Healthy Oatmeal Cookies Recipe

Introduction

These healthy oatmeal cookies are a delicious and nutritious treat, perfect for a quick snack or breakfast on the go. Made with wholesome ingredients like bananas, oats, and nuts, they offer natural sweetness and satisfying texture without refined sugars.

Ingredients

• ½ cup mashed banana (ripe)
• ¼ cup oat flour (or gluten-free flour if needed)
• 1 cup old-fashioned oats (or certified gluten-free oats)
• 1 egg
• ¼ cup pure maple syrup
• ½ teaspoon kosher salt
• ½ teaspoon ground cinnamon
• ¼ cup peanut butter (or other nut butter or allergy-friendly substitute)
• ¼ cup pumpkin seeds
• ¼ cup sunflower seeds
• ¼ cup crushed freeze-dried berries (or dried fruit, such as raspberry)
• ½ cup almond flakes (or chopped almonds)

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit.
2. Step 2: In a large bowl, mix together the mashed banana, egg, maple syrup, salt, cinnamon, and peanut butter until well combined using a hand-held mixer or spatula.
3. Step 3: Add the oat flour and stir to combine fully.
4. Step 4: Fold in the oats, crushed freeze-dried berries, pumpkin seeds, sunflower seeds, and almond flakes until evenly distributed.
5. Step 5: Using a 2-tablespoon cookie scoop, shape the dough into cookie rounds and gently press them down. Place them on a baking sheet lined with parchment paper or a silicone mat.
6. Step 6: Bake for 14 to 15 minutes. The cookies will be soft with a lightly crisp exterior. For a firmer texture, bake an additional 2 minutes.
7. Step 7: Remove from oven and allow cookies to cool on the baking sheet before transferring to a wire rack.

Tips & Variations

• For a nut-free version, substitute peanut butter with sunflower seed butter or tahini.
• Add a handful of dark chocolate chips for a sweeter treat.
• Replace freeze-dried berries with raisins or chopped dates if preferred.
• Use gluten-free oats and flour for a completely gluten-free cookie.
• Press the cookies thinner before baking for extra crispiness.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer freshness, keep them in the refrigerator for up to a week. To reheat, warm briefly in the microwave or oven to regain some softness and aroma.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies vegan?

Yes, you can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and ensure your nut butter is vegan-friendly. The rest of the ingredients are already plant-based.

Can I freeze these cookies?

Absolutely. Freeze cooled cookies in a sealed container or freezer bag for up to 3 months. Thaw at room temperature or warm slightly before eating.

Healthy Oatmeal Cookies Recipe

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★★★★★

4.7 from 127 reviews

These Healthy Oatmeal Cookies are a nutritious and delicious treat made with wholesome ingredients like mashed banana, oat flour, nuts, seeds, and natural sweeteners. Soft with a light crisp exterior, they make a perfect snack or dessert that’s gluten-free and easy to customize with your favorite nuts and dried fruits.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Wet Ingredients

• ½ cup mashed banana (ripe)
• 1 egg
• ¼ cup pure maple syrup
• ¼ cup peanut butter (or other nut butter or allergy-friendly substitute)

Dry Ingredients

• ¼ cup oat flour (or gluten-free flour if needed)
• 1 cup old-fashioned oats (or certified gluten-free oats)
• ½ teaspoon kosher salt
• ½ teaspoon ground cinnamon

Add-ins

• ¼ cup pumpkin seeds
• ¼ cup sunflower seeds
• ¼ cup crushed freeze-dried berries (or dried fruit, such as raspberry)
• ½ cup almond flakes (or chopped almonds)

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s at the right temperature for baking the cookies evenly.
2. Mix Wet Ingredients: In a large bowl, combine the mashed banana, egg, pure maple syrup, kosher salt, ground cinnamon, and peanut butter. Use an electric hand mixer or a spatula to mix thoroughly until smooth.
3. Add Flour: Stir in the oat flour and mix until fully incorporated into the wet ingredients, forming a consistent batter.
4. Fold in Dry Ingredients: Gently fold in the old-fashioned oats, crushed freeze-dried berries, pumpkin seeds, sunflower seeds, and almond flakes, ensuring even distribution throughout the dough.
5. Shape and Bake: Using a 2-tablespoon cookie scoop, portion the dough onto a parchment paper or silicone mat-lined baking sheet. Slightly press down each cookie to flatten. Bake in the preheated oven for 14-15 minutes. For a crisper texture, bake for an additional 2 minutes. Let cookies cool slightly before serving.

Notes

• To make these cookies allergy-friendly, substitute peanut butter with sunflower seed butter or another preferred nut-free option.
• For gluten-free cookies, ensure you use certified gluten-free oats and oat flour.
• Adjust baking time depending on your oven; cookies should be soft with a lightly crisp exterior.
• Dried fruit options can vary; try raisins, cranberries, or chopped dates for different flavors.
• Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: healthy oatmeal cookies, gluten-free cookies, banana cookies, nut butter cookies, seed cookies, baked snacks