Description
These Healthy Oatmeal Cookies are a wholesome twist on a classic treat, featuring rolled oats, whole wheat flour, and natural sweeteners like maple syrup or honey. Packed with raisins or dried cranberries and optional nuts, these cookies offer a perfect balance of flavor and nutrition for a guilt-free snack.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups rolled oats
- ¾ cup whole wheat flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- â…“ cup chopped walnuts or pecans (optional)
Wet Ingredients
- â…“ cup coconut oil or unsalted butter, melted
- â…“ cup maple syrup or honey
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- ½ cup raisins or dried cranberries
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a medium bowl, whisk together the melted coconut oil or butter, maple syrup or honey, egg, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate large bowl, mix together the rolled oats, whole wheat flour, baking soda, ground cinnamon, salt, and chopped nuts if using to distribute ingredients evenly.
- Form Dough: Pour the wet ingredient mixture into the dry ingredients and stir until just combined to avoid overmixing. Fold in the raisins or dried cranberries gently.
- Scoop Cookies: Using a tablespoon or cookie scoop, portion the dough onto the prepared baking sheet, spacing them evenly. Flatten each cookie slightly with the back of a spoon for even baking.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown and the centers are set.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up and develop texture.
Notes
- You can substitute coconut oil with unsalted butter for a different flavor.
- Use maple syrup or honey as a natural sweetener; both work well but may slightly alter the flavor.
- Chopped walnuts or pecans add crunch but can be omitted to keep the cookies nut-free.
- For a vegan version, replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water).
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
