Healthy Oatmeal Cookies
Soft, chewy oatmeal cookies sweetened with banana and maple syrup and made without butter or refined sugar. Ready in 25 minutes.
These healthy oatmeal cookies are soft, chewy and full of warm cinnamon flavor, without butter or refined sugar. Mashed banana and almond butter hold them together, while maple syrup adds just enough sweetness.
Because the dough is mostly oats, the cookies are hearty and satisfying. They are great as an afternoon snack or a lighter dessert, and kids love them.
At a glance: this healthy oatmeal cookies serves 14, needs about 10 min of hands-on prep and 12 min of cooking, and provides roughly 120 calories and 3 g of protein per serving. It is naturally vegetarian and dairy-free.
Why you'll love this recipe
- No butter and no refined sugar
- Soft and chewy texture
- One bowl and ready in 25 minutes
- Easy to customize with add-ins
About this oatmeal cookie recipe
Oatmeal cookies have been an American favorite since the early 1900s, when Quaker Oats printed a recipe for oatmeal raisin cookies on its packaging. They remain a classic because they are chewy, comforting and spiced with cinnamon.
These healthier oatmeal cookies are made without butter or refined sugar. Mashed banana and almond butter provide moisture and bind the dough, while maple syrup adds gentle sweetness. Rolled oats and oat flour make them hearty, and raisins or dark chocolate chips add bursts of sweetness.
They are soft and chewy, ready in about 25 minutes, and a satisfying snack for both kids and adults.
Ingredient notes and substitutions
- Banana. A ripe banana sweetens and binds the dough. Applesauce or pumpkin puree are alternatives.
- Almond butter. It adds richness and healthy fats. Peanut butter or cashew butter work too.
- Maple syrup. It sweetens the cookies naturally. Honey also works.
- Rolled oats. Rolled oats give a chewy texture. Quick oats make softer cookies.
- Oat flour. Oat flour helps hold the cookies together. Blend rolled oats to make your own, or use almond flour.
- Raisins or chocolate chips. Choose raisins for a classic cookie or dark chocolate chips for a treat.
Equipment you'll need
- A baking sheet
- Parchment paper
- A mixing bowl and whisk
- A cookie scoop or tablespoon
How to make it, step by step
Mix the wet ingredients
Mash the banana and whisk it with almond butter, maple syrup, egg and vanilla until smooth.
Add the dry ingredients
Stir in oats, oat flour, cinnamon, baking soda and salt until combined, then fold in raisins or chocolate chips.
Rest the dough
Let the dough rest for 10 minutes. The oats absorb some liquid, which makes the cookies easier to shape.
Shape and flatten
Scoop the dough onto the sheet and flatten each cookie slightly; they do not spread much.
Bake until set
Bake for 10 to 12 minutes until golden at the edges. Let them cool on the sheet for five minutes before moving them.
Recipe
Healthy Oatmeal Cookies
American · Desserts · Vegetarian · Dairy-Free
Ingredients
- 1 medium ripe banana, mashed (about 1/2 cup / 115 g)
- 1/3 cup (85 g) almond butter or peanut butter
- 1/4 cup (60 ml) maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (135 g) old-fashioned rolled oats
- 1/2 cup (50 g) oat flour or almond flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup (50 g) raisins or dark chocolate chips
Instructions
- Prepare. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment.
- Mix the wet ingredients. In a large bowl, whisk the mashed banana, almond butter, maple syrup, egg and vanilla until smooth.
- Add the dry ingredients. Stir in the oats, oat flour, cinnamon, baking soda and salt until combined, then fold in the raisins or chocolate chips.
- Shape. Scoop heaping tablespoons of dough onto the baking sheet and flatten each one slightly with damp fingers; these cookies do not spread much.
- Bake. Bake for 10 to 12 minutes, until the edges are golden and the centers are just set.
- Cool. Let the cookies cool on the sheet for 5 minutes, then transfer to a rack.
Nutrition (estimated, per serving)
Nutrition values are estimates calculated from typical ingredient data and will vary with the exact products and quantities you use.
Tips for success
- Flatten the dough before baking, as these cookies keep their shape.
