Oatmeal Cookies

Delicious and healthy oatmeal cookies – with no eggs, white flour, or sugar!

It’s so fun learning about all of the ways I can make things healthier without sacrificing taste or texture or, well, anything. Those of us who don’t eat animal products, gluten, sugar, or have various other dietary restrictions are well aware that sometimes you have to jump through a few hoops to get a similar experience to a recipe you remember. But there’s also many times when you can just re-think something a little and it’s not any harder than before!Β These cookies are a fabulous example of how you can make some simple changes to a recipe, making it much healthier, while keeping the effort and number of ingredients similar to the original.

In this case it’s mainly a matter of simple substitutions – all-purpose GF flour instead of white, safflower oil instead of butter, a bit of flax instead of an egg, maple syrup instead of sugar, and the secret ingredient for keeping it moist yet cookie-like: a banana! (Don’t worry if you don’t like bananas, you don’t taste it.)

OK, OK, when I just listed it all out like that my new ingredient list sounded kind of….unimpressive. But trust me when I say these cookies come out fabulous – moist and chewy with just a bit of crispiness on the bottom and edges. And they do in fact taste delicious!

They also have the benefit of being really easy and only needing one bowl. Just combine all your ingredients and mix them really well (I used a hand mixer to make sure everything smoothed out nicely) – you’ll end up with a dough that’s slightly wetter than normal cookie dough, but can still be shaped into balls. At this point you can add raisins or nuts or whatever you’d like – I added raisins to half of mine and loved them both ways.

Once you’ve got your dough you can feel free to stop here and eat it with a spoon – I won’t judge. But if you absolutely must, you can portion it onto a cookie sheet and bake for about 10 minutes or so until they’re nice and golden brown. Let them cool on the cookie sheet for a couple of minutes and enjoy!

So, lovely readers, what’s your favorite type of cookie?

Oatmeal Cookies

Vegan, Gluten Free, Refined Sugar Free, Soy Free
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5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients

  • 1 1/2 cups uncooked rolled oats make sure to use GF oats if you can't have any gluten
  • 3/4 cups All-Purpose GF Flour
  • 1/4 tsp cinnamon
  • 1/4 tsp baking soda
  • pinch salt
  • 1/2 cup maple syrup
  • 1/4 cup safflower canola, or other neutral oil
  • 1/4 tsp vanilla
  • 1 Tbsp ground flaxseed
  • About 3/4 of a medium banana
  • 1/2 cup raisins optional - you could also add nuts or chocolate chips

Instructions

  • Preheat oven to 375 degrees.
  • Mix all ingredients in a medium bowl - make sure to blend it well enough that there's no chunks of banana.
  • Place rounded spoonfuls of dough onto a cookie sheet and bake for about 7-10 minutes, until light golden brown. Remove from oven and let the cookies finish baking on the cookie sheet for about 5 more minutes. Enjoy!
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52 Comments

  • I don’t have the flour mix. I wonder if I can do a mix of my own. Have any suggestions what I should use or should I just experiment πŸ™‚

    • Oh I think you could do your own mix. Maybe a blend of brown rice, sorghum, amaranth, and/or some potato starch – depending on what you have handy. (Or whole wheat flour if you can eat gluten.)

      If you figure out a good mix let me know!

  • Well I think I know what type of sweet treat I’ll be making this weekend! These look amazing. I think I’ll use coconut oil in mine! Thanks for such a delish, healthy verion of my all-time favourite cookie recipe.

  • Oh wow! These look delicious! I’ve been craving cookies so badly lately and these really didn’t help matters! πŸ˜›
    I mst say though, my favourite cookies are soft, chewy chocolate chip. I found a recipe online and substituted butter with canola oil, chocolate chips with carab and the eggs and used rye flour and they turned out INCREDIBLE. My boyfriend, loved them as much as he loves normal cookies, which is saying something!

  • Thanks! I will try what I have around. Im thinking buckwheat/arrowroot/brown rice. Eh its what I have. We will see! And I do have to say that I LOVE prob every recipe you have! Keep them coming πŸ™‚

  • I made the silly mistake of whipping up a batch of oatmeal raisin cookies a couple of nights ago without a recipe. Generally that’s fine, but I forgot the baking soda! The cookies turned out pretty good… they just have no puffness to them that you would expect from a cookie πŸ™ I’ll have to follow this recipe next time!

    • The trick is to change the name to “oatmeal crackers” or “oatmeal granola circles” and pretend you meant to do it that way all along πŸ™‚

  • My fave cookie is oatmeal,But i found a recipe for organic coconut chocolate chip cookies…and they are delicious!

