I’m always on the hunt for new recipes to make breakfast preparation easier. While looking through Apples for Jam for dinner ideas, I found this recipe for Oat Cookies and adapted it to fit my kitchen. What I love about it is that I can adapt the flavors each time I make it. Not only can I add in dried fruits and nuts, I could switch the butter/coconut oil for applesance or mashed bananas. I could also add in a touch of cinnamon or cardamom for a spicy taste.
Don’t forget to include the kids in making these. They may not last very long whisking the eggs by hand, though they’ll love mixing the rest of the batter and adding in the fun stuff.
- 1 Egg
- ⅔ cup Organic Sugar
- 1 teaspoon Vanilla Extract
- 5½ T unsalted Butter softened or Coconut Oil melted
- ½ cup White Whole Wheat Flour
- ⅓ cup Whole Wheat Flour
- 1 tsp Baking Powder
- 1 cup Quick Cooking Oats
- 1½ T Milk
- Preheat oven to 350. Cover 2 cookie sheets with parchment paper.
- Whisk together the egg sugar and vanilla in a deep bowl until the sugar has dissolved. Add in the butter/coconut oil.
- Mix together the white whole wheat and whole wheat flours and baking soda in a separate bowl, then add them into the mix.
- Mix the batter well with a spoon. Stir in the oatmeal and milk together. Add in optional nuts and dried fruit.
- Scoop the batter into tablespoon sized balls using a Tablespoon-sized cookie scoop and put on the baking sheet covered with parchment paper. Bake for about 15 minutes until they're golden brown around the edges. Cool on a wire rack.
Gluten-Free option: Substitute almond flour for all the flour.
Add in dried fruit like cherries, raisins, currants, chopped up bananas, and mangos.
Add in chopped walnuts or sunflower seeds.
Because I love meeting new people and sharing, this post is linked to: