Healthy oatmeal cookies made with fiber-rich oats, coconut sugar and coconut oil and applesauce instead of butter. One cookie has about 115 calories! Naturally gluten-free and dairy-free.
It’s crazy to think that I first shared this recipe back in 2012. I made them for a New Year’s Eve party and they were a big hit. I have a ton of awesome healthy cookie recipes, but oatmeal cookies have always been one of my favorites.
These oatmeal cookies are made healthier just by swapping a few ingredients, but still absolutely delicious. The combo of oatmeal, raisin and cinnamon is pure perfection.
Gluten-Free Oatmeal Cookies
This recipe is super easy to follow and naturally gluten-free because we’re using oats and oat flour as the base. If you’re new to using oat flour, it’s essentially just rolled oats ground up into a fine flour. You can find it at most grocery stores in the natural section (I usually buy the Bob’s Red Mill brand) or simply make your own by processing rolled oats in your food processor or high speed blender.
old-fashioned rolled oats
oat flour – store-bought or you can make your own oat flour.
applesauce – store-bought or you can make your own applesauce at home.
raisins or dark chocolate chocolate chips or your favorite mix-in
Substitutions & Notes
Oat flour – I haven’t tested these cookies with another flour, so I’m not sure how they’d turn out. Some people have commented letting me know that almond flour and all-purpose flour worked, but I’ve only tested these cookies with oat flour. If you try a different flour, let me know in the comments.
Coconut oil – you can use butter (vegan or regular) in place of the coconut oil.
Applesauce – if you don’t have applesauce on hand you can use mashed bananas instead.
Sugar – as a sub to coconut sugar you can use brown sugar or regular sugar. I wouldn’t swap it with a liquid sweetener like maple syrup or honey.
Egg whites – you can use 2 eggs in place of the egg whites. I haven’t tested these with flax eggs, but I bet it would work subbing the egg whites for 2 flax eggs. Let me know in the comments below if you try it.
How to Store Homemade Cookies
After letting your cookies cool completely, I recommend storing in an airtight container. They’ll last a few days on the countertop, a week in the fridge and up to 3 months in the freezer. I love making these in advance, freezing and then serving during the holidays!
These healthy oatmeal cookies are made with fiber-rich oats, coconut sugar and coconut oil and applesauce instead of butter. They are easy to whip up and are naturally gluten and dairy-free and paleo-friendly.
2 1/4 cups old-fashioned rolled oats
1 cup oat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon sea salt
6 Tablespoons coconut oil
2 Tablespoons applesauce
1 cup coconut sugar (organic brown sugar works too)
2 egg whites (about 1/3 cup)*
1 teaspoon vanilla extract
1/2 cup raisins or dark chocolate chocolate chips or your favorite mix-in
Preheat oven to 350°F (175°C).
Spray two baking sheets with cooking spray or line with silpat mats and set aside.
In a medium bowl, mix together oats, flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.
In a large mixing bowl with the mixer set on medium speed, beat together oil, applesauce, sugar, egg whites and vanilla until fluffy and smooth. Slowly beat in the oat mixture. Lightly stir in raisins.
Using a spoon or cookie scoop, drop cookie dough by rounded tablespoonfuls about 2 inches apart on baking sheets. Press each cookie down with a fork a bit. Bake for 10 minutes, or until golden brown. The cookies will seem a little soft, but do not over bake or they’ll get too crisp. Remove from oven and let cool on sheet for about 5 minutes or until they start to harden up a bit. At this point you can transfer the cookies to a wire rack to cool completely.