Ben and I spent the better part of this week cleaning our old house in preparation for the new owners. My scary task: clearing out the refrigerator and freezer. While there were plenty of, um, questionable discoveries, one that I was very pleased to find was a frozen container of cookie dough from my last batch of Healthy Oatmeal Cookies!
The universe must have anticipated my needs.
These soft, chewy oatmeal cookies are going to be key players in this weekendโs marathon unpacking session at our new house.
I highly recommend them for all of your sweet treat and pick-me-up snack moments too.
If youโve been looking for the consummate healthy oatmeal cookie recipe, look no further.
These thick and goodie-packed low calorie oatmeal cookies are made from wholesome ingredients, yet they taste like a true treat!
Secrets to Baking the Best Healthy Oatmeal Cookies Recipe
It doesnโt get much more delightfully old school than an old fashioned oatmeal cookie.
Thus, it feels especially appropriate that I used one of the oldest healthy baking tricks in the book when developing the recipe:ย applesauce.
- Replacing half the usual amount of butter with applesauce still keeps the oatmeal cookies plenty moist, without the need for extra fat.
Next, I wanted to see if I could sweeten the healthy oatmeal cookies without sugar. Honey did the trick!
- In addition to being a more wholesome alternative, honeyโs homey, comforting flavor is a classic and lovely combination with the oatmeal.
Now, we need to talk about one of the more divisive oatmeal cookie topics: raisins.
I know that a healthy oatmeal raisin cookie recipe would have been the *most* traditional route, but I simply could not do it.
Far better is a healthy oatmeal raisin cookie WITH CHOCOLATE.
I love my oatmeal cookies fully loaded, which is why to go along with the raisins, youโll find melty dark chocolate chips and chunky toasted nuts too.
I adore the overall effect the range of mix-ins gives these healthy oatmeal cookies.
We have the crunch and warmth of the nuts and the sweet chew of the raisins, and I donโt think I need to tell you that if you stack an oatmeal cookie with chocolate chips next to an oatmeal cookie without, one of them is going to be the clear crowd favorite.
Recipe Adaptations
- Do not swap all of the fat in this recipe for applesauce. The modest amount of butter is key to the healthy oatmeal cookiesโ texture and keeps the cookies from being excessively cakey.
- If youโd like the healthy oatmeal cookies vegan, you can swap said butter for a vegan butter substitute (my recommendation for that buttah flava) or coconut oil. Use maple syrup in place of the honey.
- For healthy oatmeal cookies banana edition, donโt miss my Banana Oatmeal Cookies, this recipeโs different but equally delicious cousin.
- If you are seeking healthy oatmeal cookies no flour (meaning no wheat flour in order to make the cookies gluten free), Iโd suggest using a 1:1 gluten-free baking blend like this one in place of the wheat flour. Make sure your oats are certified GF also.
- For healthy oatmeal peanut butter cookies, you can bake Monster Cookies, which have a peanut butter oatmeal cookie base, but use raisins, chocolate chips, and chopped nuts for the mix-ins instead. YUM!
- For oatmeal cookies with a festive twist, try these Cranberry Oatmeal Cookies.
How to Freeze These Cookies
- As I can recently attest, these healthy oatmeal cookies are highly freezer friendly.
- If you anticipate craving cookies in the future (who doesnโt?), you can either double the recipe and freeze half or bake only the oatmeal cookies you think youโll eat in the next day or two right away, then freeze the remaining dough for fresh-baked healthy oatmeal cookies on demand.
^^Between you and me, I canโt believe that I actually had enough self control to freeze some of the dough versus baking and eating every single cookie immediately, but I am certainly happy that I did!
Healthy Oatmeal Cookies
Ingredients
- 1 1/4 cups quick oats
- 1 cup white whole wheat flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon kosher salt
- 1/4 cup unsweetened applesauce
- 4 tablespoons unsalted butter melted and cooled
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup honey
- 1/3 cup dark chocolate chips
- 1/4 cup raisins
- 1/4 cup well chopped raw walnuts or pecans (in this recipe, we usually go for pecans, but both are delicious) or an additional 2 tablespoons chocolate chips and 2 tablespoons raisins
Instructions
- In a large bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
- In a medium bowl, combine the applesauce, butter, egg, vanilla, and honey. Whisk until blended. Pour the liquid mixture into the flour mixture and stir just until combined. The dough will be wet and sticky. Fold in the chocolate chips, raisins, and walnuts. Place in the refrigerator and let chill for at least 30 minutes or up to 3 days.
- When ready to bake, place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking sheet. Remove the dough from the refrigerator (if it is very stiff, you may need to let it sit out for 5 to 10 minutes). With a cookie scoop or spoon, drop the dough into 1 1/2-inch balls and arrange on the baking sheet, leaving 1 inch of space around each. With your fingers, gently flatten each cookie to be about 3/4-inch thick.
