This Healthy Oatmeal Cookie recipe is essentially all the ingredients we put in my toddler’s oatmeal, just baked into hand-held form. Enjoy these chewy delicious oatmeal cookies with just the right amount of natural sweetness.
Why I Love this Recipe
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- One bowl prep – Just dump the ingredients and mix!
- Easily customized – Change up the seed or throw in some dried fruit or chocolate chips, whatever you like!
- So quick – Have these cookies ready in under 20 minutes!
Ingredients
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- Oats – I like rolled oats, but you could try with steel cut as well. Make sure to choose a gluten-free variety if needed.
- Bananas – I’ve used bananas in any stage of ripeness for this recipe. It’s a great way to use up bananas that are going to go bad, but I like the taste of a fresher banana.
- Coconut milk – You can use any plant milk. Make sure to stick with an unsweetened variety if you are looking to limit the sugar.
- Flaxseed – This acts as the egg to hold the cookies together nicely.
- Chia Seeds – Any seed, or nut for that matter, works here.
- Cinnamon – Feel free to add more or less to your liking.
How to Make Healthy Oatmeal Cookies
Preheat your oven to 350 degrees Fahrenheit.
Mash the Bananas
Start by mashing your bananas in the bottom of a large mixing bowl.
Add the Oats
Next, add in the oats, cinnamon, salt, baking powder, flaxseed, and chia seed and stir. Add in the plant milk and mix again. Continue mixing until the ingredients appear evenly distributed. The oats should look somewhat “wet”.
Shape the Cookies
Use a cookie scoop to portion out the dough onto a parchment-lined baking sheet. Flatten each ball and shape them to the desired size. For me, this recipe usually makes about 12 medium cookies. Feel free to make fewer, larger cookies.
Time to Bake
Bake in the oven at 350 degrees Fahrenheit for 10 minutes or until cookies are slightly golden brown.
Let the cookies cool and enjoy!
How to Store Healthy Oatmeal Cookies
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- Room Temp: These cookies will store in an air-tight container at room temperature for up 3 days
- Fridge: Store in the fridge for up to 1 week.
- Freezer: You can also freeze the fully baked cookies for up to 6 months!
More Tips for Making Healthy Oatmeal Cookies
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- Not Vegan? Use one egg in place of 1 tbsp flaxseed, use regular milk instead of plant milk.
- Gluten Free? Make sure to select a certified gluten-free oat variety.
- Nut free? Select a plant milk that is not made from nuts.
- Optional Add-ins: chocolate chips, chopped nuts, sunflower seeds, dried fruit, etc.
Looking for more delicious vegan baking? Try my Vegan Banana Bread and Vegan Chocolate Chip Cookies!
Did you make this recipe?
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@theplanted.pantry
Healthy Oatmeal Cookies
Equipment
- Parchment paper
Ingredients
- 2 cups rolled oats
- 2 medium bananas, mashed
- 2 tbsp coconut milk
- 2 tbsp Ground flaxseed
- 1 tbsp chia seeds
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Mash the bananas in a large mixing bowl.
- Add the oats, cinnamon, salt, baking soda, and stir until evenly mixed.
- Add in the coconut milk and mix again.
- Use a cookie scoop to form evenly-sized balls of dough and place them onto a parchment-lined baking sheet. Flatten and shape the cookies if desired using your hand or a silicone spatula.
- Bake at 350 degrees Fahrenheit for 10 minutes.
- Let cool and enjoy!
Notes
- Not Vegan? Use one egg in place of 1 tbsp flaxseed, use regular milk instead of plant milk.
- Gluten Free? Make sure to select a certified gluten-free oat variety.
- Nut free? Select a plant milk that is not made from nuts.
- Optional Add-ins: chocolate chips, chopped nuts, sunflower seeds, dried fruit, etc.
