They’re crisp on the outside, soft and chewy on the inside, and they’re pretty darn near being healthy! Well, they were in a diabetes-friendly cookbook, so that says something! Just felt like whipping up a batch of biccies, but didn’t want to bring on a sugar coma, so these fit the bill nicely. I liked the addition of cinnamon, though next time I might substitute ginger which I think would work really nicely with the honey and oats. I might also throw in a handful of sesame seeds which will make the cookies even healthier. Thanks to New Zealand’s Healthy Food Guide cookbook ‘101 diabetes-friendly recipes’ for this recipe.
HONEY OATMEAL COOKIES
Makes 12 big cookies
- 50g reduced-fat spread (I cheated and used unsalted butter)
- 50g caster sugar
- 1 egg
- 1 Tbsp liquid honey
- 1/3-1/2 tsp ground cinnamon (ginger would be great too)
- ½ cup wholemeal flour
- 1 tsp baking powder
- ¾ cup oats
- ½ cup chopped dates
- Preheat oven to 180°C (360°F). Line two baking trays with baking paper.
- Cream spread with sugar until soft. Beat in egg. Add honey and cinnamon and mix well.
- In another bowl mix flour, baking powder, oats and dates. Add to creamed mixture.
- Place 12 heaped spoonfuls of mixture onto trays, leaving space in between for spreading.
- Bake for 12-15 minutes until lightly golden. The cookies should be slightly soft to touch when removed from oven. Cool for 5 minutes on tray.
- Cool completely before storing for up to 2 days in a sealed container.
Food Photography Info: Canon 550D (EOS Rebel T2i); Canon 50mm 1.8 lens / Natural lighting