My doctor recently scolded me about the abundance of sugar and high glycemic carbs in my diet. Type 2 diabetes is common in my family and I always start to have blood sugar issues anytime my weight starts to creep up. She also recommended a dairy and wheat free diet to help my tummy and allergy troubles, but that was just too much for me to process in one afternoon so I’ve started with lowering my family’s intake of processed sugar.
Honey and pure maple syrup have always been my favorite all natural sweeteners. So when I was craving oatmeal cookies one night I was thrilled to find this cookie recipe which not only has no processed sugars in it, but also is egg free. You know what that means right? Yup, we can eat all the cookie dough we want without worry! WooHoo!
These were wonderful cookies. Chewy, full of texture and flavor. They were amazing hot out of the oven and still great two days later. The recipe is from one of my favorite food blogs, White on Rice and is the newest permanent addition to my recipe box.
Honey Oatmeal Chocolate Chip Cookies
- 3 1/2 cups of old-fashioned rolled oats
- 1 cup raisins (I used 1/2 cup of dried cranberries and 1/2 cup raisins)
- 1 cup dried unsweetened coconut flakes
- 1 cup semi sweet chocolate chips
- 1 3/4 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp sea salt
- 1 cup honey
- 1 cup unsalted butter, melted
- 2 tsp vanilla extract
1. Combine all dry ingredients in a large bowl. Set aside and combine all wet ingredients in a med bowl.
2. Pour the wet ingredients into the dry and stir well. Cover and refrigerate for 30 minutes.
3. Preheat oven to 350 degrees. Line a sheet pan with parchment paper. Roll the cookie dough into 1.5 inch balls and space about 2 inches apart on the cookie sheet.
4. When the oven is ready bake cookies for 12-15 minutes or until just set. Let the cookies cool on the sheet for a minute or two before removing them to a cooling rack.
Makes about 30-40 cookies depending on the size of your dough balls.