Healthy Oatmeal Cookies (5g Protein, No Eggs, No Refined Sugar)

These Healthy Oatmeal Raisin Cookies are easy healthy breakfast cookies made from wholesome ingredients. They contain no eggs, butter, or refined sugar. They are also twice as low in sugar as regular cookies and higher in proteins, keeping you full for hours.

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I love making oatmeal cookies, like my Crispy Oatmeal Cookies, Protein Oatmeal Cookies, or No-Bake Oatmeal Cookies so much that I decided to do a perfect, healthy, and ridiculously easy version of all of these.

These healthy cookies are loaded with nutrients of all sorts and they are ready in less than 30 minutes! It’s the best breakfast or snack for the health-conscious.

Ingredients and Substitutions

You need just a few wholesome ingredients to make these cookies. Here’s how to pick them.

• Quick Oats – These are the base of the cookies, providing texture and a hearty flavor. Their finer texture absorbs moisture better than rolled oats, creating a more sticky dough. If you only have rolled oats, pulse them briefly in a food processor. Avoid steel-cut oats, as they won’t soften properly. Use certified gluten-free oats if needed.
• All-Purpose Flour – Flour brings structure and helps hold the cookies together. You can swap it with white whole wheat flour or white spelt flour for a more wholesome option. For gluten-free cookies, try a gluten-free all-purpose flour blend, though the texture may vary slightly. I haven’t tried yet, so can’t promise all blends will work fine.
• Baking Powder – To make the cookies rise slightly and create a lighter texture.
• Cinnamon – To add warm, aromatic spice to the cookies. You could substitute it with pumpkin pie spice or omit it for a more neutral flavor.
• Coconut Oil – This acts as a binding agent and provides healthy fats. Use refined coconut oil to avoid a coconut taste or replace it with melted vegan butter, olive oil, or avocado oil. Avoid liquid oils like sunflower oil, as they may make the cookies crumbly.
• Maple Syrup – A natural sweetener that also adds moisture to the dough. You can use agave syrup, coconut nectar, or date syrup as alternatives. Avoid using granular sweeteners like cane sugar, as they will alter the texture.
• Vanilla Extract – Vanilla enhances the flavors of the cookies. You can use almond extract or maple extract for a slight twist.
• Dried Raisins – These add bursts of sweetness and chewiness to the cookies. You can replace them with chopped dried fruits like cranberries, apricots, or dates. For a lower-sugar, protein-rich alternative, use hemp seeds or chopped nuts.

How to Make Healthy Oatmeal Cookies

This recipe is super simple to whip up, here’s how in pictures.

Combine the dry ingredients in a mixing bowl.

Pour the liquid ingredients on top of the wet and combine to incorporate.

Add the raisins and form the cookies on a baking sheet.

Press the cookies and bake them at 350 °F (180 °C) for 14-16 minutes.

Carine’s Baking Tips

I have a few more tips to share to make sure you make the best possible oatmeal cookies.

1. Soften Coconut Oil Before Mixing – Ensure the melted coconut oil has cooled slightly before mixing to avoid cooking the oats prematurely or creating clumps in the dough.
2. Chill the Dough if Too Soft – If the dough feels too sticky or runny to shape, refrigerate it for 10–15 minutes to make it easier to handle. This will also help prevent excessive spreading during baking.
3. Don’t Skip the Resting Time – Allow the dough to rest for at least 5 minutes before shaping. This gives the oats time to absorb the moisture, resulting in cookies that hold together better.
4. Shape and Flatten Evenly – Lightly oil your hands before rolling the dough into balls to prevent sticking. Flatten the cookies slightly with a fork for a uniform shape and even baking.
5. Don’t Overbake – Watch the cookies closely and remove them from the oven as soon as the edges turn golden. Overbaking will make them dry and crumbly.
6. Adjust Sweetness – If you prefer less sweetness, reduce the maple syrup slightly and compensate by adding an extra tablespoon of coconut oil or a splash of plant-based milk to maintain moisture.
7. Serve Warm – For the best flavor and texture, warm the cookies in the microwave for 10–15 seconds before eating. This brings out the softness and enhances the flavor of the raisins and cinnamon.

