Oatmeal Cookies

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At WILDFIT, we aren’t against cookies. We’re against the wrong types of cookies. Baking your own, is generally the best way to go. This way you know exactly what’s in them, and there are no hidden sugars, or preservatives. Try these oatmeal cookies for example, they are made with all natural ingredients. They taste amazing too.

Prep Time: 20 minutes.

Cook Time: 15 minutes.

Makes: 30 servings.

Ingredients

2 cups old-fashioned oats (use Gluten Free Certified if GF is needed) – oat is WildFit occasional

1⁄2 cup dried fruit, chopped

1⁄2 cup chopped, toasted nuts or seeds

1-1/2 cups mashed very ripe banana (about 3 large)

1⁄3 cup virgin coconut oil, melted

2 tsp vanilla extract

1-1/4 tsp ground cinnamon

1⁄2 tsp fine sea salt

1⁄2 tsp baking soda

 

Instructions

In a large bowl, combine the oats, cranberries, and walnuts.

In a medium bowl, combine the banana, oil, vanilla, cinnamon, salt, and baking soda until well-blended.

Add banana mixture to oat mixture, stirring to combine. Let stand 15 minutes.

Preheat oven to 350°F. Lightly spray cookie sheets with cooking spray or line with parchment paper. Drop dough by rounded tablespoon full sizes onto prepared sheets.

Bake 14 -15 minutes or until lightly golden-brown. Let cool on sheets for 1 minute and then transfer cookies to wire racks; cool completely. Store in an airtight container for up to 3 days (or freeze in airtight bags/containers).

These oatmeal cookies are sooooo good!

4.2/5 (17 Reviews)

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3 thoughts on “Oatmeal Cookies”

  1. This is nice idea… I’ve made occasionally oat-“bread” with just oatmeal, oil, water and salt.. This will make a nice sweet snack

  2. Since there’s no flour ingredient in this version, it makes sense to omit the baking soda, as it unlikely provides any leavening effect and likely imparts a slight sodium-chemical taste to the final product. Perhaps adding an egg or some ground flax would allow for a lighter crumb on these cookies….hard to say, though, as rolled oats behave differently even to oat flour. Baking is a science, ultimately.
    Lucy, have you made this version often?

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