These simple Oatmeal Cookies with no butter are sweetened with maple syrup and my favorite for when I want something sweet but don't want a bunch of added refined sugars or saturated fats. They're the perfect treat if you're into chewy cookies!
As a dietitian with a sweet tooth, I find that if I make something like these oatmeal chocolate chip cookies I'm less likely to reach for ultra-processed desserts or sugary candy. I'm a big fan of a good homemade cookie after lunch or dinner and these are such a great option! You can even keep a batch in your freezer and heat one up when the craving strikes.
What I like about this particular oatmeal cookie recipe is that instead of butter, you'll use avocado oil as a fat source. This makes them more soft and chewy than using butter, and it cuts down on saturated fats and cholesterol.
More Healthy Dessert Recipes
- Healthy Pumpkin Banana Bread
- 4 Ingredient Oatmeal Banana Cookies
- Chickpea Banana Bread Dough
- Date snickers
- Christmas Rice Krispie Treats
- Hot Chocolate Dates
- Frozen Greek Yogurt Bites
- Strawberry Cottage Cheese Ice Cream
- Salted Caramel Frozen Yogurt
- Strawberry Watermelon Sorbet
Jump to:
- More Healthy Dessert Recipes
- Key Ingredient Notes and Substitution Ideas
- How to Make Oatmeal Cookies Without Butter
- Dietitian Tip
- Video of How to Make Oatmeal Cookies with No Butter
- Variations
- Equipment
- Storage for Oatmeal Cookies No Butter
- Expert Tips
- FAQ
- Related
- Perfect for Pairing
- Want to Learn About Nutrition?
- 📖 Recipe
- 💬 Comments
Key Ingredient Notes and Substitution Ideas
This delicious oatmeal cookies no butter recipe is made with simple ingredients. Below are some notes. Check the recipe card at the bottom for measurements.
Dry Ingredients
- Oats - I use old-fashioned oats (rolled oats) for this recipe. You could use quick cooking oats in a pinch or a 50/50 blend. Rolled oats make for a more structured & hearty cookie whereas quick oats will result in flatter cookies. I don't recommend using steel-cut oats because they will turn out too tough.
- All Purpose Flour - or whole wheat flour. I tried making these with oat flour and they turned out a bit crumbly, but you could always give it a shot! If you're gluten-free, feel free to substitute with GF flour. I've done so when making them for a friend and it works great!
- Baking Powder - baking powder to make sure the cookies rise.
- Cinnamon & Ground Ginger - cinnamon & ground ginger add a touch of sweetness to the dry ingredients. If you don't have ginger, you can leave it out.
- Kosher Salt - to enhance the sweetness of the other ingredients.
Wet Ingredients
- Egg - egg helps to bind the cookies and adds protein and fat-soluble vitamins A, D, E, and K. For best results, use room temperature eggs.
- Avocado Oil - avocado oil is a neutral oil so you don't really taste it. You can use extra-virgin olive oil instead, but it does have a stronger taste. Both are heart-healthy oils that also support brain health and are high in healthy fats. Coconut oil will work too, but it is high in saturated fats.
- Maple Syrup - I like to replace white sugar or brown sugar typically found in oatmeal cookies with maple syrup which is an easy way to sweeten them with a warm caramel-like taste. It's also less refined than regular sugar.
- Vanilla Extract - just a teaspoon of vanilla extract brings all the flavors together.
Mix-Ins
- Golden raisins - I love a good oatmeal raisin cookie so I like to add golden raisins. Feel free to leave them out if you're not a raisin person.
- Dark Chocolate Chips - all you need is a small amount to add sweetness. I use dark chocolate chips for this recipe, but you can use semi-sweet chocolate or even white chocolate chips.
How to Make Oatmeal Cookies Without Butter
Below are the instructions for how to make these oatmeal raisin cookies with visuals that I hope are helpful! Check the recipe card at the bottom for the full recipe.
- Step 1: Preheat the oven to 350℉ (177°C). Prep a sheet pan with parchment paper sprayed with cooking spray for easy clean-up. Add the golden raisins to a small bowl with water and microwave for 1 minute. Set aside to let them soak in the water for 5-10 minutes. This will help them become plump and soft!
- Step 2: Combine the dry ingredients in a medium mixing bowl. Stir with a whisk until they're well combined. *I highly suggest using a food scale to measure the oats and flour.
- Step 3: In a separate large bowl, whisk together the wet ingredients vigorously. Add the dry ingredients to the wet and stir until just combined.
- Step 4: Stir in raisins and chocolate chips. Let the dough sit in the fridge for 10-30 minutes.
Step 5: Use a 2 tablespoon cookie scoop or large spoon to scoop 12 cookies onto the prepared cookie sheet. Gently mash them down with a spatula or wooden spoon just a bit to flatten them.
Step 6: Bake oatmeal cookies in the preheated oven for 10-12 minutes. Remove from the oven when they barely start to turn golden brown. Let them cool on the parchment-lined baking sheet for 5-10 minutes before transferring them to a cooling rack or plate.
Hint: To ensure they cook evenly, use a cookie dough scoop to make them all the same size. I use a 2 tablespoon cookie scoop.
