Healthy Oatmeal Cookies

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Lightly sweet healthy oatmeal cookies bursting with warm, cozy spices and buttery-rich flavor.

Closeup shot of a stack of four healthy oatmeal cookies this recipe

Healthy oatmeal cookies, for the win!! Honestly, any healthy cookies for the win! Because every day is a day that needs cookies. And winning. Ya know what I’m saying? 😉

Every day, when I hit a bump in the road with work, the kitchen, recipe testing, you name it, I tell Erik that I absolutely need ALL the COOOKIES!! And he responds with, “Me too!!”

And then we jump around, do the Cookie Dance, or, in today’s case, the Oatmeal Cookie Dance, get all flushed and insist in doing more (actual) cardio later and break out the cookie sheets for some cookie comfort.

Do you have a work/crappy-bump-in-the-day ritual that you do to loosen up?

Either way, if you’re looking for a new addition to that routine, perhaps give today’s oatmeal cookies a try and see how much they can brighten your day. 🙂

Ready for all the healthy oatmeal cookies? Let’s do this!

Simple, whole ingredients and just two bowls are needed to make the best ever healthy oatmeal cookies!

Freshly baked healthy oatmeal cookies on brown parchment paper

The Ingredients You Need

I created this deliciously simple oatmeal cookies recipe with two goals in mind: 1) satisfying cookies that highlighted the awesomeness of oats, 2) oatmeal cookies that were secretly easy to make and not-so secretly easy to eat. Here are the ingredients!

An overhead view of the ingredients needed to make these oatmeal cookies.

How to Make Healthy Oatmeal Cookies

This healthy oatmeal cookies recipe is a fan favorite because it’s so simple to make, with healthy ingredients, and just two mixing bowls. What I love I about this recipe is that it’s filled with heart healthy ingredients and leaves out all the junk without compromising on taste. Enjoy!

Today, we’re learning how to make oatmeal cookies in just 6 simple steps.

Preheat

Preheat the oven to 350°F. Line a large cookie sheet with parchment paper.

Whisk the Dry Ingredients

In a medium mixing bowl, whisk together all of the dry ingredients: oats, oat flour, baking powder, baking soda, ground cinnamon, ground nutmeg and salt.

two pics showing dry ingredients for oatmeal cookies in mixing bowl.

Whisk the Wet Ingredients

In a large bowl, whisk together coconut oil, coconut sugar, maple syrup, flax egg and vanilla extract. Whisk until well mixed.

two overhead photos of wet ingredients in mixing bowl for making oatmeal cookies

Combine

Pour the dry ingredients over the wet ingredients and whisk thoroughly to combine. If the dough is too sticky and sticking to the inside of the whisk, clean out the whisk. Then, switch to using a rubber or silicone spatula. Stir and fold the oatmeal cookie dough until cohesive with the spatula.

two pics of adding oats into wet ingredients bowl.

Scoop

Scoop and drop balls of cookie dough onto the prepared baking sheet. Flatten cookies.

two overhead photos showing hand scooping oatmeal cookie dough onto baking sheet

Bake, Cool and Enjoy

Bake for about 10 minutes, cool and enjoy the best oatmeal cookies!

How Are These Oatmeal Cookies Healthy? 

I used the best healthy ingredients to develop this healthy oatmeal cookie recipe. You’ll have so much to feel good about with this healthy cookie recipe! These oatmeal cookies are lower in sugar, packed with heart healthy ingredients, and fiber-rich. Check out the deets below to see:

Rolled Oats & Oat Flour: whole grain, heart-healthy, fiber-rich oats are one of my favorite healthy baking ingredients. They make for the perfect backdrop, soaking up flavors like no other.

Healthy Fats: coconut oil—one of my favorite healthy ingredients to use in many of my healthy cookie recipes. They add a richness to every cookie & a creamy, buttery flavor that takes these healthy oatmeal cookies to the next level.

