Description
These Healthy Oatmeal Cookies are a delicious treat that you can enjoy without any guilt. Made with wholesome ingredients like oats, whole wheat flour, and coconut oil, these cookies are perfect for a sweet snack or dessert.
Ingredients
Scale
Dry Ingredients:
- 1 cup old-fashioned rolled oats
- 3/4 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients:
- 1/4 cup coconut oil (melted and slightly cooled)
- 1/4 cup honey or pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened applesauce
Mix-ins (Optional):
- 1/3 cup raisins or dark chocolate chips
- 1/4 cup chopped walnuts or pecans
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare dry ingredients: In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt.
- Combine wet ingredients: In a separate large bowl, whisk together the melted coconut oil, honey (or maple syrup), egg, vanilla extract, and applesauce until well combined.
- Mix dry and wet ingredients: Gradually stir the dry ingredients into the wet ingredients until a dough forms.
- Add mix-ins: Fold in the raisins or chocolate chips and nuts, if using.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, flatten each cookie, and bake for 10–12 minutes until lightly golden.
- Cool: Let the cookies cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- For a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
- These cookies freeze well—store in an airtight container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
