Healthy Oatmeal Breakfast Cookies
Prep
15m
·
Cook
20m
·
Total
35m
About This Recipe
This healthy oatmeal breakfast cookie recipe combines the sweetness of dates, maple syrup, and raisins with the nuttiness of almond meal and flaked almonds. These chewy, wholesome cookies are perfect for a nutritious on-the-go breakfast or a satisfying snack.
Ingredients
Steps
Nutrition Facts
Ingredients
(Servings:
6)
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Wet Ingredients
Dry Ingredients
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
-
Calories716kcal35%
-
Fat34g1%
-
Saturated Fat10g0%
-
Carbohydrates92g4%
-
Fiber9g0%
-
Sugar45g2%
-
Protein13g0%
-
Cholesterol31mg1%
-
Sodium34mg1%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Sweetness: Can use anything sweet in liquid form eg agave, golden syrup. 3 tbsp makes these cookies a bit sweet but not like normal cookies. Use 4 tbsp if you have a sweet tooth or reduce to 1 tbsp if you don't have a sweet tooth (still get sweet from the dried fruits)
2. Oil: Can use any oil, use a flavourless or neutral one. Or melted butter or margarine.
3. Add Ins: Use 1 1/4 cups in total of your choice of flaked or chopped nuts, desiccated coconut and chopped dried fruit (or small fruit like raisins, cranberries, blueberries) - or CHOC CHIPS!! If you skip the coconut, use at least 1/4 of fairly finely chopped nuts (to ensure cookie holds together properly).
4. Almond meal: aka Almond Flour. Can also use hazelnut meal/flour. Do not sub with normal flour - makes cookie cardboardy.
5. Flavourings: Use whatever you like. For spice: all spice, nutmeg, cardamom, mixed spice. Essence: orange blossom, lemon, caramel, coconut, almond.
6. GLUTEN FREE option - ensure the oats are gluten free.
7. STORAGE: good for 5 days in a super airtight container, though the outside of the cookies do soften, like any homemade cookie. Haven't tried freezing yet - would love to know if anyone does!
8. Nutrition per cookie (6 big chunky cookies):
2. Oil: Can use any oil, use a flavourless or neutral one. Or melted butter or margarine.
3. Add Ins: Use 1 1/4 cups in total of your choice of flaked or chopped nuts, desiccated coconut and chopped dried fruit (or small fruit like raisins, cranberries, blueberries) - or CHOC CHIPS!! If you skip the coconut, use at least 1/4 of fairly finely chopped nuts (to ensure cookie holds together properly).
4. Almond meal: aka Almond Flour. Can also use hazelnut meal/flour. Do not sub with normal flour - makes cookie cardboardy.
5. Flavourings: Use whatever you like. For spice: all spice, nutmeg, cardamom, mixed spice. Essence: orange blossom, lemon, caramel, coconut, almond.
6. GLUTEN FREE option - ensure the oats are gluten free.
7. STORAGE: good for 5 days in a super airtight container, though the outside of the cookies do soften, like any homemade cookie. Haven't tried freezing yet - would love to know if anyone does!
8. Nutrition per cookie (6 big chunky cookies):