These n’oatmeal cookies will be a hit- guaranteed!
Every single one of my eager tasters swooned upon tasting this.
The texture is reminiscent of oatmeal cookies, thanks to walnuts that are ground up roughly in the food processor, as well as a generous addition of flax seeds (hello, fiber!). At the same time, the maple-syrup and coconut sugar give a golden color and nutty sweetness.
If you’re looking to serve something that will please everybody, I think you’ve found the right recipe here. The taste is really unique and doesn’t have that “healthy taste” giveaway! Or rather, it masquerades as an oatmeal cookie so the healthy taste is part of the costume. But truthfully, you will not believe how fluffy, chewy, sweet and textured these are until you taste them.
I especially like using this as a family treat because although it’s a “cookie,” it has notable health benefits too. Just look at the ingredients- everything is so clean, no hidden junk.
Avocado oil and eggs are the healthy fats here that will ensure you and your kids don’t get a sugar high and subsequent crash- the fats and proteins balance this out so it digests slowly and gently.
Same with the flaxseed- commonly used as a fiber supplement, but also easy to incorporate in everyday cooking. Lack of fiber is a common “root cause” for indigestion, constipation, cramping, and other GI issues. It’s needed to absorb water and help your body eliminate, while also having a balancing effect on blood sugar. For all of these reasons and more, I like to incorporate flaxseeds into baked good and shakes whenever I can.
With grain-free baking, the texture and mouthfeel is the most important element- that’s usually where it fails to mimic gluten. Cookies are especially sensitive to becoming overly dense, or overly oily. not spreading enough, spreading too much, and so on.
I always say this, but the key to successful cookies is what you bake it in. I recently bought myself this All-Clad baking sheet and it has changed my cookie game.
I don’t trust it with my life, but I trust it with my cookies, and that’s close(ish) behind. What makes it so good?
- Made of stainless steel= Non-toxic and safe to use!
RUN, don’t walk, away from your nonstick-coated baking sheets.
Aluminum is bad, too. I wrote an entire post with the research to convince you! - Large with low sides= this sheet is big enough to fit 12 cookies generously, even if they spread in the oven. It also has low sides which means that your food gets cooked by direct oven heat, rather than just getting steamed from being next to one another.
- Extremely versatile= I make use of this sheet-pan at least once a day, and often twice. I roast all my vegetables on it, because similarly to the cookies, they become crispy rather than soft like they will if I use a deeper Pyrex dish. It’s perfect for sheet pan dinners, too.
You might be starting to worry about cleanup- “Using a pan twice a day means I have to wash it constantly- ugh.”
Actually, the BEST companion to a good stainless steel cookie sheet is parchment paper to line it with. Using parchment paper helps with cleanup, and prevents cookies from sticking.
Again, the parchment paper world needs to be navigated carefully. Most typical white parchment papers are bleached like crazy, and the processing uses crazy amounts of water meaning they’re bad for the environment (same processing as paper towels toilet paper, which we hear a lot about). On top of that, they pose health risks because they’re treated with chlorine and nonstick chemicals.
Bottom line is that I recommend only the IF YOU CARE parchment paper. This one is non-stick but unbleached- what parchment paper should be, and nothing harmful added.
Basically, the tricks I rely on for a chewy cookie with a browned bottom: stainless steel baking sheet with low-rim, and high-quality parchment paper.
(I’ve got a few other tips that also help make an excellent cookie, but I’m planning to gather them together in a separate post).
All in all, these cookies are beyond delicious and also pack a big bang for your buck nutrition-wise! Like all my cookies- and recipes in general- the process is basically as simple and straightforward as it gets:
Grab all the ingredients–> Mix in a bowl–> and cook!
So, what are you waiting for? 😉
A note on substitutions:
- Other nuts: I’ve only used walnuts but I imagine you can swap in any other nuts- preferably oilier ones such as cashews or macadamias
- Eggs: I haven’t tested these with flax or chia eggs, but my guess is that they would work just fine!
- If you want a real oatmeal-cookie vibe, go all out with the addition of raisins and craisins! This would be amazing in addition to the chocolate chips, or in place of them!
