Loaded Oatmeal Cookies

Christmas is almost here, and we don’t want you to forget to leave out cookies for the big man in red! This year, instead of the store-bought version full of sugar and ingredients we can’t even pronounce, how about we treat Ol’ St. Nick (and our families) to this healthier version?

These loaded cookies combine the usual suspects (sugar, cinnamon, egg) with some added nutrients – including oats, flax seed and wheat germ. And, if you have a nut allergy in the house, just leave out the walnuts!



  • 1/4 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/8 tsp. salt
  • 1 egg
  • 1 tsp. vanilla
  • 3/4 cup all-purpose flour
  • 3/4 cup rolled oats
  • 1/4 cup flax seed meal
  • 1/4 cup wheat germ
  • 2 oz. dark chocolate, finely chopped
  • 1/4 cup dried cranberries
  • 1/4 cup chopped walnuts, toasted


  1. Preheat oven to 350 degrees
  2. In a large mixing bowl, beat butter on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, cinnamon, baking soda and salt. Beat until combined, scraping sides of bowl occasionally
  3. Beat in egg and vanilla until combined
  4. Beat in flour
  5. Stir in rolled oats, flax seed meal, wheat germ, chocolate, cranberries and walnuts (dough will be a little crumbly)
  6. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets
  7. Bake for 9 to 11 minutes or until tops are lightly browned
  8. Let cookies cool on cookie sheet for 1 minute, then transfer cookies to wire rack to cool. Makes about 30 cookies!

Nutrition Information
Yield: 30 cookies

Per Cookie: Calories 79, Total Fat 4 (sat 2g, mono 1g, poly 1g),  Protein 2g, Carb 12g, Fiber 1g, Chol 11mg, Sodium 45mg


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