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!

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

The universe must have anticipated my needs. These soft, chewy oatmeal cookies are going to be key players in this weekend’s 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 you’ve 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!

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

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. 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 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!

Clean eating Healthy Oatmeal Cookies with applesauce, honey, chocolate, and raisins. NO SUGAR, low calorie, and kid-friendly, these soft, chewy cookies are the perfect healthy dessert or even snack.

Healthy Oatmeal Cookies

4.86 from 119 votes
Soft and chewy healthy oatmeal cookies with applesauce, honey, raisins, and chocolate chips. No sugar! The best healthy cookie recipe.

Prep: 10 mins
Cook: 10 mins
Total: 20 mins

Servings: 24 cookies

Ingredients
  

  • 1 ¼ cups quick oats
  • 1 cup white whole wheat flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon kosher salt
  • ¼ cup unsweetened applesauce
  • 4 tablespoons unsalted butter melted and cooled
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ½ cup honey
  • cup dark chocolate chips
  • ¼ cup raisins
  • ¼ 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 ½-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 ¾-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 haven’t tried this yet, but I would suggest swapping 1 ¼ 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!

Nutrition

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 wellplated.com 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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365 Comments

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    1. Krissy, I recommend quick oats here because they give the cookies a softer, chewier texture. If you don’t mind them being heartier and the oats tasting “harder” then you can use rolled.

  1. My hubby enjoyed a homemade oatmeal cookie just today. I often add nuts and raisins but never thought of adding chocolate chips. I’ll have to give it a try! Hope your move goes smoothly!

      1. How many cookies is this supposed to make? I’ve made it 3 times already because they are delicious, but I’m counting calories and want to make sure I’m not making them too big or too small?5 stars

        1. I’m SO happy to hear that you loved the cookies, Christina! This recipe should make 24 cookies. I hope this helps!

      2. Hi! Can I substitute all purpose flour in recipe and how?
        It’s all I have right now and I don’t think I’ll be able to find whites wheat flour in the stores with everything that is happening in the world at the moment. Thank you!

        1. Hi Sue! I’ve only tried this recipe with whole wheat flour, so I’m not sure how the all-purpose flour would turn out. If you decide to experiment with it, I’d love to hear how it goes!

        2. Hello! I don’t suppose you tried it with all purpose flour as I cant get hold of whole wheat either?
          Thanks
          Francesca !

        1. Hi Manjot! You can use sweetened applesauce, but be aware that this swap will make the cookies a little sweeter. I hope you enjoy the recipe if you try it!

      3. Hi Erin..
        Hope ur doing good..

        I m from india…nd normally we indians like to have cookies that are crispy n crunchy but not hard…

        So pls if u could share link of any such eggless recipe of urs ..

        Thanks in advance
        geetika

    1. Hi Edwina! I don’t list sodium because the source I’ve been using (myfitnesspal.com) doesn’t seem particularly accurate on it. If you like, you can enter it for free on the website and see if you get better results, or you could try a different resource like sparkpeople.com. I hope that helps!

      1. Delicious! So glad I used your recipe. I used Gluten free flour and mashed banana instead of apple sauce, and coconut oil instead of butter. Still came out pretty good! Next time I’ll just use apple sauce though to avoid the banana flavor. Thank you!!5 stars

          1. Hi Mia, I’m sorry to hear that! That definitely should not be the case. These cookies are quite moist. I really wish you would’ve enjoyed these!

        1. Are the add-ins essential? I want to make these school-friendly (no nuts) and picky kid-friendly (no chocolate or raisins). But wonder if it would mess with the texture?

          1. Follow up that I made them without mix-ins and they’re fine! I did 50:50 maple syrup and honey, but otherwise followed the recipe as-is. Made half of the cookies with chocolate and half without. Both turned out well. Kiddo prefers store-bought cookies (of course) but I’m trying to get some protein and iron into her instead of just sugar. Thanks for the recipe!5 stars

    2. I use a nutrition calculator, Very Well Fit. It gave me 69mg sodium and 79mg potassium in one cookie. I made them with Maple Syrup and I did not have any unsalted butter. also, instead of adding the chocolate chips to the batter, I put about 6 on the top of the cookie and pressed them in.

      1. Hey!

        I made them and substituted butter for an olive based butter, and they tasted lovely!

        However I found them to have a texture rather like little bouncy cake rather than a cookie! I’m thinking I used too much baking powder!

        Top notch recipe though!
        From your average home baker,

        Clare :)5 stars

    1. These are amazing! I make with raw honey and no butter and they’re still delicious (no other modification except I just use raisins) – I think the raw honey provides similar consistency as butter since it’s solid at RT. I only found out these are still delicious without butter because admittedly I forgot once. Another healthy option that I recommend trying! I get my raw honey from Whole Foods. 

  2. Hi Erin – I’m hoping that the cookie post is the most recent. If not, I’m not receiving them. Maybe I should unsubscribe and start over. Is anyone else having this problem? Happy weekend.

    1. Chris, I actually have posted 3 others since then! I just checked and your email address isn’t on the list any more for some odd reason, so I added you back. You should start receiving posts again. So glad you let me know!! I’d hate for you not to receive the recipes!

