Healthy Oatmeal Cookies

Oatmeal cookies – simple oatmeal cookies recipe made with healthy ingredients.

These almond butter oatmeal cookies will be crisp on the outside, soft inside with little crunchy from rolled oats, cacao nibs, and pistachios.

And I recommend using rolled oats in this recipe as they retain their structure on baking and give a nice texture to the cookies.

One day after watching television ads my mom asked “can we eat oats biscuits? These have oats so they are healthy right”. From then I wanted to try oatmeal cookies at home and it happened finally.

Before grabbing any commercial product please read the ingredients label once. So-called healthy oat biscuits will have refined wheat flour, vegetable oil, and many other things. And rolled oats will be just 5% to 10%. Please check the Anuradha blog, she explains it so well.

I tried this oatmeal cookies recipe after watching this video. I love to watch baking recipe videos 🙂 Especially bread and cookie baking.

I did few modifications to the original recipe, have replaced white flour with whole wheat flour, and added raw cacao nibs in place of chocolate chips. And they turned out super delicious even if I say so myself 😀

I like to dip these cookies in hot tea or milk and enjoy them. When dipped in hot liquid, the cookie becomes soft and cacao nibs and pistachio remains crunchy. They taste delicious 😋

There are other healthy cookies recipes on the blog, do check them out.

Let’s make these almond butter oatmeal cookies recipe:

Preheat the oven at 180 degrees C.

Take a mixing bowl and add whole wheat flour to the seive.

Add baking soda to the flour.

To this add baking powder as well.

Sift the flour and add the salt to this. Mix everything well.

To this flour mixture, add rolled oats.

I have added raw cacao nibs instead of chocolate chips. You can use chocolate chips as well.

Now add chopped pistachios or any nuts. You can add raisins as well.

Take a mixing bowl and add coconut sugar to it.

To the bowl, add oil, almond butter, and water.

Mix everything very well for a couple of minutes so that sugar is dissolved completely.

To this wet mixture, add flour mixture in 3 parts and mix well.

The texture of the final dough should look like this.

Make equal sized round balls with the dough. You can use an ice cream scoop or tablespoon to do this. Place the cookies an inch or two apart as these will spread. If you like thick cookies, refrigerate the cookie balls for 30 minutes before baking them.

Bake the cookies for 12 minutes at 180 degrees C in a preheated oven. I have a small OTG so I baked these in three rounds.

Variations to this almond butter cookies:

• You can substitute peanut butter for almond butter in the recipe. Though the taste differs, peanut butter and oats combination will also be yummy.
• Though I haven’t tried, thinking that sorghum flour will be the best replacement for whole wheat flour to make these cookies gluten-free provided your oats are gluten-free.
• I have used coconut oil to bake these oats cookies, butter or any neutral flavor oil can be used. As coconut oil has a high smoking point, I always use coconut oil for baking cakes and cookies.
• Coconut sugar has a low glycemic index and will be very tasty, little chocolaty so I prefer coconut sugar. If this is not available to you, use brown sugar or powdered jaggery or raw cane sugar.
• I’m not sure of liquid sweetener as the composition differs. Because baking is more of science, each and every ingredient plays an important role in final product taste and texture.

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Almond butter oatmeal cookies recipe:

Looking for more healthy cookies recipes? Check them out!