Yes, these oatmeal cookies are healthy! They are healthy because they are made with real all natural ingredients and half the sugar of conventional cookies, yet they still taste absolutely amazing! Butter is not the demon you might think, it is actually a healthy fat and a good source of energy. Pastured eggs are a superfood with the perfect balance of fat and protein. Organic rolled oats are a good source of fiber, protein, and carbohydrates. Cinnamon improves insulin sensitivity and helps you digest sugar more efficiently. The dark chocolate chips provide beneficial antioxidants, and who can argue with that?
Not only are these cookies a staple of my children’s diets, but they love helping me make them too! I think they secretly just like eating the batter. 🙂 (*Note: If you’re cooking with pastured eggs, eating them raw is not a problem.)
- 2 Sticks (1 c.) of Butter, Room Temperature (Grass-fed like Kerrygold is best, but I at least look for organic, or rBST free at the bare minimum.)
- ½ c. Sugar (You could even use less than this.)
- ½ c. Brown Sugar (Sometimes, for extra flavor, I only use brown sugar.)
- 2 Eggs (Preferably pastured for the highest nutrient content.)
- 2 t. Vanilla Extract (Get some here.)
- 2-3 T. Cinnamon (Get some here. *I go REALLY heavy on the cinnamon! We love the flavor, plus it helps stimulate insulin production which helps the body process sugar better.)
- ¾ t. Baking Powder (Look for the aluminum-free kind. You can also use baking soda, and no, there is never any aluminum in baking soda.)
- ¾ t. Real Salt (Get some here.)
- 3 c. Organic Rolled Oats (Get some here.)
- 1 c. Fresh Ground Whole Wheat Flour (Get a grinder here and some grain here.)
- 1 c. Chocolate Chips (Ghirardelli are the best!!)
- Coconut Oil (to grease the pans)
- *Optional: ½ c. Craisins (Get some here.) or Raisins
- *Optional: ½ c. Coconut Flakes (Get some here.)
*I included Amazon links to most ingredients, but I’m actually in a co-op where I order most of my ingredients in bulk from Country Life Natural Foods.
- Preheat the oven to 375˚F.
- Mix the butter, eggs, and sugar. First, let the butter sit out until it’s at room temperature. I like to do this the night before (if I can think of it).
- Add the vanilla, cinnamon, baking powder, and salt. Mix with beaters until it is nice and creamy. (I actually never measure anything…so basically, I shake a TON of cinnamon, add a few glugs of vanilla, and then a sprinkling of salt and baking powder. 🙂
- Mix in the flour and oats. If you’re looking for a more sturdy cookie, go with a bit more oats; if you’re looking for a softer cookie, go with a bit less.
- Add the chocolate chips and any other extras. My kids LOVE the chocolate chips and would hate it if I skimped, but you could totally just add half a bag.
- Cookie sheet time! First, grease the baking sheet liberally with coconut oil. Use a cookie scoop (I love this medium sized one.) to place the dough balls in scattered rows on a baking sheet.
- Press down the balls with a fork. If you cook them in little balls, they will stay in the shape of little balls, but hey, that might be pretty good too!
- Bake at 375˚F for 10 minutes. If you like your cookies on the soft side, this is a perfect amount of time, but if you want to avoid the crumbles, you might want to go with 12 minutes.
- *Let cool on a cooling rack. Get one here. This is totally optional, but I find it necessary when I make a double batch because I just don’t have enough counter space. Plus, it makes the bottoms more firm.
- Serve with a tall glass of raw milk, sit back, and enjoy.
I make a double batch of these cookies about every other week. My kids love them as a snack, packed in their school lunches, when we’re on the go, and even as a meal replacement. I like to store them in large ziploc bags and keep them in the fridge. If you’re looking for another great recipe with oats, check out my healthy granola cereal recipe, and if you’re looking for another great cookie recipe, you’ve got to try my Great Grama Gene’s famous gingersnap recipe.