healthy cookie recipe

Soft and chewy healthy oatmeal cookies with applesauce, honey, raisins, and chocolate chips. No sugar! The best healthy cookie recipe.

Healthy Oatmeal Cookies

quick oats

white whole wheat flour

baking powder

cinnamon

salt

applesauce

unsalted butter

vanilla extract

honey

chocolate chips

raisins

walnuts

In a large bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.

In a medium bowl, combine the applesauce, butter, egg, vanilla, and honey. Whisk until blended. Pour the liquid mixture into the flour mixture and stir just until combined. The dough will be wet and sticky. Fold in the chocolate chips, raisins, and walnuts. Place in the refrigerator and let chill for at least 30 minutes or up to 3 days.

When ready to bake, place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking sheet. Remove the dough from the refrigerator (if it is very stiff, you may need to let it sit out for 5 to 10 minutes). With a cookie scoop or spoon, drop the dough into 1 1/2-inch balls and arrange on the baking sheet, leaving 1 inch of space around each. With your fingers, gently flatten each cookie to be about 3/4-inch thick.

Bake until the cookies are golden and firm around the edges and set on top, about 9 to 10 minutes. Place the baking sheet on a wire rack and let the cookies cool on the baking sheet for 2 minutes, then transfer the cookies to the rack to cool completely.

https://content.jwplatform.com/videos/HP3pbag3.mp4

Keto Breakfast Cookies are soft, chewy and make the perfect portable breakfast. This delicious, sugar free cookie recipe comes together in only one bowl with almond flour, coconut flakes, sesame seeds and chopped nuts.

Keto Breakfast Cookies

egg (, room temperature)

drippy almond butter

coconut oil (, softened at room temperature)

golden monk fruit sweetener (OR coconut sugar (for Paleo))

vanilla

Himalayan pink salt

almond flour

coconut flour

coconut

almonds

pecans

sunflower seeds

sugar free OR paleo chocolate chips (, optional)

sesame seeds (, optional, for garnish)

Preheat oven to 350 F and line a baking sheet with parchment or a silicone liner.

In a large bowl, whisk the egg, almond butter and coconut oil until creamy and smooth. Add the monk fruit, vanilla, cinnamon, salt and baking powder. Beat until combined.

Stir in almond flour, coconut flour and shredded coconut until everything is just combined. Fold in sliced almonds, chopped pecans, sunflower seeds and chocolate chips (if using).

Scoop out 2 tablespoon sized dough mounds (for smaller cookies - makes 12) OR 1/4 cup dough mounds (for larger cookies - makes 6) and place at least 1 inch apart on baking sheet. Flatten tops slightly with the back of the measuring cup or the bottom of a jar. Sprinkle tops with sesame seeds and more shredded coconut, for garnish, if desired.

Bake in preheated oven for 12 to 15 minutes, until golden brown around the edges and just barely firm to the touch.&nbsp;

Remove pan from oven and allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.

Trail Mix Cookies are soft and chewy oatmeal cookies loaded with the salty-sweet flavors you crave. A healthy cookie recipe with whole wheat flour and a reduced amount of butter. So soft and flavorful!

Trail Mix Cookies

white whole wheat flour (or regular whole wheat flour)

all-purpose flour

baking soda

unsalted butter ((1 stick) at room temperature)

sugar

maple syrup

oats

trail mix

Preheat

Place a rack in the center of your oven and preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

Whisk

In a medium bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, salt, and cinnamon.

Cream

In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, cream the butter for 30 seconds. Add the sugar and beat on medium speed until light and fluffy (1 to 2 minutes). Scrape down the bowl once or twice as needed.

Beat

Add the egg. Beat on medium-low speed, just until blended.

On low speed, beat in the maple syrup and vanilla.

With the mixer on low, slowly add the dry ingredients, stopping as soon as they disappear.

Stir

Switch to a rubber spatula or wooden spoon. By hand, stir in the oats and mix-ins, until evenly distributed.

Shape

Portion the dough by 1.5 to 2 tablespoonfuls, shape into a ball (each ball will be about 1 1/2 inches across), and place on the baking sheet, leaving 2 inches of space between the cookies.

Bake

Bake for 8 to 9 minutes, until the tops are BARELY golden. The centers will still seem soft and underdone (they will set up more as they cool. Do not overbake!). Let the cookies cool on the baking sheet for 1 minute, then carefully transfer to a wire rack to finish cooling. Repeat with the remaining cookies, letting the sheet cool completely between batches. Enjoy!

