healthy oatmeal cookies

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

Healthy Oatmeal Cookies

quick oats

white whole wheat flour

baking powder

cinnamon

salt

applesauce

unsalted butter

vanilla extract

honey

chocolate chips

raisins

walnuts

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.

https://content.jwplatform.com/videos/HP3pbag3.mp4

These healthy oatmeal cookies are soft, chewy and irresistible! Bursting with carrot cake flavor, these cookies are super easy to make and taste amazing!

Healthy Carrot Cake Oatmeal Cookies

butter, softened

brown sugar

eggs

all-purpose flour

baking soda

oats

carrots

ground ginger ((add more if you like))

nutmeg

walnuts ((optional))

sugar

pineapple juice

Preheat oven to 375F.

Lightly grease a cookie sheet with cooking spray and set aside.

In your mixer's bowl, combine butter and brown sugar; mix until light and fluffy.

Beat in eggs and vanilla.

With a wooden spoon, mix in the rest of the ingredients, except for powdered sugar and pineapple juice.

Stir until just blended.

Drop rounded tablespoonfuls of dough about 2-inches apart onto prepared cookie sheets.

Bake for 10 to 11 minutes, or until set.

Remove from oven and transfer the cookies to a cooling rack.

Meanwhile, mix powdered sugar and pineapple juice in a small mixing bowl and drizzle over cooled cookies.

Serve.

If you’re looking for a healthy oatmeal raisin cookies recipe, this one is a winner. It has all the flavors you crave, but not the fat. It’s a chewy and puffy cookie studded with oats, raisins and flax seeds for extra fibre and omega 3.

Healthy Oatmeal Raisin Cookies

oats (rolled oats

flour (all purpose)

cinnamon (ground)

vanilla

butter butter

brown sugar (light brown sugar)

flax seeds

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

Using a hand mixer, beat the butter and brown sugar until fluffed up ( 1-2 minutes) and add the egg, cinnamon and vanilla and beat for another 30 seconds until smooth.

In a separate bowl, mix the oats, raisins, flax seeds and flour with baking powder and baking soda and pinch of salt.

Then using a rubber spatula, fold the oat mixture into the egg mixture. The dough will be a little crumbly, that’s ok.

Using a standard tablespoon measuring spoon or a small ice cream scoop or oiled hands, pick up golf ball sizes of the dough and place them on the cookie sheet about 1/2 inches apart ( these cookies don’t spread too much).

Bake the cookies ( middle rack) for 12-14 minutes depending on the size of your cookies. Take them out while the centre is still soft but the edges have set ( if you like a chewy cookie) or let them bake an extra 2 minutes until the centres are set too if you like a crunchier cookie.

Cool on the baking sheet for 2 minutes before attempting to remove them.

Now enjoy!

To freeze the dough: wrap it in wax or parchment paper and freeze it as a log or pre-measure it into golf ball sizes. When ready to bake slice the dough ( if it’s a log) or bake the gold ball frozen doughs at the same temperature for an extra 2 minutes longer.

https://embed.mediavine.com/videos/pbqjjawrxaowruuavqya

healthy Oatmeal Cookies

My very favorite healthy oatmeal chocolate chip cookies that just so happen to be vegan and gluten free. This easy, healthy oatmeal cookie recipe is perfect for lactating mamas or kids thanks to flax, oats and plenty of healthy fats. These chewy oatmeal chocolate chip cookies are outrageously delicious!

Healthy Oatmeal Chocolate Chip Cookies (vegan &amp; gluten free!)

flaxseed meal

water

coconut oil*

coconut sugar

gluten free oat flour

gluten free rolled oats

unsweetened shredded coconut (do not use big coconut flakes)

chocolate chips, vegan/dairy free if desired

Fancy sea salt,

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a medium bowl, mix together flaxseed meal and water, let it sit for 5 minutes while you get all your other ingredients ready. After 5 minutes the ‘flaxegg’ will be ready and you can add the melted and cooled coconut oil, coconut sugar and vanilla extract to the bowl; whisk together until smooth.

