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Healthy Oatmeal Cookie (delicious for the sweet tooth!)

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Estimated Reading Time: 2 minutes

This right here is the healthy cookie recipe of the year!

Craving your ‘sweet-fix’ but looking to stay on track with your anti-inflammatory lifestyle?

Didn’t you know the Haka Life family would keep you covered?!

This recipe is made up of oats, applesauce, minimal chocolate, and best of all…

NO ADDITIONAL SUGAR WAS ADDED!

These low-cal cookies are tasty as ever, and sure to please even the pickiest eaters!

They’re so good, you might even question how ‘healthy’ they really are!

Ingredients:

  • 1 1/4 cups quick oats
  • 1 cup white whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 cup unsweetened applesauce
  • 4 tablespoons unsalted butter melted and cooled
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup honey
  • 1/3 cup dark chocolate chips
  • 1/4 cup raisins
  • 1/4 cup well chopped raw walnuts or pecans (in this recipe, we usually go for pecans, but both are delicious) or an additional 2 tablespoons chocolate chips and 2 tablespoons raisins

Instructions

1. Preparing the Cookie Mix:

  • In a large bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.


2. Creating the Wet Mixture:

  • In a medium bowl, combine the applesauce, melted and cooled butter, egg, vanilla, and honey. Whisk until the mixture is well blended.


3. Combining Wet and Dry:

  • Pour the liquid mixture into the bowl with the dry ingredients. Stir gently until everything is combined. The dough will be wet and slightly sticky.


4. Adding the Goodies:

  • Fold in the chocolate chips, raisins, and your choice of walnuts or pecans. Place the dough in the refrigerator to chill for at least 30 minutes or up to 3 days.


5. Baking the Cookies:

  • When you’re ready to bake, preheat your oven to 350°F (175°C).
  • Line a large rimmed baking sheet with parchment paper or a silicone baking sheet.
  • Remove the cookie dough from the refrigerator (if it’s very stiff, let it sit out for 5 to 10 minutes).
  • Use a cookie scoop or a spoon to drop the dough into 1 1/2-inch balls. Arrange them on the baking sheet, leaving about 1 inch of space around each cookie.
  • Gently flatten each cookie with your fingers until it’s approximately 3/4-inch thick.


6. Baking Time:

  • Bake the cookies in the preheated oven until they turn golden and firm around the edges, and set on top (about 9 to 10 minutes).
  • Place the baking sheet on a wire rack and let the cookies cool on the sheet for 2 minutes. Then, transfer the cookies to the rack to cool completely.

Notes

  • Leftover cookies will keep in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
  • It is recommended to use quick oats for this recipe, as they yield a more tender cookie. You can use regular rolled oats, but they will have a heartier consistency.

 

This recipe from the lovely site https://www.wellplated.com/healthy-oatmeal-cookies/ !

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