Maple Oatmeal Cookies will satisfy your sweet and treat cravings with a combination of oats, maple, and cinnamon. Want a guilt-free cookie? A few healthy swaps and these cookies are healthy enough that you are going to want to eat them for breakfast!
Maple Oatmeal Cookies
There is no way I am going my whole life without cookies… So I better figure out how to make them a little less guilt-inducing. These healthy oatmeal cookies are melt in your mouth delicious but as long as you stick with whole white wheat flour and raisins instead of chocolate chips, they are freakishly healthy.
By the way, this variation is awesome around the holidays! —-> Cranberry White Chocolate Oatmeal Cookies.
Note: There are chocolate chips in these cookies because chocolate chips are my favorite. (Don’t judge me.) In the Fall, we substitute dried cranberries and white chocolate chips for a seasonal twist. So if you are looking for a yummy holiday cookie, give it a try!
How Do you Make Oatmeal Cookies Healthy?
I personally feel like these cookies are on their healthier side regardless of the ingredients you choose… But there are so many definitions of what makes healthy food these days, you’ll have to decide for yourself.
It is a cookie. So all things in moderation of course. But the maple syrup that flavors these cookies adds a deep, rich sweetness without any refined sugar. And you naturally use less maple than granular sugar anyway for a sweet taste without going over the top.
And the oats and white wheat flour are not refined in the way you would expect from a packaged or traditional homemade oatmeal cookie.
The maple and cinnamon give the cookies such an intensely homey, warm taste that nobody missed what was missing. 🙂
These Are The Best Oatmeal Cookies
So the best part of these Maple Oatmeal Cookies is that they are DELICIOUS! I have to do the rationing of the cookies or they never make it to the cookie plate. They disappear off the cooling rack before I even get to try them. But I am not going to lie, I do love that they are heartier and have more nutrition than my other recipes.
These cookies also freeze great! So if you can manage to cool them completely before your family swipes them, double bag them and pop them in the freezer for special occasions. (Or any random Tuesday.)
I do like making them ahead over the holidays when I know I will be busy with other parts of the meal for most of the day. These make a great nosh for the family who are all socializing while we cook. Nobody eats a big meal until THE BIG MEAL. So these are fun to have around.
Our Favorite Cookie Recipes
Do oatmeal cookies make you think of fall? I love fall baking and these are always on my list. We also really like these cream cheese cookies. (Santa likes them too.)
We do a lot of gifting of goodies over special holidays and top of the list every year is this easy oatmeal cookie recipe for sure… But biscotti is always a big hit too. Most people are intimidated to make it themselves but it is actually quite easy. (And goes great with a cup of coffee!) Try this Italian Biscotti Recipe yourself. If you really love the maple in this recipe, you might like this maple almond biscotti too.
And our kids love theses Oatmeal Breakfast Cookies that use bananas as a sweetener. They are a regular part of our morning school routine!
These maple oatmeal cookies are the best recipe we've found. And with a few swaps are healthy enough for breakfast!
- 3/4 cup butter, softened 1 1/2 sticks
- 3/4 cup maple syrup
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups whole white wheat flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 cups rolled oats not the quick cooking kind
- 1 cup chopped nuts, raisins, or chocolate chips (optional)
- Preheat oven to 350 degrees.
- In your stand mixer, whisk butter and maple syrup on medium speed until creamy. It might look a little weird for a second but it will come together. Add eggs and vanilla, and whisk until combined.
- In a second bowl, combine whole white wheat flour, baking soda, cinnamon and salt; mix until uniform. Slowly pour into the butter mixture, mixing on low until combined.
- Switch to the paddle attachment, or using a rubber spatula, add oats and additional add-ins (if using); fold into the dough until combined.
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10-12 minutes or until light golden brown.
- Cool for a minute on cookie sheets so they don't fall apart when you move them. Then move to wire rack to cool completely.
- Store in an airtight container. Enjoy!
Refined sugar often triggers my OCD, so I often avoid desserts with reluctance and sadness. These cookies are pure bliss. The flavor and texture (soft with a slight outer crispness) are delightful. I ate three straight off the cooling rack. Ha ha! And my toddlers were thrilled to munch alongside me. Thank you thank you for developing this recipe. I will be making them again. Soon!
