Healthy Oat Cookies with Dried Fruit & Nuts

by

Description:

These healthy oat cookies are naturally sweetened, soft, and chewy with a satisfying crunch from toasted nuts and bursts of sweetness from dried fruit. Packed with fiber, protein, and heart-healthy fats, they’re the perfect guilt-free treat for any time of day.

Origin:

Inspired by traditional oatmeal raisin cookies, this variation is adapted for healthier lifestyles, often found in modern whole-food and plant-based diets. Popular in fitness and wellness circles as a clean snack alternative.

Ingredients Quantity:

Dry Ingredients:

  • Rolled oats – 2 cups (160g)
  • Whole wheat flour (or oat flour) – 3/4 cup (90g)
  • Baking soda – 1/2 tsp
  • Ground cinnamon – 1 tsp
  • Salt – 1/4 tsp
  • Chopped mixed nuts (e.g. almonds, walnuts, pecans) – 1/2 cup (60g)
  • Mixed dried fruit (e.g. raisins, cranberries, chopped apricots or dates) – 1/2 cup (80g)

Wet Ingredients:

  • Ripe bananas – 2 medium (mashed, about 3/4 cup)
  • Natural peanut butter or almond butter – 1/2 cup (120g)
  • Honey or maple syrup – 1/3 cup (80ml)
  • Egg – 1 (or flax egg for vegan: 1 tbsp flaxseed + 3 tbsp water)
  • Vanilla extract – 1 tsp
  • Coconut oil (optional, melted) – 2 tbsp

Optional Ingredients:

  • Chia seeds or flaxseeds – 1 tbsp (for extra fiber)
  • Dark chocolate chips – 1/4 cup (for a sweet twist)
  • Shredded coconut – 2 tbsp
  • Zest of an orange – for added brightness

Instructions:

  1. Prep:
    • Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Mix Dry Ingredients:
    • In a large bowl, combine oats, flour, baking soda, cinnamon, salt, chopped nuts, and dried fruit.
  3. Mix Wet Ingredients:
    • In another bowl, mash bananas and mix with nut butter, sweetener (honey/maple), egg, vanilla, and coconut oil if using.
  4. Combine & Chill:
    • Stir wet ingredients into dry until fully combined.
    • Let the dough rest in the fridge for 10–15 minutes (optional, helps reduce spreading).
  5. Scoop & Bake:
    • Scoop 1½ tbsp of dough per cookie onto the baking sheet, flattening slightly.
    • Bake for 12–15 minutes, or until golden brown at the edges.
  6. Cool & Store:
    • Let cookies cool on the tray for 5 minutes, then transfer to a wire rack.
    • Store in an airtight container for up to 5 days or freeze for 2 months.

Tips for Success:

  • Use very ripe bananas for best natural sweetness.
  • Chop nuts and fruit evenly to ensure uniform texture.
  • Don’t overbake — cookies will firm up as they cool.
  • For extra crunch, toast the nuts beforehand.

Recommendation:

Perfect as a lunchbox snack, hiking fuel, or healthy dessert. Pair with herbal tea or a smoothie for a balanced snack.

Nutrition (Per Cookie, based on 20 cookies):

  • Calories: ~120
  • Total Fat: 6g
  • Saturated Fat: 1.5g
  • Cholesterol: 10mg (or 0 if vegan)
  • Sodium: 60mg
  • Carbohydrates: 15g
  • Sugar: 6g (natural sources)
  • Fiber: 2g
  • Protein: 3g

Would you like a nut-free, gluten-free, or no-banana version of this recipe?

Leave a Comment