Next add in the oat flour, rolled oats, shredded coconut, baking soda and salt. Mix until well combined. Fold in chocolate chips.

Use a medium cookie scoop and place about 1 heaping tablespoon dough on prepared baking sheet, about 2 inches apart. You should get 10 cookies. If you want thicker cookies, leave as is. If you want slightly thinner cookies, very gently push ONLY the top of the cookie down just a very tiny bit. Don’t overdo it -- these are vegan cookies and we want them to stick together!

Bake cookies for 9-12 minutes until edges are just slightly golden brown. Once cookies come out of oven, sprinkle the tops with fancy sea salt. 

Allow cookies to cool on baking sheet for 10-15 minutes before removing and transferring to a wire rack to finish cooling. Leaving them on the baking sheet will help them settle up and hold together. Makes 10 cookies.

These Chewy Chocolate Chip Oatmeal Cookies are moist and made light by swapping out most of the butter for applesauce which works great!

Low Fat Chewy Chocolate Chip Oatmeal Cookies

all purpose flour

tsp baking powder

tsp baking soda

tsp salt

tsp cinnamon

unsalted butter (room temperature)

unpacked brown sugar

apple sauce

tsp vanilla extract

Preheat oven to 350°F; line two baking sheets with parchment paper or use a silpat.

In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.

In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.

Add the egg, followed by the applesauce and vanilla extract.

Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the chocolate chips.

Drop heaping tablespoonfuls (approx 1 tbsp each) of the dough onto prepared baking sheets, flattening each cookie slightly (I forgot to do this).

Bake for about 10-12 minutes, or until cookies become light brown at the edges.

Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.

Store in an airtight container so you don't eat them all in one sitting!

These Chewy Chocolate Chip Oatmeal Cookies are moist and made light by swapping out most of the butter for applesauce which works great!


PRINT RECIPE: https://www.skinnytaste.com/low-fat-chewy-chocolate-chip-oatmeal/

Chewy Chocolate Chip Oatmeal Cookies

<em>These Banana Oatmeal Breakfast Cookies are easy to make, tasty, and perfect for breakfast on-the-go! Full of fiber, complex carbs, and healthy fats to keep you full.</em>

Banana Oatmeal Breakfast Cookies 

& spotty banana

(150 g) gluten-free rolled oats, divided

sea salt

(35 g) chopped walnuts (or another nut/seed)

maple syrup, for added sweetness (Optional – if bananas are not sweet enough)

Preheat the oven to 350F and line a baking sheet with parchment paper or a silicone mat. Peel the ripe banana and break it off into &#8220;chunks&#8221; in a medium bowl. Mash the banana with a fork until it forms a paste.

Next, add 1/2 cup of the oats to a blender and process for 30 seconds, or until a fine flour forms. Add in the oat flour, remaining oatmeal, applesauce, cinnamon, baking powder, salt, and maple syrup, if using. Mix until everything is evenly incorporated, then fold the chopped walnuts into the batter.

Use around 3 tablespoons of batter to form 6 even &#8220;cookies&#8221;, then use damp hands to press each cookie onto the tray &#8211; they will not spread out in the oven, so shape them how you&#8217;d like them to be. Bake for 15-18 minutes, then remove from the oven and transfer to a baking rack to let cool completely.

Once cool, store in a loosely covered container at room temperature for up to 5 days. You can also freeze these and reheat as needed!

Hello, I am a mom(of a teenager), and felt the need to be creative in the kitchen and to prepare food that included fruits. When these showed up, although, I did not have applesauce, or baking soda...I improvised. I used  some crunchy peanut butter to hold the oats together along with a tbls. of  honey. I folded in raisins and a bit more banana. I added a bit of allspice and cinnamon and then...I prayed. I prayed they would be edible. They were just great! Thanks!

Hi Caitlin! This recipe looks delicious! I was wondering how this would work with steel-cut oats, because that is all I have at home at the moment. Would the cookies still remain intact?

