Healthy Honey-Sweetened Oat and Fruit Cookies
50 minutes
748 reads
About Healthy Honey-Sweetened Oat and Fruit Cookies
Start your day with a burst of sunshine in every bite! These wholesome oat and fruit cookies are the perfect breakfast or snack, offering a delightful blend of natural sweetness and satisfying chewiness.Honey and mashed banana replace refined sugar, creating a melt-in-your-mouth texture while keeping things healthy. The warm kiss of cinnamon perfectly complements the bright, fruity notes.Made with whole wheat flour and oats for a boost of fiber, these guilt-free cookies are a delicious and nutritious treat any time of day.
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See the 30-Day PlanRecipe Time & More
Prep30 minutes
Cook20 minutes
Total50 minutes
Ingredients
Wet Ingredients
Dry Ingredients
- 1 cup Rolled Oats
- 1/2 cup Whole Wheat Flour whole
- 1/4 tsp Baking Soda
- 1/4 tsp Salt or to taste
- 2 Tbsp Desiccated Coconut
Instructions
- In a mixing bowl, cream together the softened butter and honey until light and fluffy. This creates air pockets for a tender cookie.
- Beat in the egg until well combined.
- In a separate bowl, whisk together the rolled oats, whole wheat flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients, along with the mashed banana. Mix until just combined. Be careful not to overmix.
- Gently fold in the red currants, raisins, cinnamon, and desiccated coconut.
- Preheat oven to 360°F (180°C). Line a baking sheet with parchment paper.
- Scoop small portions of dough onto the prepared baking sheet, leaving space between each cookie. Flatten slightly with a fork.
- Bake for 15-20 minutes, or until the edges are golden brown and the cookies are firm to the touch.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Recipe Notes
Good To Know
- For extra chewiness, soak your oats in a little warm milk or plant-based milk for 10 minutes before adding to the dough. This softens the texture and helps the cookies hold together better.
- If red currants are out of season, substitute with chopped dried apricots, cranberries, or even a handful of raisins for different bursts of sweetness and texture.
- To make these cookies vegan, replace eggs with a flaxseed “egg” (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water; let sit for 5 minutes) and use maple syrup or agave instead of honey.
Expert Tips
- Don't overmix the dough, as this can make the cookies tough. Mix just until the ingredients are combined.
- Use a cookie scoop or two spoons to ensure uniform cookie sizes, which will help them bake evenly.
- If you prefer a crispier cookie, bake for a few minutes longer than the recipe suggests.
Storage Instructions
- Store cooled cookies in an airtight container with a slice of apple or orange peel inside. This will keep them moist and flavorful for several days.
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Recipe Nutrition
Calories: 103kcalCarbohydrates: 13gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSodium: 57mgFiber: 1gSugar: 3g
Shobha Keshwani
Articles: 28
5 Comments
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Such a delicious dish! Thank you.
Such a lovely dish! Thanks for sharing.
What a delicious idea! Thanks for sharing.
What a delightful recipe! Thanks for sharing.
This is so tempting! Can’t wait to cook it.