Oatmeal Cookies
Oatmeal Cookies [The Spiced Comfort Remix]
Hearty, satisfying cookies with warm spices and that perfect chewy texture. These are the cookies that feel like a warm hug from your kitchen – packed with wholesome oats and just the right amount of sweetness.
Makes
Makes 24 cookies
Total Time
40 min (15 min prep + 12-14 min bake)
Ingredients
Dry Ingredients:
1 1/2 cups (180g) oat flour (certified gluten-free)
1 1/2 cups (120g) old-fashioned rolled oats (certified gluten-free)
1 tsp (3g) ground cinnamon
1/2 tsp (1g) ground nutmeg
1/4 tsp (0.5g) ground cardamom
1/2 tsp (3g) sea salt
1/2 tsp (2g) baking soda
Wet Ingredients:
1/2 cup (100g) coconut sugar
1/3 cup (75ml) coconut oil, melted and cooled slightly
1/4 cup (60ml) raw honey
1 large egg (pasture-raised preferred)
1 tsp (5ml) pure vanilla extract
Mix-ins:
1/2 cup (75g) raisins or dark chocolate chips
1/4 cup (30g) chopped walnuts (optional)
Make it Good For The Gut (Optional)
Add 1/4 cup plain kefir for probiotics and extra chewy texture. Include 1 tablespoon ground flaxseed for omega-3s and fiber. Use coconut flour (2 tablespoons) to replace part of oat flour for prebiotic benefits. Add 1 teaspoon apple cider vinegar with the mother to wet ingredients for digestive enzymes. Include 1/4 teaspoon ground ginger in spice mix for anti-inflammatory properties.
Remix Options
Flour Alternatives: Use 1 1/4 cups (150g) almond flour or cassava flour for grain-free option. Sweetener Swaps: Replace coconut sugar with 1/2 cup (100g) brown sugar or 1/3 cup (80ml) pure maple syrup (reduce honey to 2 tbsp). Oil Substitutes: Use grass-fed butter, ghee, or avocado oil instead of coconut oil. Spice Variations: Try pumpkin pie spice blend, chai spice mix, or add 1/4 tsp ground cloves. Mix-in Ideas: Dried cranberries, mini chocolate chips, toasted coconut flakes, chopped pecans, or diced dried apples. Protein Boost: Add 2 tbsp vanilla protein powder and increase liquid by 1-2 tbsp. Vegan Version: Replace egg with flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes).
Good To Know
Oat Flour Benefits: Provides hearty, satisfying texture while being naturally gluten-free when certified – adds fiber and protein for sustained energy. Rolled Oats Selection: Old-fashioned oats (not quick-cooking) maintain better texture and don’t break down during baking for optimal chewiness. Coconut Oil Temperature: Let melted coconut oil cool slightly before mixing to prevent cooking the egg – should be warm but not hot to touch. Dough Consistency: Mixture should hold together when pressed but not be overly wet – if too dry, add 1 tbsp milk; if too wet, add 1 tbsp oat flour. Cookie Spacing: Place 2 inches apart on baking sheet as they spread slightly – use parchment paper for easy removal. Doneness Test: Cookies are done when edges are golden brown but centers still look slightly underbaked for perfect chewy texture. Storage Excellence: Store in airtight container with piece of bread to maintain soft texture – keeps fresh up to 1 week. Freezing Tips: Freeze baked cookies up to 3 months or freeze shaped dough balls up to 2 months (bake directly from frozen, add 1-2 minutes).
steps
Preheat:
Preheat oven to 350F (175C). Line two baking sheets with parchment paper, leaving space between sheets for air circulation.
Mix Dry:
In large bowl, whisk together oat flour, rolled oats, cinnamon, nutmeg, cardamom, salt, and baking soda until well combined and no lumps remain.
Combine Wet:
In separate bowl, whisk together coconut sugar, melted coconut oil, honey, egg, and vanilla extract until smooth and well incorporated.
Blend:
Pour wet ingredients into dry ingredients and fold together with wooden spoon or spatula until just combined. Don’t overmix – stop as soon as no dry flour remains visible.
Add Mix-ins:
Gently fold in raisins (or chocolate chips) and walnuts if using. Distribute evenly throughout dough without overworking the mixture.
Shape:
Using cookie scoop or spoon, drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Lightly flatten each cookie with fingertips.
Bake:
Bake 12-14 minutes until edges are golden brown but centers still look slightly soft. Don’t overbake – cookies continue cooking on hot pan after removal.
Cool:
Let cookies cool on baking sheets for 5 minutes to set, then transfer to wire racks to cool completely. This prevents breaking while ensuring perfect texture.