  3. As you can tell (most likely) I’m still stuck on oatmeal cookies. Today’s post came through on my tablet but not on my chromebook. Can’t figure this whole thing out – frustrating! Other blogs that I follow are working fine. Is there a way that I can unsubscribe and start over? I’m sorry about all this…

    1. Hi Chris! Is it when you go to my homepage? If that is the case, you probably want to clear your browser’s cache. If the emails are coming into one of your inboxes, I really don’t know why it wouldn’t come through on the other! Did you double check your trash? I still see your email address on the list, so I’m not sure what could be going on :(

  4. Swapped in dark chunks, cranberries and white chips. They taste kind of like granola bars but that’s not a negative thing at all. Delicious and easy. 5 stars

    1. Hi Josy, I have not tested the recipe with baking soda, so I wouldn’t recommend that swap since it works differently than baking powder. I hope you enjoy the cookies if you give them a try!

  5. I was looking for a healthier oatmeal cookie when I found this recipe. I followed the recipe exactly and the cookies came out amazingly good. Very moist and so tasty.  My husband and daughter loved them!  5 stars

    1. I’m cooking for a diabetic with nut and oil sensitivity. Think I can swap the honey for swerve artificial sweetner? Thinking a bit more butter or applesauce to replace the moistness from the honey? This recipe sounded the best of what I’ve reviewed, so hoping to use it. Thanks…

      1. Hi Debra! Unfortunately, I’ve never tried this substitution before, so it would be a complete experiment. If you decide to try it, I’d love to hear how it goes!

  6. Hi! I’m on a low cholesterol diet…. so I substituted out flour (ground oats) for the regular flour.  I also did a generous amount of almond instead of vanilla.  They turned out great!!! 5 stars

    1. Hi Parul, you can use additional melted butter or melted coconut oil in place of the applesauce. I hope you enjoy the cookies!

    1. Hi Sara, you can use additional melted butter or melted coconut oil in place of the applesauce. I hope you enjoy the cookies!

  7. My daughter loves them and she is a very picky eater. She doesn’t like anything that is very sweet.  I will be making them again . Thanks for the recipe 5 stars

  8. These were great!  I did substitute flaxseed+water for the egg, and I was out of applesauce so I used pumpkin.  No pumpkin taste at all in the finished product.  Oh, and I used coconut oil rather than butter.  Fantastic!  Didn’t have chocolate chips so just omitted.  Still fab!  Thanks for this recipe.  My husband is asking for another batch already. 5 stars

  9. Hi Erin I can’t wait to try this recipe but I’ll like to use granulated sugar instead of honey so they’ll taste more traditional. Any advice on how to safely swap this?

    1. Hi Lyf, the cookies will likely turn out a little different since you’re swapping a dry ingredient for a liquid. A rule of thumb is to swap 1 1/4 cups sugar and 1/4 cup water for every 1 cup honey, so you could try that ratio, but I haven’t tested it that way, so you’d be experimenting. I really enjoy the honey here, so you may love it if you give it a try!

  10. These are the answer to my healthy cookie woes♥️I’ve tried so many other recipes, it’s always the same, cardboard cookies. I used the miniature dark chocolate chips (67%) and I added one TBS of monk sugar.
    PERFECT YUM! Thank you Erin, I am your new loyal follower.5 stars

    1. Hi Paula! You could try using two whites instead, but I really recommend the whole egg as the yolk adds needed richness to the cookies. I hope you enjoy them!

  11. My husband loves these! He has a rare congenital heart condition so we are trying to eat healthier, and he loves sweets! I made these for him w/o chocolate or nuts and he loves them plain. For me, I add raisins, cranberries and walnuts. They are great for dessert or breakfast on the run.5 stars

    1. Cynthia, soooo happy to hear you both enjoy them, thank you for letting me know and sharing this lovely review!

    1. Hi Debra, you can do either one! (If baking the dough, you may need an extra minute or two of cooking time when baking from frozen.) I hope you love them.

  12. I just made these for a second time! They are so easy and the texture is just perfect. I added craisins and coconut flakes and decreased the chocolate chips to my preference. I also used half honey/half maple syrup. I think these would be great with maybe 2/3 or even 1/2 the amount of honey (or whatever sugar substitute). I remembered thinking this last time I made them, but I forgot until I tasted the finished project today! 
    A
    nyways, great recipe. Will definitely be making them again. Probably doubling the batch to keep some in the freezer ;] 5 stars

  13. This was a huge hit with my little one! I decorated them with some colorful m&ms on top to make them more appealing visually and she was so excited! Thank you so so much ?5 stars

  14. I made these for a friend who doesn’t like raisins or nuts.  I left those out and instead  chopped up tiny bits of apple. They came out wonderful.   I did use a little less honey which made them  a tad less sweet than I wanted.  so I sprinkled a tiny bit of brown sugar and cinnamon on top of each cookie. That fixed it. Great recipe.5 stars

  15. Have you ever tried diced apples as an ingredient? I enjoy it with raisins and cinnamon, similar to common hot oatmeal flavor. You can throw in some nuts as well.

