Description
These Healthy Oatmeal Cookies are a wholesome and delicious treat made with rolled oats, whole wheat or almond flour, natural sweeteners, and nutritious add-ins like raisins or nuts. Perfectly chewy with a hint of cinnamon, they provide a guilt-free snack option that’s simple to prepare and baked to perfection.
Ingredients
Scale
Dry Ingredients
- 1 cup rolled oats
- 3/4 cup whole wheat flour (or almond flour for gluten-free)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 1/4 cup coconut oil or unsalted butter, melted
- 1/3 cup honey or pure maple syrup
- 1 large egg (or flaxseed egg for vegan option)
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup add-ins (e.g., raisins, chocolate chips, chopped nuts, or dried cranberries)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, whole wheat flour (or almond flour), baking powder, baking soda, salt, and ground cinnamon. Whisk them together to ensure an even distribution of ingredients.
- Combine Wet Ingredients: In a separate bowl, whisk melted coconut oil or unsalted butter with honey or maple syrup. Add the egg (or flaxseed egg) and vanilla extract, beating until smooth and combined.
- Mix Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Avoid overmixing to keep the cookies tender.
- Add Mix-Ins: Fold in your chosen add-ins, such as raisins, chocolate chips, chopped nuts, or dried cranberries, evenly throughout the dough.
- Form Cookies: Using a tablespoon or cookie scoop, drop mounds of the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the edges are golden and the centers are set but still soft.
- Cool: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up and prevents breaking.
- Serve and Store: Enjoy fresh or store in an airtight container at room temperature for up to one week.
Notes
- For a vegan option, substitute the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set for 5 minutes).
- Use almond flour instead of whole wheat flour to make the cookies gluten-free.
- You can customize add-ins based on preference or dietary restrictions, such as using dark chocolate chips or dried fruit.
- Make sure not to overbake the cookies to keep them chewy rather than crispy.
- Storing cookies in an airtight container preserves freshness and texture.
