| Level: | Easy |
| Total: | 40 min |
| Prep: | 25 min |
| Cook: | 15 min |
| Yield: | 30 cookies |
Ingredients
- Nonstick cooking spray
- 2 tablespoons unsalted butter, melted
- 1/4 cup canola oil
- 1/2 cup honey
- 1 large egg
- 1/4 cup smooth unsalted almond butter
- 1/2 teaspoon vanilla extract
- 1/4 cup nonfat dry milk
- 1 cup whole-wheat pastry flour (or 1/2 cup each all-purpose and whole-wheat flour)
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 3/4 cups rolled oats
- 1/2 cup raisins
Instructions
- Preheat the oven to 350 degrees F. Mist 2 baking sheets with cooking spray. Beat the butter, canola oil, honey, egg, almond butter and vanilla extract in a large bowl with a mixer until combined.
- In another bowl, whisk the dry milk, flour, baking soda, cinnamon and salt. Add the flour mixture to the butter mixture and stir to combine. Stir in the oats and raisins.
- Scoop tablespoonfuls of batter about 2 inches apart onto the prepared baking sheets. Bake until golden, about 12 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in a loosely covered container for up to 3 days.
Nutrition Facts
| Calories | 100 |
| Total Fat | 5 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 10 milligrams |
| Sodium | 45 milligrams |
| Carbohydrates | 13 grams |
| Dietary Fiber | 1 grams |
| Protein | 2 grams |
Reviews
This is a great recipe for healthier cookies. I made my first batch and they came out very good. Next time I will maybe add a little more agave that I substituted for honey.
I was looking for a oatmeal cookie to try that doesn’t use refined sugar, and this one is tasty, but a bit dry. I substituted craisins for raisins and added dark chocolate chips. Next time, I’m going to try using regular skim milk instead of dry milk to see if that improves them to a 5.
My 5 year old daughter loved these. I didn’t have dry milk so I used whey powder. Don’t cook them too long as the bottoms burn quickly. After they cool put them straight away in an airtight container before they get dry.
I changed out the butter and oil for coconut oil. And the dried milk for 1/4 cup 2% wet milk which I added in at the end. Then I baked for the recommended 12 minutes and they came out just fine. For those with a sweet tooth you might want to add more raisins or more honey but for me (a Brit they were lovely. And with no unhealthy fats or sugar and oats and raisins I reckon they’re about as healthy as a cookie can be.
I added dark chocolate chips. Great, healthy cookies!
I cooked the first batch for the specified 12 minutes but I found that this was too long and the cookies were very dry. I only baked the following batches for 10 minutes and they came out chewy and moist. The flavor was intriguing. You would never guess that this recipe was modified to be more healthful. Even the kids liked them and as they say, you can’t fool children. I would advise removing the cookies after 10 minutes, though.
This recipe is excellent!!!
If you are looking for a healthy oatmeal cookie recipe, not to sweet, not to fat, this is it! I just love that recipe! My favorite cookie recipe so far!!! I just made it again and this time I added walnuts and chocolate chips to make a healtier version of the monster cookie…Awesome!!!! Ellie you rock!!!!
If you are looking for a healthy oatmeal cookie recipe, not to sweet, not to fat, this is it! I just love that recipe! My favorite cookie recipe so far!!! I just made it again and this time I added walnuts and chocolate chips to make a healtier version of the monster cookie…Awesome!!!! Ellie you rock!!!!
Nahhh…not your best Ellie
Although I didn’t have any dry milk on hand (surprise, surprise), the cookies were not what I expected. They were considerably dry and not really worth the calories, honestly.
Almond butter was a nice surprise though, and the use of only 3 tblsp of butter was amazing! Haha…I guess that’s what you get then.
Although I didn’t have any dry milk on hand (surprise, surprise), the cookies were not what I expected. They were considerably dry and not really worth the calories, honestly.
Almond butter was a nice surprise though, and the use of only 3 tblsp of butter was amazing! Haha…I guess that’s what you get then.
very tasty…made them without the nonfat dry milk only because I didn’t have any on hand and they still came out great! 🙂
These cookies were not to my liking. Not using sugar definitely took away from the texture and made them dryer than your standard cookie. I used peanut butter instead of almond butter and I don’t know if this had something to do with it. Otherwise, this is good for a healthy choice but for a standard good tasting cookie; this will not be my first choice.