These egg free and dairy free honey and oat cookies are a healthier spin on a childhood favourite, with whole wheat flour and a little ginger for kick. There's no added sugar here, just honey, and the cookies are chewy and soft.
Optional: 1/4 cup raisins/chocolate chips and 1/4 cup sliced almonds
Instructions
Preheat the oven to 180C / 350F and line a baking sheet with parchment paper (you may need two sheets if yours are small).
In a large bowl, combine the oats, flour, cinnamon, baking powder, salt, and vanilla powder. Add the raisins or chocolate and the sliced almonds if you're using them.
In a smaller dish, whisk together the coconut oil, honey, milk, and ginger.
Add the honey mixture to the dry ingredients and stir to incorporate. If it seems too thin let it sit for five minutes to thicken up a little before shaping the cookies.
Place two tablespoons of the cookie dough onto the baking sheet and spread it out to about a 1 cm thickness with the back of a spoon. Repeat until all of the dough is used, leaving 6 cm (2 inches) between each cookie to allow for spreading.
Bake for 8-10 minutes, or until golden. Remove the pan from the oven and let the cookies cool on the pan for 10 minutes before carefully lifting them off with a spatula and letting them cool fully on a rack. Store in a sealed container for up to 3 days.
Notes
• To keep the cookies from sticking to each other when you stack them, cut squares of parchment or wax paper and place them in between each cookie. • Use maple syrup or another favourite liquid sweetener in place of the honey to make these fully vegan. * I think this recipe would work with gluten-free flour, but I haven't tested it yet. My recommendation would be something like whole buckwheat, but I can't guarantee anything - if you try it, please let me know! ** I tried this with olive oil, and found the flavour overpowering. The coconut oil helps keep the cookies from falling apart once they're cool, too. *** You can also use 1/4 teaspoon of ground ginger (just add it to the dry ingredients) instead of fresh, but the flavour will be significantly different. Use ground if you prefer a more traditional flavour, or just leave it out.