Agave Honey Oatmeal Cookies

If you happen to have some agave nectar and are looking for ways to use it, here’s a recipe you might like. I made a batch a few days ago and think these tasted even better today. Maybe the agave and honey keeps them fresh? I’m not sure, but I’ll be making them again. Next time, I’ll have to leave the raisins out so my daughter will eat them. She’s boycotted pretty much all dried fruit.

Preheat the oven to 375 degrees F.

Mix egg, agave, honey, oil and vanilla together in a bowl. Stir very well.
Combine flour, wheat germ, baking powder, baking soda, salt and cinnamon in a bowl. Stir very well, then add to agave mixture and stir until blended. Stir in the oats and raisins. Let batter sit for about 5 minutes.

Using a tablespoon measure, scoop up dough and arrange on parchment lined cookie sheets spacing 2 inches apart. Bake one sheet at a time for about 10-11 minutes. Let cool completely.

Makes 8 cookies

 

 

Agave Honey Oatmeal Cookies
 
Prep time
Cook time
Total time
 
Oatmeal cookies made with agave and honey
Author:
Recipe type: Cookies
Serves: 8
Ingredients
  • 2 tablespoons lightly beaten egg (approx)
  • 3 tablespoons agave nectar
  • 1 tablespoon honey
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla
  • 1/2 cup whole wheat pastry flour (2 oz)
  • 1 tablespoon toasted wheat germ
  • 1/8 teaspoon EACH baking soda & baking powder
  • 1/4 scant teaspoon salt
  • 1/4 teaspoon cinnamon
  • 3/4 cups old fashioned oats
  • 1/3 cup raisins
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Mix egg, agave, honey, oil and vanilla together in a bowl. Stir very well.
  3. Combine flour, wheat germ, baking powder, baking soda, salt and cinnamon in a bowl. Stir very well, then add to agave mixture and stir until blended. Stir in the oats and raisins. Let batter sit for about 5 minutes.
  4. Using a tablespoon measure, scoop up dough and arrange on parchment lined cookie sheets spacing 2 inches apart. Bake one sheet at a time for about 10-11 minutes. Let cool completely.
Notes
Use chocolate chips instead of raisins

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Comments

  1. says

    One of these days I’m going to have to get some agave nectar to find out what the buzz is about. Your cookies look great!
    Will Fuzz eat nuts? One of mine will still occasionally pass on something because it has nuts in it!

  2. says

    Sue, she’s okay with nuts. In fact, if I toast them and leave them on the counter, she comes in and steals them. But she hates raisins, cranberries or anything fruity in baked goods.

  3. says

    I can attest–I made them this morning (with a few slight changes), and they are great as a healthy oatmeal cookie! Thanks, Anna. Now I’m out of agave for the time.

  4. says

    I am so excited you posted this recipe! I just bought some agave nectar and have been wanting to use it but didn’t know how. I can’t wait to try these cookies out!

  5. says

    Have fun with your agave nectar, Carly!

    Katrina (from Baking & Boys) made the cookies too. She made a few slight changes, so if you don’t like this version you can try hers when and if she posts it.

  6. says

    I’m all over these Anna! Trying to eat healthier, and trying to find healthier snacks for the little guy. Maybe he’ll even eat the raisins!

  7. says

    I’ll be giving these a try for sure, bookmarked! Perhaps I’ll even make them this weekend, I’ve got nothing else to do!

  8. brian92fs says

    We just tried this and replaced the egg with flax seed and water (1 tsp flax + 1 tbsp water). Also replaced the raisins with grain sweetened chocolate chips. Came out great!

  9. amnatiburcia says

    I made these cookies yesterday and they were pretty awesome, specially if you think they’re almost fat free cookies.
    But when I had them 4 breakfast, they were too chewy, almost like a gum! Haha, its that normal??

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