YIELDS: 24 Servings PREP TIME: 10 mins COOK TIME: 20 mins TOTAL TIME: 30 mins

Oatmeal cookies that are a "Little Bit Healthy" since we are using applesauce and honey to replace the brown sugar. They are super moist and tasty... you'll gobble them up!


1 ¼ cups quick oats
1 cup white whole wheat flour (we used Gluten Free Cup4Cup flour)
1 ½ tsp baking powder
1 ½ tsp baking powder
½ tsp kosher salt
¼ cup unsweetened applesauce
4 tbsp unsalted butter - melted and cooled
1 large egg
1 tsp pure vanilla extract
½ cup honey
½ cup dark chocolate chips
¼ cup raisins
¼ cup well chopped raw walnuts or pecans (optional)

Mixing bowls 
Cutting board 
Baking sheet
Cookie scoop


  1. In a large bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
  2. In a medium bowl, combine the applesauce, butter, egg, vanilla, and honey. Whisk until blended. Pour the liquid mixture into the flour mixture and stir just until combined. The dough will be wet and sticky. Fold in the chocolate chips, raisins, and walnuts. Place in the refrigerator and let chill for at least 30 minutes or up to 3 days.
  3. When ready to bake, place a rack in the center of your oven and preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper or a silicone baking sheet. Remove the dough from the refrigerator (if it is very stiff, you may need to let it sit out for 5 to 10 minutes). With a cookie scoop or spoon, drop the dough into 1 1/2-inch balls and arrange on the baking sheet, leaving 1 inch of space around each. With your fingers, gently flatten each cookie to be about 3/4-inch thick.
  4. Bake until the cookies are golden and firm around the edges and set on top, about 9 to 10 minutes. Place the baking sheet on a wire rack and let the cookies cool on the baking sheet for 2 minutes, then transfer the cookies to the rack to cool completely.

Note: We used gluten free flour (Cup4Cup) and the cookies came out amazing, you won't know the difference. We make pretty much everything at home gluten free since my wife is allergic to wheat.

Recipe adapted from: Well Plated