  16. I gave these cookies to ten of my teachers, alongside some Greek Yogurt cookies that I made, and these were the clear favorite! I was thrilled to tell them that they were naturally sweetened, and despite their initial skepticism, they LOVED them! I’ll definitely be making these again, and they just might become one of my go-to’s whenever I make a large amount of cookies! P.S, they’re also really simple to make!5 stars

    1. Hooray! I’m glad the cookies were a success, and I so appreciate your taking the time to report back!

  17. I’ve been making these cookies with my 2yo and he loves helping me as much as eating those delicious treats! 
    Didn’t have any wholemeal flour the first time I tried and used almond meal instead, much less, and it worked perfectly for us! 
    Thanks! Favourite oats cookie recipe!!5 stars

  18. I used leftover chickpea brine instead of the egg and reduced the honey to 1/4 cup. Turned out perfect with just the right amount of sweetness.  Love to see more cookie recipes Erin they are always a great success.5 stars

  19. I made these using regular rolled oats and sunflower oil (3 tblsp) instead of butter.  Very tasty but too dry.  I know you say quick oats make softer cookies, but do I need to use more oil as a butter substitute?   I have a lot of oats to use up so i’d rather not buy more.

    1. Hi Reva, I’m glad you enjoyed them! Swapping the type of oats and fat in the recipe could have definitely contributed. You could try using a little more oil, but I haven’t tried that myself. I hope that helps!

    2. I found the following on the internet… though you’ve probably used up your oats by now:
      “To make quick oats, you want to work in small batches, and use a food processor. That’s the only way I’ve found to gently process your rolled oats without turning them into a powder. If you place oats in a blender, like we do for oat flour, it’s really hard to control the processing.”

  20. I made this and love it!! My kids live them too, thank you! My only question is how many cookies does this make so I know the calories are correct.5 stars

    1. Hi Christina, I’m glad you enjoyed it! I list 24 cookies as the yield at the top of the recipe. Yours may vary slightly!

  21. These cookies were very filling with just a few bites. It was also very tasty & of course a very healthy snack. It was awesome!!5 stars

  22. Hi Erin,

    These cookies were so delicious that we ate them all the very same day!? I am planning to make another batch today and was wondering if I can use Almond flour in place of the wheat flour. Can I just do a 1:1 substitution or is there any specific ratio that I should follow?5 stars

    1. Hi Riya! I’m so happy you enjoyed this recipe! While I have not tried this recipe with almond flour, another reader has reported success with a 1:1 substitution. If you decide to experiment, I’d love to hear how it goes!

  23. Not a fan of raisins…love chocolate, am thinking maybe I’ll try omitting the raisins and adding dried cherries instead.  Think that would work ?

    1. Hi Diane, while I have not tried this swap, I think it would work fine for this recipe. If you experiment with it, please let me know how they turn out. I hope you love the recipe!

    1. Hi Nicole! Sodium content can vary so much based on the brands of ingredients used. I recommend using an online calculator like MyFitnessPal, which you can customize based on the ingredients you have to get a more accurate number. I hope this helps!

  24. used mashed banana instead of applesauce because I didn’t have any on hand and these cookies were super delicious.  I also made 12 cookies instead of 24.   Thank you for the recipe.5 stars

  25. Perfect. I used rolled oats because I didn’t have quick oats, 1 Tbs brewed decaf coffee bc I didn’t have vanilla (? we just moved), and totally forgot the cinnamon but these were absolutely delicious. They won’t last long in our house!  Thank you! I will definitely make these again. 5 stars

    1. YAY! I’m so happy the cookies turned out well for you, Elle! Thank you for trying the recipe and taking the time to share this kind review!

  26. I just made these with a flax egg….add 1 T ground flax seed to  3 T very hot water  and stir AND they turned out great!  One perk is one can skip refrigerator chill time!
    Thanks for recipe!5 stars

    1. Ruth, I am so so pleased to hear this, THANK YOU! And thank you for taking time to leave this review and rating. It means so much to me and is really helpful for others considering the recipes too!

      1. I used rolled oats instead of quick, and wholemeal spelt flour instead of the wheat flour. I did 1/4 cup of honey and 1/4 cup erythritol to reduce the sugar. Also subbed dried cranberries instead of raisins.
        The cookies turned out hearty and delicious. This is a great recipe that works well with substitutions.5 stars

  27. I wanted to love these but they came out nothing like a cookie and had the texture of the  bread from red lobster. 

    1. Rebecca, I’m sorry to hear that! That definitely should not be the case. These cookies are quite moist. I’m sorry to hear they didn’t turn out for you. Let me know if you’d like help troubleshooting!!

  28. These are sooo delicious and so easy to make! My husband and I whipped up a batch for a guilt-free snack yesterday and they’re so good! We’ll definitely be using this recipe again! ?5 stars

  29. I made these last night and can’t admit how many I’ve eaten already! They are a perfect no guilt breakfast treat in my opinion if you use clean ingredients. I made a few subs:

    -used regular oats but let the wet ingredients soak them for 10 mins before combining the rest
    -coconut milk instead of applesauce for some richness 
    -evoo instead of butter (hubs is dairy free)
    -real dark chocolate chunks (your chocolate chips should only ever have three ingredients, read the labels!)

    The cookies came out so tasty. They’re a bit muffin like in texture but wonderfully soft and enjoyable. Thanks!!5 stars

    1. I’m so happy to hear that this recipe was a hit! Thank you for taking the time to share this kind review and your adaptations!

