I know that everyone has a different definition of “healthy,” but these delicious cookies are about as close to healthy as they come. Whole wheat flour, oats, no sugar, no butter, very little oil. But the best part is, you’d never know it! They’re super soft, moist, and sweet even though they have NO sugar. Not to mention that this is another super adaptable recipe. My version calls for a mixture of agave nectar and pure maple syrup as the sweeteners, but you could totally swap those out for honey, molasses, whatever floats your boat! And the mixture of applesauce and oil could be changed into all applesauce, all oil, pumpkin puree, etc. Not into dried cranberries? Use nuts, raisins, chocolate chips…the list is endless! You don’t have to be an artist to get those creative juices flowing when it comes to cooking! Take it from someone who has never ever not once won a game of Pictionary and can’t even slice an apple let alone draw a picture. I’ve always preferred to let my artistic side shine in the kitchen rather than the art room, where I may have possibly been asked questions such as, “Is that a dog or a cat?” It was a cow.
Seriously though, these cookies are really, really good. Not good considering they’re healthy, they’re just good. And I would know, since I’ve eaten about three throughout the duration of writing this post. Enjoy, friends!
Healthy Oatmeal Cookies
1 cup whole-wheat flour
1 1/2 cups quick-cooking oats
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 Tbs cinnamon
1/2 tsp nutmeg (optional)
1/4 cup agave nectar (or honey)
1/4 cup pure maple syrup
1/4 cup unsweetened applesauce (or pumpkin puree)
1/4 cup oil (vegetable, canola, grape-seed, or olive)
1 Tbs molasses
1 large egg
1 tsp vanilla extract
1/2 cup dried cranberries
In a large bowl, whisk together the whole-wheat flour, oats, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
In a smaller bowl, whisk together the agave nectar (or honey), maple syrup, applesauce or pumpkin, oil, molasses, egg, and vanilla extract until smooth. Stir the wet ingredients into the flour mixture. Fold in the dried cranberries, and chill the dough for 15-20 minutes.
Meanwhile, preheat oven to 325 degrees F. Form the refrigerated dough into balls and place on a lightly greased or lined cookie sheet. If desired, lightly press down the balls with a fork. Bake for 15-20 minutes or until edges are golden-brown.
Let cool for 5 minutes on cookie sheets before removing to a wire cooling rack. Store cookies in an airtight container at room temperature.
(Recipe adapted from Whole Grain Gourmet)