Healthy Oatmeal Cookies
When it comes to cookies that are delicious and healthy, these healthy oatmeal raisin cookies are the gold standard. They are soft, chewy, and naturally sweetened. I use simple ingredients that pack impressive health benefits, like dates, nut butter, oats, and chia seeds. They are perfect for quick breakfasts, healthy snacks, or even as a dessert.
Servings: 30 cookies
Calories: 70kcal
Ingredients
- 2 cups rolled oats finely ground
- ½ cup shredded coconut dried; ground
- ½ cup raisins or currants
- 1 tablespoons chia seeds ground
- 1 tablespoons chia seeds whole
- 1 teaspoon ground cinnamon
- ⅓ cup almond butter
- ½ cup dates chopped and soaked in water
- ¾ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil
Instructions
- Soak the dates in 1/2 cup water for an hour or more.
- Grind the oats and unsweetened coconut into a flour using a high powered blender.
- Grind the chia seeds into a powder using a spice grinder.
- Combine the dry ingredients in a bowl and set aside.
- Place the almond butter, soaked dates (with their soak water), applesauce, vanilla and coconut oil in a food processor or high powered blender (like a Vitamix). Blend until smooth, then add to the dry ingredients and mix well.
- Form cookies on a baking sheet lightly sprayed with oil or covered with parchment paper (I used parchment paper because the cleanup is way easier!). Use about 1 Tbsp of batter for each cookie, and spread the cookie out on the parchment. The cookies won’t spread as they bake so be sure to spread them out into a “cookie shape” using a fork or spoon.
- Bake at very low heat: 200 degrees for 1.5 to 2 hours (mine took 1.5 hours in the oven, but it depends on how hot your oven is). When they’re done, they’ll be slightly browned and crispy on the outside.
Notes
- My #1 Secret Tip for this healthy oatmeal raisin cookie recipe is to always soak the dates for at least 1 hour to soften them. This, along with the soaking water, allows me to blend them easily into the wet ingredients.
- Shape cookies before baking: These cookies do not spread as they bake, so I make sure to shape and flatten them out properly.
- Use medjool dates: Medjool dates are much softer and easier to blend, and have a sweeter flavor that suits these oatmeal cookies well.
- Bake low and slow: I keep the oven temperature low to achieve the signature center with slightly crisp outer edges.
- Use a wet spoon or fork to shape: If the batter is incredibly sticky, I use a wet spoon or fork to help spread and shape the mixture without sticking.
Nutrition
Calories: 70kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 5mg | Potassium: 90mg | Fiber: 2g | Sugar: 3g