Healthy Oatmeal Cookies

4.23 from 54 votes
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We’ve been blogging since 2010 and this is one of our very first healthy oatmeal cookies recipes. These have been made by hundreds of you and are truly the best healthy oatmeal cookies you’ll find on the internet.

We’ve revised and retested it many times to make it perfect for you! They are made with rolled oats, flour, maple syrup, and a little brown sugar making them perfectly sweet and slightly chewy.

Healthy oatmeal cookies stacked on a plate.
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These healthy oatmeal chocolate chip cookies are lower in sugar than most other oatmeal cookies and are the perfect starting point for making them your own! I love keeping a batch of these in my freezer because they are chef’s kiss 👩🏻‍🍳😘 with a cup of coffee. Oh, and my toddler LOVES them too! He’s big into dunking them in a glass of milk right now.

PS: while this oatmeal cookies recipe calls for butter and a little brown sugar, we’re about food freedom and making small, nutritious swaps!

What is in these healthy oatmeal cookies?

  • Rolled Oats: for these oatmeal cookies you need to pulverize them a bit! Do do this you can use a food processor or coffee grinder.
  • All Purpose Flour: a little flour helps bind these cookies.
  • Light Brown Sugar: brown sugar adds a bit of chewiness to these cookies.
  • Mini Chocolate Chips: mini chocolate chips give you a chocolate chip in every bite.
  • Eggs: don’t skip the eggs and be sure they are large eggs.
  • Maple Syrup: we use a mixture of brown sugar and a mixture of maple syrup to sweeten these babies up.
  • Vanilla Extract: love the bit of sweetness and flavor vanilla gives all cookies!
Healthy oatmeal cookie dough in a bowl

Ingredient Swaps

All-purpose flour-–> we’ve tested this recipe with both white whole wheat and a gluten-free flour mix.

Rolled oats—> quick cooking oats (you wouldn’t have to pulverize the oats if you use these)

Light brown sugar—> dark brow sugar or coconut sugar will work, too.

Mini chocolate chips—> regular chocolate chips

Maple syrup—> we do not recommend substituting maple for honey in this recipe.

Fun Add-Ins/Variations for Healthy Oatmeal Cookies

The sky is the limit when it comes to ingredient add-ins. You can add any of the ingredients below to these cookies or feel free to get created.

Scoop of healthy oatmeal cookie dough.

Healthy Oatmeal Cookies FAQ

Can I use a flax egg?

Yes, you can substitute a the large egg with a flax egg. Check out how to make a flax egg.

Are these oatmeal cookies gluten free?

No, but you can make them gluten free by buy certified gluten free oats and using 1:1 gluten free flour instead of all purpose flour.

How to Store Oatmeal Cookies

Keep these cookies in an air-tight container at room temperature for up to 5 days, making sure they fully cool before storing.

Can you Freeze Cookies?

Simply store in an air-tight container (large Ziplocs work great for this!), and write the date you made the cookies + the name of the cookies on the bag before placing in the freezer.

Thawing Healthy Oatmeal Cookies

Remove a cookie from the freezer and place in the microwave for 1 minute on defrost, or until it’s chewy and delicious.

Can I freeze the cookie dough for oatmeal cookies?

Yes, make the cookie dough as written in the recipe and the place it in a freezer safe container. Freeze for up to 3 months.

Healthy oatmeal cookies on a plate next to a glass of milk.

How to Store Oatmeal Cookies

Let the cookies cool completely. Then, transfer them into an airtight container or gallon-size bag and store them in a cool, dark place for up to 3 days.

How to Freeze these Cookies

Freeze the dough: this is a great make-ahead cookie. Make the dough as-is and then scoop it into single-serve balls. Place the cookie dough balls on a baking sheet and freeze for 1 hour. Once they are almost frozen, transfer them into a gallon-size bag and freeze for up to 3 months.

Freeze after baking: let the cookies cool completely. Then transfer them into an airtight container (I prefer a gallon-size bag) and store them in the freeze for up t 3 months.

