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If you’ve been looking for the consummate healthy cookie recipe, this is it! These thick, chewy, and goodie-packed low calorie Oatmeal Cookies are made from wholesome ingredients, yet they taste like a true treat!

Crazy healthy oatmeal cookies with chocolate chips and nuts on a cooling rack

Soft, chewy, and made with whole grains and a slew of chunky mix-ins, these are the best healthy cookies you’ll ever bake.

I highly recommend them for all of your sweet treat and pick-me-up snack moments.

While I am all for the full-on indulgence of a regular oatmeal cookie every now and then (these perfect classic Oatmeal Cookies are my favorite recipe), it’s nice to have a trusted collection of healthy desserts on hand for when you need them.

These nutritious oatmeal cookies are one of the most popular healthy cookie recipes online and have become a tried-and-true reader favorite.

They’re great anytime you need healthy cookies for kids, are trying to lose weight but don’t want to give up cookies (I hear you!), or you just want to feel a little bit better reaching for that second (or third) cookie.

Plus, they taste absolutely scrumptious!

Simple and delicious cookies with chocolate chips, chopped nuts, and oats

Secrets to Baking the Best Healthy Oatmeal Cookies Recipe

It doesn’t 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: 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, honey’s homey, comforting flavor is a classic and lovely combination with the oatmeal.
Delicious and chewy cookies with chocolate chips and nuts on a cooling rack

Oatmeal Cookie Mix-Ins

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, you’ll 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 don’t 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.

Healthy oatmeal cookies with applesauce, chopped nuts, and chocolate chips

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 cookies’ texture and keeps the cookies from being excessively cakey.
  • If you’d 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, don’t miss my Banana Oatmeal Cookies, this recipe’s 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), I’d 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. Or, try these Healthy Peanut Butter Oatmeal Cookies. YUM!
  • For oatmeal cookies with a festive twist, try these Cranberry Oatmeal Cookies, Apple Oatmeal Cookies, or Pumpkin Oatmeal Cookies.

How to Freeze These Cookies

  • Tthese healthy oatmeal cookies are highly freezer friendly.
  • If you anticipate craving cookies in the future (who doesn’t?), you can either double the recipe and freeze half or bake only the oatmeal cookies you think you’ll 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 can’t 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

4.74 from 207 votes
Soft and chewy healthy oatmeal cookies with applesauce, honey, raisins, and chocolate chips. No sugar! The best healthy cookie recipe.

Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes

Servings: 24 cookies


  • 1 1/4 cups quick-cooking 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


  • 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.



  • 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 haven’t 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 haven’t tried this with a flax egg instead of the regular egg yet, but I’d love to hear how it goes if sometime does play around!


Serving: 1cookieCalories: 111kcalCarbohydrates: 17gProtein: 2gFat: 4gSaturated Fat: 2gCholesterol: 13mgFiber: 2gSugar: 8g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I’m making these for the 2nd time since they are so good. We separate and freeze the dough so we can have fresh baked on demand.This time I am leaving out the dark chocolate chips and will add when baking as my husband likes more of them than I do.5 stars

      1. Hi! 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.

  2. I would say these taste more like a breakfast bar, rather than a cookie. They taste better refrigerated- would definitely make again but probably bake them in a pan and cut into bars going-forward.4 stars

  3. I never ever leave comments, but this recipe is such a hit with my kids that I had to share

    These cookies are so moist and delicious. I make a double recipe and then freeze the cookies.

    My kids even go into the freezer to eat them frozen!5 stars

  4. These are fantastic. I had to swap molasses for the honey. Also added some unsweetened coconut. Definitely will make these again.5 stars

  5. The cookies taste great but are they supposed to be soft ? They seem quite soft in texture so how do I make them a bit crisp ?

    1. Hi Sumita! Yes! It’s in the description, soft and chewy! I guess baking them a little longer might give you the texture you’d like, careful not to over bake them! Enjoy!

  6. I made these to freeze and take with us on a March Break adventure with our grandson. Yummy! Taste profile is more like a breakfast bar. Tasty and more healthy than a traditional cookie. Love the cinnamon profile. I used pumpkin seeds to replace nuts due to nut allergy. Thank you very much for your great recipes Erin!4 stars

  7. I so wanted to like these- they just did not seem like a cookie- maybe if it was baked as a healthy breakfast bar-all in one pan?
    If I am going to do a homemade cookie- I want it to be a real cookie!3 stars

    1. I’m sorry to hear you didn’t enjoy them, Sheila. As we said in the post that these are on the healthier side and if you are looking for a classic oatmeal cookie, the link was provided. Here you go:

    1. Hi Yasmin, unfortunately, I’m not able to provide metric measurements. There are several online conversion sites—one good one is from King Arthur! Here’s the link:

  8. Delicious and easy to make. What a bonus that they have mostly healthy ingredients. Thank you! The batter made 30 cookies that took about 13 minutes to convection bake at 325 degrees F.5 stars

  9. I was skeptical about making these cookies!
    Fortunately they tastes great! Easy to make and very delicious. They aren’t as sweet as regular cookies but the chocolate chips help a lot with sweetness5 stars

  10. These were absolutely delicious. I couldn’t find whole wheat flour so went with whole meal and followed the recipe to a tea.
    Certainly will be a favourite here in this household!!!
    Thank you for sharing.

  11. Love these and want to make them for my gluten family members. What can I substitute to make this recipe gluten free? Thank you!

    1. Hi Patti, if you are seeking healthy oatmeal cookies no flour (meaning no wheat flour in order to make the cookies gluten free), I’d suggest using a 1:1 gluten-free baking blend in place of the wheat flour. Make sure your oats are certified GF also. Enjoy!

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