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. I baked these in an 8×8 pan for about 20 minutes; they are delicious! I added about 2 tablespoons of a sugar-free brown sugar just to use it up.
    Excellent recipe!

  2. My son made these with raisins and milk chocolate chips. Only thing he changed was only 2 tablespoons of coconut oil & 1/2 cup of maple syrup !

    This is the new oatmeal cookies in our home.

  3. I haven’t tasted these cookies yet due to there still in the oven, but they do smell amazing. The only variation I added so.e allspice to get more of that fall taste. Can’t wait to try them!

  4. And allow in tje pan. What does that mean

    1. Hi Paul, it means to allow to cool for 5 10 min in pan before eating. 🙂

  5. These are so good! I added walnuts, used Mykonos vegan butter in place of coconut oil., and used maple syrup. Just what I was craving!

    1. Can I use almond flour in this recipe and if so how much or is it one-on-one

      1. Yes, you can use almond flour one to one. That’s what I did. I also substituted agave syrup instead of honey. I only got 11 cookies instead of the 16 servings ( my cookies didnt seem any larger than I usually make). Tasted great. I’ll double batch next time.

  6. So good! Subbed some flax seed eggs and turned out great!

  7. These are a definite winner at our house and make for great snacks for my kids. We add in craisins, pumpkin seeds, coconut flakes, and replace some of the oats with ground flax. They are so good, nutritious, and soft!

  8. Mine turned out a little dry. Any suggestions on next time I make them? I used roll oats and wondered if that was the issue and if adding a little more coconut oil would help.

  9. I made these today and quite liked them. I used ¼ cup of unsweetened coconut instead of raisins. Also think I’d add a pinch more cinnamon next time. They don’t have the texture of a traditional oatmeal cookie but they were good and I’ll definitely be making them again.

  10. These cookies did not spread out like a cookie should but kept their ball shape when baked. They tasted good however.

  11. Good cookies although very small and not many of them. Are you sure about the calories in each of these cookies? I added it all up and without nuts or additional add-ins (following your recipe) it was around 89 per cookie not 144. Although the description of the cookies included nuts your recipe didn’t. I’d like to make sure as I want to eat more of them 😁

  12. This cookie is good, but I highly recommend omitting the cinnamon if you’re looking for a regular oatmeal chocolate chip cookie. The cinnamon was overpowering and doesn’t belong in a cookie like this. It kind of ruined the cookie for me (and I like cinnamon! Just don’t think it belongs here).

    1. I used a tablespoon and a half measuring spoon and got only 14 cookies. And filled it scantily. Is a cookie spoon a Tablespoon ? How many cookies did you get?

  13. This was a fail as is. Too little dry ingredients for all that wetness. Double the dry and maybe it’s workable. Anyone who sticks to the recipe will just be disappointed. Unless you were looking for a baked porridge.

  14. These cookies were sooooo good. I love this recipe. I’ve tried a couple recipes for these kinds of cookies and this recipe is the best hands down!!

    Thank You.

  15. These are awesome!!!! I used 1/2 cup of maple syrup for the sweetener snd they came out perfect. You wouldn’t even know they are made with whole wheat flour. thank you for the recipe!!

  16. These cookies make for a healthy coffee break snack! Thank you for this recipe. I think it is very easy to follow and the cookies turned out well.

  17. These cookies are sick! So good! I love the fact there is no sugar. I also added walnuts, goji berries, blueberries and chocolate chips. Highly recommend!

  18. Unfortunately these were not it for us. I make recipes with honey instead of sugar exclusively and these were not good at all

  19. 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!

  20. 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.

  21. 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!

  22. 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.

  23. 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

  24. 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 🙂

  25. 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!

  26. 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!

  27. 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?

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