As mentioned in previously blogs, I’m not a strong believer in the idea that a truly yummy dessert can ever be even remotely considered healthy. I have however, come across one recipe which does fit this bill. There should be no guilt associated with serving your loved ones these cookies – they are both easy to make and fairly healthy containing whole-wheat flour and oil instead of butter, plus all the low GI goodness of oats.
I used extra virgin olive oil instead of the vegetable oil recommended in the recipe. There was a distinctive nutty flavour, however not an unpleasant one – quite reminiscent of walnuts. Which in and of themselves would be a lovely addition to these cookies. Next time I’m planning to try using a light olive oil which should have a much lighter tasting flavour.
This recipe is courtesy of Martha Stewart – the true Domestic Goddess!
Healthy Oat Cookies
- 1/2 C Whole-Wheat Flour (spooned and leveled)
- 1/2 C All-Purpose Flour (spooned and leveled)
- 1 tsp Baking Powder
- 1/3 C Vegetable Oil
- 2/3 C Brown Sugar (packed)
- 1 Egg
- 1 tsp Vanilla Extract
- 1/2 C Rolled Oats (not quick-cooking)
- 1/2 C Dried currants, raisins or chocolate chips
- Preheat oven to 180C /350F.
- In a medium bowl, whisk together flours and baking powder; set aside.
- In a large bowl, whisk together oil, sugar, egg, and vanilla.
- Add flour mixture to bowl
- Stir to combine; mix in oats and raisins/currants/chocolate chips.
- Using two tablespoons of dough per cookie, roll into balls; place on two baking sheets lined with parchment paper, 1 1/2 inches apart.
- Bake until lightly browned, 15 to 17 minutes, rotating sheets halfway through.
- Cool 5 minutes on sheets, then transfer cookies to a wire rack to cool completely. Store in an airtight container at room temperature, up to 5 days (if they last that long – mine only lasted 1 day).