Healthy Oat Cookies with Dried Fruit & Nuts

Description:

These hearty, wholesome oat cookies are naturally sweetened and packed with fiber-rich oats, chewy dried fruit, and crunchy nuts. Perfect as a snack, quick breakfast, or lunchbox treat—these cookies are satisfying, nutritious, and easy to make!

Origin:

Inspired by traditional European muesli and American oatmeal cookies, this healthy version focuses on whole ingredients and minimal added sugar, ideal for modern clean-eating lifestyles.

Ingredients (Quantity):

Dry Ingredients:

Rolled oats – 1½ cups (150g)
Whole wheat flour (or almond flour for GF) – ½ cup (60g)
Baking soda – ½ teaspoon
Ground cinnamon – 1 teaspoon
Salt – ¼ teaspoon

Wet Ingredients:

Coconut oil or olive oil – ¼ cup (60ml)
Honey or maple syrup – ⅓ cup (80ml)
Egg – 1 large
Vanilla extract – 1 teaspoon
Mashed banana or unsweetened applesauce – ⅓ cup (80g)

Add-ins:

Chopped nuts (e.g., walnuts, almonds, pecans) – ½ cup (60g)
Dried fruit (e.g., cranberries, raisins, chopped dates) – ½ cup (75g)
Optional: dark chocolate chips – ¼ cup (optional but tasty)

Optional Ingredients:

Chia seeds or flaxseed – 1 tablespoon (for extra fiber)
Orange or lemon zest – ½ teaspoon (for brightness)
Shredded coconut – ¼ cup
Protein powder – 1–2 tablespoons (for post-workout snack)

Instructions:

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix dry ingredients: In a large bowl, combine oats, flour, baking soda, cinnamon, and salt.
Mix wet ingredients: In another bowl, whisk oil, honey/maple syrup, egg, vanilla, and mashed banana/applesauce until smooth.
Combine: Pour wet mixture into dry ingredients. Stir until just combined.
Fold in nuts and dried fruit. Add chocolate chips or other optional ingredients if using.
Scoop and shape: Drop rounded tablespoons of dough onto the baking sheet. Flatten slightly with the back of a spoon or your hand.
Bake: 10–12 minutes or until edges are golden and centers are set.
Cool: Let cool on the pan for 5 minutes, then transfer to a wire rack.

Tips for Success:

Use very ripe bananas for natural sweetness and moisture.
Don’t overbake—cookies continue to firm as they cool.
Customize with your favorite nuts and dried fruits.
Use a cookie scoop for uniform size and even baking.
Store in an airtight container for up to 5 days or freeze for up to 2 months.