The ingredients in these Healthy Loaded Oatmeal Cookies are filling and hearty. They’re like morning granola made into a chewy, delicious, satisfying cookie. They are a favorite of our kids, who see these breakfast cookies as a big treat in the morning. When we’re in a rush, we have no trouble getting them to eat healthy cookies on the go.
Our go-to version of these cookies calls for oat flour instead of wheat flour. I’m not a breakfast person. And I’m the only one in our family who has to eat gluten-free. So I rarely keep gluten-free flour substitutes on hand. They will work with a simple swap like all-purpose flour if you prefer a lighter cookie and don’t mind the gluten. For the healthiest version though, stick with the oat flour. They’re a little bit denser than with AP flour, but that’s not such a bad thing at breakfast time. That can just mean we might actually stay full until lunch!
Optional Mix-ins for Healthy Loaded Oatmeal Cookies
These Healthy Loaded Oatmeal Cookies turn out a little bit different with every batch. Sometimes I add in dairy-free chocolate chips. Sometimes I skip them to make the cookies even healthier. I usually always have walnuts around, but I’ve substituted pecans and peanuts on the fly with great results. Sunflower seeds have been swapped out with pumpkin seeds, though I have to say the sunflower seeds are more of a hit in our house.
As long as the ratios of the mix-ins stay the same, these cookies offer a flexible base for your own creative preferences. They’re also super fast and easy to make. Older kids can even try making these cookies on their own. And they’re a great introduction to baking with healthy ingredients.
Baking with Applesauce
Applesauce is a great substitution for oil-free baking. It offers a more healthful option which you can learn more about here. You just have to be aware of its traits. Applesauce will change the texture of your baking. It will come out chewier. Some might even say “gummy”. Light crumbs and flaky pastries just don’t happen with an applesauce swap. But that’s fine! The trick is not to overdo it.
Even though applesauce changes the texture of baking away from the traditional fluffy or flaky crumb, it still makes a great cookie. Applesauce is a much healthier alternative to oil in a recipe. And chewy cookies have their place in our hearts. Breakfast cookies are a perfect place to let this healthy swap really shine. Our arteries will thank us.
These Healthy Loaded Oatmeal Cookies are
- Easy to make
- Made with simple everyday ingredients
- Minimally sweetened
More Delicious Vegan Recipes
- Flourless Chocolate Peanut Cookies
- Roasted Kale with Lemon & Garlic
- Peanut Butter Chocolate Chip Cookie Dough Balls
- Vegan Toasted Coconut Pancakes
- Cinnamon Toast Waffles – Vegan
So here they are. Our go-to every day Healthy Loaded Oatmeal Cookies. Just calling them “cookies” makes them a kid favorite. If you make this recipe, show us! #plantednoshery on Instagram, or comment and rate the recipe below. We hope you enjoy them as much as we do – happy baking!
Healthy Loaded Oatmeal Cookies – GF, Oil Free
- 1 cup Unsweetened coconut (80g)
- 2 cups Rolled Oats (160g) Use certified gluten free for GF option
- 1½ cup Oat Flour (140g)
- 1 tsp Cinnamon
- ½ tsp Nutmeg
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Sea Salt
- 1 Flax Egg See recipe notes below
- ½ cup Unsweetened Applesauce
- ½ cup Peanut Butter Natural PB preferred
- ½ cup Coconut Sugar
- ¼ cup Plant Based Milk eg. Almond, Soy etc.
- 1 tsp Vanilla
Optional Add Ins
- ½ cup Chopped Walnuts
- ½ cup Dairy Free Chocolate Chips
- ⅓ cup Sunflower Seeds
- Prepare flax egg and let sit
- Preheat oven to 350°F
- Combine all wet ingredients in mixing bowl and whisk until smooth
- Add prepared flax egg and whisk again until smooth
- Add dry ingredients and stir with spatula to combine
- Add optional mix ins and stir again with spatula in a folding pattern to combine
- Use a cookie scoop or tablespoon to drop cookies onto lined baking sheet
- Bake at 350° for 18-20 mins (mine ended up being perfect at 18 mins)
- Remove from baking sheet to cool 5 minutes, and serve warm if possible! Store leftovers in an airtight container on counter top for 2 days or freeze for up to a month. The fridge wll dry them out and make them stale, so freeze for freshest results.