Prep 25 mins
Cook 20 mins
They are not as sweet as most oatmeal cookies I've had, which is a good thing. We could not stop eating them; especially my preschooler. They are excellent "nutritional supplements!" There is no sugar in this recipe however if you prefer sugar to honey--then simply alter the recipe....cut the baking soda to 1/4 tsp. and add an extra tablespoon of water. Your baking temperature should go to 350 if you are using sugar. When replacing sugar with honey you have to increase the baking soda to increase the acid and you reduce liquid by 1 Tablespoon. Also, with honey baking--lower the baking temp.
- 236.59 ml whole wheat flour (a pinch more depending on the moisture of the mix)
- 354.88 ml oats
- 2.46 ml baking soda
- 2.46 ml baking powder
- 2.46 ml salt
- 14.79 ml cinnamon (I actually use about 3 Tbsp(got to love cinnamon)
- 2.46 ml nutmeg (optional)
- 177.44 ml honey
- 118.29 ml oil, you can also use some applesauce to replace some of the oil if you wish (corn, grapeseed or olive)
- 14.79 ml molasses
- 1 egg (beat with 1 Tbsp Water)
- 14.78 ml vanilla
- 118.29 ml raisins (optional)
- 118.29 ml walnuts (optional)
- In a large bowl, mix all the dry ingredients together.
- In a medium bowl, mix all the wet ingredients together. Hint: when measuring out the honey, spray the measuring cup with oil or baking spray--your honey won't stick).
- Mix the wet stuff with the dry stuff. Add the raisins and walnuts and mix. If the mixture seems too wet, add a bit of flour. If it isn't binding together very well, you may wish to add an egg white.
- COOL the mix for 20 minutes in the fridge.
- Preheat the oven to 335 degrees (lower temperature due to the honey in the recipe which will burn more easily).
- Drop by teaspoonfuls onto your baking sheet (I recommend lining the baking sheet with parchment paper). Press down with a fork to ensure even cooking.
- Bake for about 15 - 20 minutes or until golden on the bottom of the cookie. The cookies freeze very well and make a great snack! Enjoy.