We loved the cookies. I substituted coconut oil for butter, and used three eggs Instead of two. We added chopped peanuts, almonds, pumpkin seeds and a small handful of organic dried blueberries. We also used quick rolled oats, because that was all that I had, and they turned out delicious.
We are eating them warm with peanut butter on top and a glass of almond milk.
All three of my daughters have smiles on their faces 🙂 thank you!
These are the best oatmeal cookies. I’m glad they can be made gluten free also. I added nuts raises and a little coconut. Thank you so much!!! The pictures really impressed me. They looked yummy and they are.
I love them too! Your additions sound delicious. I love coconut!
A really yummy cookie that’s not overly sweet. Definitely five star caliber. I made them with pecans (no raisins as my spouse won’t eat them) and he loved them. Of course he thought chocolate chips (his favorite) would make them perfect. I was think white chips and cherries or cranberries and they’d be beautiful on a Christmas platter. A definet do over; thank you very much for sharing this tasty recipe.
Lovely!
Made these today and perfect amount of sweetness- love that it uses maple syrup instead of sugar.
Thank you!
I hate to say this, but I absolutely hate when people comment who have not made the recipe. Considering that is most of what was in the comment section I almost did not make these. I know, this may be weird, but I like to see if others liked the recipe or what alterations they have made.
Wow, that would have been a mistake. When I suggested these cookies to my picky 6 year old the response was “Gross. Just make normal chocolate chippers.” I made the dough, asked if she wanted to add chocolate chips, she begrudgingly said yes and helped with that. In full disclosure, I did vary slightly from the recipe: I have a backyard flock giving me medium-ish eggs so I used 3 and I doubled the cinnamon. I almost added extra warming spices but decided against it. As soon as they were out of the oven, cooled slightly, and put on a cooling rack she asked if we could share one. Well needless to say she ate the whole thing, took one to my husband, and brought me my own. We ate about one third of the cookies in one sitting. I have convinced myself it is ok since these are healthier than our regular cookies. I will be adding these to our normal rotation of home made baked goods.
They are delicious! I like them too. I actually created the “healthier” version because of my own kids. My desire was not to keep them from having treats but to make the treat a little more balanced with some actual nutrition too. So glad you loved them. You made my day.
Thanks for this wonderful and easy recipe. I tried it last night and for the first time I made cookies that I am proud of 🙂
I halved the recipe as we’re a family of three and I don’t give my 2 year old a lot of sweets. I baked 16 cookies in total and for us they are the perfect snack size, so smaller than a regular cookie.
I used coconut oil instead of butter and did not add any extras mainly because we did not have any. But next time I’d like to add some chocolate chips.
So super delicious! I’ve been trying to switch all my baking to Maple sugar or honey and these are a keeper! Thanks!
I just made these cookies . They are delicious! Thank you for sharing your recipe.
Super easy to make and yummy. But out of one batch I got 45 cookies and the size on mine don’t look too different than the pictures! More to enjoy and I bet they freeze well.
Hope to make these tomorrow with my girls!
Thank you!
I was wondering if your cookies spread in the oven or if you have to press down?
Maple brings out this lovely chewy carmelized texture that I love in cookies!
these are the best cookies i have found yet. i use Namistay flour to make mine as i need gluten free i also add Lillys chocolate chips and i cut my maple syrup down by 1/4 cup. Bam! they are the best
You just made my whole day! I love these cookies too!!!
Thank you! I’d wondered if I could use Namistay flour – glad to know it’s been used successfully!
These sound so warm and yummy! Great for the fall time 🙂
Blessings,
Edye | http://gracefulcoffee.wordpress.com
This looks so incredible! Pinned and tweeted. Please join us on Monday at 7 pm and party with us! It is so super fun to see what you have been working on! Lou Lou Girls
Cynthia, I’d say that you “hit this one out of the park”. The cookies look scrumptious and as I’ve said before, I love the pictures you include of your little ones stealing the treats. It makes for a cute and nicely personal post. Thanks for such a nice recipe. -Kim