unsweetened Applesauce
- ½ Tablespoon Imitation Vanilla Extract
- Zest ½ of a small Orange
- 2½ cups Almond Flour finely ground
- ½ teaspoon Salt omit if using salted butter
- 1 teaspoon Ground Cinnamon
- 2 cups Oats
- 1/3 cup Golden Raisins
- ¼ cup Pecans, crushed optional
- Using a mixer, beat the butter and honey together on medium speed until they're well combined.
- Add the applesauce, vanilla extract, and orange zest to the honey mixture. Beat with the mixer on a low speed until it is well incorporated. The batter will be soupy.
- In a separate bowl, add in the almond flour, salt, cinnamon, and oats. Whisk or stir until all ingredients are well combined and even distributed.
- Pour the dry ingredients into the honey mixture. Beat on a low speed until everything is well combined. The mixture should automatically pull away from the sides of the bowl.
- Add the raisins and pecans (if you're using) to the mixture and stir them in by hand.
- Scoop about 2 tablespoons worth of dough into the palm of your hand. Roll the dough in a circular motion between the palms of you hands until a ball is formed. At times, the pecans may break apart the dough as you roll. In this case, roll a little faster and it will come together.