Healthy Oatmeal Cookies

Don't worry, ads are not going to appear on your printed document!

No ratings yet

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

These Healthy Oatmeal Raisin Cookies are easy healthy breakfast cookies made from wholesome ingredients. They contain no eggs, butter, or refined sugar. They are also twice as low in sugar as regular cookies and higher in proteins, keeping you full for hours.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/healthy-oatmeal-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time14

Total Time24

Servings: large cookies

Calories: 247.9kcal

Author: Carine Claudepierre

Ingredients

1 cup Quick Oats (note 1)
¾ cup All-Purpose Flour (note 2)
1 ½ teaspoons Baking Powder
1 teaspoon Cinnamon
¼ cup Coconut Oil melted (note 3)
½ cup Maple Syrup (note 4)
1 teaspoon Vanilla Extract
⅓ cup Dried Raisins (note 5)

Optional - to boost proteins

¼ cup Hemp Seeds (note 6)

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line two cookie sheets with parchment paper. Lightly oil it with cooking oil spray. Set aside.
In a mixing bowl, whisk the dry ingredients: quick oats, all-purpose flour, baking powder, and cinnamon.
Add in maple syrup, cooled, melted coconut oil, and vanilla extract.
Using a rubber spatula, stir to incorporate and for a sticky, consistent cookie dough. It should look a bit wet and runny, keep stirring for a good minute. Set aside for 5 minutes to let oats absorb the moisture. Stir again. If it's too runny, add a bit more oats.
Fold in dried raisins and chopped nuts, and stir to incorporate evenly.
Divide the mixture into 12 even portions, lightly oil your hands, and roll into a ball.
Drop about 1 1/2 tablespoons of dough on the cookie sheet and flatten the top with the back of a fork. The cookies expand in the oven so make sure you leave 2 thumbs of space between each of them.
Bake the cookies at 350 °F (180 °C) in the center of the preheated oven for 14-16 minutes until nicely golden brown on the edges.
Let the cookies cool down on a cooling rack before storing.

Notes

Note 1: I recommend quick oats instead of rolled oats for this recipe. Rolled oats have a thicker texture that won't absorb the moisture as well and make your cookies fragile. Quick oats are as healthy as rolled oats. To make it, add rolled oats in a food processor and process 1-2 times until it forms pieces of oats - not flour, just small pieces.

Note 2: You can replace the all-purpose flour with white spelt flour or white whole wheat flour. We didn't try all-purpose gluten-free flour.

Note 3: Use refined coconut oil to avoid a coconut flavor in your cookies. Or simply swap it for melted plant-based butter, or melted butter if you use dairy in your kitchen. Light olive oil should work too, but the texture will be more crumbly.

Note 4: Any liquid sweetener can be used, like agave syrup, coconut nectar, or coconut syrup.

Note 5: You can cut down the sugar and increase the proteins by replacing dried raisins with hemp seeds.

Note 6: Chopped almonds, chopped walnuts, or other seeds like sunflower seeds, or pumpkin seeds are great healthy options as well.

Storage: You can store the cookies in an airtight container for up to 5 days in the fridge. Freeze them for up to 1 month in sealed Ziploc bags and thaw the day before at room temperature.

Nutrition