Maple Oatmeal Cookies

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There’s nothing quite like a batch of warm, homemade oatmeal cookies! These cookies are soft and chewy, perfectly spiced and the best part – there is no refined sugar!

The oats and freshly milled flour give these cookies such a nice texture and flavor. We love to add raisins, but you can substitute chocolate chips or chopped pecans or walnuts.

There’s something very nostalgic about oatmeal cookies for me, reminds me of my childhood. And of course, the very best way to eat this is with a big, cold glass of whole milk. 

Refined Sugar Free

I really try to avoid white sugar in our home. Of course the kids get it other places, but when I am baking at home, I avoid it as much as possible. Because of that, I am always converting our favorite recipes to include unrefined sweeteners like honey and maple syrup. 

Freshly Milled Bread Workshop

If you are interested in learning more about freshly milled flour and how I use it to make breads, cakes, cookies, muffins, pizzas, tortillas, bagels and MORE – check out my bread workshop here. 

Yield: 24 large cookies or 35 small

Maple Oatmeal Cookies

maple oatmeal cookies

Soft, chewy and perfectly spiced with a delicious buttery and maple flavor.

Prep Time 5 minutes
Cook Time 12 minutes 10 seconds
Total Time 17 minutes 10 seconds


  • 3/4 cup butter, softened
  • 3/4 cup maple syrup
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1.5 cups whole wheat flour(freshly milled soft white wheat is best!)
  • 1 tsp. baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • big pinch of nutmeg
  • 3 cups rolled oats
  • 1 cup raisins, or chocolate chips, or pecans, or walnuts


  1. Preheat oven to 350* F
  2. In stand mixer, whisk butter and maple syrup until creamy. Add eggs and vanilla and whisk until combined.
  3. In a second bowl, combine dry ingredients whole wheat flour, baking soda, cinnamon, salt, nutmeg and rolled oats
  4. Add dry ingredients into wet ingredients a little at a time, until well combined
  5. Fold in raisins
  6. Drop dough by rounded scoops onto parchment lined cookie sheets
  7. Bake for 10-12 minutes or until slightly golden around the edges - don't overcook or they won't be chewy!

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