  30. I substituted Bobs Red Mill gluten free flour, 1 to 1, and Earth Balance for butter, and these turned out great! The gluten free flour does make the cookies denser, but the flavor is there. 5 stars

    1. I’m so happy to hear that this recipe was a hit, Michelle! Thank you for taking the time to share this kind review!

  31. Hi there…I would like to give this recipe a try for my school going age son. but I would not like to replace butter with egg, so in that case how much butter should I add.
    Awaiting reply. Thanks :)

    1. Hi Rajal! I’m sorry, but I’m not quite sure I understand your question—are you trying to ask if you can replace the egg with butter? Butter and eggs behave very differently in recipes, so that is not a swap that I can recommend. You could try experimenting with using a flax egg instead of the egg in the cookies; I’ve never tried that myself so it would be an experiment. For best results, I always recommend doing the recipe as instructed. I hope you enjoy the cookies!

      1. Hi Ariel! I recommend quick oats here because they give the cookies a softer, chewier texture. If you don’t mind them being heartier and the oats tasting “harder”, then you can use rolled.

  32. These are great! I normally don’t make “healthy” versions of sweet treats, because I feel like if I am having a cookie, I want to have a real cookie. But I looked through the ingredient list and nutrition information, and this is essentially just a bowl of oatmeal lightly sweetened with honey and cinnamon, with some dried fruit and chocolate on top. It truly is a breakfast cookie, and a fun way to eat oatmeal. I used regular whole wheat flour because it’s all I had on hand, and it tasted great. Even my husband liked them, and he normally also does not enjoy healthy versions of desserts. 

    Most other healthy cookie recipes either aren’t really cookies in texture and structure, or they taste terrible. Yours are the perfect taste and texture, though. I will definitely be making these ones again!5 stars

  33. This was yummy!!! I didn’t have raisins but had dried tart cherries. I also did not use chocolate chips. It was delish!!!5 stars

    1. I’m so happy to hear that you enjoyed the recipe, Miriam! Thank you for taking the time to share this kind review!

  34. excellent cookies. very tasty and soft. I made them vegan by using flax egg, maple syrup instead of honey and coconut oil instead of butter and left out the choc chips and made them bigger so that it only made 15 cookies.
    the regular recipe (non vegan) also turned out
    well. I followed exact recipe with it.5 stars

  35. Followed exact recipe except subbed all purpose flour as I didn’t have whole wheat flour.  They turned out pretty cakey, and I’m wondering if that’s why?  I also didn’t put in quite as many goodies, just a couple handfuls of mini chips.  Maybe I’ll add some nuts and raisins as per the recipe and see if that helps weigh them down.  
    Otherwise they taste good and I had all the ingredients!  

    1. Hi Lindsey! That swap could’ve played a part in the texture difference. How old is your baking powder? Older baking powder can be less effective, which can cause baked goods to become flat and dense. I’m happy you still enjoyed the flavor!

  36. Hi I’d like to make these for my family but only have quick steel cooked oats….will this work?

    1. Hi Krista! As long as they’re still quick oats, I think that will work fine. I hope you enjoy the recipe!

  37. Hi Erin…a little confused here…you say no sugar, but in the nutritional values, it says 8g sugar. I’m assuming it comes from the chocolate?

    1. Hi Mitch! This is actually a recipe to make your own healthy oatmeal cookies at home. I hope you love the recipe if you try it!

  38. These were delicious! I replaced the honey with maple syrup (we were out of honey :) Easy to throw together and a hit at home and the office!5 stars

  39. These are great.  I made a second batch and substituted whole wheat flour with almond flour and they were very moist and delicious.  Thanks again5 stars

    1. Hi Christa! While I have not tried this recipe with almond flour, another reader has reported success with a 1:1 substitution. If you decide to experiment, I’d love to hear how it goes!

  40. I’m pleased with the results!  I did use large flake oats, not having any quick oats on hand, perhaps it made the cookies slightly  crunchier and drier until the next day when they were moister and softer from being in a ziplock container overnight. I’ll definitely make these tasty cookies again. Thank you for the recipe! G.5 stars

  41. I am so excited to make these, but I only have unbleached white pastry flour or stone ground whole wheat flour. Would one be better than the other?

    1. Hi Debby! I haven’t tried the recipe with these flours, but I think you could experiment with either one. If you decide to try it, I’d love to hear how it goes!

    1. Hi Mia! According to my nutrition estimate, there are 111 calories in each cookie. If the nutrition information is important to you, I recommend using an online calculator like MyFitnessPal for an estimate based on your specific ingredients. I hope this helps!

  42. Made these today and used all butter (no applesauce on hand) and maple syrup (instead of honey). Everything else was done according to the recipe. Cookies took quite a bit longer than 10min for me—more like 16. And as another review noted, they never melted or flattened. I took a spoon to them at 10 min to flatten the top. They taste okay but fluffier and not as moist as I expected. Not sure that I would do this recipe again but I do like that this recipe for cookies is without granulated and brown sugar. Thanks for the idea. 

    1. Hi Suzanne, I’m sorry to hear that the cookies didn’t turn out for you. They definitely should be moist. I (and other readers) really enjoyed them, so I wish they would’ve been a hit for you too!

  43. Delicious! Easy to make! will make a few times more to hopefully learn by heart! :)

    We have made a lot of your recipes now and every one of them have been easy to follow and really tasty! Delighted I found this page, looking forward to the recipe book in August! :)5 stars

  44. Just made these cookies. Very easy and good directions. I did have to use all purpose flour because apparently ANY kind of flour is a highly sought after item! They came out pretty good, I did take one star away as other than the raisins or chips they tasted pretty bland. The oats kind of turned just into mush. Not too sure! But still tasty and will be enjoyed by the house :)4 stars

    1. I’m sorry to hear that, Embla! That definitely should not be the case. These cookies are quite moist. I’m happy you still enjoyed the flavor!

