This recipe for healthy oatmeal cookies was originally submitted by Rose from Woodbridge, Ontario Canada.
It takes good old oatmeal cookies, which I absolutely love, and kicks up the nutrition with the addition of flax and by using whole wheat flour.
Rose says: “Oatmeal cookies are a comfort food from our childhood, but we can take this already healthier cookie and make it more healthy. Check out my heart-healthy recipe!”
I love oatmeal cookies to begin with. They are pretty much my favorite cookies. But make them with whole wheat flour and add some flax meal and these little beauties become a really healthy cookie too.
That’s a great combination in my books. The kids (and adults too) will love these cookies, but they will never suspect that they are super healthy too.
It’s a great way to get extra nutrition into picky eaters.
You can add lots of other ingredients to these cookies to make them even tastier. Add raisins, dried cranberries, dried coconut, chopped walnuts, pecans or almonds or even something like chocolate chips, butterscotch chips or M & Ms.
Or to make “kitchen sink” cookies, add in a bit of all of your favorites. Now that would be a wonderful cookie.
Healthy Oatmeal Cookies
Ingredients
- 1 cup whole wheat flour
- 1 cup rolled oats, not the quick cooking kind
- 1/3 cup flax seed meal
- 1 teaspoon baking soda
- 1/3 cup vegetable oil
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg, large
- 1 teaspoon vanilla extract
- Add-ins: 1 cup of any of the following or a mix of the following: dried cranberries or other fruit, walnuts or any other nuts, trail mix, chocolate/butterscotch chips, etc. - or a 1 cup combination of any of the above for true "kitchen sink" style cookies.
Instructions
- Preheat oven to 350ºF. Use parchment paper to line a cookie sheet.
- In a large bowl, beat canola oil with sugars until well incorporated. Beat in egg and vanilla extract.
- In another bowl, whisk together flour, oats, baking soda and flaxseed meal.
- Mix the dry ingredients into wet ingredients a little at a time, until incorporated but not over-mixed.
- Drop by the tablespoons onto the parchment lined cookie sheet. Bake for about 10 minutes, until edges are just starting to turn brown. Bake an extra minute or so for a crispier cookie.
Nutrition
Let the cookies cool for 2 minutes.
Makes 24 small cookies or 12 large ones. The recipe is easily doubled.
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