Healthy Oatmeal Cookies
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Healthy Oatmeal Cookies
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Soft and chewy healthy oatmeal cookies with applesauce, honey, raisins, and chocolate chips. No sugar! The best healthy cookie recipe.
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Ingredients
- 1 ¼ cups quick-cooking oats
- 1 cup white whole wheat flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon kosher salt
- ¼ cup unsweetened applesauce
- 4 tablespoons unsalted butter melted and cooled
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup honey
- ⅓ cup dark chocolate chips
- ¼ cup raisins
- ¼ cup well chopped raw walnuts or pecans (in this recipe, we usually go for pecans, but both are delicious) or an additional 2 tablespoons chocolate chips and 2 tablespoons raisins
Instructions
- In a large bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
- In a medium bowl, combine the applesauce, butter, egg, vanilla, and honey. Whisk until blended.
- Pour the liquid mixture into the flour mixture and stir just until combined. The dough will be wet and sticky.
- Fold in the chocolate chips, raisins, and walnuts. Place in the refrigerator and let chill for at least 30 minutes or up to 3 days.
- When ready to bake, place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking sheet.
- Remove the dough from the refrigerator (if it is very stiff, you may need to let it sit out for 5 to 10 minutes). With a cookie scoop or spoon, drop the dough into 1 1/2-inch balls and arrange on the baking sheet, leaving 1 inch of space around each. With your fingers, gently flatten each cookie to be about 3/4-inch thick.
- Bake until the cookies are golden and firm around the edges and set on top, about 9 to 10 minutes.
- Place the baking sheet on a wire rack and let the cookies cool on the baking sheet for 2 minutes, then transfer the cookies to the rack to cool completely.
Notes
- Leftover cookies will keep in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
- I recommend quick oats for this recipe, as they yield a more tender cookie. You can use regular rolled oats, but they will have a heartier consistency.
- To make gluten free: you can experiment with oat flour (I haven’t tried this yet, but I would suggest swapping 1 1/4 cups oat flour for the white whole wheat flour) or use a 1:1 GF baking blend instead of the wheat flour.
- To make vegan: Use maple syrup instead of honey. For the egg: I haven’t tried this with a flax egg instead of the regular egg yet, but I’d love to hear how it goes if sometime does play around!
Nutrition Information
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Serving
1cookie
Calories
111kcal
(6%)
Carbohydrates
17g
(6%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Cholesterol
13mg
(4%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 111kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 13mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
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