- Let the dough rest for 10 minutes if it seems wet; the oats will absorb some liquid.
- Do not overbake. The cookies firm up as they cool.
Troubleshooting
- The cookies are too soft. Bake a few minutes longer and let them cool completely.
- The cookies are dry. Do not overbake and use a ripe banana.
- The cookies fall apart. Let them cool on the sheet before moving them.
- The cookies are bland. Add more cinnamon, vanilla and a pinch of salt.
Variations
- Vegan. Replace the egg with a flax egg.
- Gluten-free. Use certified gluten-free oats and oat flour.
- Trail mix. Add chopped walnuts, pumpkin seeds and dried cranberries.
What to serve with it
Enjoy the cookies with a glass of milk, a cup of tea or coffee, or a bowl of Greek yogurt and fruit. They make a great lunch box snack.
Crumble a cookie over yogurt or nice cream for a quick dessert.
Make ahead and storage
Store the cookies in an airtight container at room temperature for three days or in the fridge for a week. Freeze baked cookies or scooped dough for up to three months.
Store in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or freeze for up to 3 months.
Is it healthy?
These cookies are made with whole-grain oats, banana and almond butter, which provide fiber, healthy fats and some protein. Each cookie has about 120 calories.
They contain natural sugars from banana, maple syrup and raisins, but no refined sugar.
Nutrition information is an estimate for general guidance only and is not medical or dietary advice.
Mix-in ideas
- Classic: raisins and cinnamon
- Chocolate: dark chocolate chips and a pinch of sea salt
- Trail mix: walnuts, pumpkin seeds and dried cranberries
- Tropical: coconut flakes and chopped dried mango
- Breakfast: blueberries and lemon zest
- Spiced: chopped dates, nutmeg and ginger
Frequently asked questions
Can I make oatmeal cookies without banana?
Yes. Replace the banana with 1/2 cup unsweetened applesauce or pumpkin puree.
Why are my oatmeal cookies dry?
They were probably overbaked or the oats were measured too generously. Take them out when the centers still look soft.
How do I make oat flour?
Blend rolled oats in a blender or food processor until fine. About 1 1/4 cups of oats make 1 cup of flour.
Can I make them vegan?
Use a flax egg instead of the egg.
Can I make them gluten-free?
Use certified gluten-free oats and oat flour.
Can I freeze the dough?
Yes. Freeze scoops and bake from frozen, adding a minute or two.
Why are my cookies flat?
The dough was too wet. Add a few more oats.
Can I use peanut butter?
Yes.
How many cookies does this make?
About 14 cookies.
Can kids eat these cookies?
Yes. They are a wholesome snack for children.
Are these cookies healthy?
They are healthier than traditional cookies, made with whole grains and no refined sugar.
Can I use honey?
Yes. Honey makes slightly chewier cookies.
Do I need to flatten them?
Yes. They do not spread much.
Can I add protein powder?
Yes. Replace a few tablespoons of oat flour with protein powder.
How do I make oat flour?
Blend rolled oats until fine.
Can I make breakfast cookies?
Yes. Add nuts, seeds and dried fruit and make them larger.
How do I keep oatmeal cookies soft?
Slightly underbake them, let them cool on the sheet and store them in an airtight container with a slice of bread, which helps keep them moist.
Can I make the cookies bigger?
Yes. Use 2 tablespoons of dough per cookie and bake for 13 to 15 minutes.
Can I skip the egg?
Yes. Use a flax egg or 3 tablespoons of applesauce. The cookies will be slightly more delicate.
Can I add nuts?
Yes. Chopped walnuts or pecans add crunch and healthy fats.
Can I use coconut sugar instead of maple syrup?
Yes. Use the same amount of coconut sugar and add a tablespoon of milk to keep the dough moist.
Final thoughts
This healthy oatmeal cookies takes about 22 min from start to finish and serves 14. It is vegetarian and dairy-free, and it is easy to adapt with the variations above. If you make it, adjust the seasoning to your taste and make a note of what you changed, so the next batch is exactly how you like it. Looking for more ideas? Browse all our desserts recipes or the full recipe index.