Moist, chewy and satisfying: these oatmeal cookies give you the classic taste you love but with less carbs and less fat!
Some of the links on this page are affiliate links of which I'll earn a small commission from the seller's profit, but at no additional cost to you. I appreciate your support!
They sure can!
Oatmeal is a great, healthy food, but when it's paired with a bunch of fat, sugar and empty carbs (like most cookies), the health rating goes way down.
To make oatmeal cookies healthy, you have to reduce the fat and empty carbs (all purpose flour) and eliminate the sugar.
Here are the ingredients you need for basic sugar free oatmeal cookie:
- butter or oil
- honey
- vanilla extract
- a flour with gluten
- baking soda
- salt
- cinnamon
- oats
The honey replaces the sugar, but because the honey is liquid and it replaced dry sugar, the entire recipe has to be adjusted.
Healthy Oatmeal Cookie Recipe
This oatmeal cookie recipe uses all of the real food ingredients listed above, plus orange zest for a more exciting flavor, and applesauce to tone down the taste of honey a bit and make the cookies more moist and chewy.
Both are healthy additions and are small amounts.
Healthy Oatmeal Cookie Recipe Substitutions
Dairy Free
You can make this recipe dairy free by replacing the melted butter with any non-fragrant oil - avocado, refined coconut, olive oil, etc.
Butter
Using unsalted butter in baking is always recommended, but if you do use salted butter, omit the salt added later.
Honey
Use whichever honey you like because your taste buds are accustomed to it. Nature Nate's is my favorite brand.
Orange Zest
An undertone of orange in an oatmeal cookie really takes it up a level. In my classic oatmeal raisin cookie recipe, I use orange juice, but because orange juice would be extra carbs, this recipe uses orange zest.
The orange zest cannot be replaced with juice, but you can leave out the zest altogether if you don't have an orange.
Applesauce
Unsweetened applesauce is necessary to keep the carbs down, but you can leave out the applesauce altogether if you don't have it, or if you are a fan honey.
Omitting the applesauce won't change the final taste or texture significantly. It's still a good cookie and it takes away half a carb per cookie.
Flour
Using a flour with gluten is absolutely necessary in this recipe because there's no egg.
The gluten is a binder to hold the cookie together since this recipe is eggless.
Whole wheat flour is recommended because it's healthier and lower glycemic. It takes away only 1 carb per cookie, but because it's whole wheat your body will process more slowly.
Salt
It's recommended to use iodized salt in baking unless you're familiar enough with using other salts in baking.
Oats
Use any kind of oats - quick, old fashioned, rolled, etc. I used quick oats.
Storage
Store these cookies in a closed container, plastic wrap, or a baggie. Store in the refrigerator for longest life.
You can also wrap and freeze individually.
Other Cookie Recipes
Recipe
Healthy Oatmeal Cookie Recipe
- 6 Tablespoons Butter, unsalted
- ¼ cup Honey
- 1½ teaspoons Vanilla Extract
- ½ teaspoon Orange Zest (about ¼ of an orange zested)
- ¼ cup Unsweetened Applesauce
- ½ cup All Purpose Flour (or any healthier gluten flour)
- ¾ teaspoon Baking Soda
- ¼ teaspoon Salt
- ¾ teaspoon Ground Cinnamon
- 1 cup Uncooked Oats
- Move the rack in the oven to the very bottom shelf, then preheat the oven to 325°F.
- In a bowl, whisk together the flour, baking soda, salt and cinnamon.
- In a separate bowl, cut the butter into six slices and microwave it until melted.
- Add the honey, orange zest, vanilla extract and applesauce to the butter and stir with a spoon until combined.
- Pour the flour mixture into the butter mixture and mix with a spoon until well combined.
- Add the oats to the batter and mix with a spoon until well combined.
- Scoop 2 tablespoons worth of batter onto a baking sheet. Spread it to ½-inch thick and into the shape of a cookie.The cookie will spread very little while baking.Scoop the rest of the batter into cookies on the baking sheet, leaving 1 inch between each cookie.
- Bake on the bottom shelf for 10 to 12 minutes. Remove from the oven and let them cool completely on the baking sheet. Remove the cookies with a spatula if necessary.
Patrick
Really good recipe. I made as written first time and enjoyed.
Second time needed to make without butter. I have used applesauce to replace oil before so tried that adding an extra 6tbsp applesauce (1/4 cup + 2Tbsp) 1/2 c + 2Tbsp applesauce total. They came out a bit more cake-like but very tasty.
Traci Houston
Nice! I've been looking for different treats to pack in the kids' lunches. I'm going to try your recipe. Thanks!
Frank Naps
The article recommends whole wheat flour but the recipe states regular flour. I dont get it
Traci Houston
Hi Frank! Sorry for the confusion. Either flour is fine, but whole wheat is a better choice for nutrition. You may find you need a bit more applesauce or honey since whole wheat is more absorbent. I'll amend the post to make sure it all makes sense. - Thanks!
Mansi Singh
Hi Tracie.
I’m going to try your recipe as someone in my family is diabetic and I have been trying to use Stevia instead of honey or jaggery but the cookies do not set . Please do let me know if you have suggestions
Traci Houston
Hi Mansi! The honey is what helps bind these cookies together. I had to research what jaggery is just now. A trick you can try is to stir the batter longer so more gluten develops in the flour, but since you're using a dry sweetener, you'll likely need a more traditional recipe that uses eggs.
betty
for the total carb 16? how many cookies is this?
Traci Houston
Hi Betty! Sorry I'm just seeing this. One serving is one cookie. - Traci
Carol
So read your recipe twice, looks really good, but which is it? Gluten-free flour or regular? You have two statements about the flour and there different.
Hoping for a quick response because I'm ready to make them.
Thanks,
Carol
The Gestational Diabetic Chef
Hi Carol - Sorry for the confusion. I used regular all purpose flour for these. Gluten is necessary for this recipe as a binder. I hope you like them!
Carol
These were great. I added walnuts for extra nutrition and fill and loved them!
The Gestational Diabetic Chef
Hi Carol! Glad you found a way to make them suit you. 🙂