Warm your belly with mapley goodness and comforting spices with this healthy oatmeal cookie recipe. They’re on the crunchy side, perfect for dipping in your favorite milk (we use almond milk around here), and allergy friendly! Not to mention super quick to whip up.
Makes about 20 cookies, each cookie has the following:
123 Calories
6g Fat
17g Carbs
2g Protein
1g Fiber
Ingredients
2 cups rolled oats (gluten free)
3/4 cup brown rice flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon sea salt
1/2 cup coconut oil
1/2 cup 100% pure maple syrup
2 teaspoons pure vanilla extract
Directions
Preheat oven to 350F. In a medium saucepan, toast oats over medium-high heat, stirring frequently until fragrant (2-3 minutes). Transfer oats to a large mixing bowl and turn the heat down to low. Add to the oats the flour, cinnamon, nutmeg and salt, and combine. Add coconut oil to pan until it’s just barely liquid (Coconut oil becomes liquid at a very low temperature, so it should just take about 30 seconds.) Pour melted coconut oil into small bowl and whisk in the maple syrup and vanilla until well combined. Add maple mixture to dry ingredients and stir to combine completely. Drop by rounded teaspoonfuls onto a lined baking sheet. Then gently flatten the dough with wet fingers. Bake until golden brown, about 12-14 minutes. Transfer cookies immediately to cooling rack and store in an airtight container.
Here’s the deal with this healthy oatmeal cookie recipe…
You think you’re being naughty having cookies? Well, you should try to keep sweets to a minimum, but when you do decide your sweet tooth needs some attention, you may as well nourish your body at the same time…
PURE Maple Syrup (NOT Mrs. Butterworth’s, the kind that actually came from a tree, please!) contains antioxidant manganese and zinc, which support the immune system by contributing to cell growth and maintaining healthy levels of white blood cells.
Pure Coconut Oil is one of the best “good fats” you can get. It assists with weight loss, digestion, immunity, and helps your body absorb calcium.
Cinnamon and Nutmeg (especially cinnamon) help regulate blood sugar, so the little amount of sugar in the maple syrup will be digested more slowly, and will be less likely to cause a blood sugar spike and drop like most cookies would.
Not to mention whole grains from the oats…
I’m just saying! If you’re going to have dessert….
So I have made these twice now and I want to share a tip I discovered while making them.
Both times I made them I followed the directions exactly and the cookies crumbled as soon as I transferred them to the cooling rack. I found (on the last batch, unfortunately) to let them sit for a few minutes on the cookie sheet before transferring them. That way they stay in cookie form, are crisp, and look like the cookies in your picture! They don’t leave a big mess on my table when I do that.
But, they are delicious and I don’t feel guilty putting one in my mouth! Thank you for sharing the recipes!
Uh… These are amazing. Like, I have no reason to ever make another cookie recipe again, amazing.
I halved the recipe because I was afraid I wouldn’t like them (duh!) and I had to sub oat flour and I ended up using a lot more flour. Probably twice as much? I also left them a little thicker than in your picture and they are chewy and amazing. In fact, I’m going to make more right now.
Glad you like them, Jen! And thanks!!!
We LOVE this recipe!! I use it frequently and especially love it as a topping on apple crisp and am about to use it as the topping to my strawberry-rhubarb crisp!! Can’t wait! Thanks so much for sharing your recipes!!!