Healthy Oat Cookies with Dried Fruit & Nuts

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Healthy Oat Cookies with Dried Fruit & Nuts – Guilt-Free Energy Bites!

Wholesome, chewy, and naturally sweet—your new favorite healthy snack is here! These soft oat cookies are made with simple, nourishing ingredients like ripe banana, rolled oats, dried fruit, and crunchy nuts. They’re free from refined sugar, easy to customize, and perfect for breakfast, lunchboxes, or a quick afternoon energy boost.

Why You’ll Love This Recipe

.No refined sugar – naturally sweetened with banana and honey
.Fiber-rich and full of healthy fats
.Customizable – use your favorite mix-ins
.Soft, chewy, and totally kid-approved

Ingredients You’ll Need

(Makes about 18 cookies)

Dry Ingredients:

  • 1½ cups rolled oats (certified GF if needed)
  • ½ cup whole wheat flour (or almond flour for gluten-free)
  • 1 tsp cinnamon
  • ½ tsp baking soda
  • ¼ tsp salt

Wet Ingredients:

  • 1 ripe banana, mashed (or ½ cup unsweetened applesauce)
  • ¼ cup honey or maple syrup
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract

Mix-Ins (Pick Your Favorites):

  • ½ cup chopped nuts (walnuts, almonds, pecans, etc.)
  • ½ cup dried fruit (raisins, cranberries, chopped apricots, etc.)
  • 2 tbsp chia seeds or flaxseeds (optional for extra fiber and omega-3s)

Step-by-Step Instructions

1. Preheat the oven

Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Mix the dry ingredients

In a large bowl, whisk together the rolled oats, flour, cinnamon, baking soda, and salt.

3. Combine the wet ingredients

In a separate bowl, mash the banana until smooth. Stir in the honey (or maple syrup), melted coconut oil, and vanilla extract until well combined.

4. Combine wet and dry mixtures

Pour the wet mixture into the bowl of dry ingredients and stir until just combined.

5. Fold in the mix-ins

Gently fold in your choice of nuts, dried fruit, and seeds if using. The dough should be slightly sticky but easy to handle.

6. Scoop and shape

Using a tablespoon or cookie scoop, drop spoonfuls of dough onto your prepared baking sheet. Flatten slightly with the back of the spoon or your fingers—they won’t spread much.

7. Bake

Bake for 10–12 minutes, or until the edges are lightly golden. Don’t overbake if you want them soft and chewy!

8. Cool and enjoy

Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Enjoy warm or store for later!

Storage Tips

  • Room Temp: Store in an airtight container for up to 3–4 days.
  • Fridge: Keeps well for up to 1 week.
  • Freezer: Freeze in a zip-top bag for up to 2 months. Thaw at room temp or microwave for 10–15 seconds.

Substitution Ideas

  • No banana? Use applesauce or pumpkin puree.
  • Vegan? Use maple syrup instead of honey.
  • Nut-free? Swap in sunflower seeds or more dried fruit.
  • Add-ins? Try dark chocolate chips, shredded coconut, or a pinch of nutmeg.

 

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