Healthy Oatmeal Cookies Recipe- Refined Sugar Free and Sourdough

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healthy oatmeal cookies recipe

Keith loves iced oatmeal cookies. You know the $1.00 crunchy off brand cookies from the grocery store. This year for Christmas, I was working through a few different cookies to give out as Christmas cookies and I had to include an oatmeal cookie. The result was this healthy oatmeal cookies recipe.

I wanted to make a healthier version to get at least some health benefits out of a cookie and to make this a recipe that reflects our diet and lifestyle regularly. So, I adapted a traditional oatmeal cookie into a sourdough cookie with no refined sugar.

Now, I know that is not the most appetizing description. And I have found that once you start throwing around words like “healthy” and “no refined sugar” people generally do not run and grab a cookie. They assume it will not be as good. But these are just not that way!

These are delicious and have the perfect texture. Paired with a maple icing, they are a great take on a classic.

I love to make a platter of these up to send to our regular holiday parties and to give out as gifts. A box of oatmeal cookies paired with these cranberry thumbprint cookies and gingerbread cookies are perfect. This year I added in a peppermint shortbread cookie, honey taffy, and a cranberry coconut chocolate bark.

Having a Christmas cookie baking night is one of my favorite traditions for the season and brings a lot of joy to my family and those that we care about. Having a few extra cookies around the house is nothing to complain about either, I must add.

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    Are Oatmeal Cookies Actually Healthy?

    oatmeal cookies stacked on a white plate close up view

    Normally oatmeal cookies use regular flour and a mix of brown and white sugar. While this is fine on occasion, I prefer to feed my family food found locally or that is more of a traditional diet.

    These cookies use maple syrup to sweeten and when found locally, it is a great natural sweetener. It is high in antioxidants and vitamins. So yes, it is still sugar but it is found naturally, not a refined sugar and offers many health benefits.

    On top of this, this recipe calls for einkorn flour and sourdough starter. Einkorn flour is an ancient grain that has not been hybridized. The structure of the grain is different than modern wheat, making it naturally easier to digest. To add to this, the cookies can be fermented through sourdough to make them even easier to digest and make the grain component healthier.

    While these cookies still contain flour and sugar, they have been swapped with much healthier alternatives and fermented to make them a healthier option while not lacking in any delicious flavor.

    Can I Use Quick Oats Instead of Rolled Oats?

    Yes, you can. However, the texture may be a bit different. I would recommend sticking with the rolled oats to get the best texture possible for these cookies!

    If you want to make the dough in advance, you could keep in the refrigerator or freezer. These will be perfectly fine if chilled. But I also found that they do not need chilled if you are making them immediately so if so, do not worry about chilling them.

    Can You Freeze Oatmeal Cookies?

    Yes! You could freeze the dough either in a log and cut slices of dough when you want to bake, as dough balls or as cooked individual cookies. This would be perfect for making ahead of an event, party or dinner. Just pull them out a few hours in advance to thaw or bake and you are ready to go.

    For the log, I suggest rolling up in plastic wrap then freezing. Once frozen, add to a freezer bag.

    For the dough balls, I would freeze on a baking tray and once frozen, place in a freezer bag.

    Individual cookies could be frozen in a single layer then just added to a container or freezer bag once frozen- similar to the dough balls.

    Add-Ins For Oatmeal Cookies

    I like to keep these simple but there are so many possibilities of things you could add in to the cookie. Make a “loaded” oatmeal cookie by adding in several different goodies. Or just top it with a single pecan piece. Yum and so pretty!

    • Raisins
    • Chocolate Chips
    • Nuts- pecans, walnuts
    • Seeds
    • Other dried fruits like mango, cranberries, blueberries, etc.
    • Fresh Fruit- Apple, Berries, Cranberries
    • Pretzels
    • Pumpkin
    • Coconut

    Tips For This Healthy Oatmeal Cookies Recipe

    • Feel free to omit the sourdough starter if you want to make a non-sourdough version.
    • Replace any ingredients if you need to. I have listed the healthier way to make these but sugars can be replaced. A powdered sugar icing could be used instead of the maple glaze or honey instead of maple syrup in the cookies.
    • Be sure to press these flat for a more traditional cookie with a softer center and crispier edges. Otherwise, they will be fluffy and round which is also good but less like a traditional iced oatmeal cookie.

