Ginger Oat Cookies No White Sugar Added Food

NO SUGAR OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir oats, bananas, applesauce, raisins, almond milk, vanilla extract, and cinnamon together in a bowl until evenly mixed; drop by the spoonful onto a baking sheet.
• Bake in the preheated oven until the edges are golden, 15 to 20 minutes.

SKINNY OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper or a silpat.
• Pull out 2 medium bowls, one for dry ingredients, one for wet.
• In one bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
• Melt the butter in the other bowl. You don't have to melt it all the way, if there are a couple lumps it's okay. Let cool slightly.
• Whisk in the vanilla, then the egg. Whisk in the honey.
• Add the wet ingredients to the dry ingredients and use a wooden spoon to stir until it has just come together (don't overdo it).
• Save out about half of the chocolate chips. Use a sharp knife to roughly chop the remaining chocolate, then fold it into the dough.
• Refrigerate the dough for about 30 minutes, or freeze for about 15 minutes.
• Use your hands to shape the dough into roughly 15 cookies (or 12 if you eat a lot of dough like me...)
• Place on the prepared baking sheet about 2 inches apart.
• Bake in the preheated oven for about 12-13 minutes, or until they have just started to brown on the edges.
• Once you remove them from the oven, immediately press the remaining chocolate chips into the tops of the cookies.
• Let cool on the pan for a few minutes before removing to a cooling rack.
• Drink with lots of milk!

OATMEAL SUGAR COOKIES

Steps:

• Cream sugar, shortening (may substitute 1/2 cup butter or margarine), eggs and vanilla thoroughly. Mix in remaining ingredients. Refrigerate 4 to 5 hours or overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Shape dough by rounded teaspoonfuls into balls. Place on ungreased baking sheet. Flatten with greased bottom of glass dipped in sugar. Bake for 10 minutes.

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!

NO SUGAR ADDED OATMEAL AND RAISIN COOKIES

Steps:

• Preheat your oven to 350. Prep a pan for nonstick- I use parchment paper.
• In a medium bowl, whisk together the flour, baking soda, and ground cinnamon. Set this bowl aside.
• Now in a mixing bowl, cream together the granular sugar alternative and the butter. Then add the vanilla and the eggs, gently stirring them into the mixing bowl
• For the next step, we will add the dry ingredients from the first bowl (flour etc) to the mixing bowl. Do this by adding half of the dry ingredients at a time, mixing gently between additions. Then continue mixing the cookie dough until the ingredients are mixed together.
• Next, stir in the oatmeal and raisins by hand. Bake these cookies for 10-12 minutes or until the edges begin to brown

OATMEAL COOKIES (WITHOUT THE SUGAR)

Steps:

• In a large bowl, mix all the dry ingredients together.
• In a medium bowl, mix all the wet ingredients together. Hint: when measuring out the honey, spray the measuring cup with oil or baking spray--your honey won't stick).
• Mix the wet stuff with the dry stuff. Add the raisins and walnuts and mix. If the mixture seems too wet, add a bit of flour. If it isn't binding together very well, you may wish to add an egg white.
• COOL the mix for 20 minutes in the fridge.
• Preheat the oven to 335 degrees (lower temperature due to the honey in the recipe which will burn more easily).
• Drop by teaspoonfuls onto your baking sheet (I recommend lining the baking sheet with parchment paper). Press down with a fork to ensure even cooking.
• Bake for about 15 - 20 minutes or until golden on the bottom of the cookie. The cookies freeze very well and make a great snack! Enjoy.

EASY OATMEAL COOKIES WITH GINGER AND MOLASSES

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, use an electric mixer to cream together butter and sugar until light and fluffy (about 2-3 minutes).
• Add egg and molasses. Mix until combined.
• In a separate bowl, sift together flour, baking soda, salt, cinnamon, cloves, and ginger. Add dry ingredients to butter mixture and blend until combined.
• Stir in oatmeal.
• Drop dough by rounded tablespoons onto baking sheets that have been lined with parchment paper or silicone mats. The cookies will spread in the oven, so I recommend only placing 9 cookies on each baking sheet.
• Bake for approximately 8-10 minutes, or until golden brown. The cookies will still look soft, which is fine. They will firm up a little bit as they cool, but they will still be soft and chewy!
• Cool on the baking sheets for 5 minutes, then remove to wire racks to cool completely.

GINGER OAT COOKIES (NO WHITE SUGAR ADDED)

Steps:

• Mix all ingredients, drop by spoonfuls onto greased cookie sheet and bake at 350F 10-15 minutes.
• You can add nuts and raisins too.
• For pan cookies, I use a greased 9" x 9" pan and bake for 20-25 minutes at 350°F.

HEALTHY OATMEAL COOKIES

Steps:

• Preheat the oven to 180°C (350°F) (without fan).
• Line a baking tray with baking paper.
• Place all of the ingredients into a food processor.
• Blitz until everything is well-combined.
• Pinch off a tablespoon of the mixture and roll it into a ball. Alternatively, use a small ice-cream scoop with 15 ml (1 tablespoons) capacity (which I recommend as the mixture is very sticky).
• Place the balls of dough onto the lined baking tray.
• Place the extra flour onto a small plate and dip a fork into the flour.
• Gently flatten the balls of dough with the floured fork.
• Sprinkle with extra dessicated coconut.
• Bake the cookies for about 20 minutes, or until they are lovely and golden.
• Cool the cookies on a wire rack.

LOADED OATMEAL BREAKFAST COOKIES

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• In a large bowl, combine all the ingredients together
• With a large ice cream scoop or ¼ cup measurer, scoop out cookie dough and place it on a parchment lined baking sheet.
• Flatten each cookie with a spoon. They do not flatten on their own, so they need to be flattened before baking.
• Bake for 15-18 min or until edges are slightly brown.

GINGER AND OAT BISCUITS

Steps:

• Preheat oven to 180c. Cover a baking sheet with parchment. In a large saucepan, gently melt the margerine, sugar and golden syrup, stirring all the time. Remove from the heat.
• Add to the pan the flour, oats, ground ginger and any variants, such as a handful of raisins or sunflower seeds. Lightly mix. Put dessertspoons of the mix onto the baking sheet and flatten a little.
• Bake for 15-20 minutes. They'll continue to firm up on a wire rack.

HEALTHY OATMEAL CHOCOLATE CHIP COOKIES (AWARD WINNING!)

Steps:

• Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside. Alternatively, use two baking trays, to avoid cookies from overspreading.
• In a large mixing bowl, add your coconut sugar, white sugar, coconut oil, applesauce and vanilla extract, and mix until fully combined. Then, add your flour, baking soda, and salt, and mix well. Finally, fold through your oats and chocolate chips, until just combined. Do not overmix. Refrigerate the dough for 30 minutes.
• Remove the dough from the refrigerator. Using a cookie scoop or large spoon, drop balls of cookie dough onto the lined trays, about 2 inches apart.
• Bake the cookies for 15-17 minutes, or until just beginning to go golden brown around the sides. Remove from the oven and let cool on the tray for 10 minutes, before transferring to a wire rack to cool completely.