Heathier Oatmeal Cookies

I was a BOTTOMLESS PIT yesterday. I had a huge bowl of cereal with a sliced banana for breakfast, made corned beef and cabbage for lunch (of which I had a ginormous serving in early celebration of St. Pat’s, duh, necessary), snacked all day, and had cinnamon roasted sweet potatoes for dinner. By 7:30, I was somehow starving and craving baked goods of any kind… so of course, I succumbed to the craving.

tasty and a bit healthy? whaa?

 Our kitchen is all boxed up for the big move, so I wanted to make something that would use only what I had accessibly on hand (and wasn’t full of white sugar and butter); a google search led me to these. I replaced the butter with canola oil, decreased the brown sugar and added cinnamon and vanilla. When dunked in light vanilla soy milk, they were hearty, subtly spicy, and just sweet enough. My conscience and I present to you:


Adapted from food.com


  • 1 1/2 cups old-fashioned oats
  •  1/2 cup whole wheat flour
  • 1/2 tsp kosher salt
  • 1/4 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/3 cup brown sugar
  • 1/4 cup honey
  • 1 egg
  • 1 tbsp water
  • 3 tbsp canola oil
  • 1 tsp vanilla


SO. EASY. Preheat oven to 350 and grease a cookie sheet (I use shortening on a paper towel; this always works best for me when baking). Blend all wet ingredients in a large bowl with a spatula until well-combined (this means egg, vanilla, water, sugar, oil, honey). Blend all remaining (dry) ingredients together in a medium bowl. Mix the dry ingredients into the large bowl of wet ingredients until cookie dough is brown and smooth, except for the oats.

dough should look like this

Drop cookie dough by heaping teaspoonfuls onto the cookie sheet, and bake for 12-15 minutes (I baked for 12 and they were perfect). Remove to a cooling rack and let cool 5-10 minutes.

Serve with soy milk and enjoy! With slightly less guilt! Unless you eat ten each, like the Cruses!

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