To develop healthy oatmeal cookie recipe has been my dream, pretty much, since I started this blog. You probably noticed I don’t have many cookies recipes except protein cookies. That cookie recipe is phenomenal – great taste, easy to make, helped me to meet so many people and made me lots of money.;) It’s been sitting #1 in Google search results for “protein cookies” keyword for almost a year now.
So, the reason why I haven’t posted any cookie recipes because I haven’t made any. All cookies contain tons of sugar and butter. Sugar is a problem, butter not as much if it’s organic. But the amount of butter in cookies and considering the fact you can’t stop at 1 cookie is a big problem for clean eating people like me.
I wanted to make a good old plain oatmeal cookie. Just like grandma’s. Giant plain cookie. I love the look of Costco’s giant cookies. So I did! And it’s full of fat, healthy coconut oil fat. Sorry but there is no way to make a cookie with all applesauce or no sugar. It won’t be a cookie I was after.
So, I gathered all my brain power and created healthy oatmeal cookie. I used as little sugar as possible, whole wheat flour and coconut oil. And before, you say “that’s too many calories and fat per a cookie”, know that it’s healthy fats and 1 cookie will be enough to satisfy the craving. The recipe makes 18 large cookies. You could make 36 small cookies. They freeze beautifully. Cut the recipe in half to make less cookies. I like to cook large and freeze – saves time. You could also swap the eggs for egg whites.
The cookies turned out amazing – a bit chewy and crunchy oats, low in sugar and so moist! I also recommend to try my healthy chocolate oatmeal cookies, sugar free oatmeal cookies, and cranberry orange oatmeal cookies.Print
Healthy Oatmeal Cookies Recipe
Healthy Oatmeal Cookies Recipe with whole wheat flour, coconut oil, and just like grandma used to make taste.
- Prep Time: 20 minutes
- Cook Time: 36 minutes
- Total Time: 56 minutes
- Yield: 18 cookies 1x
- 2 large eggs or 1/2 cup egg whites
- 1/4 cup + 2 tbsp brown sugar, raw
- 1 cup coconut oil (measured before melting)
- 2 tsp pure vanilla extract
- 1 tsp stevia
- 1/4 tsp salt
- 1 + 1/2 tsp baking soda
- 2 cups quick oats
- 1 + 1/2 cup whole wheat flour
- Preheat oven to 325 degrees F and line 1, 2 or 3 baking sheets with parchment paper. Standard cookie sheet fits 6 large cookies and the recipe makes 18. I used 1 sheet and baked cookies in batches.
- Melt coconut oil in microwave and let it cool down while you are getting other ingredients ready.
- In a medium bowl, whisk eggs for 30 seconds. Add sugar and whisk again to help the sugar dissolve quicker. Add vanilla extract, coconut oil, stevia, salt and baking soda. Mix. Add oats and flour and mix with spatula until thick dough forms.
- Scoop golf size balls of dough and flatten into a large cookie with your hands. Repeat until you fill the baking sheet with cookies, leaving 1 – 2 ” space in between cookies. Cookies do not spread. Also no need to refrigerate the dough.
- Bake for 12 minutes, if using one sheet at a time. Might be longer for 2-3 batches at a time. Bake until the edges start to turn golden brown. Remove from the oven and transfer to a wire rack to cool.
Store: Store in cool dry place for up to 5 days, in a glass container or cookie jar. Freeze in an airtight container for up to 3 months.
Did you make this recipe? Please give it a star rating in the comments.