Chewy, sweet, and delicious air fryer oatmeal cookies! When you don’t want to overindulge, this small batch of cookies makes the perfect treat. Only four ingredients are needed and it’s ready in 10 minutes!
Oatmeal cookies make a great breakfast cookie, snack, and/or dessert.
After such fantastic feedback on our air-fried peanut butter cookies, I felt it was time to add another air-fried cookie recipe to the blog.
Why you’ll love these
- Wholesome: These oatmeal cookies are healthier than most, using applesauce and pure maple syrup instead of oil/butter and refined sugar.
- Quick + easy: These are SO easy to make. They only require four ingredients and the magic of air frying has these delicious bites “baked” in just 5 minutes.
- Small batch: I particularly love a small-batch cookie recipe so I don’t overindulge and eat 12 cookies to myself. 😉
- Delicious: They’re lightly sweetened, chewy, moist, and flavourful. The perfect oatmeal cookie.
Ingredients + Substitutions
Here’s everything you’ll need to make these amazing air fryer oatmeal cookies.
- Oats: Use rolled oats, old fashion oats or quick-cooking steel cut oats, but not instant oats. Oats do not contain gluten in their natural form, but if you require gluten-free, make sure to choose oats that are certified gluten-free to prevent cross-contamination.
- Applesauce: I prefer unsweetened applesauce. This acts as our binder and moisture, to make these cookies oil-free and egg-free. Plus, it adds natural sweetness.
- Maple syrup: Use pure maple syrup to sweeten the cookies using unrefined sugar.
- Baking soda: Helps lift and slightly spread the cookies.
- Optional fill-ins: For extra flavour, add the cinnamon, and a filler of choice. I love these with dark chocolate chips or dried cranberries.
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Add the oats to a blender or food processor. (photo 1)
Gently blend/pulse to break them down. (photo 2)
NOTE: Don’t overprocess the oats, you don’t want to make flour. You want a mix of powder and whole oats. If you’re worried about overprocessing, add about half of the oats to your blender and process them into flour. Then combine the flour and the remaining whole oats in your mixing bowl.
Add the processed oats and ALL remaining ingredients, including optional fill-ins to a bowl. (photo 3)
Mix well to evenly distribute the ingredients and form your cookie dough. (photo 4)
Use a cookie scoop to divide the batter and then shape and flatten each cookie in your hand. (photo 5)
Place the flattened cookies into your parchment-lined fryer basket and air fry for 4-6 minutes. (photo 6)
NOTES: Divide the mixture into 7 portions for smaller cookies, or 3-4 portions for large cookies. Wet your hands in between shaping every 1-2 cookies to prevent the batter from sticking to your hands.
Once air fried, remove the basket from your fryer and let the cookies rest, undisturbed for at least 10 minutes before handling. They will appear underdone but they will firm up as they cool.
After 10 minutes or so, transfer to a wire rack to continue cooling, or enjoy them warm.
Change up your air fryer oatmeal cookies every time!
- Plain: The basic recipe and no added fill-ins or flavours.
- Chocolate chip: Add 2-3 tablespoons of dark chocolate or semi-sweet chocolate chips to the mix.
- Cranberry: Add 2-3 tablespoons of dried unsweetened OR sweetened cranberries to the mixture.
- Oatmeal raisin: Add 2-3 tablespoons of dried raisins.
- Nutty: Add 2-3 tablespoons of chopped pecans or walnuts to the cookie batter.
Or check out these oatmeal cookie variations!
- Pumpkin Oatmeal Cookies
- Cranberry Oatmeal Cookies
- Healthy Vegan Oatmeal Cookies
- Zucchini Oatmeal Cookies
I use a Ninja Foodi 8qt basket-style model. However, like most air-fried recipes, you can make these air fryer oatmeal cookies in any model of fryer including toaster oven styles.
As always, different models will cook at different speeds, so make sure to watch your cookies carefully and start checking on them around the 4-minute mark.
Can I bake these in the oven?
Yes. If you don’t have a fryer, these work beautifully in the oven as well.
Preheat your oven to 350°F/163°C and line a baking sheet with parchment paper. Arrange the cookies in a single layer with space in between each one.
Then bake them for 10-11 minutes. (They will look underdone, but take them out anyhow.)
Remove from the oven and let them rest at room temperature, undisturbed for 10 minutes before handling.
Keep leftovers in a sealed container at room temperature for 2-3 days.
Store them in the refrigerator to keep for up to 5 days.
Or freeze the cookies in a freezer-safe airtight container for up to 3 months.
- Don’t overprocess the oats. You don’t want to make flour or this will alter the cookie’s texture.
- Use wet hands to roll and shape the batter. This helps prevent the cookie dough from sticking to your hands.
- Don’t overdo it on fill-ins. More than 2-3 tablespoons of any fill-in will make these difficult to shape and they’ll fall apart more easily.
- Do not overbake the cookies. They may appear underdone and soft, but they will firm up as they cool.
- Let the cookies rest for 10 minutes before handling them. This brief cool-down helps them completely set.
More delicious air fried snacks
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
- 1 cup rolled oats
- 3 tablespoons maple syrup
- 2 tablespoons unsweetened applesauce
- ¼ teaspoon baking soda
- ¼ teaspoon cinnamon
- 2-3 tablespoons chocolate chips, chopped pecans or walnuts, raisins, or dried cranberries
- Add the oats to a blender or food processor and process for about 5-6 seconds to break them down. Do not overprocess. You want to have some floury bits with some whole oats, but you're not making flour, so don't overdo it.
- Add the blitzed oats and all remaining ingredients, including any optional ones, to a medium bowl. Mix well.
- Line your air frying basket with parchment paper. Then, divide the batter into 7 portions for small cookies or 3-4 portions for large cookies. Roll each portion into a ball and flatten and shape it in your hand. Then place it in the basket.
- Air fry the oatmeal cookies at 325°F/163°C for 4-6 minutes, until slightly golden. Then remove the basket from the fryer and set it aside to let cool for at least 10 minutes before handling.NOTE: The cookies will appear underdone at first, but they will set as they cool, so don't overcook them.
- After the 10 minutes, transfer to a warming rack to continue cooling or enjoy them warm.
These were so quick to cook up fresh after school. I only added dark chocolate chips and they were a hit. Thanks heaps for sharing. I loved the recipe. 🙂
You’re most welcome Cheryl. Thanks for the feedback. 🙂
I made them and they turned out to be very nice. I made a few changes to the recipe; added a small amount of olive oil, a couple spoons of hemp seeds, dried cranberry and baked them in an oven at 340 for 20 minutes. Thank you for your idea!
Thrilled you enjoyed Niki! Thanks for sharing your process with us. 🙂
Can they be baked in a regular oven? For how long and temp.
Hi Doris, see our section in the post titled “Can I bake these in the oven?” here: https://thishealthykitchen.com/air-fryer-oatmeal-cookies/#equipment