This simple Healthy Oatmeal Cookie Recipe is the perfect guilt-free dessert!
While the classic chocolate chip cookie will always reign supreme, I’d say that oatmeal cookies are right up there. How could they not be? They’re buttery sweet and give the illusion that you’re eating something healthy. Of course, the traditional oatmeal cookie contains plenty of butter and sugar. I’m not saying this is a bad thing. It’s okay to indulge! But when you’re craving dessert minus the guilt, this healthy oatmeal cookie recipe is a satisfying compromise.
Healthy oatmeal cookies boast all the just-like-grandma-used-to-make comfort of traditional oatmeal cookies with some nutritious tweaks. For starters, I use white whole wheat flour for a fiber boost. And while the recipe still calls for butter, I can use less, thanks to the unsweetened applesauce. It keeps these cookies moist without the need for additional fat. Neat trick, right?
Honestly, these cookies don’t taste much different. You can expect a chewy center with a slight crunch around the edges. They’re still plenty sweet despite using less than a cup of sugar in the entire recipe. The white whole wheat flour makes them slightly more dense, but not as much as you’d think. Your friends and fam are gonna love them!
Are These Healthy Oatmeal Cookies Healthy?
This is one of those situations where the answer lies within the question. In other words, yes, these healthy oatmeal cookies are indeed healthy. Using white whole wheat flour instead of refined white flour adds fiber, while applesauce reduces the need for added fat. Also, typically, oatmeal cookies call for 1 ½ cups of sugar—you won’t even use a full cup for this recipe!
Applesauce in Cookies? Really?
If you haven’t tried baking with applesauce, you’re in for a treat! Applesauce is a fantastic ingredient in baking, especially when you’re looking to keep recipes moist while cutting back on fat. Also, its natural sweetness means you can add less sugar. For these oatmeal cookies, applesauce helps create a soft, chewy texture all without the need for extra butter. I guess, sometimes less is more.
How To Make Ahead And Store
You can make the dough up to two days in advance and chill it until ready to bake. In fact, this chill time helps the flavors meld together. Once the baked cookies are cooled, store them in an airtight container at room temperature for up to a week. I’ve found that by day three, these cookies don’t taste as fresh, but they’re still quite edible! For longer storage, freeze for up to a month in a freezer-safe bag.
Serving Suggestions
I think these healthy oatmeal cookies are fine on their own. However, when I’m planning a casual get-together, I sometimes like to create a wholesome cookie plate with a selection of other nutritious and delicious options. Add Almond Flour Sugar Cookies for a grain-free, lightly sweet alternative. Want a more filling option? Try these rich and chocolaty Protein Peanut Butter Cups. For some healthy decadence, these Pumpkin Cookies with Coconut Cream and White Chocolate use whole wheat and are fairly simple to make!
Ingredients
- 1 cup white whole wheat flour (120g)
- 1 cup quick oats (97g)
- 2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, softened to room temperature
- 2 tablespoons unsweetened apple sauce
- 6 tablespoons coconut or brown sugar
- 5 tablespoons raw organic cane sugar (or white sugar)
- 1 large egg
- 1 teaspoon vanilla
- 1/2 cup raisins
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, oats, cinnamon, baking soda and salt.
- In a separate large bowl beat together the butter and apple sauce using an electric hand mixer. Add in the sugars, egg and vanilla and beat until well mixed.
- Stir the dry ingredients into the butter mixture, followed by the raisins. Cover and chill 15 minutes.
- Roll the dough into 1-tablespoon sized balls and press out to about 1/3-inch thick.
- Bake until the edges are lightly golden brown and the cookies feel set, about 12 to 14 mins. Let cool completely on the pan.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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