Soft and chewy Paleo Coconut Flour Cookies. Low carb, healthy, and packed with protein. Made with coconut flour, peanut butter or almond butter, chocolate, and NO refined sugar! This recipe is PERFECT, gluten free, and vegan friendly too!

Coconut Flour Cookies with Peanut Butter and Chocolate

peanut butter

coconut oil

coconut sugar

eggs*

dark chocolate or chocolate chips (dairy free if needed)

Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat.

Place the peanut butter, coconut oil, and coconut sugar in the bowl of a food processor fitted with a steel blade. Process until smooth. Add the eggs and vanilla and process again until evenly combined.

Sprinkle the baking soda, cinnamon, and salt over the top. Sprinkle in the coconut flour. Process again until the mixture forms a smooth dough, stopping to scrape down the ball once or twice as needed. Using a spoon or spatula, gently fold in the chocolate chips.

With a small cookie scoop or spoon, portion the dough by heaping tablespoons onto the prepared cookie sheet. With your fingers, lightly flatten the dough, as it will not spread during baking.

Bake for 7 minutes or until the cookies turn barely golden brown at the edges and feel lightly dry. They will be very soft. Let cool on the baking sheet for 3 minutes, and then transfer the cookies to a wire rack to finish cooling. Repeat with the remaining dough.

https://content.jwplatform.com/videos/4EIFKUxv.mp4

Soft, chewy Paleo Coconut Flour Cookies. Low carb and protein packed! Made with coconut flour, peanut butter or almond butter, and chocolate. NO sugar!

Coconut Flour Cookies

This healthy cookie recipe is low carb, grain free, gluten free, and sugar free.

3-Ingredient Low Carb Almond Butter Cookies

C. Creamy Almond Butter (or any nut butter)

C. Low Carb Sweetener

Sea Salt (optional)

tsp Vanilla Extract (optional)

Cinnamon (optional)

1/2-1 tsp Ground Ginger (optional for the holidays!)

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicon mat and set aside.

In a large mixing bowl, add the almond butter, egg, and vanilla. Using an electric hand mixture, cream everything together until combined.

Add all remaining ingredients to the bowl and mix again using your hands.

Scoop out a heaping Tbsp and form into tight balls then flatten to about 1/2 an inch thick. Place onto lined baking sheet. Repeat until all of the cookie mixture is gone.

Bake cookies for 10-12 minutes. Let cool completely before serving. ENJOY!

Healthy Peanut Butter Oatmeal Cookies with honey, oats, and chocolate chips (no sugar, no flour, and no oil!). Flourless and chewy, these hit the spot!

Healthy Peanut Butter Oatmeal Cookies

oats*

egg (at room temperature)

In a large bowl, whisk together the oats, baking powder, baking soda, cinnamon, and salt.

In a medium bowl, combine the peanut butter, egg, vanilla, and honey. Whisk until blended.

Scrape the liquid mixture into the oat mixture and stir just until combined. The dough will be wet and sticky. Fold in the chocolate chips. Place in the refrigerator and let chill for at least 30 minutes or up to 3 days.

When ready to bake, place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking sheet. Remove the dough from the refrigerator (if it is very stiff, you may need to let it sit out for 5 to 10 minutes). With a cookie scoop or spoon, drop the dough into 2-inch balls and arrange on the baking sheet, leaving 1 inch of space around each. With your fingers, gently flatten each cookie to be about 3/4-inch thick.

The Healthy Chocolate Chip Oat Cookies are the perfect combination of a classic chocolate chip cookie and a hearty oatmeal cookie, also flourless and gluten-free.

Healthy Chocolate Chip Oat Cookies

quick cooking rolled oats

coconut oil*

sugar free dark chocolate chips (such as Lily's)

Preheat your oven to 350 degrees F. Line 2 baking sheets with parchment paper.

In a large mixing bowl, combine the rolled oats, almond flour, baking powder and salt and mix.

Add the honey, egg, melted coconut oil, vanilla extract and egg and mix well until the ingredients are well combined. Stir in the dark chocolate chips.

Drop the dough by level tablespoonfuls onto the prepared baking sheets.

Bake the cookies for 8-10 minutes, or until they are lightly golden brown.

Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Makes 24.

