Description
These BEST healthy cookies are soft, delicious, and loaded with nutritious ingredients like oats, almond flour, and natural sweeteners. They’re naturally sweetened, gluten-free, and perfect for satisfying your sweet cravings without the guilt. Made with pantry staples and ready in less than 30 minutes, these cookies make a perfect snack or dessert!
Ingredients
Units
Scale
Dry Ingredients
- 1 cup old-fashioned rolled oats
- 3/4 cup almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/3 cup coconut oil, melted
- 1/3 cup pure maple syrup or honey
- 1 large egg (or flax egg for vegan option)
- 1 teaspoon vanilla extract
Add-ins
- 1/3 cup dark chocolate chips or chopped dark chocolate
- 1/4 cup chopped nuts (optional, such as walnuts or pecans)
Instructions
- Preheat the Oven & Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, almond flour, baking soda, and salt. Stir to evenly distribute everything.
- Combine Wet Ingredients: In a separate bowl, whisk together the melted coconut oil, maple syrup (or honey), egg (or flax egg), and vanilla extract until smooth and fully combined.
- Combine Wet and Dry Ingredients: Pour the wet mixture over the dry ingredients and mix until just combined. Avoid over-mixing to keep the cookies tender.
- Add Chocolate and Nuts: Fold in the dark chocolate chips and, if using, chopped nuts. Make sure they’re evenly distributed throughout the dough.
- Shape Cookies: Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each cookie with your fingers or the back of a spoon—they won’t spread much while baking.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden. The centers will still look slightly soft but will firm up as they cool.
- Cool & Enjoy: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Notes
- For vegan cookies, use a flax egg: mix 1 tablespoon ground flaxseed with 2.5 tablespoons water and let rest for 5 minutes.
- You can swap the maple syrup for honey if not vegan.
- Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Customize with your favorite add-ins, like raisins, dried cranberries, or coconut flakes.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
