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You do not have to stop eating cookies if you're trying to eat healthy meals. Fat-free, sugar-free alternatives exist to keep you from feeling deprived. Nutritious oatmeal cookies are a better choice than chocolate chip cookies, and the healthy version can still satisfy your sweet tooth. The trick is to substitute pureed fruit for the fattening and sugary ingredients. Add raisins, cranberries or other healthy nutrients for variety.

Set your oven rack to the center position. Preheat the oven to 350 degrees.

Cut a piece of parchment paper to fit on your baking sheet. Place a couple drops of water at the corners of the baking sheet, then line it with the parchment paper. The water holds the paper in place so it does not curl up during baking.

Mix the flour, rolled oats, baking soda, baking powder, salt, cinnamon and nutmeg in a large bowl. Stir until well mixed.

Mix the applesauce, egg whites and vanilla extract in a medium mixing bowl. Slow pour the wet mixture into the dry ingredients.

Scrape the sides of the bowl occasionally as you stir to incorporate all the ingredients. Continue mixing until no dry ingredients remain. Let the mixture sit for five minutes while the dry ingredients absorb the moisture. Fold the ingredients together and scrape the sides of the bowl one more time.

Scoop heaping tablespoons of batter and line them up on the lined baking sheet, keeping them at least an inch apart.

Check the cookies after 12 minutes, then every minute after until the cookies start to turn golden brown. Remove the baking sheet from the oven using a pot holder.

Lift the parchment paper on one side of the baking sheet. Pull gently and slowly to move the sheet and all of the cookies onto your cooling rack. Let the cookies cool completely, then lift them with a spatula and place them into a sealed container. Keep the container in the refrigerator for up to a week while you enjoy the cookies.


Stir fruits into the wet ingredients. Use whole wheat flour instead of all-purpose for even healthier cookies. Freeze egg yolks for up to six months to use in other recipes. Use mashed bananas instead of applesauce for a creamier cookie.

About the Author

Kristy Robinson

Based in southern Virginia, Kristy Robinson has been writing for various websites since 2008. Her work focuses on tutorials and self-help articles. Robinson holds a Bachelor of Science in criminal justice from American InterContinental University.