So good!! I used 2 cups of oats and no nuts and almond butter instead of apple sauce and they turned out super crunchy and delicious, I kinda may have eaten most of them in one sitting

ALOHA Cat,I have never participated in any comments before, but I MUST say cookies look so "ono" (delicious)! Thx for sharing. Miki

I’ve already made this thrice! Third batch in the oven right now and my kitchen smells amazing???? used almond flour instead of oat flour too and it turned out super delicious!

delicious cookies!  i'm hosting my daughter's friend who is diabetic...  i'm not familiar with calculating carbs/sugar in a recipe...  can anyone help me with this?  thank you!

Thank you for the recipe! These are so delicious, I might just eat all of them today. ????

These are wonderful! I love to make several slightly different versions when I batch make these, usually one the regular way, one with shredded coconut and more nuts and seeds, and one with cocolate chips. I always add a bit of pumpkin pie spice, nutmeg, allspice, and cloves (sometimes vanilla too) when a recipe calls for cinnamon - if you have them they're a game changer :) I also always add a little bit of flax and chia for extra nutrients, and I find it doesn't alter the texture/moisture. Overall perfect breakfast for a busy college student like me. Thanks for another lovely recipe Caitlin!

Just made this yesterday and added all the seeds I had - pumpkin seeds, hemp seeds plus goji berries and cacao nibs. Chewy, healthy and easy. Thanks Caitlin!

Thanks for this super simple recipe, Caitlin! I added some mini Enjoy Life chips bc my hubby &amp; I love the banana/chocolate combo. So good!

Hi Caitlin !
I'm a French fan of your recipes and of your personality ;) I tried this cookie recipe for my breakfasts this week and they were sooooo good ! My Mum tried them and she found they are delicious too. I really love the texture of it, plus they are really healthy, nourrishing and easy to make… Thank you so much for this recipe and for your creativity !
Have a very nice day and take care &lt;3

OMG- so good!!! i left out the applesauce and maple syrup, just added a bit of water and threw some hemp seeds in there too. I baked them in a donut mold and they turned out so cute!  YUM YUM YUM. Thank you!

I'm very happy I made these cookies. Delicious! Thanks for the recipe! ????

Love your recipe! I skip the applesauce with no problems. I usually add berries and flax meal. On one desperate day I made them with sweet potato instead of bananas-- it worked! Delicious no matter what! Thank you for breakfast!!

I just made these and they are really great! "Essentially oatmeal, but in cookie form" is the best way to describe them, which is great for me because I love oatmeal :). I used sliced almonds instead of walnuts and when they were ready to eat I topped them with vanilla almond butter YUM! I had 3 cookies and I'm saving the rest for tomorrow. Thank you Caitlin!

I love this recipe! So easy, quick, and delicious. Will definitely be making it a lot more!

My husband is always on the go; he loves breakfast food but he detests the thought of having to sit down and eat breakfast (pffft men...). These have been a saver! He’ll take them on his way to work and it’ll satisfy his hunger until lunch. 
Not to mention they’re delicious! They taste like tiny apple pies! ☺️❤️

These cookies are super good and it’s an added plus how wholesome the ingredients. Super easy to make, I didn’t have to go out and buy anything (but I did replace the applesauce with banana). My family loves them and I make them all the time when we don’t eat the bananas fast enough. The first time I made them, I made the bad mistake of putting them into a container when they weren’t cool yet. They ended up being softer (but still good) so make sure to let them cool completely to keep them crispy.

Seriously can’t thank you enough for this recipe its my go-to! Love that it’s made with healthy ingredients. I add in agave, vanilla extract, nutmeg, flaxseeds, &amp; goji berries and it’s absolutely amazing. Can’t wait to try other substitutes too.

Made these this morning and they were surprisingly good!  I didn't have apple sauce so I just substituted it for another ripe banana and  I added in a little bit of honey to sweeten it up. I love that they're healthy and  that they kept me full for a while. These will be my go-to breakfast for when I have a couple of ripe bananas left :)

I like to make a huge batch of these and put them in the freezer. Then on my way out the door I put three in my bag and eat them on the way to work! Great quick breakfast to have on hand.

