The winter holidays are rapidly approaching, and with them inevitably comes a mountain of decadent treats. Fudge, bars, brownies, cakes, pies, and cookies abound this time of year… and although there’s certainly nothing wrong with indulging a bit, I personally feel much better when I keep the rich desserts to a minimum.
That doesn’t have to mean forgoing dessert altogether, however. I top off nearly every dinner with a healthy homemade treat, and I often crave something sweet after lunch as well. Usually I’ll satiate that mid-day dessert craving with a mug of cinnamon tea or a few handfuls of sweet red grapes (or other fruit), but these cookies fit the bill even more perfectly.
My mom has been making these oatmeal raisin cookies for as long as I can remember… I’m pretty sure the recipe hails from the early ’70s when my parents were in their full-blown hippie stage.
See? That’s where my love of healthy food originated!
Endearingly referred to as “Health Bombs” by my family, these hearty cookies would make their way into backpacks on hiking excursions, into eager hands when a snack was needed, and into lunch bags to bring to school when I was growing up.
The chewy cookies – dotted with plump raisins and crunchy walnuts – simply taste like home to me. They are inevitably better when made by my mom, but I do make them from time to time when I’m feeling especially nostalgic. Isn’t it amazing how one bite of a childhood favorite can bring back a flood of memories?! That is precisely what these cookies do for me.
Just sweet enough and packed full of incredibly healthy ingredients, these cookies are a family tradition that I will be happy to pass down to my children.
Super Healthy Oatmeal Raisin Cookies
yield: 52 small cookies
- 3/4 cup canola oil
- 1 cup honey
- 2 eggs, lightly beaten (preferably organic)
- 2 tsp pure vanilla extract
- 1/2 cup raisins
- 1/2 cup toasted chopped walnuts
- 1 1/2 cups wheat germ
- 2 cups old-fashioned rolled oats
- 3/4 cup whole wheat pastry flour
- 1/2 cup powdered fat-free milk (preferably organic)
- 1 tsp salt
- Preheat oven to 350°F. Line 2 large baking sheets with silicone baking mats or parchment paper.
- In a large bowl, stir together the canola oil, honey, eggs, vanilla extract, raisins, chopped walnuts, wheat germ, and rolled oats.
- In a medium bowl, sift together the flour, powdered milk, and salt.
- Stir the dry ingredients into the wet until well-combined.
- Using a mini ice cream scoop or small spoon, scoop out spoonfuls of the cookie dough and place on the prepared baking sheet. Cookies will not spread too much, so there’s no need to leave a lot of room between each.
- Bake for 10-12 minutes, or until dry around the edges. Cool on a wire rack and store in an airtight container in the fridge.
Nutritional Information Per Cookie:
92.4 calories, 4.6 grams fat, 0.4 grams saturated fat, 1.5 grams fiber, 6.3 grams sugar, 2 grams protein