These delicious oat cookies are gluten free, dairy free, and free of artificial flavors and colors. They are loaded with oat fiber and spices. Furthermore, these healthy oatmeal cookies are sweetened with coconut sugar and moisturized with apple sauce. We used coconut oil, which besides giving the cookies an extra kick of flavor, gives them that moist crunchy consistency when paired with the oat and sugar.
This recipe makes two batches, and its perfect for gatherings or to have some extra at home to eat whenever you crave them. Eat them with your favorite latte, tea, or milk ... or by themselves. They are the perfect treat to take in your lunch box or send to your kids to school.
The star ingredient of this dish is the oats. The addition of ground cinnamon, and walnuts gives these cookies an extra dose of antioxidants and phytonutrients.
Oats, known scientifically Avena sativa, are among the most nutrient dense foods you can eat. Oats are great source of carbs and fiber and provide more protein than most grains (1). In addition, they are very high in vitamins and minerals.
You can use 2 eggs, or 1/3 cup egg whites, or flax seed eggs, chia seeds eggs, or the equivalent. You can substitute the coconut oil for any other oil you like or for butter or vegan butter.
This healthy recipe for oatmeal cookies is great to bring to a gathering for snack or dessert. Eat them with your latte or milk or alone.
Preheat your oven to 350°F or 175°C and coat two baking sheets with oil or lined them with oven safe parchment paper.
Incorporate the dry ingredients in a medium bowl: oats, flour, baking soda, cinnamon, baking powder, nutmeg and salt.
In a sepparate bowl, whisk very well all the wet ingredients until you reach a fluffy mixture: oil, apple sauce, sugar, eggs, and vanilla. If your coconut oil is in solid form, melt it in low heat in a pan in your stove top.
Combine the dry ingredients with the wet ingredients and mix. Fold in gently the cranberries, chocolate chips, and walnuts.
Use a tablespoon or a cookie scoop and form dough balls, and place on the greased baking trays. Leave enough room between cookies for them to spread, about 2 inches apart. Press each cookie down with a fork or your hands.
Bake for about 10 minutes or until your cookies look golden brown, but do not over bake. They’ll look underdone when you take them out. Let them cool on the baking tray 10 minutes before touching, during which time they will firm up.
Enjoy with your favorite latte or tea, or alone.
You can use 2 eggs, or 1/3 cup egg whites, or flax seed eggs, chia seeds eggs, or the equivalent.
You can substitute the coconut oil for any other oil you like or for butter or vegan butter.
Hello, I'm Maria, a Certified Holistic Nutritionist and the creative behind Bonlemon Kitchen. Discover a collection of tasty, wholesome, and simple recipes, all created with love for you—dairy-free and gluten-free. Don't forget to check out my about page and subscribe to never miss a new recipe!