Stumbled upon this pearl last week with a huge craving, but very little time. So so good and done in no time ! Was out of apple sauce so replaced it with 2 tbs of natural peanut butter. I used one generous tbs of date syrup instead of maple syrup and added chia seeds &amp; sunflower seeds. Also added a dash of nutmeg &amp; ginger powder. Spilled a bit of oatmeal in the batter but they still turned out fine ! Thank you :D

Made these with peanut butter instead of applesauce and sugar free chocolate chips instead of the walnuts, they were delicious!!!!! About to make them for the second time

Whip up a batch of these Healthy Oatmeal Breakfast Cookies if you’re in need of a quick and healthy snack for the kids.

Healthy Oatmeal Breakfast Cookies

old fashioned oats

oat flour

fine sea salt

maple syrup

coconut oil (OR butter)

apple

cranberries

Prep: Preheat the oven to 360°Line two baking sheets.

Make Cookies: Place all ingredients in a large bowl and mix until well combined. Scoop the cookies with a cookie scoop or tablespoon, placing about 2 tablespoons of cookie dough per cookie. Slightly flatten and shape the cookies (they will not change during baking).

Bake: Bake the cookies for 12-14 minutes, or until lightly golden. Cool on a rack, then store in an airtight contianer for up to 3 days.

Recipe video above. Like homemade granola - in cookie form! A satisfying grab 'n run breakfast that tastes like your favourite Oatmeal Raisin Cookies. Same chewy and moist inside (thanks to the mashed dates!), but not as crispy. And these happen to be healthy! Customisable - see notes.

g / 3.5 oz pitted dates ((1 heaped packed cup))

/ 85 ml boiling water

tbsp coconut oil

tsp vanilla essence ((Note 5))

almonds ((Note 3))

desiccated coconut ((Note 3))

almond meal ((almond flour) (Note 4))

cinnamon ((Note 5))

Preheat oven to 180C/350F (standard) or 160C/320F (fan/convection). Line a tray with parchment/baking paper.

Roughly chop dates. Place in bowl, pour over water. Cover and leave to soak for 10 minutes+.

Mash with potato masher or fork until it becomes a paste.

Add remaining Wet ingredients. Mix well with wooden spoon.

Add Dry ingredients. Mix until all flour is incorporated - should be a thick batter (see video).

Measure out just shy of 1/2 cup (6 cookies) or 1/3 cup flat (8 cookies). &nbsp;Flatten to 1.7cm / 2/3" thick rounds. (Note 9) Bake 20 minutes until golden.

Remove from oven, leave to cool on the tray.

Healthy cookies loaded with oats, peanut butter, and raisins- these Oatmeal Breakfast Cookies a dream come true for a quick morning meal!

Oatmeal Breakfast Cookie

peanut butter

flour

flaxseed*

vanilla protein powder*

raisins, optional

Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside.

In a large bowl, stir together banana, peanut butter, honey, and vanilla.

In a small bowl, combine oats, flour, ground flax, protein powder, cinnamon, and baking soda.

Stir the oat mixture into the banana mixture until combined. Stir in raisins.

Using a ¼-cup measuring cup, drop mounds of dough 3 inches apart on prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2 ¾-inch round, about ½ inch thick.

Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely.

Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.

I woke up this morning and looked for a breakfast cookie recipe and found this.  Yes I am nuts at 6am just finding a recipe and chancing making it before I have to get the kids up AND while I'm making and packing lunches.  But it was SO quick and easy and filling, definate hit!  I will def keep this one and play around to see what other combos of stuff I can come up with for it.  :)  I'll try a version with sunbutter and applesauce for my son as well.

These turned out great! I have been trying countless breakfast cookie recipes and LOVE this one. Thanks for a great recipe!

I'm trying to eat better and these are awesome! These will keep me from hitting the supersized muffins and the convenience store next to my office!

Try "No-Nut Butter".  Its a GREAT substitution for nut butters and tastes better than Sunbutter (in my families opinion).

Big thanks for this post! I'm crazy low on groceries and will go shopping tomorrow,  but needed something to pack in my 6 year olds lunch box in the morning. This will pair great with the last apple and a few other little things we have left. You saved me from having to grocery shop at midnight.  Thank you!

