The BEST Healthy Oatmeal Cookies
Published Jan 01, 2019, Updated Dec 07, 2022
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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-free and dairy-free and paleo-friendly.
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, and they are 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 – I like Bob’s Red Mill rolled oats as they are certified gluten-free, oats can be easily cross contaminated so make sure to grab certified gluten-free oats if needed!
- oat flour – use store-bought or you can make your own using my oat flour recipe.
- baking soda and baking powder – leavening agents! You need both.
- cinnamon and ground nutmeg – the perfect spice pairing for oatmeal raisin cookies!
- sea salt – brings all of the flavors together.
- coconut oil – instead of butter we’re using coconut oil, this keeps the cookies moist!
- applesauce – you can use store-bought or you can make your own using my applesauce recipe at home.
- coconut sugar – I like using coconut sugar, but you could also use organic brown sugar.
- egg whites – a binding ingredient, see below for substitution ideas!
- vanilla extract – a flavor enhancer.
- raisins – raisins and oatmeal cookies just go together, but you could also use 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 Make Oatmeal Raisin Cookies
First, preheat your oven to 350°F and spray two baking sheets with cooking spray or line with silpat mats and set aside.
In a medium bowl, mix together the 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. Gently stir in raisins.
Next, 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 the cookies 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 the baking 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 finish cooling completely.
How to Store Homemade Cookies
After letting your cookies cool completely, I recommend storing them 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!
More Holiday Cookies
- Gluten-Free Sugar Cookies (Cut-Out Cookies)
- Quinoa Gingersnap Cookies
- Healthier Snowball Cookies
- Almond Butter Espresso Cookies
- Gluten-Free Peanut Butter Blossoms
- Almond Flour Snickerdoodles
- Lemon Ricotta Cookies
- Chocolate Crinkle Cookies
- Oatmeal Scotchies
- Almond Cookies
More Oatmeal Cookies
- Healthy No Bake Cookies
- Pumpkin Oatmeal Cookies
- Oatmeal Chia Cookies
- Peanut Butter Oatmeal Cookies
- Oatmeal Date Cookies
- Sweet Potato Breakfast Cookies
- S’mores Cookies
Healthy Oatmeal Cookies
- 2 ¼ cups old fashioned rolled oats
- 1 cup oat flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon sea salt
- 6 Tablespoons coconut oil, melted
- 2 Tablespoons applesauce
- 1 cup coconut sugar, organic brown sugar works too
- 2 egg whites, about ⅓ cup*
- 1 teaspoon vanilla extract
- ½ cup raisins or dark chocolate chocolate chips or your favorite mix-in
- Preheat oven to 350°F (175°C) and 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.
- You can use 2 eggs in place of the egg whites.
Nutrition information is automatically calculated, so should only be used as an approximation.