Healthy oatmeal cookies made with no refined sugar, no flour and no eggs – but packed with flavor! The texture is similar to a granola bar, but softer. All seven ingredients take just minutes to prepare!
When my second daughter was born with food allergies in 2013, I sought to create a healthy oatmeal cookie she could eat that had both nutrition and taste but contained no dairy or egg. I gathered whole grain oats, nut butter, dried fruit, and coconut oil as a start. I created this cut out oatmeal flax cookie recipe but wanted something a bit easier to make.
After some trial and error, I finally came up with the perfect easy healthy oatmeal cookie recipe that we all love to this day.
Healthy Oatmeal Cookies
- They are naturally gluten free and refined sugar free too!
- Similar to a granola bar, but softer, they are perfect for little ones… and big ones too. We’ll grab them for breakfast or snacks and even serve them as a healthier dessert option.
- These oatmeal cookies are also easy to whip together. All seven ingredients are pulsed into a food processor, taking just a few minutes of time, before they are ready for the oven.
The end result is 16 sweet and salty wholesome oatmeal cookies made in 20 minutes or less. Whoohoo! Are you ready to make my easy oatmeal cookies? Come on in to my kitchen!
Healthy Oatmeal Cookies Ingredients
Here are the seven ingredients you will need:
- rolled oats
- dried cherries
- pure maple syrup
- baking soda
- vanilla extract
- coconut oil (unrefined or refined)
- your favorite nut butter
Today, I’m using cashew butter, but peanut butter, almond butter (even soy butter!) would all work. If you can, try to get the most natural butter available – only nuts and salt in the ingredient list.
How To Make Oatmeal Cookies
Step 1: Preheat your oven to 350 degrees. In a food processor, put all the ingredients except the coconut oil and pulse about 30 times.
This is what the dough should look like – chopped and crumbly.
Step 2: Melt your coconut oil and slowly pour it into the top of your food processor while pulsing. The oil will mold the dough together. I am only using ¼ cup of coconut oil in this recipe today, but sometimes I use up to 1/3 cup if the nut butter is more solid. Adjust accordingly until you have a soft dough consistency.
Step 3: Measure out cookie balls onto a baking pan and flatten slightly with your hand.
Step4 : Bake the cookies at 350 degrees for 8 minutes or until the very bottom edges turn a slight golden brown.
Easy, delicious, nutritious (and allergy friendly!) healthy oatmeal cookies are some of the best cookies we make as a family. Sometimes I drizzle a few with dark chocolate since I have the extra time. Even though my daughter can now eat most any food, I’m so glad we have healthy oatmeal cookie recipes like this one that we can enjoy forever.
I hope you enjoy them too!
Tips to make The Best Oatmeal Cookies
Can you substitute steel cut oats for rolled oats? Rolled oats will bake better in the cookie and create a softer texture. If you desire to use steel cut oats you will need to adjust your baking time. You may also need to soak the steel cut oats ahead of time based on the directions you have for your oats. I personally don’t recommend substituting them as it will completely change the texture of this soft healthy oatmeal cookie.
Can you freeze oatmeal cookies? Yes! These freeze well after baking. Store in an airtight container in the freezer.
More Healthy Snack Recipes
Healthy Oatmeal Cookies
- 2 cups rolled oats
- 3 oz. package dried cherries or 2/3 cup
- 1/2 cup nut or soy butter
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1/4 - 1/3 cup coconut oil melted
- Preheat your oven to 350 degrees.
- In a food processor, put all the ingredients except the coconut oil and pulse about 30 times.
- Slowly pour coconut oil into the top of the food processor while pulsing until the dough comes together.
- Measure out cookie balls onto an un-greased baking pan and flatten slightly with your hand.
- Bake the cookies at 350 degrees for 8 minutes or until the very bottom edges turn a slight golden brown.