Sunshine Oatmeal Cookies

My mother always told me she liked oatmeal cookies the best because they contained heart healthy oats and it made up for the sugar.  I think she was onto something, and I too enjoy them. As an adult, I have come up with some oatmeal cookie recipes incorporating more healthy elements than just the oats to get a bit of nutrition in with my dessert, like this one, Sunshine Oatmeal Cookies.  I add in some flax in place of the eggs, which contains heart healthy omega-3 oils, as well as walnuts for antioxidants.  Added carrots make these taste a bit like carrot cake; I can not resist sneaking veggies into my desserts.  These make wonderful snacks, as well as breakfasts.

Amy

Author: Amy

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.



Ingredients


Instructions

In a large mixing bowl, cream the butter with the sugars until well combined. Add flax mixture, vanilla, and beat until well combined. Beat in the flour, soda, cinnamon, nutmeg, cardamom and sea salt until well blended. Mix in the oats until well combined, then add coconut, carrots, raisins, sunflower seeds, walnuts, and mix until evenly distributed throughout the batter. Cover the dough and chill in the fridge for a few hours.

When ready to bake, heat the oven to 350 degrees with the rack set at the middle position. Line 2 baking sheets with parchment paper. Drop dough by 2 rounded tablespoonfuls onto the cookie sheet 2 inched apart. Bake for 10-15 minutes (depending on your oven) or until golden, but not over baked. Let cool on sheet a few minutes, then remove to a wire rack lined with parchment to cool.

Meanwhile, use other cooled sheet to bake another batch and switch off with pans as cookies come out of the oven until all the dough is used up.


Leave a Reply

Your email address will not be published. Required fields are marked *

Share this Recipe!

Rate this Recipe

[Total: 0 Average: 0]

Recipe Type

  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Vegan
  • Vegetarian

Course Type

  • Dessert
  • Snack

Skill Level

  • Beginner
  • Child Friendly
  • Easy