healthy whole wheat oatmeal cookies

These cookies are awesome! Thank you so much for sharing this one! My body is 90% cinnamon apple at this point and I've never been happier about it! Smallish, well medium I guess, and with golden raisins and currants. If you're using any additions, your cookie yield will be greater. These might also make great cookies for ice cream sandwiches, maybe with a little of that butterscotch sauce layered in there too. Stir in the maple syrup. Combine the maple syrup, coconut oil, applesauce, and vanilla until mixed. (I prefer this freezing method, and I'm convinced it produces a chewier cookie, but I could also just be imagining it all.). They’re just as delicious as your favorite chewy oatmeal cookies, but with healthier ingredients! My family loves these cookies! Nicely sweet and moist, I'm in love with this recipe. Ms. Larkin. These are adapted from my Chubby Chewy Chocolate Chip Cookies -- I wanted the chewiness of that cookie, but with oatmeal and whole wheat flour. Thanks , Your email address will not be published. But if it's a chilly day and you've got cookies, nuke in the microwave for 15 seconds. Don’t let the term “white” confuse you. These healthy oatmeal cookies are made with whole wheat flour and oats. Required fields are marked *. Oh that’s so nice to hear, Jackie! These oatmeal cookies are not gluten-free, but you can substitute the whole wheat flour for gluten-free flour, if you like. Healthy! They were a big hit here at the house! This recipe is so delicious and tasty! That way, the butterscotch and toffee flavors of the brown sugar and molasses really shine. Let’s be honest here. with top-notch recipes, expert tips, and more. you're welcome, cg! I use King Arthur Flour but didn't have their white whole wheat so I used whole wheat and their unbleached white flour. I used King Arthur whole wheat flour and added raisins. Bake for 9-11 minutes or until lightly browned. Everyone at the party loved them as well. Last week I shared these Vegan Cinnamon Apple Blondies, a couple of days ago I shared my Snickerdoodle Muffins made with Applesauce, sauteed cinnamon apples + yogurt toast made an appearance on Instagram, and now I'm coming at ya with these Oatmeal Apple Pie Cookies! This post was originally published in November 2013. Stop the mixer, and using a spatula or plastic bowl scraper, mix in any pockets of flour underneath. Notify me of follow-up comments by email. I halved the recipe and made 20 medium-sized cookies that took just under 18 minutes to bake. Drop in rounded tablespoons onto a cookie sheet. Tempature is lowered on purpose beacause honey burns at higher tempatures. And try them with a dollop of jam for breakfast -- super delicious. Snickerdoodle Muffins made with Applesauce, Honey Roasted Brussel Sprouts with Apples. I used steel oats instead of the rolled oats- very good. I halved the recipe the first time I tried it and it still came out beautiful. I didn’t have any bran or nuts, and am generally wary of whole wheat cookies, so I used 1/2 cup whole wheat flour and 1/2 cup white flour. It's pretty obvious that I've chosen a favorite cooking flavor this fall and it's not pumpkin (gasp!) I’m in!! Head to my Amazon Shop Page for the brands I like to bake with. Sprinkle with a little flaky salt. ). Yum! Then add in the salt, baking soda, oats and flour and mix until a dough forms. Your email address will not be published. These oatmeal cookies are cookies.. Great sweet/ salty balance. Thanks! Hello SunBunny, I would just omit the molasses. I can't edit right now, but if anyone makes these in the large size, baking 18 minutes total will get you a super chewy cookie. Bake for 10 to 12 minutes. Thank you for letting us know that these scrumptious oatmeal cookies can be made gluten-free as one of us is in that diet. A fantastic recipe -- I've already sent it to the chewy cookie lovers in the family! Oh mrslarkin, these are glorious and will confirm you as a family fave. Love your additions. They are delicious and different than anything else I've had...very cool. I'm so glad you like these, Kristen! Can you post or email me the previous version? So let’s call it even. Using a spoon and spatula, drop the cookie dough into 12-15 rounded scoops onto the prepared sheet. Greetings from Polnad! Yes, they’re made with oatmeal. I usually make about 10 medium sized cookies. Enjoy these healthy cookies on a cozy fall morning or as a late-night treat! I just made these and despite being a diehard crisp cookie fan, these are delicious. i'm elizabeth -- a twenty something nutritionist, health coach and food blogger living in atl, ga. follow along for some tasty recipes and a spoonful of anything else! I have no molasses to speak of. Welcome to I Heart Vegetables! Whole Wheat Double Chocolate Pumpkin Bread. To bake the cookies right away, place them a few inches apart on parchment-lined pans. I'm all about choosing natural sugars to sweeten my baked goods when possible! Slightly flatten balls. —mrslarkin, Wow, these cookies are everything mrslarkin says they are and more! I swapped a stick of butter for 0.5 cup coconut oil; recipe is a keeper. If you have a large pan, you can bake them all at once.

I leave my cookies plain and unspiced, except for vanilla. mrslarkin I went for honey instead. These healthy oatmeal cookies are made with whole wheat flour and oats. Add vanilla and beat for a minute or two. Pulse until flour is just incorporated, then beat on medium speed for a minute or two. Just defrost at room temperature until thawed. Plus, someone asked me for the recipe, so here you go. Give me all the Oatmeal Raisin Cookies. Your email address will not be published. (Small unbaked cookies can also be frozen and baked off at a later time. These are wonderful and make a large number which is also a good thing for gift giving. If you love a soft-baked cookie these are for you! I've eaten this cookie, warmed, with a scoop of vanilla ice cream and a drizzle of The Sauce, and some roasted peanuts. Edges will be firm, middle will look underdone. Yum. I like the Bob’s Red Mill brand. I also added butterscotch chips and cashews. Scrape bowl. I don’t recommend using steel-cut oats. Be sure it’s warm enough that it won’t solidify when mixed with the applesauce and maples syrup. It's pretty darn good. Yes, they have lots of healthy fats in them. I try to get in as many healthy fats, whole grains, fruits and veggies as I can before noon, because on most days, come about 3pm, all bets are off. In a separate bowl, whisk together the butter, egg, and vanilla extract. With your hands, roll dough into balls to smooth the edges. You know? Let cool slightly, then transfer from the baking sheet to a cooling rack. You can also store them in the freezer for up to 1 month. These have the perfect texture and flavor I look for in an oatmeal cookie. Don't forget to tag me on Instagram when you make them so I can share your creation to my stories! Get set to supply your body with a dose of proteins, fiber, and nutrients packed into one batch of healthy cookies. —drbabs. Place back on pan. Stir in raisins and nuts. I used granny smith apples in this recipe because they are firm, slightly sour, and definitely one of the best apples for apple pie. My family loves these! I leave my cookies plain and unspiced, except for vanilla. Thanks for both recipes! For this recipe, I recommend using old fashioned rolled oats, which are the thickest and heartiest kind of oats. These oatmeal cookies look delish! It’s made from white soft wheat rather than red hard wheat. They get some of their sweetness from the fresh apple chunks, which I love. (My husband is in the crispy oatmeal cookie camp, but I like them soft. Stir in raisins and nuts. Karolina, Hi! I assumed the 1 cup of brown sugar was meant to be packed but I only packed it lightly. The salt on the top was a good thought. Add oatmeal and mix on medium-low speed until combined. Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat. This is suppose to be a healthier alternative to cookies made with white sugar. Keep mixing until you don’t see any streaks of flour. Store cookies in an air-tight cookie jar or sealed plastic bag. Bake for 16 to 18 minutes, and no more. Place on parchment-lined sheet pan about 1-inch apart. I wouldn’t recommend trying this with coconut or almond flour, but a traditional 1 to 1 gluten-free flour should work as a substitute. Again, don't over bake your cookies or you'll lose the chewiness. i made a batch today, but kept them in 2 minutes too long. I like to use a spoon rather than a hand mixer. I rolled mine in a mixture of oats, cinnamon and turbinado sugar (we liked the extra crunch). That's something I want to experience every day of the year. The dough will be pretty thick, but it’s not too hard to stir. The family loves them! However! Thanks for a great recipe!

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