Healthy oatmeal cookies on a cooling rack.
4.23 from 54 votes

Healthy Oatmeal Cookies

This healthy oatmeal cookies recipe is slightly chewy and perfectly sweet. Make a batch and eat them right away or freeze them for later. 
Prep: 10 minutes
Cook: 12 minutes
Servings: 24
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Ingredients 

Dry

Wet

Instructions 

  • Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside.
  • Place oats into a food processor and blend for 15-20 seconds to lightly pulverize, shredding them into smaller pieces. If you’re using quick cooking oats, omit this step.
  • Add oats, flour, baking powder, cinnamon, and salt to a bowl and mix well. Set aside.
  • Using a standing mixer, cream butter and brown sugar together on medium/high speed until light and fluffy. Scrape the sides of the bowl and then turn the mixer on low speed and slowly add the maple syrup to the butter and sugar. Beat on medium/high until light and fluffy. 
  • Add egg and continue mixing. Scrape the sides of the bowl, add vanilla, and mix until light and fluffy.
  • Slowly add dry ingredients (everything but the chocolate chips) to wet ingredients, 1/4 cup at a time, mixing on low. Last, fold in mini chocolate chips.
  • Place the cookie dough in the refrigerator for 30 minutes to harden and to allow the flour in the cookie dough to hydrate.*
    Healthy chocolate chip cookie dough in a bowl with a wooden spoon.
  • Using a tablespoon cookie scoop, roll dough into ball and slightly flatten between your palms. Place on cookie sheet and bake for 8-10 minutes.
    A person holding a spoonful of healthy oatmeal cookie dough.
  • Remove cookies from oven, let cool, and enjoy!

Tips & Notes

  • This recipe was updated on January 6th, 2022. Click here for the old recipe. 
  • Refrigerating the dough: don’t skip refrigerating the cookie dough or you will run the risk of the cookie dough being too thin and spreading when baking.

Nutrition

Calories: 122 kcal, Carbohydrates: 18 g, Protein: 2 g, Fat: 5 g, Fiber: 1 g, Sugar: 10 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Emily Richter

Emily is Fit Foodie Finds' editor-in-chief. She has a master's degree in strategic communication, and a passion for food. She is an incredible at-home cook making her writing an important part of the content creation process.

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Britt F
Britt F
September 24, 2024 1:42 pm

5 stars
My sister shared this recipe with me and Iโ€™m so glad she did! These are delicious!! I used half the amount of maple syrup and half the amount of sugar and swap the butter for coconut oil. They turn out amazing everytime. The whole family loves them. We also bake them at 375 for about 14 min and they turn out perfect!

I will make these repeatedly ๐Ÿ™‚

IMG_3425
Maureen Fletcher
June 13, 2024 8:11 pm

5 stars
These cookies were delicious! One of my go to websites for delicious food.

Olga
Olga
February 9, 2024 2:45 pm

5 stars
I discovered this recipe just over a week ago and made a double batch right away, which disappeared very quickly. My boyfriend said they were really delicious and I should make them again. So today I made another double batch and they came out great again. I’ll even tell you that the first time around I was a bit dazed and confused and, stuck on autopilot, I just mixed the dry ingredients and the wet ingredients in the order they are listed in the ingredients list without reading the recipe (?!) and the cookies still came out great! Today they came out even better of course. I’ve read many of the comments but honestly I don’t see what the issue is! The only swap I made is I used agave syrup instead of maple syrup as the latter is so expensive, but I can just imagine that the taste of maple makes these cookies even more moreish ๐Ÿ™‚ Lots of love from the UK xx

Olga
Olga
February 9, 2024 2:46 pm
Reply to  Olga

I baked them for 8.5 minutes at 350ยฐF / 180ยฐC

Luisa
Luisa
January 21, 2024 9:08 pm

1 star
I followed everything in the instructions, I ended up baking these for over 22 minutes and they are soggy, seem undercooked. I refrigerated them for 35 minutes before putting them in the oven. Canโ€™t understand what went wrong, I was really excited to try these.

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