Nutritional Highlights

These cookies are:

• Naturally Sweetened – Maple syrup provides natural sweetness without refined sugar.
• Rich in Healthy Fats – Coconut oil and optional seeds or nuts supply nourishing fats.
• Egg-Free and Dairy-Free – Completely plant-based and allergen-friendly.
• Protein-Packed – Each cookie contains 5 grams of protein, perfect for an energy-boosting snack.

More Oatmeal Cookie Recipes

Vegan Oatmeal Raisin Cookies

Sweet Potato Oatmeal Cookies

4-Ingredient Banana Oatmeal Cookies

Healthy Oatmeal Cookies

These Healthy Oatmeal Raisin Cookies are easy healthy breakfast cookies made from wholesome ingredients. They contain no eggs, butter, or refined sugar. They are also twice as low in sugar as regular cookies and higher in proteins, keeping you full for hours.

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Prep Time: 10 minutes mins

Cook Time: 14 minutes mins

Total Time: 24 minutes mins

Course: Breakfast, Dessert

Cuisine: American

Servings: 8 large cookies

Calories: 247.9 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 cup Quick Oats - (note 1)
• ▢ ¾ cup All-Purpose Flour - (note 2)
• ▢ 1 ½ teaspoons Baking Powder
• ▢ 1 teaspoon Cinnamon
• ▢ ¼ cup Coconut Oil - melted (note 3)
• ▢ ½ cup Maple Syrup - (note 4)
• ▢ 1 teaspoon Vanilla Extract
• ▢ ⅓ cup Dried Raisins - (note 5)

Optional – to boost proteins

• ▢ ¼ cup Hemp Seeds - (note 6)

Instructions

• Preheat the oven to 350 °F (180 °C). Line two cookie sheets with parchment paper. Lightly oil it with cooking oil spray. Set aside.
• In a mixing bowl, whisk the dry ingredients: quick oats, all-purpose flour, baking powder, and cinnamon.
• Add in maple syrup, cooled, melted coconut oil, and vanilla extract.
• Using a rubber spatula, stir to incorporate and for a sticky, consistent cookie dough. It should look a bit wet and runny, keep stirring for a good minute. Set aside for 5 minutes to let oats absorb the moisture. Stir again. If it's too runny, add a bit more oats.
• Fold in dried raisins and chopped nuts, and stir to incorporate evenly.
• Divide the mixture into 12 even portions, lightly oil your hands, and roll into a ball.
• Drop about 1 1/2 tablespoons of dough on the cookie sheet and flatten the top with the back of a fork. The cookies expand in the oven so make sure you leave 2 thumbs of space between each of them.
• Bake the cookies at 350 °F (180 °C) in the center of the preheated oven for 14-16 minutes until nicely golden brown on the edges.
• Let the cookies cool down on a cooling rack before storing.

Notes

Note 1: I recommend quick oats instead of rolled oats for this recipe. Rolled oats have a thicker texture that won’t absorb the moisture as well and make your cookies fragile. Quick oats are as healthy as rolled oats. To make it, add rolled oats in a food processor and process 1-2 times until it forms pieces of oats – not flour, just small pieces.

Note 2: You can replace the all-purpose flour with white spelt flour or white whole wheat flour. We didn’t try all-purpose gluten-free flour.

Note 3: Use refined coconut oil to avoid a coconut flavor in your cookies. Or simply swap it for melted plant-based butter, or melted butter if you use dairy in your kitchen. Light olive oil should work too, but the texture will be more crumbly.

Note 4: Any liquid sweetener can be used, like agave syrup, coconut nectar, or coconut syrup.

Note 5: You can cut down the sugar and increase the proteins by replacing dried raisins with hemp seeds.

Note 6: Chopped almonds, chopped walnuts, or other seeds like sunflower seeds, or pumpkin seeds are great healthy options as well.

Storage: You can store the cookies in an airtight container for up to 5 days in the fridge. Freeze them for up to 1 month in sealed Ziploc bags and thaw the day before at room temperature.

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Nutrition

Serving: 1cookie | Calories: 247.9kcal | Carbohydrates: 35.1g | Protein: 5.1g | Fat: 10.4g | Saturated Fat: 6g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 1g | Sodium: 83.6mg | Potassium: 145.9mg | Fiber: 2g | Sugar: 12.3g | Vitamin A: 33.1IU | Vitamin C: 0.3mg | Calcium: 85.5mg | Iron: 2.2mg | Magnesium: 36.4mg | Phosphorus: 150.4mg | Zinc: 0.6mg