Honey Oatmeal Cookies

034BMED

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

Ingredients:

  • 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

Method:

  1. Preheat oven to 180°C (360°F). Line two baking trays with baking paper.
  2. Cream spread with sugar until soft. Beat in egg. Add honey and cinnamon and mix well.
  3. In another bowl mix flour, baking powder, oats and dates. Add to creamed mixture.
  4. Place 12 heaped spoonfuls of mixture onto trays, leaving space in between for spreading.
  5. 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.
  6. 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

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