Ground Flaxseed: I use ground flaxseed and water to create a vegan “egg.” Flaxseeds are so great because they’re a heart-healthy, whole ingredient that gives this healthy oatmeal cookie recipe a nice little boost of Omega-3s and dietary fiber. 😉

Warm Spices: ground cinnamon and nutmeg are the perfect duo of spice that warm you up and give you all the cozy feels without any added sodium or extra junk. Who says natural, healthy ingredients can’t give you an extra oomph?

Refined Sugar Free Ingredients: coconut sugar, pure maple syrup—if you’re keeping refined sugar out of your diet, you need not worry. These oatmeal cookies are refined sugar-free. For more refined sugar-free, healthy oatmeal cookies, try these Gluten Free Vegan Oatmeal Chocolate Chip Cookies or this Classic Gluten Free Oatmeal Raisin Cookies Recipe.

The Taste & Texture

The Taste

These oatmeal cookies are lightly sweet, with warm, cozy spices and a buttery-rich flavor—all without using butter!

The Texture

This healthy oatmeal cookie recipe yields cookies with lightly crispy edges and a mostly soft and buttery, tender and moist interior.

Refined sugar-free, heart-healthy and nutrient-rich ingredients come together in an easy recipe for healthy oatmeal cookies.

super closeup shot of a tall stack of healthy oatmeal cookies on a white backdrop

How Long Can I Keep My Oatmeal Cookies For?

Once baked, all is not done! Unless you heartily eat all said healthy oatmeal cookies in one sitting. I’m not here to judge! 😉 But here’s what you do if you have any leftover:

Room Temperature: You can keep your oatmeal cookies for up to 1 week at room temperature, like say, in a cupboard. Just make sure that it’s not near any heat sources, or in the way of direct sunlight. The hotter it is, the sooner your cookies will spoil.

Freezer: Go ahead and freeze your oatmeal cookies! Sometimes I like to bake up 2 batches and freeze one for later. For this, make sure to cool your cookies completely, then tuck them into a freezer-friendly container. Store your oatmeal cookies in the freezer for 1-2 months. Allow cookies to thaw for about 10-15 minutes at room temp before enjoying!

Great Tools

Did someone say it’s Healthy Oatmeal Cookie Dance Party time? Hold on—lemme get my whisk and dancing shoes on! 😉 In case I ever forget to tell you, I truly appreciate you—stopping by, commenting, and trying my recipes. Can’t wait to hear what you think. ‘Til our next baking adventure…

Sending you all my love and maybe even a dove, xo Demeter ❤️

📸 Did you make this oatmeal cookies recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸

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Healthy Oatmeal Cookies

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Description

Healthy Oatmeal Cookies: this healthy oatmeal cookie recipe yields soft & lightly sweet healthy oatmeal cookies with spiced, buttery-rich flavor, lightly crispy edges and a tender moist, interior.

Ingredients

Units Scale

Dry Ingredients

  • 1 cup gluten free rolled oats
  • 1/2 cup gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon salt

Wet Ingredients

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside for later.
  2. In a medium bowl, whisk together all the dry ingredients: oats, oat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
  3. In a large bowl, whisk together all the wet ingredients: coconut oil, coconut sugar, maple syrup, flax egg and vanilla. Whisk until thoroughly combined and resembles caramel.
  4. Add the dry ingredients to the wet ingredients. Whisk until thoroughly combined and thickened. The dough will be sticky.
  5. Using a medium cookie scoop, scoop and drop balls of cookie dough onto the prepared baking sheet. Using a fork, flatten cookies into a round disc—they will not spread during baking.
  6. Bake for 8-12 minutes. Mine took 10 minutes. Place baking sheet on a cooling rack, allowing cookies to firm up on the pan for 10 minutes. Using a flat, heatproof spatula, carefully lift cookies off the baking sheet and transfer to a cooling rack. Allow to cool completely. Enjoy! Storing instructions below.

More Healthy Oatmeal Cookie Recipes

 

Equipment

Notes

Where to Buy Ingredients: Gluten Free Rolled Oats | Coconut Sugar | Organic Extra Virgin Coconut Oil | Golden Ground Flaxseed

A Note on Homemade Oat Flour: *If using homemade oat flour, make sure to blend the flour until very fine and sift the flour to remove coarse bits of oats that could create less than ideal results. Store until needed, then measure the amount required for the recipe.

