Copycat Dad's Oatmeal Cookie Recipe

Eating healthy doesn't mean giving up cookies or other delicious foods! I first tried a version of these cookies at my book club and they were sooo addictive and tasted just like the packaged Dad's Oatmeal Cookies I grew up with. 

If you grew up eating Dad’s cookies too, these healthier cookies will bring back all the nostalgic flavours: chewy oats, chocolatey goodness, and that classic soft texture. But with more nourishing ingredients to help keep you feeling satisfied longer. I made a couple tweaks to make them even healthier and I'm sharing it with you to try too.

These cookies are made with almond flour, oats, almond butter, flax, chia, and cacao nibs for a more balanced treat that includes healthy fats, fibre, and protein. They’re gluten-free, lower in refined sugar, and made without highly processed ingredients. Here's a comparison between my homemade and the traditional, store-bought version:

My version tastes even better than the OG ones and has:

• less than half the sugar
• significantly fewer carbohydrates
• more fibre
• about double the protein
• healthier fats from almond flour, almond butter, flax, and chia
• fewer processed ingredients and additives

The combination of fibre-rich oats, healthy fats from almond flour and nut butter, plus the crunch of cacao nibs helps make these cookies more satisfying than traditional cookies that can leave you reaching for more shortly after.

I love recipes like this because they’re realistic. You don’t need to give up dessert to support your health goals. Sometimes it’s simply about upgrading ingredients and creating more balance.

These make a great:

• lunchbox addition
• healthier dessert
• afternoon snack or post-workout snack with protein on the side
• freezer-friendly treat to keep on hand

And if you’ve never baked with cacao nibs before, they add such a delicious rich chocolate flavour without the extra sugar of chocolate chips, plus a nice crunch.

Healthier Dad’s Cookie-Inspired Cookies

Makes: 22–24 cookies

Ingredients

• 1 ¾ cups almond flour
• 1 cup rolled oats
• ½ tsp baking soda
• ½ tsp salt
• ½ cup coconut sugar, packed
• 75 g (⅓ cup) grass-fed butter, softened
• 1 tsp vanilla
• ⅓ cup almond butter
• ¼ cup milk (or milk alternative)
• 1 tsp apple cider vinegar
• ⅔ cup cacao nibs (or could use dark chocolate chips)
• 1 tbsp flaxseeds
• 1 tbsp chia seeds

Directions

1. Preheat oven to 350°F and line a large baking sheet with parchment paper.
2. In a medium bowl, combine almond flour, oats, baking soda, and salt.
3. In a separate bowl or mixer, beat butter until fluffy. Add coconut sugar, vanilla, and almond butter and mix well.
4. Add milk and apple cider vinegar to the wet mixture.
5. Stir dry ingredients into wet ingredients until combined.
6. Fold in cacao nibs, flaxseeds, and chia seeds.
7. Roll into 1-inch balls and place on baking sheet about 1.5–2 inches apart. These cookies won’t spread much while baking.
8. Bake for 10–15 minutes until lightly golden on top and medium golden underneath. For a crispier cookie, bake until evenly medium golden.
9. Let cool and enjoy!

These are delicious fresh out of the oven, but they also freeze really well for easy snacks throughout the week.