These are great! My toddler loved them and so did I! I subbed 2 medium eggs for the banana, dropped the honey to 1/3 cup, and split the mix-ins with 1/4 cup each of dried cranberries and chocolate chips. I've previously used a different breakfast cookie recipe but I think this will be my go to now!

I doubled this recipe, except for the honey;  used 1/2 honey and 1/2 brown sugar.  My flax seed isn't ground so I threw it in whole, added cloves (cuz I love them), raisins, coconut and cinnamon chips. My son thinks they're "ok", but my husband,  who doesn't usually care for cookies much,  LOVES them! I could do with less sweetener, but I'm not changing anything because he's requested them again! I made smaller, regular sized cookies,  and got 5 dozen. I bake 1 pan/day, put the dough in the fridge, and let it warm a bit before I bake the next batch. Lasts the whole week. Healthy AND delicious!

I over cooked them a bit.... Oh well! I have a second batch.

This recipe is great! Thanks so much for sharing it! I used chocolate protein powder and mixed in dark chocolate chips and they are so delicious! I really like to prep meals ahead of time for the whole week and had been struggling o find that go-to breakfast for busy mornings. This will for sure fill that slot for me.Next week I will try it with pumpkin, since I have some left over canned pumpkin in the freezer from this week's dinner.

Are these supposed to softer like somewhere between a muffin and cookie or crispier like a cookie? Mine turned out like the former and not sure I really like them that way...

I don't have any kind of milk or protein powder.  Is it really necessary for this recipe, or can I substitute something for it?

I made these for the third time.  This time, I scooped them into a regular cupcake pan (lined with papers). 10 cakes (docked at 50g/cake). I baked them 18 minutes or so, at 340*, until lightly browned on top. My daughter and I both decided immediately that they're better as (flat, small) cupcakes. More convenient and easier to deal with than cookies! Oh, and since I always weigh when I bake... 
80g oats
170g honey/sorghum
45g flax seed ground 
25g milk powder
130g peanut butter
80g of dried cherries

These are amazing! I did not have flax so I used chia seeds and my banana was small so added shredded carrots! What a great recipe for a pre-workout meal. 8 grams of protein also!

These are delicious. I've made them as written aBut also love how versatile the recipe is. Today I threw in pumpkin seeds, chia seeds and slivered almonds, and subbed raisins for the craisins. They are GREAT!!!

This was awesome!  I used a tablespoon of coconut flour instead of regular flour and added an egg (due to the coconut flour).  I also cut the honey to a 1/3 cup and added chocolate chips.  No one in my home is allergic to nuts so I was thinking that would be a good addition as well!  Love that this has a good amount of protien as well.  Thank you!

Every time my daughter comes home for a visit from college, I send her back to school with a batch of these. She loves having them for a quick breakfast or snack, and I love knowing that she has a nutritious option. Although she prefers them fresh, if I make a large batch, she freezes some of them. When she wants to eat one, she'll pop it in the microwave for 15-20 seconds and it's good to go. Thank you for the great recipe. It's served us well for the past 4 years!

I love this recipe because the energy that I get from it is very balanced (great fats and proteins) and I can use what I have on hand.  Thank you.

I made these last week and actually got the nod of approval from the 14 year old!  :D

I'm making this now.  Substituted applesauce for the mashed banana, 1/2 cup GF flour for the whole wheat and flax seed, 1/4 cup maple syrup for the 1/2 cup honey, pumpkin pie spice for the cinnamon (and 2 tsp), and added an egg.  They are baking now - but they sure look good!!!!!

We liked them so much that I made a double batch the next day to freeze.  I skipped the milk/protein powder and used half the honey, as suggested (we're always trying to keep sugar/quick carbs low, unless eating a real cookie, of course!), half the vanilla to suit my taste, and added a hefty pinch of salt.  Easy, healthy, and convenient.  Thank you!

Made these for the first time this morning and my family loved them.  Wondering why you suggest to only bake one sheet at a time...

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