    Ingredients For This Healthy Oatmeal Cookies Recipe

    Icing

    1/4 cup maple syrup
    1/3 cup coconut cream
    1 teaspoon vanilla

    Cookies

    1/2 cup sourdough starter
    3/4 cup butter
    3/4 cup maple syrup
    2 eggs
    1 teaspoon vanilla
    1 1/4 cups einkorn flour or 1 1/2 cups all purpose flour
    1 teaspoon baking soda
    1 teaspoon ground cinnamon
    1/2 teaspoon salt (omit if using salted butter)
    3 cups oats

    How To Make This Healthy Oatmeal Cookies Recipe

    In stand mixer, combine butter and maple syrup. Mix until creamy with whisk attachment. It will take several minutes.

    Add eggs, vanilla, and sourdough starter. Combine.

    In another mixing bowl combine flour, baking soda, cinnamon and salt.

    Add dry ingredients into the wet ingredients and mix until well combined.

    With paddle attachment, add oats into mixture.

    Roll 1-2 inch balls of dough and then flatten to a flat cookie shape.

    Bake for 12-15 minutes.

    Allow to cool and add icing.

    Combine melted butter, sourdough starter and flour in a bowl. Cover with plastic wrap, beeswax wrap or dish towel and allow to sit at room temperature for 8-24 hours. I like to whip these up the night before I plan to bake and allow them to sit overnight.

    The next morning or afternoon, add eggs, vanilla and syrup and combine.

    Add baking soda, salt and cinnamon.

    With paddle attachment, add oats into mixture.

    Roll 1-2 inch balls of dough and then flatten to a flat cookie shape.

    Bake for 12-15 minutes.

    Allow to cool and add icing.

    Icing

    In a small bowl, combine 1/3 cup coconut cream, 1/4 cup maple syrup and 1 teaspoon vanilla. Whisk together until combined and drizzle over cookies. If too thick, add more syrup.

    Healthy Oatmeal Cookies Recipe

    Healthy Oatmeal Cookies Recipe

    Crispy around the edges and soft on the inside, these oatmeal cookies are a healthy take on the classic oatmeal cookie- complete with icing. Try this healthy oatmeal cookies recipe today.

    Ingredients

    Icing

    • 1/4 cup maple syrup
    • 1/3 cup coconut cream
    • 1 teaspoon vanilla

    Cookies

    • 1/2 cup sourdough starter
    • 3/4 cup butter
    • 3/4 cup maple syrup
    • 2 eggs
    • 1 teaspoon vanilla
    • 1 1/4 cups einkorn flour or 1 1/2 cups all purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt (omit if using salted butter)
    • 3 cups oat

    Instructions

    Cookie- Quick Version



    In stand mixer, combine butter and maple syrup. Mix until creamy with whisk attachment. It will take several minutes.



    Add eggs, vanilla, and sourdough starter. Combine.



    In another mixing bowl combine flour, baking soda, cinnamon and salt.



    Add dry ingredients into the wet ingredients and mix until well combined.



    With paddle attachment, add oats into mixture.



    Roll 1-2 inch balls of dough and then flatten to a flat cookie shape.



    Bake for 12-15 minutes.



    Allow to cool and add icing.



    Cookie- Long Fermented



    Combine melted butter, sourdough starter and flour in a bowl. Cover with plastic wrap, beeswax wrap or dish towel and allow to sit at room temperature for 8-24 hours. I like to whip these up the night before I plan to bake and allow them to sit overnight.



    The next morning or afternoon, add eggs, vanilla and syrup and combine.



    Add baking soda, salt and cinnamon.



    With paddle attachment, add oats into mixture.



    Roll 1-2 inch balls of dough and then flatten to a flat cookie shape.



    Bake for 12-15 minutes.



    Allow to cool and add icing.



    Icing



    In a small bowl, combine 1/3 cup coconut cream, 1/4 cup maple syrup and 1 teaspoon vanilla. Whisk together until combined and drizzle over cookies. If too thick, add more syrup.

    Notes

  • Feel free to omit the sourdough starter if you want to make a non-sourdough version.
  • Replace any ingredients if you need to. I have listed the healthier way to make these but sugars can be replaced. A powdered sugar icing could be used instead of the maple glaze or honey instead of maple syrup in the cookies.
  • Be sure to press these flat for a more traditional cookie with a softer center and crispier edges. Otherwise, they will be fluffy and round which is also good but less like a traditional iced oatmeal cookie.
  • More Dessert Recipe Ideas:

    More Sourdough Recipe Ideas:

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