  45. My picky husband likes these. He likes crunch and when I added a bit of roasted pumpkin seeds to the mix he approved. Also it’s crunchier with the maple syrup you suggested instead of the honey. He wouldn’t eat the first batch but loved the second batch. (I used a Lindt 95% cacao bar chopped in the first batch and it was terrible, melted onto the pan. Was successful when I followed your directions and used dark chocolate chips.) Thank you for this excellent recipe. 5 stars

    1. I’m so pleased that you enjoyed the recipe, Sharon! Thank you for sharing this kind review!

  46. Hi! Ty for recipe, can I use anything else for the Apple sauce? It doesn’t set well with my tummy:) ty!

    1. Hi Michelle! While I’ve never tried any swaps, other readers have reported success with using mashed banana. I hope this helps!

  47. yummy- but on day 2 they crumbled to pieces. made for great yogurt toppings, but not cookies in the same form the night before – out of the oven and cooled. I didnt have all the ingredients on hand but had really great substitutes:
    I used coconut oil instead of butter.
    I used 3/4 cup Agave instead of of Honey.
    I substituted Almond flour
    nuts: chopped almonds instead of walnuts
    fruit: organic dried cranberries instead of raisins
    choc: homemade keto chocolate (coconut oil/vanilla/cacao) , chopped finely instead of choc. chips and added 1/4 cup organic coconut.

    what couldve caused the crumbling? they are really really soft today – stored them in ziplock on the counter5 stars

    1. Hi Laura! Since almond flour reacts differently in baking than regular flour and has totally different fat/protein contents, it may have caused the texture issues. I’m happy that you still enjoyed the cookies!

  48. Excellent..but had to bake for about 15 min. 9 min not done..10 min not done, 15 seemed to work. I may use a little less honey next time but they were super easy and healthy.5 stars

    1. I’m so pleased that you enjoyed the cookies, Zarella! Thank you for sharing this kind review!

    1. Hi Tania! While I haven’t tried any swaps, other readers have reported success with using butter or mashed banana instead. I hope this helps!

  49. Loved oats chocolate chip cookies ??
    Swapped butter with coconut oil and pecan with roasted almonds. Added shredded coconut to add more flavour!! Thank you 5 stars

  50. This recipe turned out great! I used all purpose flour, old fashion oats and maple syrup. They were super soft and moist! 10/10 this will be my new go to recipe! 5 stars

  51. These are pretty good but they’re more like a little cake than an oatmeal cookie texture wise so if you’re hoping for that classic texture look elsewhere. Also the author may need to check their oven temp (calibrate mine monthly as I cook about 20 loaves a bread weekly)because at 350°F at average elevation these took 20 mins to be even lightly golden on the bottom versus the 9-10 stated so I’m guessing your ovens cooking hot (super common) but I’ll for sure make these again for a breakfast type cookie.4 stars

    1. I’m happy that you enjoyed the flavor of the cookies, April! Thank you for trying the recipe!

    1. Hi Zohra! Yes, if you’re making my applesauce recipe, you can omit the honey. I hope you enjoy the cookies if you try them!

  52. I used coconut oil instead of butter to make them dairy free.

    These cookies are ABSOLUTELY the BEST Healthy cookies!!!

    I’m definitely going to make them again!5 stars

    1. Hi Sara! You can use coconut oil instead of butter. I hope you enjoy the recipe if you try it!

          1. I tried these yesterday and they were AMAZING!!! The whole family enjoyed a healthy treat :)5 stars

          2. I’m so happy that they were a hit, Sara! Thank you for sharing this kind review!

  53. These cookies are amazing. I think I’ve made them four times now and always make a double batch. I use whole wheat pastry flour instead of white whole wheat. My family is crazy about them. Thank you for such a fantastic recipe!5 stars

  54. Hi!
    Looking forward to making these, they look delicious and healthy! I’m wondering if there’s a way to reduce the honey (sweetness) a little ? Do you think it would work if I used 1/4 cup honey and 1/4 unsweetened applesauce ( in addition to the applesauce already in recipe), or would I be better off just reducing the honey and leaving at that?
    Thanks so much!

    1. Hi Robyn! I’ve not tried reducing the honey myself, but other readers have done so with success. I hope you enjoy the recipe if you try it!

  55. So I just made these and they came out wonderful! I did make a couple of changes. I used 3/4 cup of oat flour and 1/4 cup almond flour in place of the wheat flour. I added swerva in place of the honey, and I did not add any chocolate chips, nuts or raisins.
    They a tender and delicious!5 stars

  56. I’ve made these so many times I’ve lost count so I figure I should finally leave a 5 star review for this recipe! Without a doubt I would recommend making these cookies!!5 stars

  57. I’ve been looking for a healthier alternative to traditional choc. chip cookies as I pack my husband a lunch to take to work every day and he loves cookies. These looked perfect! Little did I know how good they’d they’d be! Darn it!! I’m sheltering and have been for 5, count them, 5 months! I’d just about exhausted my cookie recipes and along comes Erin. Erin and her healthy, addictive cookies! Ugh. Oh! Did I mention her quick breads? Her quick breads that you can’t stay away from? So, now that I’m surrounded by all these delicious baked goods, of course I have to eat, uh, I meant taste, them all. My workouts have gone from an hour to two and my stability ball is exhausted. So, Erin, please please give me a break, would ya? Oh no! Blueberry Zucchini Bread just popped up! I just have to make that now! :) Thanks for all your incredible recipes Erin!5 stars

    1. Laurie, I just loved reading this!! Thank you so so much. I can’t say enough how pleased I am to know how much you’ve been enjoying my recipes.

