Soft and chewy healthy oatmeal cookies are made with oats, honey, coconut oil, chopped nuts, raisins, chocolate chips, and much more! They’re super nutritious and make a great snack or even breakfast.

It’s almost impossible to turn down cookies of any kind! But when it comes to these easy oatmeal cookies, I’m in food heaven. They are simple to throw together, and you don’t even need to feel guilty when eating them because they are much healthier than traditional oatmeal cookies. Because they are sweetened with honey or maple syrup depending on your preference, they aren’t filled with refined sugars. That is a huge advantage!

Another reason why I’m infatuated with these cookies is that you can do so many things with them. Don’t like coconut oil? No problem, use butter instead! Just ran out of honey? Easy fix, use some maple syrup. Additionally, you can add in any of your favorite ingredients too!

WHAT YOU NEED TO MAKE HEALTHY OATMEAL COOKIES

  • Honey: These oatmeal cookies are perfectly sweet with a little bit of honey. You can also substitute maple syrup if you’d rather.
  • Coconut oil: Make sure the coconut oil is melted when preparing the oatmeal cookies. You can also swap out the coconut oil for butter.
  • Egg: One large egg will do the trick and bind the wet and dry ingredients together beautifully.
  • Instant Oats: To get the best texture and flavor combination, reach for instant oatmeal over old-fashioned oats.
  • Whole wheat flour: I love the flavor of using whole wheat flour in these cookies! However, you can also use all-purpose flour if you don’t have any wheat flour on hand. Super-versatile recipe!
  • Baking powder: Just a little bit, and these cookies with rise perfectly.
  • Cinnamon: There is just something amazing about combining cinnamon with oatmeal. It’s a match made in heaven.
  • Salt: Bring out the sweetness with a dash of salt!
  • Chocolate chips: Adding chocolate chips makes the cookies almost sinful. And if you don’t like chocolate in your cookies, you can skip it!
  • Add-Ins: When it comes to add-ins, I have tried a variety of ideas. Raisins, chopped pecans, walnuts, and cranberries are my favorites, but you can choose anything you like! Just don’t add more than 1/4 cup.

HOW TO MAKE EASY OATMEAL COOKIES

Not only will you be impressed with the amazing flavor of these healthy oatmeal cookies, but how easy they are to make too! Start off by preparing a baking sheet and preheating the oven.

Mix together the honey, coconut oil, egg, and vanilla in a large bowl. Then add all the dry ingredients to a separate medium-sized bowl. Slowly pour the dry ingredients in with the wet and mix.

Use a cookie scoop and place cookies on the baking sheet. Flatten the cookies, so they are 3/4″ thick and bake for 10 minutes. Let the cookies rest 5 – 10 minutes on the baking sheet then serve!

WHAT ARE THE HEALTH BENEFITS OF OATMEAL?

There are so many fantastic health benefits to eating oatmeal. Adding oats to your diet is a healthy way to get more fiber, magnesium, iron, zinc, folate, protein, and more. Plus, they are an excellent source of antioxidants too.

In addition to all the nutrients and antioxidants, oatmeal is also naturally gluten-free. So, if you eat a gluten-free diet, you can easily add them in! It’s important to note that if you are gluten-free that you make sure that they are certified gluten-free because otherwise there could have been some gluten cross-contamination.

HOW DO YOU STORE HEALTHY OATMEAL COOKIES?

You should always store homemade oatmeal cookies in an airtight container. They will last 4-5 days in your pantry or all the way up to 6 months in the freezer. They are perfect for doubling the batch and having leftovers for later! Or making ahead when you want a sweet treat for an event or party.

It’s important to keep the oatmeal cookies away from heat sources like the stove, moisture, and direct sunlight.

