Description

These Healthy Oatmeal Cookies are a wholesome twist on a classic favorite, packed with rolled oats and whole wheat flour for added fiber. Sweetened naturally with honey or pure maple syrup, and lightly spiced with cinnamon, these cookies offer a deliciously soft texture and a perfect balance of flavors. Whether you choose raisins, chocolate chips, nuts, or dried cranberries as your add-ins, these cookies make a guilt-free treat that’s easy to prepare and enjoy any time.

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)

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). 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. Stir until well mixed.
Mix Wet Ingredients: In a separate bowl, whisk together the melted coconut oil or unsalted butter, honey or pure maple syrup, egg (or flaxseed egg), and vanilla extract until smooth and combined.
Combine Ingredients: Pour the wet ingredients into the dry ingredients bowl. Stir thoroughly until the mixture is evenly moistened. Fold in your choice of add-ins like raisins, chocolate chips, chopped nuts, or dried cranberries.
Scoop the Dough: Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the cookies are set but still soft in the center.
Cool: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and Store: Enjoy your healthy oatmeal cookies fresh or store them in an airtight container at room temperature for up to 5 days.

Notes

Using almond flour makes the recipe gluten-free.
Substitute egg with a flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes) to make the recipe vegan.
You can adjust sweetness by varying the quantity of honey or maple syrup.
Add-ins like nuts or chocolate chips can be swapped according to preference or dietary needs.
For crispier cookies, bake a few minutes longer; for chewier cookies, bake closer to 10 minutes.