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.

4.67 from 105 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
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112 Comments

  1. Tried it for my toddler! Turned out really well. I didn’t have honey so used 1/2 cup brown sugar with 2 tablespoon hot water & replaced butter with equal amounts refined oil. Super yum! Crispy on the edges & just the right amount of gooey!

  2. Wow! I was really craving oatmeal cookies but don’t use sugar. I did 1/4 cup honey and 1/4 cup molasses. Melted together with coconut oil. Added the egg and baking powder and cinnamon. Added two tablespoons freshly grated ginger and a tablespoon of tumeric and 1/4 teaspoon black pepper for my autoimmune issues. Stirred in old fashioned oats and let them sit and absorb the goodness for about 15 minutes, stirred in enough almond meal to make it thick like a pudding. Then I dropped them by tablespoons with lots of space and baked for about 10 minutes. Thin, crispy on the bottom but chewy in the middle….soooo good. I realize it was an entirely different cookie but couldn’t have gotten there without your recipe. Thanks for the inspiration.

  3. I just made this recipe for the third time. It’s Super easy and Super delicious! Great for a quick breakfast or a healthy snack , anytime! My family looooves it! Thanks for sharing. I think this will be our family’s all time favorite!

  4. I didn’t love them, but my husband did. I planned on eating some for breakfast but he finished them all 😭
    I put in 1/2 cup of regular granulated sugar instead of honey. I was looking for an oatmeal cookie that didn’t have 2 cups of sugar, so not necessarily healthy but at least reasonable.

  5. These are so good! An excellent treat to make when watching the waistline LOL. I added walnuts to mine and WOW, I’ll definitely be making these again <3

  6. If I only have old fashioned oats, will it still work or is there an additional step I could take to make it work?
    Thanks! Look forward to making these soon.

    1. I pulsed them up a bit before using – now I saw that others asked same question. I should have looked before. I added coconut flakes, choco chips, flaxseed, almonds, walnuts, and some clove spice– so yummy! I used coconut oil and honey. I baked a few extra minutes. Very easy and versatile. I baked 4 and froze the rest of pre-formed cookies. I look forward to popping them in the oven for fresh cookies in future. Thank you for a delicious and simple recipe 🙂

  7. Tasted great!! Second time i made it. My kids love them. I use Golden Syrup instead and added almond and choc chip. I may have to triple the recipe next time as it doesnt last that long in our household. Thanks for this healthy oatmeal cookies recipe!

  8. This is the third time I made this cookies. It taste better each time. I used maple syrup from Trader Joe’s and used butter instead of the coconut oil. Added extra chocolate chips… it is deliciouso!

  9. This looks great! I’m hoping to make this later today and I was wondering if I could use almond flour instead of all purpose? Thanks!

    1. I haven’t tested it with almond flour yet but I would give it a try!

    2. I have just made it last night with almond flour and it was super delicious! Definitely recommend it!

      1. Does using almond flour change the recipe at all or do I add same amount as if I were using normal flour?

        1. Was wondering the same….do I need to change amount of flour is using almond flour?

  10. Delicious and so easy!! Will def be making them again:)

  11. Hi Layla, We made these according to the recipe and added 1/4 cup dark chocolate chunks, 1/4 cup toasted flake coconut AND 1/4 CUP toasted pecans chopped. The cookies were delicious, we like frozen cookies and they were perfect.
    Question please, can we make these as bars instead and double the recipe for easy grab and go nutrition?
    Thank you.

    1. I haven’t tried these as bars and I’m not sure they will hold up with the current ratios. To make them into bars, I would test with a little more coconut oil and flour.

  12. These cookies taste delicious!

    I followed the recipe exactly choosing to use: 1/4c melted butter, 1/3c honey, and 1/4c coconut flakes instead of the chocolate chips. I am a fan of cinnamon so I enjoyed the cinnamon flavor! I sprinkled some ground flax seed on top of the cookies before baking since I had some that I wanted to use up. I baked mine at 350 for 15 minutes and they turned out slightly crispy around the edges and just right in the center. I like the crispy/soft combo in my cookies so it was perfect!

    Thank you for such a wonderful recipe. Sometimes it can be difficult to find healthier cookie recipes that have good flavor and textures : )

    PS. I am making another batch with chocolate chips and toasted coconut flakes instead of the raisins : )

  13. Looks great. I’m a little confused with the extras. Does that mean I could add
    1/4 cup of canberries
    1/4 cup of choc chips
    1/4 cup of walnuts
    1/4 cup of other nuts?

    How many 1/4 cup extras can you add?

    1. We tested with up to 3 add-ins and it did not change the texture 🙂

  14. These were so delicious!! I’m now making my third batch for my little one. Can I sub the coconut oil/butter for olive oil?

  15. Can we powder the instant oats? The first batch I made came out amazingly great.

    1. That sounds like a good idea but I’m not sure how it would impact the texture. Definitely something to add to my list!

  16. So simple in terms of the ingredients and the preparation. Also relatively guilt free. I’ll definitely use this recipe again.

  17. I don’t normally take the time to write comments even if I live the recipe but this deserves it. They are so good and don’t make you feel guilty. So perfect if you’re craving sweet things.

  18. I would like to make these cookies
    Can I use canola oil instead of coconut oil? If so what would be the ratio?
    Thank you

    1. I used ghee instead of oil and added hemp seeds and almond shavings. With maple syrup. Epic!!

  19. I’ve made these twice with honey and they were great. Can you use monk fruit sugar instead of liquid sweetener and the recipe still be moist enough?

    1. I haven’t tested it with that but the cookies should still be fine as the cookies are super moist.

  20. Made them for the first time this evening. They taste great! … Any tips on how to get them more crunchy? 🙂️

    1. made these for the first time tonight, my family is on a no processed sugar or flour fast and was craving something sweet and this was just what we needed. Thank you so much!

      1. If you want the cookies crunchy, flatten them a bit and cook them longer. I just made some and cooked them 14 minutes and they were a crunchier. Next time I will probably cook them a bit longer. Just add 2 minutes at a time so you don’t burn them.