Ingredients (Serves 30)
3 tablespoons butter, softened (or 3 tablespoons flaxseed oil)
1/4 cup brown sugar
If you want to avoid sugar in this oatmeal cookie recipe, try this healthy substitute:
1/2 tsp Stevia + 2 tablespoons applesauce + 2 tablespoons whole wheat flour
1/4 cup honey (or 3 tablespoons agave nectar)
1 tablespoon water
1/2 teaspoon vanilla extract
2 cups Old-Fashioned Quaker Oats (rolled oats)
1/2 cup whole wheat flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon allspice (see substitutes)
1/2 cup slivered almonds (or chopped walnuts)
1/2 cup golden raisins
Preheat oven to 350 degrees F.
In a large bowl, add butter, brown sugar, and honey. Using an electric mixer set on medium, mix until smooth and creamy. Beat in egg, water, and vanilla.
In a medium bowl, mix together the rolled oats, whole wheat flour, baking soda, salt, cinnamon, and allspice. Using a spoon, slowly stir these dry ingredients
into the honey mixture. Then stir in the walnuts and raisins.
Drop by heaping tesspoonfuls, 2 inches apart, onto non-stick baking sheets. Try to avoid using baking sheets you have to grease because the grease can cause your cookies to burn.
Bake for 12 - 15 minutes or until golden brown.
DO NOT OVERBAKE. With this healthy oatmeal cookie recipe, two extra minutes can make the difference between making rocks or soft, chewy oatmeal cookies.
It is better to take your cookies out one minute early and allow them to set-up while cooling than risk over-baking. Allow to cool 2 minutes before removing oatmeal cookies from baking sheet to cool completely on wire racks. Store in an airtight container.
Pumpkin pie spice or ground cloves can be substituted for the allspice.