Healthy Oatmeal Walnut Cookies
User Reviews
5
Healthy Oatmeal Walnut Cookies
Description
This cookie recipe uses melted coconut oil and coconut sugar to create a moist, sweet base combined with a room-temperature egg and vanilla extract for richness and flavor. The dry mix comprises all-purpose or gluten-free baking flour, rolled oats, and baking soda. The dough folds in toasted walnuts and chocolate chips, providing texture and bursts of flavor.
Baked at 350°F, cookies are scooped and flattened slightly before baking 8–10 minutes until edges are golden and cookies remain puffy. Cooling on the sheet before transferring to a rack prevents breakage, resulting in soft centers with lightly crisp edges.
Walnuts can be substituted with other nuts or seeds, and additions like dried fruit or shredded coconut can vary the cookies. They store well up to five days at room temperature in an airtight container, or can be frozen for longer storage. Cookie dough may also be portioned and frozen prior to baking, adding extra baking time when frozen.
Ingredients
- ½ cup coconut oil melted
- ¾ cup coconut sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ¾ teaspoon baking soda
- 1 cup all-purpose flour gluten-free 1:1 baking flour or regular AP flour
- 1¼ cups rolled oats gluten-free if needed
- ½ cup chocolate chips
- ⅓ cup walnuts toasted (8 minutes at 350°F)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the melted coconut oil and coconut sugar. Add the egg and vanilla extract, and whisk until smooth. Set aside.
- In a large bowl, whisk together the gluten-free flour, oats, and baking soda. Pour the wet ingredients into the dry ingredients and mix until combined. Fold in the chocolate chips and toasted walnuts.
- Scoop the dough into 2-tablespoon-sized portions (use a medium cookie scoop) and roll each into a ball. Place on the prepared baking sheet and flatten slightly—they won’t spread much while baking.
- Bake for 8–10 minutes, or until the cookies are puffy and the edges are lightly golden brown.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Enjoy!
Notes
- Melted coconut oil can be swapped with melted butter or neutral oils like avocado oil.
- Coconut sugar may be replaced with light or dark brown sugar as a substitute.
- Quick oats work well instead of rolled oats; avoid steel-cut oats for texture reasons.
- Walnuts can be exchanged for pecans, almonds, or sunflower seeds based on preference or allergies.
- Additions like ½ cup dried fruit or shredded coconut are optional to vary the flavor.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze up to 3 months.
- Cookie dough freezes well; scoop and freeze dough balls, then bake from frozen adding a couple minutes to bake time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Calories | 161kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 10mg | 3% |
| Sodium | 63mg | 3% |
| Potassium | 42mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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