- Bake until the cookies are golden and firm around the edges and set on top, about 9 to 10 minutes. Place the baking sheet on a wire rack and let the cookies cool on the baking sheet for 2 minutes, then transfer the cookies to the rack to cool completely.
Notes
- Leftover cookies will keep in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
- I recommend quick oats for this recipe, as they yield a more tender cookie. You can use regular rolled oats, but they will have a heartier consistency.
- To make gluten free: you can experiment with oat flour (I havenโt tried this yet, but I would suggest swapping 1 1/4 cups oat flour for the white whole wheat flour) or use a 1:1 GF baking blend instead of the wheat flour.
- To make vegan: Use maple syrup instead of honey. For the egg: I havenโt tried this with a flax egg instead of the regular egg yet, but Iโd love to hear how it goes if sometime does play around!
Nutrition
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I made these but substituted coconut flour for wheat; I also soaked dried cranberries in a cup of hot water for 30 minutes then drained and added to mixture instead of raisins. I did not use chocolate chips, my son doesn’t care for chocolate. I used finely chopped walnuts. Came out nice but soft. Maybe next time I will add a few more oats and/or flour but they are very good. I like no oil and no sugar. Thanks!!
Hi ESH! So glad you enjoyed the cookies!
Thank you for this recipe! Let’s see, what changes did I make? We had ground walnuts, so I added them to the flour mixture in place of chopped nuts. I didn’t think we had any raisins (I found out later that we did) and I know we didn’t have any chocolate chips. I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. I used salted butter and eliminated salt from the recipe. My husband uses an expensive organic honey on Persian bread (Nan-e Barbari) and I have a number of sweeteners with stevia for baking, so I used a combination of Trader Joe’s Allulose Sweetener Blend and regular brown sugar in place of the honey and increased the applesauce to 1/3 cup. The dough turned out to be a nice enough consistency to place by spoonfuls on a baking sheet without having to refrigerate it first. 12 minutes baking time. Tasty morsels! Next time I will add in the raisins, chopped nuts, and chocolate chips. Thanks again! And, Erin, I’m so impressed that you make the time to respond to all the comments you receive. Wow!!!
Hi Rooni! So glad all of your changes worked out! Glad you enjoyed the recipe! Thank you for this kind review!
This is wonderful. Your ingredient list is so flexible. I made a batch for a road trip with a friend. She couldn’t wait for coffee before eating a cookie first thing. They make great afternoon snacks, too.
Here are my variations. 3/4 c oats and 1/2 c unsweetened coconut, then 1/2 c whole wheat flour and 1/2 c nut flour, then 1/4 c honey and 1/4 c maple syrup.
The consistency was near perfect.
Thank you, Erin
Hi Connie! So glad you enjoyed the recipe! Thank you for this kind review and feedback on your variations!
These are so good! They’ve become a staple in my house when we’re trying to be healthy! Thanks so much!
Hi Halie! So glad you enjoyed the recipe! Thank you for this kind review!
Thank you for the Recipe. I couldn’t wait to make it. Made recipe as is substituted Nuts and Raisins with chocolate- white, semi sweet, and dark Reese’s PB chips. I spiced it with dash of cardamom, clove, nutmeg
Plus 1/2 tsp ginger. It’s in the fridge I can’t wait to bake them!
Hi Chris! Hope you enjoy them!
These were fabulous! My hubby is a sweet freak, but has a brain tumor on top of a stroke, so I’m trying to get him to eat healthier–which is not as easy as you’d think.These were a definite hit! He loved and wanted a second. I’m definitely making these again as well as going to try other recipes you’ve listed. I made recipe exactly as you listed with all the ingredients.
I’m excited to find delicious and healthy goodies for him! Thank you!
Hi Kat! So glad you enjoyed the recipe! Thank you for this kind review!
instead of using flour can you substitute another ingredient for it? I am trying to watch my carbs and sugar intake.
Hi Lorraine! Flour is pretty essential in making these cookies. Iโd check with your doctor or nutritionist if you have specific questions or concerns about the recipe. Iโd hate to give you advice that isnโt correct and want to be safe!
Great recipe! Add chopped dates, craisins for additional flavor and fiber .
Hi Di! So glad you enjoyed the recipe! Thank you for this kind review!
Note: these came out quite โcakeyโ. Is there a way to get them more crispy while still being healthy? Not sure it was the baking powder or honey that made these soft vs snappy.
Hi Mare! Yes, they are a soft, chewy cookie.
They have no flavor
Iโm sorry to hear the recipe wasnโt to your taste, Doria. I know itโs disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they wouldโve been a hit for you too!