I had a bunch of oatmeal that needed to be used and peanut butter around. I had once made these oatmeal cookies with honey and olive oil, but could not find the recipe. I found this recipe, did a bunch of modifications and came up with this healthy oatmeal cookie that is sugarfree, eggfree and butterless. I also added almonds to it, but you can add raisins, peanuts, walnut, chocolate chips… whatever tickles your fancy.
Note: According to my dietician friend, honey is not good for very young children, so this would not be for them.
Warning: its quite the hearty cookie.
- 1 1/2 cups old fashioned oats
- 1 cup whole wheat flour (or all-purpose flour)
- 3/4 teaspoon + a pinch baking soda
- 1/3 cup creamy natural peanut butter
- 1/2 cup + 1 tablespoon honey
- 2 teaspoons olive oil
- 1 teaspoon vanilla extract
- 1/2 cup coarsely chopped almonds (peanuts/raisins/chocolate chips)
- 1/2 cup
- Preheat oven to 180 degrees C.
- Scatter oats on a large sheet pan and bake for 10-12 minutes, or until light golden brown; remove from sheet pan. Grease sheet.
- In a medium sized mixing bowl, sift together flour and baking soda.
- In a large mixing bowl, combine peanut butter, olive oil and honey, until creamy. Add vanilla and mix until well combined.
- Beat in flour mixture until combined. Beat in toasted oats, peanuts until combined.
- Shape the dough into balls, using about 1/4 cup of batter per ball; place on sheet pan and flatten slightly.
- Bake at 190 degrees C, for 10-12 minutes, or until light golden brown. Cool 2 minutes on pan before transferring to wire racks to cool completely.