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 1/2 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
- 1/2 cup whole wheat pastry flour (114 grams)
- 1 tablespoon toasted wheat germ (7 grams)
- 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
- 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.
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??
I should have known you had an agave cookie recipe! Will add it to my “try” list. Thanks for all your ideas and inspiration.
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!
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!
Cool! I’m always looking for “healthy” cookie recipes. I’ll have to leave out the raisins as well, silly picky children.
Cathy - wheresmydamnanswer
Great recipe – I use agave all the time now it really is wonderful to cook with and has exceptional flavor!!
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!
Wow! These look fantastic. I’m always looking for a good oatmeal cookie recipe. Thanks!
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.
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!
Oh, I love the sounds of this recipe! I have had a cookie recipe using Honey bookmarked for months. I am adding this to my list!
I’ve never used agave nectar before, but I’ve heard good things about it.
I used evaporated cane juice sugar in place of the honey. But my cookies look just like Anna’s!
I love agave nectar! I’m going to have to give this recipe a go. Looks delicious!
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.
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.
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!