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!
Maple Oatmeal Cookies
Equipment
- cookie sheet
Ingredients
- 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)
Instructions
- 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!
For the nutritional facts…how many cookies is that info for?
First time making these and they are great. Followed the recipe to a T. The sweetness level is perfect not overbearing like with sugar. I can actually taste the oats. This is now my go to recipe for chocolate chip cookies.
Yum!
My friends were happy.
I made these for the first time today. They are tasty but I’m disappointed that I can’t taste the maple syrup. I followed the recipe and added dark chocolate chips. I’m wondering if the sweetness from the chips cut the maple flavor.
Might be the maple syrup! Here in Vermont we prefer the dark amber robust for baking. If you are getting light or medium amber syrup, it just doesn’t have as much real maple character in a recipe.
Love these. I’m about to make batch number 4! I replaced 1/4 cup of butter with a cup of unsweetened applesauce. Cuts the fat and calories and still taste great.
Thank you for the tip ! Thinking of doing a batch with applesauce, how many cup did you put in total ?
Followed the recipe except added in a shredded zuchhin (my kids know i am always teying to include veggies). Tasted great! Will try some of the other suggestions as well wi th use of ripe banana or applesauce.
i have made this cookies, many, many times. Always make substitutuons like dried peaches or apples, mint choco chips, pecans etc…
also have substituted the butter with solid melted coconut oil. They never cease to be popular. Thanks.
These cookies are great! I’m at the cottage so I had to make do but they turned out amazing anyway. I used salted butter but didn’t add salt. I only had spelt flour and I had no cinnamon. I also had no Baking soda so I used triple the baking powder (also needed a little more because of the whole grain spelt flour). I had all the other ingredients. Very tasty and like you said,” with some actual nutrition too” 😊
I agree. I also didn’t have butter, so I used some shredded cheddar cheese, and due to the formica levels of most cinnamon, substituted raisin zest instead. I replaced 75% of the flour with Bisqick, and then froze the enitre mixture for 3 days to make stuffing into the casings much easier.
These are some of if not the best cookies I’ve ever made! Made for a weekend with my family and ate one as test for dessert tonight. Amazingly delicious! I will always give you recipe credit but will be calling them My Morning Oatmeal Cookies as I mimicked my morning porridge. Raisins, cinnamon, and pieces of the apple chips I dehydrate! I used regular whole wheat flour, not white, but otherwise it was the recipe to the letter! Thank you for a fabulous recipe!
I made these using 1 overripe banana to replace the 1/4 cup (1/2 stick of butter.). I just didn’t want so much butter in the end product. I also cut the maple syrup to 1/2 cup. Turned out amazing, also had to make normal altitude adjustments to flour and baking soda for 7500 ft elevation. Added currants that we soaked in hot water first. Very easy recipe to remember for oatmeal cookies and will make again. My toddler enjoy them but he will eat anything I call a cookie.
Great maple flavor, no need for added sugar! Added raisins for a more breakfast style cookie.