4.66 from 107 votes

The Best Healthy Oatmeal Cookies

Soft and chewy healthy oatmeal cookies are made with oats, honey, coconut oil, chopped nuts, raisins, chocolate chips, and much more! They're super nutritious and make a great snack or even breakfast.
Prep5 minutes
Cook10 minutes
Total20 minutes
Servings 16 servings

Ingredients 

Instructions 

  • Preheat oven to 350F.  Line a baking sheet with parchment paper, foil or silicone baking mat and set aside.
  • In a large bowl, whisk the honey, coconut oil, egg, and vanilla. In a medium bowl whisk, all the dry ingredients then stir them into the wet mixture.
  • Drop cookie dough onto the prepared baking sheet using a medium-large cookie scoop and flatten to about ¾’’ thickness. Bake 10 minutes then allow in the pan for at least 5-10 minutes and enjoy!

Video

Notes

You can add 1/4 cup of chopped pecans, walnuts, cranberries, or your favorite add-ins in place of the raisins. 

Nutrition

Serving: 1cookie, Calories: 144kcal, Carbohydrates: 22g, Protein: 3g, Fat: 5g, Saturated Fat: 4g, Cholesterol: 12mg, Sodium: 45mg, Potassium: 124mg, Fiber: 2g, Sugar: 8g, Vitamin A: 23IU, Vitamin C: 1mg, Calcium: 30mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Keyword: best, desserts, easy, healthy, recipe
like this recipe? Rate & Comment below!




You May Also Like

Rate + Review

Your email address will not be published. Required fields are marked *

Recipe Rating




The maximum upload file size: 800 MB. You can upload: image, audio, video, document, spreadsheet, interactive, text, archive, code, other. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop file here

112 Comments

  1. Just took these out of the oven. Totally delicious and I used butter and rolled oats because that’s what I had on hand. Ran them through my food processor a bit to make them more like instant oats. I had to add a few more heaping tablespoons of flour because my dough was too wet. Perfect sweetness level!

  2. Great recipe. I swapped out the chocolate chips (I’m allergic to chocolate) with craisons and walnuts. The batter looked too wet so I sprinkled a little more flour on top and worked it in. It was still a bit wet. Since I had other things in the oven, I put in fridge for about an hour and the batter stiffened up perfectly. Next time, I will double the recipe!

  3. Throw in a tablespoon (or more) of ground flax and chia seed, and use olive oil to bump up the omega 3s. This batter looked too juicy to stay together, maybe it was the old fashioned instead of quick oats, so I added ground flax until I had something that would take a loose cookie shape. Chocolate chips and slivered almonds. Got 12 cookies. Delicious health conscious treat.

  4. I don’t usually leave replies.. but I had to! These looked quite easy I thought so I got my 2 year old and 6 year old to help.. they mixed and poured the ingredients in.. we used cacao nibs in ours and dried cranberries.. oh my they are so good! My girls loved them! FANTASTIC RECIPE ! THANK YOU!!!!
    Love and greetings from Jaz in Sicily

  5. Can you freeze the cookie dough, so you can slice and bake as needed?

  6. These where so good. Not too sweet. Just right!!
    I used the honey and butter. Next time I want to use the coconut oil. Superb!!

  7. Thank you!!! I added chopped walnuts instead of chocolate chips and they were delicious. I also baked them for an extra 5 minutes to make them crunchy. My picky toddler just had 3 for dinner!

  8. I only have old fashioned rolled oats whole grain, any suggestions to make it work with the recipe?

  9. Thank you for a winner! I made them today and love ’em! I baked them for 15 minutes instead of just 10 minutes as I like a more
    crunchy cookie and they turned out just the way I like them. THANKS!!!

  10. Used maple syrup, whole oats, gluten free = mix 1/4c almond flour, 1/8 c tapioca flour, 1/8 c cassava flour;
    Choc chips & dried cranberries; added about 1/4 c instant oats because a little wet; baked about 15 minutes =
    Wonderful

    1. Easy and taste so good. Love that it makes a small batch ! quick and easy.

  11. I love how flexible this recipe is. I used stevia with erythritol instead of honey and just added, 1/3 cup of water so the dough wouldn’t be too dry. Added 1/2 cup of walnuts instead of choco chips and raisins for less sugar too. Came out great!