These Healthy Banana Oatmeal Cookies are made with just three ingredients! Mashed ripe bananas, oatmeal and walnuts. SO GOOD!

Healthy Banana Oatmeal Cookies

bananas (mashed)

quick oats*

Preheat oven to 350°F.  Spray a non-stick cookie sheet with cooking spray or use a Silpat.

Combine the mashed bananas and oats in a bowl. Fold in the walnuts.

Place a tablespoon of each on the cookie sheet.

Bake 15 minutes. Makes 16 cookies.

https://www.youtube.com/watch?v=XJtJh-kwQhs

3-Ingredient Banana Nut Breakfast Cookies! So quick and healthy, no added sugar, eggs or flour. Tastes like banana nut bread in a cookie! The riper the bananas, the better!

3 Freestyle Points • 93 calories (GF, DF, V)
print full recipe:
https://www.skinnytaste.com/healthy-cookies/

Banana Nut Breakfast Cookies

Super soft and chewy Peanut Butter Banana Cookies with Chocolate Chips. EASY recipe made with no sugar and no flour. Fully loaded with peanut butter flavor!

Peanut Butter Banana Cookies

coconut sugar (or light brown sugar)

banana (about 1 medium/large)

peanut butter (I used Jif natural)

chocolate chips (60% cacao (or swap roughly chopped toasted walnuts

Flaky salt (such

Line a large baking sheet with parchment paper.

In a large bowl, whisk together the coconut sugar and egg until combined. Whisk in the banana, vanilla, cinnamon, and salt.

Add  the peanut butter and continue to whisk until the dough is smoothly and evenly combined. It will be thick, wet, and sticky. If the dough becomes too hard to whisk, switch to a rubber spatula or wooden spoon. Stir in the chocolate chips. Place the dough in the refrigerator to chill for 30 minutes. Place a rack in the center of the oven and preheat the oven to 350 degrees F.

With a cookie scoop or spoon, scoop the dough into 2 tablespoon-sized mounds and place      on the prepared baking sheets, leaving 1 1/2 inches of space between each. Sprinkle each cookie with salt, if using. Return any unscooped dough to the refrigerator to chill while the first batch bakes.

Bake for 11 to 12 minutes, until the cookies are turning golden at the edges but still look underdone in the center. Place the baking sheet on a cooling rack and let the cookies cool on the sheet for 2 minutes. Gently transfer the cookies to the rack to cool completely (if the cookies are still too delicate to transfer, simply slide the whole piece of parchment with the      cookies directly onto the cooling rack). Repeat with the remaining dough, ensuring that you allow the cookie sheets to cool completely between batches.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1693585811/iKfslkwT3.mp4

Peanut Butter Banana Cookies Recipe

These fluffy Banana Almond Pulp cookies are a healthy and yummy way to use up your leftover nut pulp after making almond milk! Vegan + Grain-Free. 

Banana Almond Pulp Cookies 

ripe and spotty bananas

natural nut

tsp baking powder

tsp salt

flax (flaxseed meal)

(194 g) almond pulp*

chocolate chips (optional, but recommended)

Preheat the oven to 350F and line a baking tray with parchment paper or a silicone mat.

Break the bananas into chunks and place them in a large bowl. Use a fork to mash the bananas, then stir in the nut butter, maple syrup, baking powder, and salt.

Once everything is well-combined, add in the ground flax and coconut flour; the batter will start to thicken at this point. Add the almond pulp mixture and mix really well until no more clumps remain &#8211; the dough will be really thick and fluffy! Finally, fold the chocolate chips into the dough.

Use a cookie scoop or 3 tbsp measuring spoon to scoop out balls of cookie dough. Flatten them with your hands (they will not spread out in the oven) and place them evenly onto the baking tray.

Bake in the middle rack of the oven for 20-22 minutes. Remove and let the cookies sit on the tray for 5 minutes, then transfer to a baking rack to let cool. Store leftovers at room temperature in a loose-fitting container for up to 5 days.

The best cookie recipe for my almond pulp. Since I’m not vegan, I replaced the ground flex with 1 egg. Mixed with dried cranberries I/o chocolate chips. Thanks for the recipe.

I made these cookies with almond pulp leftovers in my freezer and turned out very good! udes honey instead of maple syrup. Thanks for the recipe :)

Caitlin, LOVE these cookies!  Made my first ever VitaMix batch of Almond Milk &amp; wanted to uses the pulp.  Google to the rescue!  So glad I found your recipe.  Looking forward to trying some of your other recipes as I delve into making nut milks &amp; butters.