Dietitian Tip
Desserts get a bad rep for being indulgent or unhealthy and a lot of people see dessert as something reserved for the weekend or special occasions. But in my opinion, dessert absolutely has it's place in healthy eating pattern. Instead of restricting yourself from eating sweets altogether, watch your portions and make healthier versions like these oatmeal cookies!
Video of How to Make Oatmeal Cookies with No Butter
Here is a video of how to make this recipe that I hope is helpful!
Variations
The best part about making chewy oatmeal cookies at home is you can customize them to your taste! Below are some ideas, but feel free to get creative.
- Double Chocolate - double up on the chocolate chips in these butterless oatmeal cookies if you absolutely love chocolate chip oatmeal cookies!
- Peanut Butter - add in a tablespoon of peanut butter and some peanut butter-flavored chips if you're a fan of peanut butter oatmeal cookies!
- Salted - add flaky sea salt on top before popping them in the oven for a little extra flavor.
Equipment
You'll need a good baking sheet and a cookie scoop for this recipe! I use Nordic Ware baking sheets and a 2 tablespoon cookie scoop.
Storage for Oatmeal Cookies No Butter
- Room Temperature - let the cookies cool and then store in an airtight container at room temperature for up to 3-5 days.
- Refrigerator - store in an airtight container in the fridge for up to a week.
- Freezer - let them cool and store in a freezer-safe container for up to 3 months.
Expert Tips
- Don't overmix the dough. Mix the dry and wet ingredients until just combined.
- For best results, let the dough sit for 10-20 minutes before rolling it into balls.
- Let the cookies cool on the pan for at least 5 minutes before transferring to a cooling rack
FAQ
While healthy means something different to everyone, from a nutritional perspective, these are a nutrient-rich option and contain less refined added sugars and saturated fats than classic cookies. They provide dietary fiber for gut health and heart-healthy fatty acids from the avocado oil that also supports hormone health and brain health.
No, but you can easily make them GF by using a gluten-free flour. As a note, all oatmeal is naturally gluten-free, but often made in a facility that also makes gluten-containing products. So if you have celiac disease or are making these for someone who does, be sure to use certified gluten-free oats. I use these from Bob's Red Mill brand.
No because chocolate chips still contain dairy. But you can make these cookies dairy-free by using dairy-free chocolate chips.
I get this question a lot and absolutely! It's just for added flavor but the cookies still taste great without it. 😊
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with Oatmeal Cookies:
Want to Learn About Nutrition?
Here are some of my educational articles you may enjoy:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Chewy Oatmeal Cookies with Chocolate Chips, No Butter
Equipment
- 1 2 tablespoon cookie scoop
Ingredients
Dry Ingredients
- 100 grams rolled oats (1 cup, I recommend using a kitchen scale to measure)
- ¾ cup all-purpose flour (or GF flour)
- 1 tsp baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon kosher salt
Wet Ingredients
- 1 large egg
- 2 tablespoon avocado oil (or extra virgin olive oil)
- ½ cup pure maple syrup
- 1 teaspoon vanilla extract
Mix Ins
- ¼ cup golden raisins
- ¼ cup dark chocolate chips
Instructions
- Preheat the oven to 350℉ (177°C). Prep a sheet pan with parchment paper sprayed with cooking spray for easy clean-up. Add the golden raisins to a small bowl with water and microwave for 1 minute. Set aside to let them soak in the water for 5-10 minutes. This will help them become plump and soft!
- Combine the dry ingredients in a medium mixing bowl. Stir with a whisk until they're well combined. *I highly suggest using a food scale to measure the oats and flour.
- In a separate large bowl, whisk together the wet ingredients vigorously.
- Add the dry ingredients to the wet and stir until just combined. Stir in raisins and chocolate chips. Let the dough sit in the fridge for 10 minutes.
- Use a 2 tablespoon cookie scoop or large spoon to scoop 12 cookies onto the prepared cookie sheet. Gently mash them down with a spatula or wooden spoon just a bit to flatten them.
- Bake oatmeal cookies in the preheated oven for 10-12 minutes. Remove from the oven when they barely start to turn golden brown. Let them cool on the parchment-lined baking sheet for 5-10 minutes before transferring them to a cooling rack or plate.
- Hint: To ensure they cook evenly, use a cookie dough scoop to make them all the same size. I use a 2 tablespoon cookie scoop.
Video
Notes
- Don't overmix the dough. Mix the dry and wet ingredients until just combined.
- For best results, let the dough sit for 10-20 minutes before rolling it into balls.
- Let the cookies cool on the pan for at least 5 minutes before transferring to a cooling rack
- Room Temperature - let the cookies cool and then store in an airtight container at room temperature for up to 3-5 days.
- Refrigerator - store in an airtight container in the fridge for up to a week.
- Freezer - let them cool and store in a freezer-safe container for up to 3 months.
Lindsey
You are a dietician but didn't provide nutritional information. Of course, I may have missed this. If do, I apologize!!
Mallory
Hi Lindsey, thank you so much for reaching out and for mentioning that! I went ahead and added the nutrition, you should be able to see it now. 😊 I hope that helps and that you love the cookies if you make them! -Mallory