Healthier Oatmeal Cookies

Healthier cookies can be tricky to figure out, and this one was no exception. We went through rounds and rounds of testing. We're proud to say that what we landed on is a really good COOKIE – not a granola bar that's just shaped like one. 

So what makes this one “healthy”? We decreased the usual amounts of butter and sugar with some help from applesauce, which provides sweetness and moisture to the dough without additional fat. The cookie is mostly oats (read on for the health benefits of oats), with just 1/4 cup of whole-wheat flour – there are no ultra-refined starches here. But a cookie isn’t a cookie unless it’s a little naughty – so we added some quality dark chocolate chunks and tart dried cherries for the perfect bite. Everything in moderation! 

Want to learn more about these healthier oat cookies? Read on. Looking for a more indulgent cookie? These Best-Ever Oatmeal Cookies hit the spot. 

Are oats good for you? 

Classified right along with some of the healthiest grains out there, oats are considered a whole grain and a good source of vitamins, minerals, antioxidants, and fiber. Studies have shown that oats do have potential health benefits such as promoting weight loss and healthy circulation, lowering harmful LDL cholesterol levels (while boosting the good HDL levels), boosting the immune system, lowering blood sugar levels, and reducing the risk of heart disease.  

Can I swap out all of the butter for applesauce? 

Not recommended. Excessive moisture from the applesauce can turn your cookie dense and rubbery. Creaming the butter and sugar together will help provide lift to your cookie, adding the perfect amount of airiness. 

Do I need to use both kinds of oats? 

If you like a textured cookie, yes. The quick oats act more like a flour while the old-fashioned oats add bite and nuttiness. Too much quick oats and you’ll miss out on some of the depth of flavor and mouthfeel; too much old-fashioned oats and you'll give your jaw quite a workout. 

Can I make the dough ahead of time? 

You can, but the oats might absorb too much moisture and bloat. Depending on how long you let the dough sit in the fridge before baking, the resulting cookie might not have the soft texture we want you to experience.   

Can I substitute other dried fruits or different kinds of chocolate? 

Anything your heart desires. Raisins, dried cranberries, and dried currants will work just fine. And if you don’t mind a little knife work, chopped dried apricots, dried pears, and candied ginger will all be delicious. You can use any chocolate you want, or if you’re feeling adventurous, you can even experiment with different nuts as a substitute. We love toasted pecans for a nice little crunch.

 If you've made this recipe, we'd love to hear from you down below in the comments. Leave us a rating and let us know how you liked the cookies!