Healthier Oatmeal Cookies
Refined Sugar Free Healthier Oatmeal Cookies – made with nothing but good, wholesome ingredients, they’re a treat that you can eat practically without gilt!
I’m really happy that I got into healthier baking again. I’d truly forgotten how honestly good these healthier treats can be.
Like these Refined Sugar Free Healthier Oatmeal Cookies for instance; they’re made with nothing but good, wholesome ingredients, yet they’re a truly yummy little treat that you can eat without feeling a single ounce of guilt!
You’re basically looking at old fashioned rolled oats, whole wheat flour, eggs, coconut oil, honey, date paste, walnuts and raisins… nothing but good stuff, really! And they’re super dense and chewy and taste so freakishly fantastic, I know even the kiddos will absolutely love them!
To be honest, I think I personally like them even better than the real thing, if you know what I mean… For the time being, I’d even say that they are my favorite cookies in the whole wide world.
And I bet they are just about to become yours, too!
To make them, you mus first, combine the dry ingredients in a large bowl and then whisk them until they are well combined. Set aside.
Then, in a separate bowl, combine all the wet ingredients and whisk vigorously until smooth and creamy. Don’t worry if there are still a few small lumps of coconut oil present, though. That’s perfectly acceptable.
While you’re at it, you might as well weigh or measure your raisins and chopped walnuts and put them in a third bowl.
Add the wet ingredients to the dry and mix until evenly combined.
The cookie dough will be fairly thick and sticky and a bit on the dry side, almost like a crumble mixture, only stiffer. That’s perfectly normal. So long as you can’t see any unmixed flour and that the dough clumps together when you squeeze it, you’re good to go.
At first, you may think that it’s never ever going to come together, but trust the process and keep mixing. It’ll happen, I swear.
Stir in the raisins and walnuts…
I know full well what you’re thinking: that’s A LOT to add to this already fairly saturated cookie dough! I’ll never be able to mix those in! Again, trust the process. It will come together, promise!
See? I told you! Persistence always pays off!
Now using a large spring-loaded cookie scoop, scoop 20 balls of that delightful dough onto a cookie sheet that’s been lined with parchment paper. If you didn’t have one of those handy dandy gadgets (you should really consider investing in one!), a large spoon would also do the trick – you’ll want to use about 4 tbsp of dough per cookie and then shape your cookies by hand.
Place the unbaked cookies in the refrigerator for at least an hour – but up to several days, if well covered – prior to baking.
When you are ready to bake your cookies, preheat your oven to 350°F; transfer your chilled unbaked cookies to a 13″ x 18″ baking sheet that’s been lined with parchment paper or better yet a silicon mat (another investment that’s very well worth making!) and arrange them so they are at least 2 inches apart.
While these cookies won’t be spreading all that much, you still want the air to be able to circulate freely around them.
Bake your cookies for 13-14 minutes or until they are slightly golden and their tops look nice and crispy.
As soon as your cookies come out of the oven, make them look extra pretty by pushing a few raisins as well a a few pieces of walnut right into the soft dough.
Let the cookies cool on the sheet for a minute or two and then delicately transfer them to a cooling rack to cool completely.
You can now choose to bake the rest of the cookies right away, or save the unbaked dough for later. Unbaked cookie dough will keep in the refrigerator for several days, or in the freezer for up to several months. If baking from frozen, there’s no need to thaw the dough; simply increase the baking time by a minute or two.
Cookies that have been baked you will want to keep in an airtight container, in a cool dry place, for up to a week.
As usual… I laugh a little. Cuz they’ll never make it that long. Never!
Healthier Oatmeal Cookies
Ingredients
Wet ingredients
- 3/4 cup coconut oil
- 1/2 cup raw honey
- 1/4 cup date paste
- 1 tsp pure vanilla extract
- 2 large eggs
Dry ingredients
- 2-1/2 cups rolled oats
- 1-1/2 cups whole wheat flour
- 2 tbsp corn starch
- 1 tbsp ground cinnamon
- 1 tsp baking soda
- 3/4 tsp salt, I use Himalayan salt
- 1/2 tsp ground nutmeg
Add-ins (plus more to push into baked cookies)
- 1 cup organic raisins
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 350°F
- In a large bowl, mix all the dry ingredients together with a whisk until well combined. Set aside.
- In a separate bowl, combine all the wet ingredients and whisk vigorously until smooth and creamy. A few small lumps of coconut oil are acceptable.
- Add the wet ingredients to dry and mix until evenly combined, then stir in the raisins and walnuts
- Using a large spring-loaded cookie scoop, scoop 20 balls of dough onto a cookie sheet that's been lined with parchment paper. If you didn't have one of those, a large spoon would also do the trick - you'll want to use about 4 tbsp of dough per cookie and then shape your cookies by hand.
- Put the unbaked cookies in the refrigerator for at least an hour - but up to several days, if well covered.
- When ready to bake your cookies, preheat the oven to 350°F; transfer your chilled unbaked cookies to a 13" x 18" baking sheet that's been lined with parchment paper or better yet a silicon mat; arrange them so they are at least 2 inches apart.
- Bake the cookies for 13-14 minutes or until they are slightly golden.
- For prettier cookies, push a few raisins as well a a few pieces of walnut into the soft dough as soon as the cookies come out of the oven.
- Let the cookies cool on the sheet for a minute or two and then delicately transfer them to a cooling rack to cool completely.
- You can bake the rest of the cookies now, or save the unbaked dough for later. Unbaked cookie dough will keep in the refrigerator for several days, or in the freezer for up to several months. If baking from frozen, there's no need to thaw the dough; simply increase the baking time by a minute or two.
- Keep the baked cookies in a cool dry place for up to a week.
Nutrition
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes!
4 Comments on “Healthier Oatmeal Cookies”
Hi there! Is there something I could use to replace the date paste?
Thank you! I can’t wait to try these!
Now this is my kind of cookie. I have better luck with cookies using whole wheat flour than any kind. I hate for my cookies to spread thin. Love them thick. I need to make these but I can’t have them right now. Doing a low carb diet. My husband would love them.
My kinda gal! I LOVE me a thick and chewy cookie, and these guys they definitely deliver in that department! Hopefully you can try them once your low carb stretch is done with…
Yummy 🙂