These healthy oatmeal cookies are so simple to make and taste delicious. As these are made with whole grains you can enjoy them guilt-free. Will be a great option as after-school snacks or breakfast for kids.

These are my favorite cookies and are filling enough for a quick evening snack.

I like to dip these cookies in hot tea or milk and enjoy them for a breakfast. When dipped in hot liquid, though the cookie becomes soft the cacao nibs and pistachio remains crunchy. They taste delicious 😋

These oatmeal cookies will be crisp on the outside, soft inside with little crunchy from rolled oats, cacao nibs, and pistachios. And I recommend using rolled oats in this recipe as they retain their structure on baking and give a nice texture to the cookies.

Let's begin making the recipe:

Preheat the oven to 180 degrees C for 20 minutes.
Take a mixing bowl and add whole wheat flour to the sifter.

Now add baking soda to the flour.

To this add baking powder as well.

Sift the flour and add the salt to this flour mixture. Again mix everything well to incorporate the salt. If your salt is too fine, you can sift the salt as well.

To this sifted flour mixture, now add rolled oats.

I have added raw cacao nibs instead of chocolate chips. You can use chocolate chips as well.

Add chopped pistachios or any nuts. You can add raisins as well.

Keep this flour mixture aside and take a mixing bowl. Add coconut sugar to it.

Now to the bowl, add oil, almond butter, and water.

Mix everything very well for a couple of minutes so that sugar is dissolved completely.

To this wet mixture, add flour mixture in 3 parts and mix well.

The texture of the final dough should look like this.

Make equal-sized round balls with the dough. You can use an ice cream scoop or tablespoon to do this.
Place the cookies an inch or two apart as these will spread. If you like thick cookies, refrigerate the cookie balls for 30 minutes before baking them.

Bake the cookies for 12 minutes at 180 degrees C in a preheated oven.
I have a small OTG so I baked these in three rounds. So depending on the baking tray size, you can arrange the cookies.
Make sure to leave some space in between them as they expand.

Recipe Notes and variations:

You can substitute peanut butter for almond butter in the recipe. Though the taste differs, the peanut butter and oats combination will also be yummy.
Though I haven’t tried, sorghum flour will be the best replacement for whole wheat flour to make these cookies gluten-free provided your oats are gluten-free.
As this is a vegan recipe, I have used coconut oil to bake these oatmeal cookies. You can use butter or any neutral flavor oil also. As coconut oil has a high smoking point, I always use coconut oil for baking cakes and cookies.
Coconut sugar has a low glycemic index and will be very tasty, little chocolaty so I prefer coconut sugar. If this is not available to you, use brown sugar or powdered jaggery, or raw cane sugar.
I’m not sure of liquid sweetener as the composition differs. Because baking is more of science, every ingredient plays an important role in the final product's taste and texture.
Rolled oats will be good to use as they retain their structure and turn crunchy.
Instead of cacao nibs, you can use chocolate chips also to make these cookies as oatmeal chocolate cookies.
To make vegan oatmeal raisin cookies, just replace pistachios with raising in this recipe. You can even add pistachios if you like them to be crunchy.
Instead of water, you can use any plant-based milk to make these cookies. Almond milk will be the best one though.

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