These Healthy Oatmeal Cookies Are a Back-To-School Essential

Make it on Sunday for snacks all week.

By Camille Styles
Photography Michelle Nash

There’s a dramatic shift that happens toward the end of August. One day I’m packing for vacay and feeling free, and the next? I’m packing up lunch boxes and scrolling through a feed that’s somehow already full of pumpkins. Whether you’re sending littles off to school or your work schedule is ramping up, it’s a busy time of year for all. And after a summer full of YOLO-style eating, for many of us there’s an internal pull to return to those healthy habits that make us feel our best.

Enter: these healthy oatmeal cookies that are at once nourishing fuel and a delicious treat. They’re perfect for satisfying sweet cravings, and also for an on-the-go protein snack that won’t leave you crashing. When I’m juggling a million things, from school drop-offs to meetings to endless to-do lists—it feels good to know that I’ve meal prepped a recipe that checks all the boxes: flavor, nutrition, and a burst of energy that lasts.

Read on for exactly how to make these healthy oatmeal cookies—and why you should, STAT.


Meal Prep Magic

One of the best things about these healthy oatmeal cookies is how well they lend themselves to meal prepping for the week ahead. On Sunday, I love to mix up a big batch of these, then chill, scoop, and bake whenever we need a cookie.

Or, you can roll the chilled dough into balls, spread out on a parchment-lined plate in the freezer, and then when they’re set, pop into a Ziploc bag and store in the freezer for up to a month. You can bake them straight from the freezer—just add a few minutes to the total cook time.

healthy-oatmeal-cookie-recipe_high fiber breakfast

Packed With Nutrients

Sure, these have some sugar and butter, but when I’m creating “healthy” snacks for my kids, I’m really looking at whether or not they have wholesome ingredients that’ll give them lasting energy throughout the day. These have a relatively small amount of sugar, and get an additional burst of sweetness from raisins and dark chocolate. Whole-wheat flour and old-fashioned oats provide complex carbs for a slower energy burn, and coconut flakes and walnuts give healthy fats to keep them feeling satisfied longer.


How to Make These Healthy Oatmeal Cookies

I’m a big fan of one-bowl cookie recipes, because again: we’re saving time and keeping it simple.

  • First, combine your egg, coconut oil/butter, sugars, vanilla, salt, cinnamon, and baking soda in a stand mixer.
  • Add the raisins, dark chocolate, walnuts, coconut, and oats. Mix together then chill for an hour.
  • You can either bake them off immediately, store in the fridge for up to a week, or roll into balls and freeze for up to a month.

These could not be simpler!


Conquer Back-To-Routine Season With These Healthy Oatmeal Cookies!

Scroll on for the recipe, but first—a few other cookie recipes you’ll love:

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healthy oatmeal cookie recipe

Healthy Oatmeal Cookies with Coconut, Raisins, and Dark Chocolate

  • Author: Camille Styles
  • Total Time: 32 minutes
  • Yield: 20 cookies 1x


These healthy oatmeal cookies are packed with nutrients and so delicious. Perfect for school lunches and on-the-go snacking, I meal prep these on Sunday for the week ahead.


Units Scale
  • 1 large egg
  • 4 tablespoons melted coconut oil or butter
  • 1/4 cup brown sugar
  • 2 tablespoons granulated sugar
  • 2 teaspoons vanilla
  • 1 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 cup white whole-wheat flour
  • 1/2 cup California raisins
  • 1/2 cup chopped dark chocolate bar
  • 1 cup chopped toasted walnuts
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup old-fashioned oats
  • Flaky salt for topping


  1. Beat together egg, coconut oil, both sugars, vanilla, salt, cinnamon, and baking soda on low. Add flour and mix on low just until combined.
  2. Add California raisins, chocolate, walnuts, coconut, and oats. Mix on low until everything is coated in dough. Cover and chill for an hour.
  3. Preheat oven to 350, then use a big cookie scoop to portion out dough onto 2 parchment-lined baking sheets. Press cookies into disks about ¾” thick and sprinkle with flaky salt.
  4. Bake for 12 minutes, until golden brown. Let cool on baking sheets, and devour!


After chilling the dough, you can either bake these off immediately, store in the fridge for up to a week, or roll into balls and freeze for up to a month.

  • Prep Time: 20
  • Cook Time: 12

Keywords: healthy oatmeal cookie recipe

Comments (1)

  1. Maureen says:

    These are delicious with a few minor changes. I cut the salt in half. As a very seasoned baker, 1 teaspoon of salt for a small batch of cookies like this seemed like way too much. I also cut the amount of walnuts in half, as the batter would not hold together if adding a full cup. My batch yielded 10 cookies.

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