      1. And I mean every word!  I made your Mediterranean chickpea salad, for the 14th time, today.  My husband would very happily survive on this alone for the rest of his life so a week can’t go by without it!  

  58. Not the typical cookie texture but nonetheless delicious and boyfriend approved! He was shocked that there was applesauce in it. Quick and easy go to recipe :)5 stars

  59. I am totally grain free so cannot use grain free flours because of rice, but do use both alm9nd and coconut flours to bake with. Is it possible to substitute those in this recipe. They sound wonderful.

    1. Hi Diana! While I have not tried this recipe with almond flour, another reader has reported success with a 1:1 substitution. If you decide to experiment also, I’d love to hear how it goes!

  60. I didn’t have any applesauce so I used half an avocado which I needed to use up. These cookie bakes are so nice. My friend and I snaffled them up with our kids at a play date. I didn’t taste the avocado at all and for something that is healthy, it doesn’t skimp on taste. Well done! I’ll definitely be making these again as I have to include lots of oats in my diet for whole grain goodness. Thank you. 5 stars

  61. Someone gave me a box of presweetened packets of oatmeal (quick cooking). Way to sweet for me for oatmeal and I usually use regular rolled oats. But I figure I can use these for cookies. Wondering how much to cut back on honey or maple syrup. The packet is 34 grams with 4 grams of added sugar.

    1. Hi Arlene! I haven’t tried reducing the honey myself, but other readers have done so with success. If you decide to try it, I’d love to hear how it goes!

  62. They still won’t be vegan if you do your substitutions because they have egg. What do you recommend as an egg substitute here?

    1. Hi Penelope! You could experiment with a flax egg, but I haven’t tried this myself yet. If you decide to try it, I’d love to hear how it goes!

  63. made this recipe this evening with a flax substitute for the egg (and cranberries instead of raisins) and they turned out wonderfully! thank you ?? 5 stars

  64. Mine turned out dry, crumbly, and not very good. Not sure where I went wrong!  I followed the recipe exactly except that I only had regular whole wheat flour, not white, and regular iodized salt, not kosher salt. Do you think that made it go wrong? 

    1. Hi Jacqueline, I’m sorry to hear that these didn’t turn out as you hoped. It’s so hard to say what might’ve happened without being in the kitchen with you. I (and many readers) have enjoyed these cookies, so I really wish they would’ve been a hit for you too!

  65. These cookies were super easy to make and gone in no time! You would never know they’re a healthy version!5 stars

  66. Just made these with flax egg and cranberries instead of raisins (as that’s all I had) and they turned out yummy  :)5 stars

    1. Hi Sophie! I’ve only tested the recipe with applesauce (and highly recommend it!), but other readers have experimented with swaps like mashed banana and butter. If you decide to try the recipe, I’d love to hear how it goes!

  67. I tried it today but it turns out okay ?. I didn’t like the taste. I am not sure what went wrong. Only thing I changed was using half all purpose flour and half wheat flour. Apart from that everything was same!!

    1. Hi Neetika, I’m sorry to hear that these didn’t turn out as you hoped. It’s so hard to say what might’ve happened without being in the kitchen with you. I (and many readers) have enjoyed these cookies, so I really wish they would’ve been a hit for you too!

    1. Hi Charlene! While I have not tried this recipe with almond flour, another reader has reported success with a 1:1 substitution. If you decide to experiment too, I’d love to hear how it goes!

  68. Hi – Very excited to find your site and about to make the cookies, right now! I was a little confused when I checked the nutrition and compared it to the quaker oatmeal vanishing oatmeal cookie recipe (which is delicious but uses 14 TBL of butter , yikes!!). The nutritional info is almost exactly the same, how can that be? Going with my gut, 4 TBL has got to be better for me than 14! Also for substituting for eggs I’ve hade quite a bit of success with chickpea liquid, maybe a quarter cup for each egg? I’ll have to try it at some point. Anyway any info on the nutritional breakdown would be great! Thanks!

    1. Hi Sharon! The nutrition calculation is just an estimate based on the ingredients used, so if the numbers are important to you, I’d recommend using a tool like MyFitnessPal to input your exact ingredients. I hope this helps and that you enjoyed the cookies!

  69. These were the perfect “treat” as we prepare for the onslaught of Halloween candy temptations! Guilt free and so delicious!5 stars

  70. So good! Thanks for sharing. I was missing a few ingredients like honey so I substituted it for maple syrup and applesauce which I substituted it for mashed bananas. I can’t wait to try it with the right ingredients. Thanks5 stars

  71. Just okay. I didn’t like the texture of the quick oats. I wanted something chewier. I found that they were dry, just like others. Skip this one!

    1. I’m sorry to hear that, Jamie! That definitely should not be the case. These cookies are quite moist, so I truly wish you would’ve enjoyed them.