  • Those are some great looking pictures!! So pretty! I’m loving this simple recipe too :):) Trying it tomorrow πŸ˜€

  • I think bananas in Bangladesh must be really different to yours because I just made these and ALL I can taste is banana! (I had the same experience when I made your banana-based ice cream.) But that’s okay, I like bananas πŸ™‚

    Also wanted to let you know that I used wholewheat flour since the GF flour that you use isn’t available here, and it worked perfectly well!

  • You are awesome! These cookies are super good. I added a whole banana and halfed brown rice flower with all purpose baking flower (because i dont like the taste of it) and the recipe turned out great! It was kinda like banana bread and oatmeal cookies. They were a little more moister (like banana bread) than the pictures you have here. Next time i will add walnuts. I am very pleased that this recipe does not taste gluten, dairy, egg free. I is just pure yummy.

  • This recipe looks great! I’ve been looking for a oatmeal cookie that is chewy and stuffed with health for my toddler—portable snack! I”m going to try these this week! Thanks again.

  • Thanks for the recipe. I just made a batch and the flavor was nice, but mine were dense and stayed kinda in lump form. Any ideas what went wrong? I want them to look like yours πŸ™‚

  • Oh my goodness! I LOVE these cookies! I have made a batch of them almost every other night this week! I cut the maple syrup in half to reduce the sugar, and they still tasted amazing! Thanks for the recipe!

  • Just made these with coconut oil, and I used an egg instead of the banana, plus dark chocolate chips, and they are the best cookies I have ever made. SOOO good.

  • Wow! These look delicious, and taste fantastic! I added epicure gingerbread spice instead of cinnamon and added a tsp. of natural peanut butter, which made it extra chewy and a little creamy! Mmmmm!

  • I Love these cookies and now have made several variations. 1/2 as much maple syrup is great! Coconut oil is great! 1/4 cup apple sause instead of banana is great! Vegan dark chocolate chips are great! Finally all of these things plus peanut butter Awesome!

  • These came out awesome! I didn’t use oil (only Smart Balance Light with Flax), I didn’t have flaxseed, vanilla or raisins and they still came out awesome. I dipped one in my almond milk tonight for that Cookies & Milk feel and I’ll have one tomorrow with my morning coffee. Completely took care of my sweet tooth. Yum!

  • I made a second batch adding the vanilla extract and I used organic oat flour and added organic dark chocolate chips and walnuts and they came out so delicious!

  • Yum, thanks! My daughter who can eat anything wanted a play date treat, but my son and I are gluten free and vegan. I used a mix of sorghum and GF oat flours and tapioca starch, equal parts of each (so the ratio was 2 parts flour to 1 part starch). Everyone was happy!

  • I just made a batch of these with my 2 year old – such an easy recipe to get the kids to help. We added some natural peanut butter, sunflowers seeds, flaked almonds and dried cranberries in place of the raisins and reduced the amount of oil and used sugar free maple. They are my new favourite cookies, my 2 year old can’t get enough! fantastic recipe πŸ™‚

  • Yummy!!! These just came out of the oven. The banana taste really comes through – if I made them again I might cut down on the amount of banana. I made a few minor changes when making them. For the maple syrup I used 1/2 honey and 1/2 agave nectar. For the All Purpose GF flour I just ground up rolled oats in my food processor and used oat meal/flour. Delish!! πŸ™‚

  • Jessica, these were amazing!!! Made a big batch for a whole crew of kiddios ages 3-7 and they loved them.!!! I loved them because they were vegan, dairy and nut free, and since I used almond flour they were wheat free! I had a couple of kiddios here with allegries, it was great to serve them a treat they could all enjoy! Thank you for this awesome reciepe. I plan on sharing it with many of my friends.

  • I just took these oatmeal cookies out of the oven. Oh, my gosh! Fabuolus! I used a combo of Brown Rice Syrup and Maple Syrup and added pecans with a scrape of coconut oil on the cookie sheet. They are chewy and crispy. So delicious! Thanks for the receipe. It will be a standard at our house.

  • These are amazing! Our new family favorite! I make them with gluten free spelt flower since several family members are gluten intolorant. This recipe is a keeper!

  • These cookies are amazing! I use gluten free spelt flour since several family members are gluten intolerant and one is vegan. This recipe makes everyone happy! This is a keeper! πŸ™‚

  • You’re a live saver! I suddenly got a call this morning to teach 40 kids at a summer camp to make healthy cookies tomorrow and came across this recipe! Just whipped up a batch – so simple and so delicious! Hopefully they will like them πŸ™‚
    Thank you

  • Delicious!! Thanks so much! Made some this evening, no raisins, no chocolate chips (only because I didn’t have any), I used honey instead of maple syrup, and coconut oil. Awesome. I am new to clean eating and have been craving cookies, these hit the spot! Thanks! Do you store them in the fridge?

  • Ever since I found this recipe last month, I’ve made them almost every week! They are sooo good! I’m newly gluten/dairy plus more free and am so glad I found these! I love them!
    Thank you so much