*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
These are DELISH!!! I used 1/2 coconut oil 1/2 unsweetened applesauce and Stevia in place of sugar. I didn't use dates nor nuts----but some butterscotch chips I had left over. So yummy. I will make these again for sure.
These cookies were fabulous!! We used raisins instead of dates and did add some butterscotch chips. One word of caution....be sure to let the dough chill long enough. We formed the balls after only one hour of chilling and they got a bit sticky and gooey on our hands. We solved that my dipping our hands in flour before rolling each ball but chilling longer would have helped that. Can't wait to make them again and they are filling.
So here's what I did: 1) I added 1 cup of pecans to the mix 2) I did not chill the dough just dropped it by teaspoonfuls onto the cookie sheet 3) Didn't press down the mounds of dough with a fork just let them bake puffed up and got a softer cookie Everything worked out just great!
A perfectly dependable recipe, and I mean that in the nicest way! This recipe made a nice batch of great oatmeal cookies. Very sweet, especially with the dates, but the cookies turn out very nice so to alter the sugar, flour/ oat ingredients might change the integrity of the cookie. Love that it uses whole wheat flour. I used unsalted butter and am glad I did as the cookies are plenty salty. I will use this recipe again and play around with some of the other suggestions made by other reviewers. (coconut oil, flax seeds, etc.) to make them even 'healthier'.
I used "egg beaters" instead of the eggs. I also used "Smart Balance" 50/50 omega spread in place of butter. I used 1 c dark chocolate chips instead of the dates. And I didn't chill the dough just dropped them by tablespoonful on the cookie sheet and didn't press them down. Baked them 8 minutes. They were absolutely great. Next time I'll sub some of the butter for unsweetened applesauce as others have suggested.
I loved the idea of a healthier oatmeal cookie recipe so went ahead and made a little adjustments to this recipe hoping my family would like it. These are my changes: substituted butter with coconut oil used 1 1/3 c brown sugar in place of both sugars doubled the vanilla extract reduced the all-purpose flour to 1/2 c reduced the salt to 1/2 tsp omitted the cinnamon and dates and added 1 c chopped pecans and 1/2 c raisins. The rest of the ingredients (eggs baking soda & whole wheat flour) were kept the same as the original recipe. My family loved these!!:) I try to always have these already rolled into balls in the freezer so I can just take them out of the freezer to room temp while the oven gets to 375F and bake them for 12 minutes this way they are done but still a bit chewy and just delicious. Thanks for sharing this recipe!
These cookies are fantastic! They are quite sweet - the butter brown sugar and oats makes them taste similar to a crumble topping (great crumbled onto greek yogurt for dessert!). I would be interested in ways to reduce the sweetness (maybe replacing some of the sugar with apple sauce like the idea mentioned earlier) to make them a bit more savoury & healthy.
They were very good. I added pecans coconut dried cherries and chocolate chips. I used half the sugar only used the brown. I replace with half a banana and used only 1/2 cup of the butter and a half cup applesauce. Very moist and nice texture and sweet enough with the banana and applesauce.
Review this recipe
Review this recipe
Thanks for adding your feedback.
Congrats! You saved Healthier Soft Oatmeal Cookies to your Favorites