With 57% less fat and 66% less sugar than regular oatmeal cookies, this healthy oatmeal cookie will get you through the holidays without sacrificing taste! Soft & chewy oatmeal cookies made with butter, a touch of molasses (for that trademark oatmeal cookie flavor), sweet craisins, vanilla and cinnamon.

During this time of year, does anyone else get excited but also nervous for the holiday food fest that’s about to go down?

You want to participate—to have the smells of freshly baked, buttery cookies wafting through the house—but also know they’ll be relentlessly screaming at you to eat them! How do you resist that?

I know I certainly can’t.

oatmeal craisin cookies healthy on plate with milk

Well, you don’t have to. Eat the holiday cookies and leave the guilt in your rearview mirror with these healthy oatmeal cookies. They’re loaded with warm flavors, have a soft & chewy texture and the only thing I’ll let scream at me.

Oh, and one more thing, they are packed with nutritious ingredients.

are oatmeal cookies healthy?

Ok, I get it—”healthy cookies”? Isn’t that a bit like “act naturally” or “growing smaller”?

Can you really have it both ways—a cookie’s a cookie and, at the end of the day, you’re still eating a cookie, right?

Technically, yes, but if you compare the nutrition facts between these healthy oatmeal cookies and one that contains white flour and sugar, brown sugar and a lot more butter, these cookies have 44% less calories, 57% less fat and 66% less sugar. If you’re still getting a fantastic flavor, why not eat the healthy version? (That’s fork freedom!)

Sure, one can argue that the best thing to do is to not eat either and if you can do that, you’re a better person than I. I’ve tried and failed. over. and over.

These healthier cookies offer you an alternative, which goes beyond nutrition facts. They actually taste good too. I promise you, no one will realize they’re healthier. These cookies are aaah-maaa-zing!

how to be a healthy baker

Every year my family spends a day baking cookies and every year, I always have my arsenal of healthy recipes with me.

Years ago, the kids used to roll their eyes and snicker, knowing that I had the boring (AKA, healthy) cookie recipes. I didn’t take offense—I would have said the same thing at their age.

Not to mention that often times they were right. Many of the cookies that I tried were a bust and I had a lot to learn.

But now, after years of practice, the kids don’t shy away from my cookies, especially these healthy oatmeal cookies! The snickers and eye rolls have changed to eager requests for more.

I learned that it wasn’t simply about the ingredients in baking—technique could also make or break a recipe.

If you feel like your healthy baking has a lot to be desired, do not fear—I’ve got your back.

Check out my eBook, Find Freedom in Desserts, a Sugar Junkie’s Baking Guide to Low-Carb Sweets. In addition to recipes, you’ll get techniques, shopping guides and the scoop on how to best pair healthy ingredients for the ultimate outcome.

Before you know it, you’ll be the hit of holiday baking and cookie swaps!

ingredients for healthy oatmeal “raisin” cookies

Below you’ll find substitutes based on preference or diet. Plus, I’ve included links even further down so you can order the ingredients and have them delivered to your door. (Note, I use affiliate links and receive a small commission on products purchased).

Butter & egg
For the best oatmeal cookie consistency, butter and egg should be at room temperature. If you’ve forgotten to pull them out early, cut the butter up into tablespoons (it will come to room temperature more quickly) and place the egg in a bowl with barely warm water for about 10 minutes.

Another option for butter is to use clarified butter or ghee. Clarified butter and ghee strips the milk proteins, leaving only the butter fat. If you’re staying away from dairy, this is the way to go.

Apple butter
I substitute half of the normal amount of butter with apple butter because it’s a fraction of the calories, maintains the same consistency and adds minimal sugar. The brand I used is Walnut Creek and if you use another brand, check out the nutrition facts to make sure it doesn’t add a lot of extra sugar. If you don’t want to use apple butter, simply omit and use 1/2 cup of butter versus 1/4 cup.

Sweetener (Swerve)
I use Swerve granular (similar to white sugar, minus the calories and carbs) and Swerve brown (similar to brown sugar, minus the calories and carbs). These are erythritol, which is a sugar alcohol and does not impact blood sugar levels. You can substitute the Swerve granular 1:1 with Lakanto Classic (monk fruit), another erythritol or even white sugar (which has more calories). You can substitute Swerve brown 1:1 with Lakanto Golden, Sukron Gold, coconut sugar or brown sugar (note, the latter two have more carbs/calories).

Flour
I use spelt flour in this recipe because of it’s benefits. It’s easy to digest because the gluten content is more delicate and breaks up in water and it’s rich in fiber, proteins and other nutrients. I use a little less spelt flour than other flours because it absorbs more water. For this recipe I recommend using 1/2 cup but if you use another flour, use 3/4 cup. Other flours you can use include white whole wheat or Bob’s 1-1 baking flour, gluten-free.

Craisins
I love the texture of raisins in cookies and have found that craisins provide that same texture and sweetness but you can buy some that are half the sugar (23g to 12g). I use Ocean Spray Reduced Sugar Dried Cranberries. Feel free to substitute with regular raisins (or omit entirely).

PRO TIP: Plump up these suckers before you add them to your cookies for the ultimate texture. Add them to a bowl and pour hot water over them. Let them soak for 10 mins., drain and then add them to your recipe.

Oatmeal
Use any brand of Old Fashioned Oats. I used Bob’s Red Mill Gluten-free Old Fashioned Oats but Quaker would work as well and the nutrition profiles are pretty similar (nice amounts of fiber and protein in both).

Walnuts
Not mandatory but o. so. good! Toast them in a dry skillet for a couple of minutes (keep a close eye on them because they can burn quickly). When they become fragrant, remove them from the pan. Chop them up to little pieces and add them when you add the craisins and oats. They take these cookies to another level, even if you’re not regularly a “nut person”.

These healthy oatmeal cookies are super easy to make! Just follow the times and mixer recommendations below for the best soft & chewy consistency.

Cream butter and sweeteners for 2 minutes.
Add apple butter (if you’re using) and cream for an additional minute.
Add the egg and beat on high for another minute.
Add vanilla and molasses and mix until well combined.
Turn mixer to low and add the whisked, dry ingredients.
When dry ingredients are incorporated, add the oatmeal, nuts and cranberries (still mixing on low).
Refrigerate the dough for 30 minutes.
Spoon the dough on cookie sheets (roughly 2 tbsp. dough per cookie)
Bake for 12 minutes. The ends will be brown and the middle may look underdone but that’s ok, pull them anyway. Keep them on the tray for 10 minutes until moving them to parchment paper.
Store in a sealed container on your counter once they’re cool.

have everything delivered to your door

Note: butter and eggs missing from list below.