The BEST recipe for healthy oatmeal cookies you’ll ever make! Crunchy outside, chewy inside & packed with nuts and cranberries. They’re so easy to make & they don’t taste healthy at all! These Oatmeal Cookies are made with whole grains, packed with fiber, free of butter and flour, eggless and easy to make with basic pantry ingredients
HOW TO MAKE OAT FLOUR AT HOME:
1. Fill your blender with oats.
2.Blend until the oats have turned into a fine flour, about 20 seconds to 1 minute.
The flour is done when it feels like powder with a very slight texture (it should not feel like sand). If you see any larger flecks of oats, blend longer.
NOTES: If you’re using a blender with a wide base and it’s not gaining enough traction to blend well, you’ll need to add more oats.
HOW TO STORE OATMEAL COOKIES:
Storing: Put your leftovers in a bag or container, and they’ll stay fresh for about a week. You can keep them in the fridge or at room temperature.
Freezing: If you want to keep some leftovers for longer than a week, freeze them! Simply separate each cookie with parchment paper and store them in a freezer-safe bag or container. They’ll stay good for up to 3 months.
Defrosting: Just let the cookies thaw at room temperature before enjoying them.
MORE HEALTHY SNACK IDEAS:
Prince Cookies. Healthy recipe
WATCH IT STEP-BY-STEP!
Give it a try and let me know how you like them in a comment below!
Oatmeal Cookies with Pecan
Ingredients
- 1⅓ cup oat flour 130 g
- 1 cup rolled oats 100 g
- ¾ tsp baking powder 4 g
- 1 tsp cinnamon
- 1 pinch nutmeg
- ¼ tsp salt
- 1 tsp vanilla extract
- ⅓ cup melted coconut oil 90 g
- ⅓ cup granulated sugar (NOT FINE!!) 60 g
- 1 Tbsp ground flax seeds
- 3 Tbsp milk or water (30-40 g)
- ¼ cup chopped pecan nuts or any chopped nuts
- ¼ cup dried cranberries or any chopped dried fruits/berries
Instructions
- Pre-heat oven to 350 F degrees (180 C). Line baking sheet with parchment paper and set aside.
- In a large bowl add the ground flax seed and milk and whisk well. Let the mixture rest for at least 5 minutes. Once the mixture has thickened, it’s ready to use in your recipe.
- Add all ingredients into the bowl (except of nuts and cranberries). Mix well to combine.
- Gently fold in the nuts and cranberries.
- For each cookie, use an ice scoop (2 tbsp) to scoop the amount of dough into your hands. Use your hands to form a ball, and then flatten the ball to create a cookie shape that’s about 1½ cm thick. These cookies don’t spread when cooking, so they need to press them down into the desired shape.
- Bake in the centre rack of the oven for 18 – 20 minutes, or until lightly golden.
- Let the cookies rest for 5 minutes on the baking tray to harden, then transfer to a wire rack to cool completely. Enjoy!
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