Healthy Oatmeal Cookies: They're What's for Breakfast |Cooking With Amanda

These healthy oatmeal cookies are thick, chewy and not too sweet. Don't worry though, they're sweet and delicious enough to please even the pickiest of kids! On top of that, they're super adaptable.

I made these cookies as oatmeal raisin cookies, but you can also make them as oatmeal raisin chocolate cookies or just oatmeal chocolate cookies! And for a winter time treat, add orange zest and some dried cranberries. It's a great oatmeal cookie base and you really can't go wrong with add-ins.

Sometimes I find oatmeal cookies with just rolled oats a bit too oaty so I usually use a mix of rolled oats and quick oats. If you don't have quick oats on hand, just pulse rolled oats a few times in your food processor until they're coarsely chopped and resemble quick oats.

These cookies are also 100% whole grain! Although you could use all-purpose flour here, I went with whole wheat because honestly, you can't tell the difference in these cookies. There's enough cinnamon in these to cover up the whole grain taste. I don't know about you, but I love sneaking whole grains into my diet whenever possible. I'd never sacrifice taste for health, though!

As for the fat, you have a few options! First, there's melted coconut oil. Note that you should use refined coconut oil unless you want a slight coconut taste to your cookies. Another option is olive oil. In my baking, I like using light olive oil (the light refers to taste and color, not the calorie count). You can also use canola oil or vegetable oil.

Can't get enough oats? Enjoy these cookies alongside an oatmeal smoothie. With oats, fruit and protein powder, this drink is sure to fill you up for a while! These peanut butter balls are also full of oats and naturally sweetened with dates.

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Healthy Oatmeal Cookies Recipe

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Ingredients

1 1/2 cups whole wheat flour, or all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
1 cup coconut oil, melted - olive oil or canola oil may be substituted
3/4 cup brown sugar, unrefined sugar or coconut sugar, packed
1 tablespoon pure vanilla extract
2 eggs
1 cup quick oats
1 cup rolled oats

Optional Mix-Ins, use one or the other:

1 cup raisins
1 cup semisweet chocolate chips

Directions

Preheat the oven to 350°F and line a baking sheet with a piece of parchment paper.
In a medium bowl, stir together the flour, cinnamon, baking soda and salt. Set this bowl aside.
In a large bowl, mix together the oil, sugar, vanilla and eggs until well combined.
Add the dry mixture to the wet and stir until thoroughly combined.
Stir in the oats and if using, the raisins or chocolate chips.
Roll the dough into 28 1 1/2" balls and place 2" apart on the prepared baking sheet.
Bake for 13 minutes or until the center of the cookies is set.
Let the cookies cool for 3 minutes on the tray and then remove to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week.