Agave Oatmeal Cookies Recipes

AGAVE COCONUT OATMEAL COOKIES

Steps:

• 1. Preheat oven to 325F. Line two baking sheets with parchment paper.
• 2. In a large bowl, using a hand mixer, beat oil, agave, eggs and vanilla until well blended.
• 3. Add flour, oats, coconut cinnamon, soda and salt. Mix until blended.
• 4. By hand, stir in chocolate chips and walnuts, if using.
• 5. Drop dough by 1 1/2 tablespoons on prepared baking sheets. Bake one sheet at a time for about 12 minutes, or until bottoms begin to brown.
• 6. Cool on wire rack. Store in airtight container.

AGAVE OATMEAL COOKIES

Steps:

• 1. Preheat oven to 325F. Line 2 baking sheets with parchment paper.
• 2. Using an electric mixer, in a large bowl cream the butter with the agave and light and fluffy, about 2 minutes. Beat in the eggs, one at a time, and stir in vanilla and orange zest.
• 3. In a separate bowl, combine flour, oats, falxseed meal, cinnamon, baking soda and salt. Add to butter mixture and stir until just combined. Fold in dried cranberries (or raisins).
• 4. Drop by heaping tablespoonfuls onto prepared baking sheets and using the back of a spoon, flatten slightly and bake 12 minutes, or until slightly browned.
• 5. Cool on wire rack.

THE ULTIMATE HEALTHY SOFT & CHEWY OATMEAL RAISIN COOKIES

Steps:

• Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the honey or agave. Add in the flour mixture, stirring just until incorporated. Fold in the raisins. Chill the cookie dough for 30 minutes.
• Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
• Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly. Bake at 325°F for 11-14 minutes (see Notes!). Cool on the pan for 10 minutes before transferring to a wire rack.

AGAVE AND HONEY OATMEAL M&M COOKIES

Steps:

• Preheat oven to 375°F. Mix egg, agave, honey, oil and vanilla together in a bowl. Whisk together very well. Combine flour, flax seed, baking powder, baking soda, salt and cinnamon in a bowl. Whisk very well, then stir into agave mixture until blended. Stir in oats and desired amount of M&M's (or raisins). Let batter sit for about 5 minutes. Scoop tablespoonfuls of dough onto a parchment lined baking sheet. You should be able to fit 8 cookies on one sheet. Bake for 10 to 11 minutes, until set and golden. Cool completely. Store in covered container.

AGAVE OATMEAL RAISIN FLAX COOKIES

Steps:

• Preheat the oven to 325°F.
• Mix together the margarine and agave nectar.
• In a separate bowl, whisk together 2 Tablespoons flax seed meal with 4 Tablespoons of water. Add to margarine/agave.
• Add in remaining dry ingredients: 1/2 cup flax seed meal, whole wheat pastry flour, vanilla extract, ground cinnamon, baking soda, sea salt.
• Mix in oats then raisins on low.
• Measure about 1/4 cup of cookie dough (I use an ice cream scoop) per cookie onto ungreased cookie sheets and flatten slightly. Cookies do not spread much so you can bake them rather close together.
• Bake for 12-14 minutes until the edges are slightly browned.

OATMEAL COOKIES WITH OIL

Steps:

• Mix oil, sugar, eggs, and vanilla until fully combined.
• Add flour to the mixing bowl, and then pour the baking soda, salt, and cinnamon on top of the flour. Use a small spoon or your finger to mix the baking soda, salt, cinnamon into the flour, and then mix the flour into the rest of the batter.
• Add the oats and mix until combined.
• Preheat oven to 350F and line 2 baking sheets with parchment paper.
• Use a teaspoon or small cookie scoop to form small cookies and place on baking sheets.
• Bake for 10-12 minutes, until lightly browned.

OATMEAL COOKIES WITH AGAVE NECTAR

Steps:

• 1. Preheat oven to 350 degrees. 2. Mix all the dry ingredients together in a large bowl. 3. Mix the wet ingredients and stir into the dry ingredients with a wooden spoon. 4. Form 1" balls and place on an oiled cookie sheet, pressing the balls down with your fingers. 5. Bake for 12 minutes or until crispy. How To Substitute For Wheat Flour To make a standard recipe free of white flour, substitute one of the follow: 1- 3/8 cups barley flour for 1 cup white flour 1 cup corn flour for 1 cup white flour 7/8 cup corn meal for each cup white flour 3/8 cup potato flour for 1 cup of white flour 7/8 cup rice flour for each cup of white flour 1 cup rye meal for 1 cup white flour 1-1/2 cups ground rolled oats or 1 cup oat flour for 1 cup white flour 1 cup whole wheat flour for 1 cup white flour. 1 cup of wheat flour equals... 7/8 cup amaranth 7/8 cup garbanzo bean 7/8 cup chickpea (garbanzo) 3/4 cup corn flour 1 cup cornmeal 3/4 cup millet flour 3/4 cup oat flour 5/8 cup potato flour 3/4 cup potato starch 7/8 cup rice flour 3/4 cup soy flour