Initially for this post, I was going to make apple cider cookies. Sounds good, right? I did a quick Google search to see if others had done it (link titles told me they did) and like the lazy cook I am, I thought “Good enough!” and bought everything. Funny thing is, I didn’t read any of these recipes, which clearly use powdered cider mix, not actual apple cider. I’m not the brightest. On the other hand, I ended up throwing these together with the ingredients I did have and they were a huge hit in my house.
I posted this right before Halloween for a healthy snack alternative as opposed to all of the super high-sugar, artificial-everything treats. For more healthy snacking ideas, click here.
I especially like these cookies because of two reasons:
- Oats are the best.
- They aren’t overpowered with sweetness.
Store-bought cookies are almost always over-sweetened, and while I’m guilty of making some pretty sugar-packed ones myself, it’s nice to get away from that.
Makes 15 cookies
- 1/4 cup unsalted butter, softened
- 1 1/2 tsp. vanilla extract
- 1 egg at room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 tbsp. honey
- 3/4 cup all-purpose flour
- 1 cup large flake oats
- 1/4 tsp. salt
- 1/2 cup chopped walnuts
- 1 tsp. orange zest
Preheat oven to 350 degrees F.
In a large mixing bowl, beat together butter, vanilla, egg, both sugars, and honey until well combined. In a separate bowl, sift together all remaining dry ingredients, excluding walnuts. Mix in the dry to the wet mix with a spoon, then stir in chopped walnut bits and zest.
Form teaspoon-sized dough balls and place on a greased cookie sheet. Dip a damp fork in leftover oats and press on top of a cookie to flatten; repeat with remaining dough balls.
Bake for 9-11 minutes until the edges are slightly brown and the middle is just done. Allow to cool for a few minutes and eat to your heart’s desire.