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WW Recipe of the Day: Instant Pot Deep Dish Oatmeal Cookie
Here’s a delicious dessert recipe you can make in under an hour without heating up the whole kitchen—Deep Dish Oatmeal Raisin Cookie in your InstantPot.
This giant cookie turns out perfectly moist and chewy every time too. So there is no need to worry about burning it or drying it out by over-cooking it in the oven!
For best texture and flavor, be sure to allow it to cool completely in the pan.
How Many Calories and WW Points in this Instant Pot Deep Dish Oatmeal Raisin Cookie?
According to my calculations, each serving has 218 calories.
9 SmartPoints (Green plan)
9 SmartPoints (Blue plan)
9 SmartPoints (Purple plan)
6 PointsPlus (Old plan)
To make a lower fat, lower calorie, more Weight Watchers friendly cookie you can substitute unsweetened applesauce for the coconut oil and 1/4 cup Truvia Baking Blend (affiliate link) or your favorite sugar alternative for the coconut sugar. These changes result in a cookie with:
4 SmartPoints (Green plan)
4 SmartPoints (Blue plan)
4 SmartPoints (Purple plan)
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
How to Make Instant Pot Deep Dish Oatmeal Raisin Cookie, Step-by-Step
Step 1: Gather and prepare all ingredients.
Step 2: Lightly grease a 7-inch round pan and line with parchment paper.
Step 3: In a large mixing bowl (affiliate link), whisk together the flour, sugar, salt, baking soda and cinnamon.
Step 4: Stir in the egg, coconut oil and vanilla until thoroughly incorporated and mixture forms into batter.
Step 5: Using a wooden spoon (affiliate link) or spatula, gently fold in the oats and raisins.
Step 6: Scrape the cookie dough into the prepared pan and press it out into an even layer.
Step 7: Add 1 cup of water to Instant Pot (affiliate link). Cover pan with foil or parchment (to prevent condensation from damaging cookie), place covered cookie pan on trivet and lower trivet into Instant Pot.
Step 8: Secure and lock the Instant Pot lid and set valve to Sealing. Select Manual/Pressure Cook and set to HIGH pressure for 25 minutes.
Step 9: Once cooking is complete, allow the pressure to release naturally for 10 minutes before moving the valve to Venting to release any remaining pressure. Once float valve drops (after all pressure is released), unlock and remove the lid.
Step 10: Using pot holders, remove the trivet and cookie pan from the Instant Pot. Allow cookie pan to cool on wire rack for about 1 hour before cutting.
Step 11: Before serving, cut into 8 equal wedges (like cutting a pizza). Enjoy plain or with a scoop of vanilla ice cream or frozen yogurt.
Step 12: Place any leftovers in an airtight container and store in the refrigerator.
Recipe Notes
To make this cookie vegan: replace the egg with 1 tablespoon ground flaxseed or chia seeds combined with 3 tablespoons water. Add 1 teaspoon raw apple cider vinegar to help the egg replacement react with the baking soda. Follow all other instructions as written.
To make this cookie gluten-free: replace the white whole wheat flour with gluten-free oat flour (affiliate link).
Serving Suggestions
Enjoy your warm cookie with a scoop of your favorite vanilla ice cream, low-fat frozen yogurt or dollop of light Cool Whip.
If you’ve made this Deep Dish Oatmeal Raisin Cookie, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Instant Pot Deep Dish Oatmeal Raisin Cookie Recipe
Ingredients
- 1/2 cup white whole wheat flour
- 1/2 cup coconut sugar
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 egg
- 1/4 cup melted coconut oil (or butter)
- 1/2 teaspoon vanilla extract
- 1/2 cup quick-cooking oats
- 1/2 cup raisins
Instructions
- Lightly grease a 7-inch round pan and line with parchment paper.
- In a large mixing bowl (affiliate link), whisk together the flour, sugar, salt, baking soda and cinnamon.
- Stir in the egg, coconut oil and vanilla until mixture forms into batter.
- Using a wooden spoon (affiliate link) or spatula, gently fold in the oats and raisins until thoroughly combined.
- Press the cookie dough into the prepared pan and press it into an even layer.
- Add 1 cup of water to the Instant Pot (affiliate link). Cover pan with foil or parchment (to prevent condensation from damaging cookie), place covered cookie pan on trivet and lower trivet into Instant Pot.
- Secure and lock the Instant Pot lid and set valve to Sealing. Select Manual/Pressure Cook and set to HIGH pressure for 25 minutes.
- Once cooking is complete, allow the pressure to release naturally for 10 minutes before moving the valve to Venting to release remaining pressure. Once float valve drops (after all pressure is released), unlock and remove the lid.
- Using pot holders, remove the trivet and cookie pan from the Instant Pot. Allow cookie pan to cool on a wire rack for about 1 hour before cutting.
- Before serving, cut into 8 equal wedges (like cutting a pizza). Enjoy plain, or with a scoop of vanilla ice cream or frozen yogurt.
- Place any leftovers in an airtight container and store in the refrigerator.
Notes
(Must be logged into WW on a smartphone or tablet.) 9 SmartPoints (Green plan) 9 SmartPoints (Blue plan) 9 SmartPoints (Purple plan) 6 PointsPlus (Old plan) To lower the Points: replace the coconut sugar with 1/4 cup Truvia Baking Blend or your favorite zero calorie sugar substitute and replace the coconut oil with the same amount of unsweetened applesauce. These two changes reduce the SmartPoints to 4 (Green, Blue, Purple) To make this cookie vegan: replace the egg with 1 tablespoon ground flaxseed or chia seeds combined with 3 tablespoons water. Add 1 teaspoon raw apple cider vinegar to help the egg replacement react with the baking soda. Follow all other instructions as written. To make this cookie gluten-free: replace the white whole wheat flour with gluten-free oat flour.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: The Fresh and Healthy Instant Pot Cookbook: 75 Easy Recipes for Light Meals to Make in Your Electric Pressure Cooker (affiliate link) by Megan Gilmore
How can I make this in an oven?
I was fortunate enough to be among the first taste testers of this delicious recipe! It was truly one of the best healthy oatmeal recipes that I’ve tasted. I had one portion with a cup of coffee for breakfast and it keptme satisfied all morning as well as tasting totally delicious!