  72. Easy recipe to follow with great results. Cookies went down a treat. Low fat, low sugar and didn’t last long! Yum ☺️5 stars

  73. These are absolutely delicious! I followed the recipe as stated. They are super soft and the perfect sweetness for my taste. This is definitely my go to recipe for healthy oatmeal cookies! Thank you so much for creating and sharing it!5 stars

  74. Hi
    First time I made your Healthy Oatmeal cookies I forgot to add the egg, second time I did them as the recipe, I preferred the batch without egg, I use gluten free flour, and in one batch have also used coconut sugar instead of honey, perfect for vegan friends. Love your recipe, quick and easy for healthy snack, Thanks5 stars

  75. Wondering if I wanted to make this recipe with stevia mix instead of honey, how I should adjust maybe extra apple sauce for more moisture to make up for the honey?

    1. Hi Jo! I’ve only tested the recipe as written, so it would be an experiment. If you decide to play around with it, I’d love to hear how it goes!

  76. Hello Erin ! Really glad glad I found your recipe , looks delicious ???I have a little question- In the instructions you have written “With a cookie scoop or spoon, drop the dough into 1 1/2-inch balls and arrange on the baking sheet” So , do you mean the height of the cookies should be 1 1/2 inch ?

    1. Hi Nusaybah! It means each cookie dough ball should be about 1 1/2-inch in diameter. I hope this helps and that you enjoy the recipe!

  77. Great recipe- thanks! I replaced the egg with flaxseed/water mixture (1 T ground flaxeed with 3 T filtered water). It worked brilliantly! Also subbed dried pineapple pieces for the raisins- my family is on the anti-rasin side of the oatmeal cookie debate! I omitted the chocolate and used pecans as the nut. Turned out great! Thanks again!5 stars

  78. Just made n couldn’t wait to eat! Delicious! However, was wondering the calorie content and I got exactly 24 cookies. Thanks!5 stars

  79. I was hoping for a crisp on the outside, gooey on the inside cookie and well, this isn’t it. I appreciate the recipe nonetheless

    1. I’m sorry to hear that this recipe wasn’t to your tastes, Sarah. I (and many other readers) have really enjoyed it, so I wish it would’ve been a hit for you too!

  80. Hi, I was wondering if I could make this recipe without using the butter? If so, would I need to substitute it with something else or just be fine without the butter.

  81. I made this recipe without chocolate as one of my friends is allergic so it turned out really well.
    The next time I made it I ran out of honey 3/4 of way to measuring 1/2 a cup so I threw in a bit of maple syrup.

    My question is could I substitute maple syrup for honey and what does that do to the total carbs?

    1. Hi Jill! You can swap maple syrup for the honey if you prefer. I’m not sure how it would alter the carbs, but you could use an online calculator like MyFitnessPal to check it out. I hope this helps!

  82. Made these twice in a week now. Really easy to make. Not very sweet- which I thought would be a problem for the sweet tooths in my family but we all cant stop eating them. And knowing they are healthier than your average cookie we dont have to stop! Swaps I had to make based on ingredients I had: I used all purpose white flour, extra thick rolled oats, semi-sweet choc chips. I used walnuts.5 stars

    1. I’m sorry that these weren’t to your tastes, Alicia. I (and many other readers) really enjoyed them, so I truly wish you would’ve too!

  83. These are really good! I’m very happy that I came across this recipe. I’m trying to be more mindful of what I eat these days.

    These cookies satisfy the sweet craving that I get after dinner without adding a bunch of calories.

    My kids love them too!5 stars

  84. Pretty sweet. I would reduce the maple syrup (I used instead of honey) next time. Chocolate and raisins helped with the sweetness so you need less sugar. I’m at high altitude so maybe I’ll add some more flour next time too for more fluff4 stars

  85. Wondering what the sodium level would be per serving? Would like to make these for someone who has to watch their carbs as well as their sodium intake. Thanks!

    1. Hi MJ! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calc yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!

  86. Thank you for this recipe! I was looking for one with honey so I could substitute date paste that I had to use up. I ended up using all oat flour made from rolled oats with three scoops of chocolate protein powder. Added Lily’s stevia chocolate chips and chopped pecans. A nice chewy texture and I don’t feel as guilty. I feel like it is a very versatile recipe!5 stars

    1. Hi Carol! Other readers have reported success with adding crunchy mix-ins for an added crunch factor. I hope you enjoy the recipe if you try it!

  87. Besides having to cook it longer than the recipe said these cookies were very easy to make! I did not use the nuts or dark chocolate chips but doubled the raisins. I also did not have whole wheat flower so used regular white flour. They are delicious.4 stars

  88. Amazing recipe, family absolutely loved them. I slightly tweaked recipe to fit the ingredients I had at home, so replaced applesauce with soy milk, butter with rapeseed oil and didn’t use egg!5 stars

  89. The flavor was nice but I only got about 17 cookies out of the recipe instead of 24 and I measure everything perfectly. A little crumbly too but over all a decent cookie.3 stars

  90. I’ve made this many times and they are very popular with my family and friends.
    I usually switch up the nuts and dried fruit additions but each time they are delicious.
    Thank you for sharing!!❤️5 stars

  91. I made these today and they came out great – I used molasses instead of honey and old fashioned oats as that is what I had on hand, used an egg, and added mini chocolate chips, craisins, raisins, and walnuts – they took about 12 or 13 minutes to bake and held together well with good flavor – these will be a repeater! Thank you for this recipe.5 stars

