Oatmeal cookies are one of my favorite treats. When they’re right out of the oven, warm and soft, they’re absolutely divine. Store bought cookies just don’t do it for me anymore; homemade is always better!
We spruced up these cookies with our Spring Honey, but try using a darker, richer honey if you’d like. To us at the Honey House, our Avocado Honey tastes like molasses. Rich and thick with more earthier notes that could add depth and a unique flavor to oatmeal cookies.
This recipe was adapted from Alicia Silverstone’s Kind Diet Cookbook, and these oatmeal cookies are delicious! If you’re not up for using dried plums, you can always switch them out for other kinds of dried fruit, like cherries, raisins, cranberries, or chopped apricots. Don’t be afraid to mix and match either! We hope you enjoy these tasty afternoon snacks as much as we do!
Tips for the best cookies
When baking with honey, slightly lower the temperature of your oven. Honey will burn faster than cane sugar, so be mindful of that. If you don’t have parchment paper, lightly coat your baking sheet with coconut oil.
Keep your cookies fresh in an airtight container, or even freeze the dough for faster baking down the road. I always make a big batch of these and like to share them with friends. They’re especially good in the fall with a warm cup of tea or coffee. You’ll feel cozy in no time!
Have fun with our Oatmeal Cookies
One of the joys of baking is making the recipe your own. Don’t like dried fruit? Leave it out! Want more walnuts? Add them in! The possibilities are endless. Here are some of our favorite suggestions:
- Use pecans instead of walnuts
- Drizzle the cookies with our Cashew Cream Icing when cooled
- Add in orange zest for a touch of citrus
- Try adding in fresh blueberries
- Have a sweet tooth? Add semi-sweet, organic cacao nibs for a chocolatey surprise
If you decide to try this recipe, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!
- 1 c oats quick cooking rolled
- 3/4 c all-purpose flour unbleached
- 1/3 c maple sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. sea salt fine
- 1/3 c Waxing Kara Honey
- 1/2 c coconut oil gently melted
- 1 tsp. vanilla extract
- 1/2 tsp. molasses blackstrap
- 1/4 c dried plums chopped, or other dried fruit
- 1/4 c walnuts finely chopped
Preheat the oven to 350°F.
Line a baking sheet with parchment paper.
Combine the oats, flour, sugar, baking powder, baking soda and salt in a large bowl.
In a separate bowl combine the honey, oil, vanilla extract and molasses. Add the wet ingredients to the dry ingredients and stir to combine. Fold in the dried plums and nuts.
Using your hands, roll tablespoon size scoops of dough into balls.
Place the balls onto the prepared baking sheet, and press down slightly on the balls to flatten the tops.
Bake for 8 to 12 minutes or until lightly browned. Transfer cookies to a baking rack to cool completely.
For variety, replace the all-purpose flour with whole wheat pastry flour, barley flour, spelt flour, or gluten-free baking mix (choose on that does not include baking soda and powder). You can also substitute chocolate chips for the dried fruit and any kind of nuts for the walnuts.