Fruit Sweetened Oatmeal Cookies Recipes

SUGAR FREE OATMEAL COOKIES

Steps:

• In a small bowl, whisk flaxseed and water. Let sit for about 10 minutes while you are getting other ingredients ready.
• Preheat oven to 350 degrees F, line large baking sheet with unbleached parchment paper and spray with cooking spray.
• In a large bowl, mash bananas. Add coconut oil, vanilla extract, cinnamon, baking soda and salt.
• Add flaxseed mixture and whisk really well.
• Add oats and oat flour; stir to combine. Add nuts and dried fruit; mix well. Dough will be very thick.
• Using large ice cream scoop, place batter on previously prepared sheet and flatten with the back of a scoop into large size cookies. Cookies do not spread. I had about 6 cookies per sheet. Bake in batches for 20 minutes or until nuts start to brown a bit.
• Remove from the oven and let cookies cool for a minute, then transfer onto a cooling rack to cool off completely. Enjoy for breakfast, snack or a healthy dessert!

OATMEAL DRIED FRUIT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C)
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Sift together the flour, baking soda, salt, cinnamon and nutmeg, gradually stir into the creamed mixture. Finally, stir in the quick oats and dried fruit. Drop by rounded spoonfuls onto the unprepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

HEARTY OATMEAL BREAKFAST COOKIES

Steps:

• Preheat oven to 350F. Line a cookie sheet with parchment paper.
• In a large mixing bowl, mash together your bananas, sunflower seed butter and vanilla.
• Add your shredded apple, oatmeal, oat flour, hemp seeds, chia seeds and shredded coconut. Mix all the ingredient together.
• Form 12 cookies and place them on the prepared cookie sheet. They don't spread, so don't worry about putting them close together.
• Bake for 15 minutes. Enjoy!

OATMEAL FRUIT COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, baking, soda, salt and cinnamon; gradually add to the creamed mixture and mix well. Stir in raisins, walnuts, coconut and dates. , Roll into 1-1/2-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 325° for 14-16 minutes or until edges are firm. Remove to wire racks to cool.

FRUIT SWEETENED OATMEAL COOKIES

Steps:

• Cream the butter and apple juice concentrate together until blended. It may not be totally blended but the butter should be in small clumps. Add the egg and vanilla and mix well. In a separate bowl combine remaining ingredients except raisins. Add the dry ingredients to the butter mixture and mix well. Stir in the raisins. Preheat oven to 350 degrees. Roll tablespoon size cookies into a ball and press onto sheet. (I use a baking stone so I am not sure if you will need to grease and ordinary sheet.) Cook for about 10 minutes or until they look set. They will not brown the same as ordinary cookies because they do not have white or brown sugar in them so don't wait for them to brown! I would recommend pressing lightly on the top of one to see if it is set. Enjoy! Makes 2 dozen cookies.

MIXED DRIED FRUIT OATMEAL COOKIES

Steps:

• In a large bowl cream the butter with the brown sugar and beat in the egg, the baking soda mixture, the flour, the salt, and the vanilla. Stir in the oats, the apricots, the prunes, and the cherries and combine the dough well. Drop rounded tablespoons of the dough about 4 inches apart onto greased baking sheets and with a fork dipped in cold water flatten and spread each mound into a thin round, about 2 1/2 inches in diameter. Bake the cookies in batches in the middle of a preheated 375°F. oven 8 to 10 minutes, or until they are golden, transfer them with a spatula to racks, and let them cool. The cookies keep in an airtight container at room temperature for 5 days.