Prep 10 mins
Cook 15 mins
I was looking for a healthy oatmeal cookie that didn't have too much oil or butter. I wanted something that I could eat as a meal or a treat. Wella, thanks to the inspiration of many recipezaar recipes, I came up w/ this one. It still is under-construction and I hope to have it w/ even less oil & sugar...Enjoy
- 1 cup old fashioned oats (3oz)
- 1 cup quick oats (3 oz)
- 1⁄2 cup almonds, chopped (2oz)
- 1 tablespoon sesame seeds, raw (.2oz)
- 6 tablespoons sunflower seeds, raw (2oz)
- 3 tablespoons flax seeds, meal (I used light)
- 1⁄2 cup raisins
- 1⁄3 cup unsweetened coconut (1oz)
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon salt
- 1⁄3 cup brown sugar, dark (3oz)
- 1 teaspoon vanilla powder
- 1 tablespoon vegetable oil
- 1⁄3 cup honey
- 2 eggs (can sub 1/2 c egg substitute)
- PREHEAT over, 350'F or 172'C.
- PREPARE cookie sheet by lining w/ parchment paper or lightly grease it. set aside.
- COMBINE all dry ingredients in a large bowl. set aside.
- WHISK together the wet ingredients.
- Then POUR into the dry mixture and mix until combined.
- Make cookie shape by filling a 1/4c measuring cup and press just enough that the mixture sticks together, but you are still able to knock it out by gently tapping onto your cookie sheet.
- MAKE as many cookie shapes as your pan will allow, while making sure there is two inches between each cookie.
- Then PRESS each cookie shape down gently to form a cookie looking shape. They will be about 3/4 inch high. Make sure the edges are neat and tight to make a better looking cookie.
- BAKE for 15 - 20 mins, depending on how down you want them. I like them to be drown and crunch on the edges.
- Important: ALLOW TO COMPLETELY COOL before removing from the pan or else they might fall apart. Enjoy!