I made these for my 1 year old — omitted the maple syrup and used spelt flour instead of coconut flour and they turned out perfect! Thanks so much for a use for the almond pulp!

If you like chocolate chip cookies but trying to eat healthier, this recipe is for you: oatmeal banana chocolate chip cookies. They are soft, easy to make and delicious! Great alternative for the classic cookies.

The Best Oatmeal Chocolate Chip Cookies

(120 grams) Nut butter

(180 grams) Oatmeal

Chocolate chips

Baking soda

https://www.youtube.com/watch?v=iFv4YM13IJo

These flourless Almond Butter Cookies are made with just 3 ingredients—almond butter, raw sugar, and an egg. They come together in minutes, no mixer needed, and bake into soft, chewy cookies perfect for beginner bakers or anyone craving a quick, naturally gluten-free treat.

Almond Butter Cookies

Almond Butter (Justins Maple

egg (lightly beaten)

Preheat the oven to 350°F and place the racks in the upper and lower third of the oven. Spray two nonstick baking sheets lightly with cooking spray or line with silicone mats.

In a medium bowl, with a spatula mix the almond butter, sugar and egg until well combined and smooth. Spoon 1 level tablespoon of the batter about 1 inch apart onto the prepared baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies.

Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Let cool completely, (they will be soft until they cool) before removing from the cookie sheet and transferring to a cookie rack.

These cookies were so easy and so good!  I added a couple teaspoons of vanilla, but otherwise followed the recipe exactly (I used coconut sugar).  I checked mine at seven minutes in the oven, then nine, then eleven.  So, yes, everyone's oven is different.  Highly recommend with an afternoon cup of coffee!

Oh Goodness.  Trying to make these for a friend (you'd think it is simple enough as is!!!) Can you substitute honey for sugar?

Made with traders joe almond butter and sprinkled with sea salt.  Great recipe! I have been cooking out of your 7 ingredient cookbook, especially love the peanut butter chocolate cups!  Thank you for the great recipes!

Love these and make them all the time. How long do they stay fresh/ safe to eat for at room temperature?

I made these tonight and read the reviews before baking so added 1 Tablespoon of Vanilla Paste, 1/8 teaspoon of Almond Extract, and a sprinkle of salt.  They baked in 10 minutes on the first sheet and I put the second one in after that and they were done at around 8-9 minutes.  It is EXTREMELY important to watch how the cookies look at the 8 minute mark.  My second sheet actually got a little burned so I learned!  I mixed the whole recipe in a 2 cup Pyrex measuring cup and that worked really well.  I like that approach because I don't lose any almond butter in the measuring process.  I will definitely make again!  Super Easy!

Wow. I wasn't expecting much from almond butter, but these cookies were so good!

Correction:  "Due to cooking at 7,000 foot...."  Not related to the elevation, I should correct my typos and choose a rating before posting!

I liked these cookies a lot.

Didn't think I could bake but managed to make this and liked it.

Great little cookie.not sure about the cooling of the monk fruit.

Just made these using Justins Almond Butter. I added the 1 tablespoon of vanilla. I rolled them in balls and flattened them. They are absolutely perfect and so tasty. I can't stop eating them!! Thanks Gina. Love your recipes.

These are really good! I added Enjoy Life mini chocolate chips, so they remained low glycemic.

Oh my goodness, these are amazing! I crave a protein type cookie when I have a cold and have a peanut allergy. These were wonderful, just as is. Husband helped to make them and did great!

These are so easy and so delicious- I used regular almond butter and added a little vanilla and almond extract. Most negative reviews seem to be from people who made major substitutions, which isn’t really fair to this simple recipe.

Love the recipe haven’t baked it yet but will this evening.  Anything naturally gluten free works for me as I am allergic to wheat.  I love the simplicity of natural ingredients.  Thank you for the recipe.

Top 12 healthy cookie recipe recipes from across the web

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Top 12 healthy cookie recipe recipes from across the web

The most viewed healthy cookie recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Coconut Flour Cookies with Peanut B...

3-Ingredient Low Carb Almond Butter...

Healthy Peanut Butter Oatmeal Cooki...

Healthy Chocolate Chip Oat Cookies

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The Best Oatmeal Chocolate Chip Coo...

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The most viewed healthy cookie recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine