These”Hearty Oat Cookies” are low in fat, and sugar, no eggs, have 2 grams of fiber, 3 grams of protein. I found this recipe in September Woman’s Day Magazine 2014 and I don’t usually try recipes from magazine, but after looking over the ingredients I decided with the oatmeal, pepitas, cranberries and coconut and the low use of sugar, no eggs, now fat that it would be a recipe we would enjoy.
I made them according to directions, no adjustments just the baking time and they turned out perfect. We figured it out and there is only about 1/8 tsp of sugar per cookie. I like that.
This recipe is something like a chewy granola bar but so much better, it is moist and does not crumble, great for packing for school or work lunches. My guys liked them as they are a hardy good cookie. You make them large, about 3″ in diameter. After dividing the dough into 15 portions, the key to forming these cookies is molding them as you would a meat patty and with moist hands pushing all the nuts into the cookie.
Note: Don’t over bake these yummy morsels, only until the edges “start” to turn brown-no-more. Use parchment paper or baking sheet like (Silpat) and after taking them from oven, slip the baking sheet or parchment off the cookie sheet to let cool. Best enjoyed when cool!!
- What you will need for these "Hearty Oat Cookies"
- 1/2 cup(s) whole-wheat flour
- 1/4 cup(s) all-purpose flour
- 1/2 cup(s) granulated sugar
- 1/2 teaspoon(s) ground cinnamon
- 1 pinch(s) kosher salt
- 1 cup(s) (not instant) quick-cooking oats
- 1 cup(s) unsweetened shredded coconut
- 1/2 cup(s) walnuts, finely chopped
- 1/4 cup(s) golden raisins
- 1/4 cup(s) dried cranberries
- 1/4 cup(s) pepitas (pumpkin seeds)
- 1/2 cup(s) (1 stick) unsalted butter
- 3 tablespoon(s) honey
- 1/2 teaspoon(s) baking soda
- 3 tablespoon(s) boiling water
- Heat oven to 350 degrees F and line 2 baking sheets with parchment paper.
- In a large bowl, whisk together the flours, sugar, cinnamon, and salt. Add the oats and coconut and toss to combine. Fold in the walnuts, raisins, cranberries, and pepitas.
- In a small saucepan, melt the butter and honey. In a small bowl, combine the baking soda and boiling water, then add to the butter mixture (it will become frothy).
- Make a well in the center of the oat mixture, pour in the butter mixture and mix to combine.
- Using wet hands, form the mixture into 15 balls (about 1/4 cup each) and place on the prepared sheets, spacing them 1 1/2 inches apart. Gently press each ball down so it is 1/2 inch thick and bake until golden brown. I baked mine in three batches to allow the space for them to bake.
- (However, they do not spread). You will want to watch the time as my oven they only took 10 minutes to start to brown around the edge. Let cool completely on the baking sheets.
In my second batch I replaced the all purpose flour with almond flour
Per cookie: 231 Cal, 1 gram Fat, (8 gram Sat Fat), 16 MG Hol, 53 MG Sod, 3 Grams Pro, 25 Carbs, 2 Grams Fiber
Original Recipe from Woman’s Day Recipe September Issue Online
All photos are my own.
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