  92. I made these more of a protein cookie and used whey protein (Combat -cookie crunch from Costco) and turned out great! I doubled the recipe and used half the honey and no nuts or raisins as i don’t like either in a cookie. Thanks for the recipe! It will be my new go to! Even my picky family didn’t notice the swap5 stars

  93. I made these today . I substituted honey with Maple Syrup and Dried Cherries instead of Raisins. They are delicious and soft .5 stars

  94. I changed some things, as I did not want to wait for cookies to go into the refrigerator, I want my cookies when I want them.! T added another 1/4 cup of flour, eleminated the applesauce and added 1/2 cup of 1%milk. They are delicious!5 stars

  95. The only thing I changed was I used a 1:1 gluten free flour, which I’ve reliably used in the past. But, I found the texture and the flavour off a bit. The texture was a bit cake-ish and it’s hard to describe the flavour, so I was quite disappointed in these. I’m used to making “healthy” baking and realize the results may not be quite the same, but I’m honestly not sure if I can even eat these sadly.3 stars

    1. Hi Laura, I’m sorry to hear that the cookies didn’t turn out for you. I (and other readers) really enjoyed them, so I wish they would’ve been a hit for you too!

  96. Yummy cookies and great explanation. I accidentally used regular Whole Wheat Flour, not the White variety, but the cookies still turned out fine (maybe with a slightly nuttier flavor). Thanks for showing that healthy can taste good!5 stars

  97. These cookies are delicious! Not too sweet, the perfect healthy cookie! I only had 100% whole wheat flour and they still turned out great!5 stars

  98. Mine turned out more cake-like and puffy than chewy. They’re not bad, but not what I was looking for. I’m new to healthy baking, so will keep trying recipes ! Thank you3 stars

    1. Hi Hannah! You can use additional melted butter or melted coconut oil in place of the applesauce. I hope you enjoy the cookies!

    1. Hi Carol! The cookies will likely turn out a little different since you’re swapping a dry ingredient for a liquid. A rule of thumb is to swap 1 1/4 cups sugar and 1/4 cup water for every 1 cup honey, so you could try that ratio, but I haven’t tested it that way, so you’d be experimenting. I really enjoy the honey here, so you may love it if you give it a try!

  99. I didn’t change ANYTHING. Yummy! And I don’t feel guilty about having one for breakfast on occasion.5 stars

  100. Made these tonight and love the flavor, but my cookies feel dry? I used honey and followed everything . Is it the instant oatmeal? Thank you!4 stars

    1. I’m sorry to hear that, Noreen! That definitely should not be the case. These cookies are quite moist. Did you use a packet of flavored instant oatmeal? I’m happy you still enjoyed the flavor!

  101. I swapped the butter for coconut milk and they actually turned out amazing :) not cakey at all, so delicious :D5 stars

  102. These were not very good. No one wanted a second cookie which is a good indicator. The texture was wrong, the taste was flat, the sweetness was off…. Just not worth the effort or the calories.2 stars

    1. Halten, I’m sorry to hear that! That definitely should not be the case. I (and many other readers) have really enjoyed them, so I wish they would’ve been a hit for you too!

  103. I used whole wheat flour, rolled oats, half butter half almond butter, and agave as I wanted my baby to be able to have some and they were delicious. Chewy and thick. Thank you!5 stars

    1. I’m so sorry to hear the cookies didn’t come out for you, Cathy. I (and many other readers) have loved this recipe, so I really wish you would’ve enjoyed it too!

  104. I’m not a raisin fan but found a dried fruit medley at my grocery store (cherries, blueberries and cranberries) and my goodness they were amazing. I thought the texture was a bit strange, a bit gummy, but no one else thought so. They were gone as soon as I brought them to work!5 stars

  105. Love these healthy little balls of goodness! I used coconut oil instead of butter, which made mixing tricky. Dark chocolate chips and a mix of dried cran, rasp, and blueberries. 10 min in oven. They’re exactly what we wanted! Nice and filling – especially for a husband with a never ending stomach. So easy – thanks!5 stars

  106. Delicious. We substituted unsweetened coconut instead of nuts. Really fits well. Would probably cut back on the honey a little, sweet for our taste but we usually do cookies just sweetened with banana or Applesauce.5 stars

  107. Hi Erin! Hope you are doing fine.
    I want to make egg free coolies. Can you suggest how can i replace the egg in the recipe

    1. Hi! While I’ve only tested the recipe as written, other readers have omitted the egg or used a flax egg with success. I hope you enjoy the cookies if you try them!

  108. I love these! I made them with Lily’s semisweet chocolate chips and dried cherries and walnuts. AMAZING. They are the perfect amount of sweet (not too sweet) and would be great with coffee for breakfast. Thanks!5 stars

  109. I tried your recipe just now- excluded the raisins and replaced it with chocolate chips instead. They came out TREMENDOULSLY DELICIOUS! This recipe is definitely a keeper. Thanks for sharing.5 stars

  110. Hi ! I was wondering if this cooky recipe would work for bars. Just press the whole thing in a pan and bake . It contains the 3 ingredients I’m looking for .. chocolate chips, raisins, walnuts, low in fat too.. thank you !

    1. Hi Nan! I haven’t tried the recipe that way myself, but you could experiment with it. If you decide to try it, I’d love to hear how it goes!