Healthy Oatmeal Cookies

• Rolled Oats – The main ingredient! Quick-cooking oats will work (and make even softer cookies), but avoid using steel-cut oats, as their texture is too different. You can also replace up to 1/4 cup of the oats with pumpkin seeds, whole flaxseeds, chopped pecans (a blend similar to my cherry crisp topping), or other nuts for added nutrients and crunch.
• Wholesome Yum Blanched Almond Flour – I use this instead of white flour. It’s ground extra fine, for a light texture in baked goods (some brands can make your oatmeal cookies too coarse). And it’s much healthier than using white flour.
• Maple Syrup – The natural sweetener! I prefer to use my natural sugar-free maple syrup, but regular is fine. You can also swap in honey, or my sugar-free honey. I don’t recommend using a granulated sweetener here, as the wet/dry ratio in my healthy oatmeal cookies needs it to be liquid.
• Coconut Oil – I use this as an alternative to butter, but melted butter works fine, too. When I have it, I love using butter-flavored coconut oil for that same flavor.
• Egg – A.k.a. the binder. Make sure it’s at room temperature, otherwise it will solidify the coconut oil when mixing. For a vegan option, you can use a flax egg, or 1/4 cup of mashed banana (with slightly less maple syrup).
• Baking Powder – Prevents the cookies from being too dense. Don’t use baking soda, which will leave an aftertaste (since my recipe doesn’t have an acid to react with it).
• Flavor Boosters – Vanilla extract, cinnamon, and a pinch of salt to balance the sweetness.
• Raisins – I love the classic flavor of raisins here. You can also use dried cranberries for a fall twist, or chocolate chips (I like these sugar free ones, which I also use for my almond flour chocolate chip cookies).

1. Mix the dry ingredients. In a large bowl, stir together the rolled oats, almond flour, baking powder, cinnamon, and sea salt.
2. Mix the wet ingredients. In a small bowl, whisk together the maple syrup, melted coconut oil, egg, and vanilla extract.

3. Combine the cookie dough. Pour the liquid ingredients into the dry ingredients. Stir until combined. Fold in the raisins. If you have time, let the mixture sit for 30 minutes.
4. Scoop and flatten. Use a medium cookie scoop to scoop the cookie dough onto a baking sheet lined with parchment paper. Flatten each scoop with your fingers.

5. Bake until golden. Pop the healthy oatmeal raisin cookies in the oven, and bake until the edges turn golden brown. Cool completely in the pan to firm up.

Storage Options

• Store: Keep the cookies in an airtight container at room temperature for up to 5 days. They store best in a dark place like a cabinet or the pantry, but honestly I keep them on the counter to keep my snacks in sight!
• Freeze: Cool completely, then store in a zip lock bag or container in the freezer for up to 3 months. You can also freeze balls of oatmeal cookie dough on a parchment lined baking sheet, then transfer to a freezer bag and bake fresh later.

More Healthy Oat Recipes

If you like my healthy oatmeal cookie recipe, try these other healthy recipes I like to make with oats:

Baked Oatmeal

Oatmeal Breakfast Bars

Peanut Butter Oatmeal Cookies

Banana Oat Pancakes