Healthy Oatmeal Cookies (With Honey)

"If you like a fluffier cookie: bake 12-15 minutes. If you like a flatter, crispier cookie, flatten with a fork prior to baking and bake 15-17 minutes."
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Ready In:


  • Dry ingredients

  • 1 cup spelt flour (a pinch more depending on the moisture of the mix)
  • 14 cup flour
  • 1 12 cups of large flake rolled oats (smaller flake is ok too)
  • 12 teaspoon baking soda
  • 12 teaspoon baking powder
  • 12 teaspoon salt
  • 1 tablespoon cinnamon
  • Wet ingredients

  • 12 cup honey
  • 12 cup oil (corn, grapeseed or olive)
  • 1 tablespoon molasses
  • 1 egg (beat with 1 Tbsp Water)
  • 1 teaspoon vanilla
  • Add-ins

  • 12 cup craisins
  • 12 cup slivered almonds


  • Preparation:.
  • 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 craisins and nuts 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 onto your baking sheet (I recommend lining the baking sheet with parchment paper).
  • Bake for about 12-17 minutes or until golden on the bottom of the cookie. The cookies freeze very well and make a great snack! Enjoy.

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I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
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