Agave Honey Oatmeal Cookies is a recipe I posted years ago when agave nectar was introduced as a low glycemic, immunity boosting, bone density enhancing (I could go on here) substitute for sugar. Ten years later we know more about its effects on the body. For instance, while agave doesn't immediately spike blood sugar, it's high in fructose, which stays in the liver longer and which could potentially build up and lead to insulin resistance and weight gain.
That is just my understanding, and because I am old and have seen so many things put on pedestals and then dethroned, I am a little skeptical. Still, the more I read about agave the less I want to use it. I'd love to see some studies showing it really does have benefits, but so far it's not looking good.
The fact is there are a lot of different types of syrups we can bake with. If you like using agave in moderation, these cookies are pretty good. You could also try substituting a different syrup or combining a few others.
Agave Honey Oatmeal Cookies Tips
- The batter will seem a bit loose/wet at first. If for some reason it is too loose for you to scoop, cover and chill or just let it stand for 10 minutes so that the oats soak in some moisture.
- The cookies aren't super sweet, so it's important to add raisins or chocolate chips for sweetness. The cinnamon adds a lot of flavor as well.
- The Agave Honey Oatmeal Cookies recipe is good as written, but if you happen to have some almond flour (something that wasn't widely available when I first posted this recipe), adding 1 ½ tablespoons of almond flour to the dough adds some richness and even more structure.
Agave Honey Oatmeal Cookies
- 2 tablespoons lightly beaten egg approx
- 3 tablespoons agave nectar (60 grams)
- 1 tablespoon honey (20 grams)
- 2 tablespoons vegetable oil (26 grams)
- 1 teaspoon vanilla
- ½ cup whole wheat pastry flour (114 grams)
- 1 tablespoon toasted wheat germ (7 grams)
- ⅛ teaspoon EACH baking soda & baking powder
- ¼ scant teaspoon salt
- ¼ teaspoon cinnamon
- ¾ cups old fashioned oats
- ⅓ cup raisins
- 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.