Simple, Easy-to-Customize Recipe for Oatmeal Cookies
It's sad but true: Just because something has oatmeal in it doesn't mean it's healthy. But how about if it's made with whole grain flour, uses natural sweeteners and contains fiber-rich raisins? Now we're getting somewhere! These simple oatmeal cookies have enough great-tasting ingredients for your kids to love them and enough nutritional value for you to bake them with no guilt. Bonus: They're easy to modify for both gluten-free and vegan diets.
Total Time: 25 minutes | Prep Time: 15 minutes | Yields: 24 cookies
These cookies call for whole-wheat pastry flour, a key ingredient because of its relatively low protein content. Like all-purpose flour, whole-wheat pastry flour creates a light and fluffy baked good. It's milled from soft white wheat, whereas regular whole wheat flour is ground from harder red wheat, which has a higher protein content and tends to produce baked goods with a denser or drier texture. If you don't have any whole-wheat pastry flour, you can substitute all-purpose flour or half cake flour and half whole-wheat flour.
- 1 1/2 cups old-fashioned rolled oats
- 1 cup whole-wheat pastry flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter, melted
- 3 tablespoons coconut sugar
- 3 tablespoons maple syrup
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup raisins (optional)
To make your cookies gluten-free, substitute 1 cup of oat flour for the whole-wheat pastry flour. To make them vegan, use a neutral-flavored oil instead of butter and 1 tablespoon of ground flaxseeds mixed with 3 tablespoons of water in place of each egg.
- Heat the oven to 350F. Prepare two baking sheets by lining them with parchment paper.
- In a small bowl, whisk the rolled oats with the flour, baking powder, baking soda, cinnamon and salt. Set aside.
- In a large bowl, whisk the melted butter with the coconut sugar, maple syrup, eggs and vanilla.
- Pour the dry ingredients into the bowl with the wet ingredients. Using a spatula, mix the batter until it is combined and no dry streaks remain. Use a spatula to fold in the raisins.
- Place 2-tablespoon dollops of cookie dough onto the cookie sheets, spaced at least 2 inches apart. Use the spatula to flatten each cookie dough ball.
- Bake the cookies for about 10 minutes or until the edges are golden brown. Let the cookies cool completely before storing them in an airtight container.
No raisins? Leave them out or mix in something else: 1/2 cup of chocolate chips, dried cherries, sunflower seeds, peanuts or crushed walnuts.
Carly Schuna has been freelance writing and editing for more than a decade. She enjoys putting a creative spin on articles and making them as accessible as possible. In working for educational publishers, web clients, commercial fiction authors, and more, Carly has crafted a compelling narrative voice to break down concepts and share cutting-edge research in a way that's both entertaining and informative.