Posted in Recipes on 28.05.2024
Easy Healthy Oatmeal Cookies
prep: 10 mins / cook: 15 mins / inactive: 0 mins / total: 25 mins / quantity: 16 cookies Print recipe?
These easy healthy oatmeal cookies are deliciously chewy, naturally sweetened and packed with fruit, nuts and heart healthy seeds.
Are you the kind of person that feels like most days need cookies in them to be considered a good day? If that’s you or even if you’re just a fan of oaty cookies, then you’re going to love these easy, healthy oatmeal cookies. They’re soft and chewy, with bits of fruit and seeds in every bite and because they’re made with oats they’re substantial. I often make these and have 2-3 for breakfast, either warm from the oven (because they take literally 10 minutes to throw together) or warm from the microwave.
Cuppa tea, cookies for breakfast. Winning at this whole morning thing right?
What makes these cookies healthy?
Well, first they’re naturally sweetened. I use banana and agave syrup so no refined white sugar. Use bananas that are not quite spotty yet and they have less sugar and more fibre too. The sultanas also lend their own sweetness as well as being high in iron and fibre. I also often swap out the sultanas for goji berries – which are little vitamin C packed dynamos as well as being high in fibre and iron themselves.
We’ve also got lots of heart healthy seeds too with chia, flax and sesame seeds. And of course we’ve got oats in our oatmeal cookies! Oats are great for low glycemic index meaning they don’t cause your blood sugar to spike and so keep you feeling fuller for longer.
How to make these vegan and gluten free cookies
Start by mashing the banana in a large bowl. Then add the rest of the ingredients and stir until well combined.
Scoop out spoonfuls of the mixture onto a lined baking tray and use either the spoon or your hands to shape into slightly flattened round cookies. You can space them fairly close together as they don’t spread.
Bake in a preheated oven for 12-15 minutes until just golden and set. They will firm up a bit more once they cool.
Enjoy warm or allow to cool then store in an airtight container. These oat cookies also freeze really well so I often double the batch and fill the oven for healthy oatmeal cookies another day!
Healthy Oatmeal Cookies Variations:
- Add some chopped nuts to the mixture before baking.
- Swap the sultanas for goji berries and/or dark chocolate chips.
- For nut free omit the ground almonds and substitute for the same amount of oats.
- Don’t like bananas? Use apple puree instead! An average large banana is 120g (peeled weight) so substitute with the same amount of apple puree.
Looking for even more gluten free baking ideas? Try these:
Gluten Free Double Chocolate Orange Brownies
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Easy Healthy Oatmeal Cookies
prep: 10 mins / cook: 15 mins / inactive: 0 mins / total: 25 mins / quantity: 16 cookies
Ingredients
- 1 large banana
- 1 orange – grated zest only
- 1/4 cup (60g) vegan butter – melted
- 45g (3 tablespoons) agave or maple syrup
- 2 tablespoons plant milk
- 140g (1 + 1/4 cups) oats
- 40g (1/3 cup) ground almonds
- 20g (2 tablespoons) ground flax seeds
- 40g (1/4 cup) sesame seeds
- 15g (1 tablespoon) chia seeds
- 70g (1/2 cup) sultanas
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
Instructions
- Preheat your oven to 170 Fan / 190 C / 375 F / Gas 5 and line 1-2 baking trays with parchment or silicon mats
- Peel the banana and break into chunks in a large bowl. Mash well then add the grated orange zest, melted butter, syrup and milk. Stir together
- Add the remaining ingredients and stir until everything is well mixed
- Scoop out spoonfuls onto your tray(s) - this mix makes roughly 16 medium sized cookies but you can make larger ones if you'd prefer. Flatten and shape into discs with a spoon or damp hands
- You can space the cookies fairly close together as they don't spread
- Bake for 12-15 minutes until just golden and set
- Enjoy while they're warm or cool completely and store in an airtight container. The cookies can also be frozen
2 Comments
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Hello there! I’m Sam, former Michelin star pastry chef and now your go-to vegan foodie on a mission to make plant-based eating a deliciously easy adventure! From cozy comfort foods to vibrant salads and decadent desserts, there’s something for everyone in my kitchen.
Whether you’re cooking for one or for a houseful I believe food doesn’t have to be complicated to be full of FLAVOUR and I want to show you how. I’ve been a rigorous meal planner for over a decade whilst embracing seasonal ingredients (because that’s where the real flavour is!)
I’m also a dedicated dog mum to Nooch and Baxter and enjoy cooking them homemade treats (many of which are posted here) when I’m not screaming at the tennis or devouring fantasy fiction.
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Great looking recipe. Thanks for the replacement for the banana but how much apple puree do i use?
thanks.
Hi Jacquie – great question! An average large banana is 120g so substitute for the same amount of apple puree. I’ve edited the post to mention this. Hope this helps!
Sam x