WHAT YOU NEED TO MAKE HEALTHY OATMEAL COOKIES
- Honey: These oatmeal cookies are sweetened with honey, but you can substitute maple syrup.
- Coconut oil: Make sure the coconut oil is melted when preparing the oatmeal cookies. If you prefer, you can swap coconut oil for butter or ghee.
- Egg: One large egg does the trick to bind wet and dry ingredients.
- Instant Oats: *Instant over old-fashioned works best for this recipe.
- All-Purpose (GF) flour: I used gluten-free all-purpose flour in place of whole wheat, and they turned out perfectly.
- Baking powder: Just a little bit and these cookies will rise perfectly.
- Cinnamon: Oatmeal + cinnamon = a match made in heaven…
- Salt: Bring out the sweetness with a dash of salt!
- Chocolate chips: I prefer Lily’s stevia-sweetened chocolate chips, which can be found here.
- Add-Ins: When it comes to add-ins, choose from your favorites – like raisins, chopped pecans, cranberries, and chopped walnuts. Just don’t add more than 1/4 cup.
Healthy Oatmeal Raisin + Chocolate Chip Cookies [Gluten-Free]
Preparation Time: 10-15 minutes
Serving Size: 10 cookies
Preheat oven to 350F. Line a baking sheet with parchment paper, foil, or silicone baking mat and set aside.
In a large bowl, whisk the honey, coconut oil, egg, and vanilla. In a medium bowl whisk, all the dry ingredients then stir them into the wet mixture.
Drop cookie dough onto the prepared baking sheet using a medium-large cookie scoop and flatten to about ¾’’ thickness. Bake 10 minutes then allow in the pan for at least 5-10 minutes and enjoy!
HOW TO STORE:
Store the homemade cookies in an airtight container. They will last 4-5 days in your pantry or even up to 6 months in the freezer. Be sure to store them away from sources like the stove, moisture, and direct sunlight. Double the batch and enjoy them later! Or, make a batch when you’re preparing to entertain.
WHAT ARE YOUR THOUGHTS?
I’d love to hear from you. How did the recipe turn out? Did you make any changes?
Mandy Froelich xo