Truly healthy oatmeal cookies, made with whole, plant based ingredients. Perfect companion to the morning oat milk latte. They are sweet, nutty and crumbly. Just as cookies should be.
I always liked the idea of oatmeal cookies, but I never really found the one I like. And that famous soft mush of a banana oat cookies was never really my thing. I like my cookies to be firm and crumbly, not soft and chewy.
After an extensive google search I realized two things.
One, if cookies are in fact whole, plant based and healthy they are usually soft and chewy.
Two, if the cookie is crumbly then it contains brown sugar or a similar unhealthy ingredient. Let’s get one thing straight, brown sugar is not a whole, healthy ingredient. It’s maybe one atom less unhealthy than the white sugar. But don’t fool yourself thinking it’s healthy just because it’s brown. It’s really not.
After failing to find a good oatmeal cookie recipe. I decided to create one myself.
My perfect oatmeal cookies had to have 4 key attributes:
- They must be made with whole, plant based ingredients.
- They must be healthy and have nutritional value.
- They must be crumbly and crunchy.
- They must be delicious.
Now granola I like because it’s crunchy. And I wanted to have that crunch in my cookies. So I decided to make a fusion of the granola and oatmeal cookie.
After some trial and error, and a messy kitchen for days, in search of a perfect oatmeal cookie. This cookie was born, and it’s perfect.
HEALTHY OATMEAL COOKIES
This recipe yields 30 little cookies, the size of a teaspoon.
1 1/2 cup (90 g + 45 g) rolled oats
2 tbsp (13 g) golden flaxseed meal*
1/2 tsp (1,5 g) cinnamon
pinch of salt
10g cocoa butter
1/2 cup (120 g) peanut butter
1/3 cup (115 g) honey**
1/3 cup chocolate chips***
*finely ground golden flaxseeds
**you can substitute honey with some other liquid sweetener, like date syrup (same amount as honey)
***I make my own chocolate chips with cocoa butter, cocoa powder and date syrup, you can find the recipe in this post.
- Preheat the oven at 356°F (180°C).
- Line a baking sheet with baking paper.
- Ground to flour 1/2 cup of rolled oats.
- In a bowl combine all dry ingredients.
- In a double-boiler melt cocoa butter.
- Add peanut butter and honey to the cocoa butter and stir until warm.
- Pour butter mixture on oat mixture and with spatula or by hands combine wet and dry ingredients until you get a crumbly cookie dough.
- Using a teaspoon form small discs by tightly pressing the crumbles together.
- Arrange all cookies on a baking sheet leaving space between them.
- Bake cookies for 10 minutes.
- Leave to cool.
- Store in an airtight container at room temperature for up to 3 days, in the fridge for up to a week or freezer for up to 3 months.
If you like healthy plant based recipes, I suggest you try my chocolate peanut butter muffins.