Healthy Oatmeal Walnut Cookies
These soft and thick healthy oatmeal cookies are a real treat! Packed with melty chocolate chips and crunchy walnuts, they’re the perfect healthier dessert—naturally gluten-free, dairy-free, and refined sugar-free!
Ingredients
- ½ cup coconut oil, melted
- ¾ cup coconut sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ¾ teaspoon baking soda
- 1 cup all-purpose flour, gluten-free 1:1 baking flour or regular AP flour
- 1¼ cups rolled oats, gluten-free if needed
- ½ cup chocolate chips
- ⅓ cup walnuts, toasted (8 minutes at 350°F)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the melted coconut oil and coconut sugar. Add the egg and vanilla extract, and whisk until smooth. Set aside.
- In a large bowl, whisk together the gluten-free flour, oats, and baking soda. Pour the wet ingredients into the dry ingredients and mix until combined. Fold in the chocolate chips and toasted walnuts.
- Scoop the dough into 2-tablespoon-sized portions (use a medium cookie scoop) and roll each into a ball. Place on the prepared baking sheet and flatten slightly—they won’t spread much while baking.
- Bake for 8–10 minutes, or until the cookies are puffy and the edges are lightly golden brown.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Enjoy!
Notes
Coconut oil – Swap with melted butter or a neutral oil like avocado oil.
Coconut sugar – Replace with brown sugar (light or dark brown sugar works the same).
Rolled oats – Quick oats work great, but avoid steel-cut oats as they won’t soften properly.
Walnuts – Swap with pecans, almonds, or sunflower seeds for a nut-free alternative.
Other Additions: Feel free to add ½ cup of dried fruit (like raisins or cranberries) or shredded coconut.
Storing: To store these healthy oatmeal cookies, keep them in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a freezer-safe bag or container for up to 3 months.
Freezing Cookie Dough: you can freeze the cookie dough! Scoop it into portions, roll into balls, and place them on a baking sheet to freeze until firm. Then transfer the dough balls to a freezer-safe bag or container and freeze for up to 3 months. When ready to bake, place them on a baking sheet and add a couple of extra minutes to the baking time—no need to thaw!
Nutrition
Calories: 161kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 63mg | Potassium: 42mg | Fiber: 1g | Sugar: 5g | Vitamin A: 15IU | Vitamin C: 0.03mg | Calcium: 8mg | Iron: 1mg
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