Description
These Healthy Oatmeal Cookies are a wholesome and delicious treat made with rolled oats, whole wheat flour, natural sweeteners, and optional nuts and dried fruit. They’re perfect for a nutritious snack or a guilt-free dessert, offering the perfect balance of fiber, protein, and natural sweetness without refined sugars.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups rolled oats
- ¾ cup whole wheat flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅓ cup chopped walnuts or pecans (optional)
Wet Ingredients
- ⅓ cup coconut oil or unsalted butter, melted
- ⅓ cup maple syrup or honey
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup raisins or dried cranberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Mix Wet Ingredients: In a medium bowl, whisk together the melted coconut oil (or butter), maple syrup (or honey), egg, and vanilla extract until fully combined and smooth.
- Combine Dry Ingredients: In a large separate bowl, mix the rolled oats, whole wheat flour, baking soda, ground cinnamon, salt, and nuts if using, ensuring even distribution of all the dry ingredients.
- Blend Mixtures: Pour the wet ingredient mixture into the dry ingredients and stir gently until just combined. Then carefully fold in the raisins or dried cranberries to distribute evenly.
- Shape Cookies: Using a tablespoon or a cookie scoop, portion out the dough onto the prepared baking sheet. Flatten each cookie slightly with the back of a spoon to help them bake evenly.
- Bake: Place the baking sheet in the preheated oven and bake for 10–12 minutes or until the edges of the cookies turn golden brown, indicating they are cooked through.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up and enhances texture.
Notes
- For a vegan version, substitute the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and use maple syrup as the sweetener.
- Optional nuts add healthy fats and crunch but can be omitted for nut-free cookies.
- Adjust sweetness by varying the amount of maple syrup or honey to taste.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Make sure not to overmix the batter to keep cookies tender.
