Healthy Oatmeal Cookies

These Healthy Oatmeal Cookies are soft, chewy, and are loaded with oats and dark chocolate chips!

We also love these healthy oatmeal cranberry cookies, healthy banana oatmeal cookies and sugar free oatmeal cookies.

Homemade healthy oatmeal cookies are delicious and uncomplicated!

I am a strong believer in healthy eating and swapping out ingredients for healthy alternatives without sacrificing taste and texture. However, I also do not shy away from real butter and cane sugar. And that’s what these cookies use for the best results!

Why You’ll Love This Recipe

• Control over the ingredients: Unlike store-bought oatmeal cookies, your homemade oatmeal cookies will have no additives, preservatives or ingredients you can’t pronounce.
• Easy recipe: This cookie recipe uses pantry staples you, more likely, already have in your kitchen.
• Real food ingredients: When it comes to making classic oatmeal cookies that have melt in your mouth texture, I know there is really no way around using things like butter and sugar. We also use whole grain flour for more health benefits.
• Not sacrificing the flavor: We use only 1/2 cup butter and sugar, and dark chocolate chips to keep these cookies taste like a real deal.

Ingredients for Healthy Oatmeal Cookies

• Sugar: Either cane sugar or coconut sugar will do. No liquid sweetener like maple syrup please because recipe won’t work.
• Flour: I use whole wheat flour but you can use spelt flour. For a gluten free version, the only one I can vouch for is 1:1 all-purpose gluten free flour.
• Rolled oats: Or quick oats. If you prefer steel cut oats, I don’t recommend regular ones, but if you can get your hands on quick cooking steel cut oats, go ahead and use those. Even so, they may not blend as well because of their coarse texture, resulting in a heavier tasting cookie.
• Other dry ingredients: Baking soda, cinnamon, and salt. Dark chocolate chips or you could use mini chocolate chips for more chocolate in each bite.
• Coconut oil or butter: Butter yields more traditional chewy oatmeal cookies. Coconut oil results in more crunchy cookies.
• Other wet ingredients: Eggs. Pure vanilla extract.

How to Make Healthy Oatmeal Cookies

Preheat oven to 350 degrees F and line large baking sheet with a silicone baking mat or unbleached parchment paper. This recipe makes enough dough for 2 sheets of cookies, so you can either prep 2 sheets at a time or bake back to back batches.

• Combine wet ingredients: Mix the eggs and sugar in a large bowl until foamy. Then add melted butter, vanilla, cinnamon, baking soda and salt, and beat until combined.

• Add dry ingredients: Then add in flour, combining with a spatula until it is all incorporated. Do this with the oats as well. Fold in the chocolate chips.
• Chill the dough: Place the bowl of dough in the fridge to chill for 30 minutes.

• Bake the cookies: Using a small cookie scoop, roll the dough balls and place a few inches apart on prepared baking sheet. Bake for 13 minutes or until your house smells amazing and cookies are a lovely golden brown color. Transfer to a cooling rack before serving.

Tips for Best Results

• Don’t skip chilling the dough: This is super important! Ironically, even though you melted your butter ahead of time, now that it’s incorporated into the dough, you want it to solidify again. This way, when you put your cookies in the oven, it’ll take longer time for the butter to melt and the cookies won’t spread as quickly or as far out.
• Bake right after chilling: Bake right after the dough has chilled, don’t let it sit on the counter. Because there is a purpose behind putting it in the fridge. If you allow it to warm back up again, that defeats the purpose.
• If you don’t have an electric mixer: Feel free to whisk by hand, it will just take more effort.
• Fold in dry ingredients gently: It means gently combining and not over mixing so not too much of the air escapes in the process. This helps with getting that light and fluffy cookie we’re all aiming for.
• Shipping the cookies: I would let cookies sit for a day to dry out a bit and to hold their shape better. Then wrap 2 cookies back to back with plastic wrap, place in an airtight container where they won’t tumble around much and throw in a slice of bread to absorb moisture. Ship to anywhere that has a maximum 5 day travel distance. Any longer and you run the risk of losing freshness.

How to Store

Store: Keep them in a cool dry area, uncovered. Have a couple first because if you don’t you may miss your chance! They will be gone in minutes.

Freezing the cookies: If you have happened to make a double batch and want to freeze one of them, or you happen to have leftovers (what’s that like?), you can definitely store cookies in the freezer for up to 3 months.

Reheat: Thaw them on the counter for a few hours. They will be fine to eat like that but if you want to reheat them, you can soften them up a bit in the microwave or place in the oven to warm through.

Freezing the dough: You can freeze the dough for up to 3 months. Roll the dough into balls and freeze them on a baking sheet for 1 hour. Then transfer to a Ziploc bag. This way you can take out individual balls and bake as many as you need at a time. Thaw the dough in the fridge for a few hours before baking.

FAQs

More Healthy Cookies Recipes to Try

• Breakfast cookies
• Healthy chocolate chip cookies
• Protein cookies
• Healthy no bake cookies
• Oat flour chocolate chip cookies
• Healthy pumpkin cookies
• Oat flour monster cookies