Storing Instructions: Store in an airtight container at room temperature for up to 1 week.

Recommended Tools: Medium Cookie Scoop | Rose Gold Chef Cookie Sheet & Parchment Paper Sheets

  • Prep Time: 25 mins
  • Cook Time: 10 mins
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.

 

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It’s nice to meet you! Erik and I love sharing easy recipes that are fun & approachable. I love cozy movies, chocolate, big hugs, and being out at sea.

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96 Comments

  1. I love the flavor of these and I have to have low sugar cookies and these are perfect!! You’re right the spices really give them flavor, you don’t even miss all the sugar. The texture is a little different-they have a “Cakie” texture and are a little dry but I still love them, made them with regular egg and regular flour though. Thank you for this recipe!!!



    Reply

  4. The first time I made them I followed the recipe exactly. I found them to be dry and the kids thought they could use a little more sweetness. The next time I made them I added extra butter, & molasses and they came out perfect. I also like to add chocolate chips for the kids & dried nuts and fruit for the adults! So good!



    Reply

  6. These were great! My family loved them and I had to hide a few so they wouldn’t all be devoured in one sitting 🤗. Just made one alteration, I used apple sauce instead of coconut oil as I didn’t have any on hand. They came out great, held together well, and were delicious! Thanks for a great recipe!



    Reply

  7. These cookies were so tasty! The cinnamon and nutmeg gave them such a great flavor! I did use all purpose flour, butter and cane sugar but it really wasn’t as much as you would put in a full-blown sugary oatmeal cookie. I did add raisins, walnuts and mini chocolate chips. My husband even liked them! I will be baking them again but it will be a double batch next time.

    Reply

  8. So delicious! Used half coconut oil, half butter for excellent flavor (learned this from my sister), thank you! Acts 2:38 John 3:5 = Titus 3:5 KJV ❤️



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  9. I recommend doubling this batch, I had to struggle to get 12, def not medium sized balls. I also addd cocoa to make a chocolate version and substituted virgin olive oil and brown sugar.

    Reply

  10. SO good. I have a lot of dietary restrictions right now and these fit in the restrictions and were delicious! And pretty darn guilt free. I omitted the warming spices as I prefer my oatmeal cookies to be more of the buttery/brown sugar flavor. So good, not too sweet, hit the spot! They were gone so fast I need to triple the recipe next time!



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  12. Delicious & simple recipe! I added chopped pecans, raisins, and dark chocolate chips then baked 12 mins. Perfection 🤤. Thank you for sharing this recipe. It’s now my go-to oatmeal cookie recipe.



    Reply

    1. Hi Linda! Yep, that should be fine. I haven’t tried it myself here, but I’ve had readers use olive oil and avocado oil in some of my other recipes, and they’ve reported good results. Let me know how it turns out! 🙂

      Reply

  14. These came out great! Made these last night for my family and everyone loved them. I added a handful of raisins to make them oatmeal raisin cookies. Was looking for a good low-sugar recipe and these had just the perfect amount of sweetness 🙂

    Reply

  16. Thanks for your feedback, Demeter! You were right about the texture change. I couldn’t wait for your response and went ahead with making these cookies with 2 1/2 tablespoons of maple syrup. Interestingly, they came out dry, lacking flavor. I guess coconut sugar adds softness and flavor.

    Reply

  17. Thanks for the recipe! Can I omit coconut or cane sugar and add more maple syrup instead? If I can, how much maple syrup do you suggest to sub coconut/cane sugar?

    Reply

    1. Hi Sari. I would not recommend omitting the coconut/cane sugar completely, as using only maple syrup will add too much liquid and change the consistency quite a bit. I do know that a few readers have used granulated date sugar in some of my other recipes, so that might be worth looking into. Hope this helps! 🙂

      Reply

      1. I feel like one could use maple sugar? We can find it at sugar houses in N.E. not sure how plentiful it is elsewhere.