Whole Wheat Oatmeal Cookies that taste really good.
Of course, you have me at 'oatmeal cookies!'.
Whole Wheat Oatmeal Cookies
This is a great tasting cookie that is made with whole wheat flour.
I am excited that this recipe can be made more friendly to the Mediterranean diet as well!
Did you try my Vegan Oatmeal Date Cookie recipe?
Like this recipe, that recipe features oatmeal and is also friendly to the diet.
However, this oatmeal cookie recipe can be made without having to me vegan based.
Do you want to learn more about the Mediterranean Diet?
Find out how to follow the Mediterranean Diet here.
You may be wondering what is the difference between whole wheat pastry flour and whole wheat flour.
I should start by mentioned that the whole wheat flour that is used in this recipe is a pastry whole wheat flour.
It is important that you use the whole wheat pastry flour in this recipe rather than the regular whole wheat flour that you may be used to using in baked goods.
Yes, there is a difference between the regular whole wheat flour and the whole wheat pastry version of the flour.
This is true of regular flour versus regular pastry flour as well.
The big difference between the two flours is that pastry flour is a softer flour with a more fine texture which will yield a softer cookie that is easier to chew.
Having said that, you may be asking can I use whole wheat flour for cookies.
We know that in regular baking whole wheat flour is a more heavy flour than regular flour.
It is also a more filling cookie that some say is a bit more healthy for you.
The answer is yes, we can use whole wheat flour in a great tasting cookie.
We will make the flour more cookie-friendly by using the pastry version of the whole wheat flour.
Feel free to use regular pastry flour in this recipe if you are weary of the whole wheat version.
oatmeal cookies on pan
Tips for making whole wheat and oatmeal cookies.
I just mentioned that we will use pastry whole wheat flour rater than the usual whole wheat flour. This is because a pastry flour is lighter and easier to chew which can be a difference when you are using whole wheat.
Here are some more great tips for you.
- This recipe calls for one egg. You can use an egg substitute that can be used in baking or two egg whites instead.
- This recipe also calls for three fourths of a cup of sugar. Feel free to use a granular sugar alternative that measures 1:1 with sugar and can be baked with (your cookies may not turn out as crisp however). Other options include a two thirds of a cup of honey or maple syrup (you may need to make adjustments in your dry ingredients).
- You can amp up your cookies by adding shredded coconut, chocolate chips, or chopped nuts.
Everyone asks me what are the differences between oats.
This is an oatmeal cookie as well as a whole wheat cookie recipe.
Choosing the right kind of oats can make a difference in the cookie which can have an affect on the texture of the cookie.
This cookie calls for oats which can be the old fashion rolled oats or the quick oats.
Quick oats will help make this a more crisp and less chewy cookie.
However, using old fashion oats will make this cookie more of a chewy cookie (which may people prefer and expect from any oatmeal cookie).
This cookie recipe also calls for canola oil.
Canola oil is a Mediterranean diet friendly oil that adds moisture without a lot of flavor.
You can easily sub in another oil such as vegetable oil if that is what you have on hand.
By the way, while you are here you may also be interested in these ideas.
- Chocolate Chip Cookies made with Olive Oil
- Vegan Chocolate Chip Cookies.
- Whole Wheat Banana Muffins.
- Gingerbread Whole Wheat Muffins.
- Whole Wheat and Oat Muffins.
- Mediterranean Diet Friendly Cake that tastes great too!
- How to Follow the Mediterranean Diet.
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Whole Wheat Oatmeal Cookies
Whole Wheat Oatmeal Cookies
I mentioned that you can choose what kind of oats you would like to use in this recipe.
Quick oats will help make this a more crisp and less chewy cookie.
However, using old fashion rolled oats will make this cookie more of a chewy cookie (which may people prefer and expect from any oatmeal cookie).
Also mentioned was that this recipe calls for sugar.
Feel free to use a granular sugar alternative that measures 1:1 with sugar and can be baked with (your cookies may not turn out as crisp however). Other options include a two thirds of a cup of honey or maple syrup (you may need to make adjustments in your dry ingredients).
Ingredients needed to make Whole Wheat Oatmeal Cookies
- Oats- 1 ½ cups. A reminder- Quick oats will help make this a more crisp and less chewy cookie. However, using old fashion rolled oats will make this cookie more of a chewy cookie (which may people prefer and expect from any oatmeal cookie).
- Whole Wheat Pastry Flour- 1 cup.
- Baking Soda- 1 teaspoon.
- Ground Cinnamon- 1 teaspoon.
- Canola Oil- ½ cup.
- Sugar- Âľ cup. For a crisper cookie sub in ÂĽ cup of sugar with brown sugar. Feel free to use a granular sugar alternative that measures 1:1 with sugar and can be baked with (your cookies may not turn out as crisp however). Other options include a two thirds of a cup of honey or maple syrup (you may need to make adjustments in your dry ingredients).
- Egg-1. You can use an egg substitute that can be used in baking or two egg whites instead.
- Vanilla Extract- 1 teaspoon.
How to make Whole Wheat Oatmeal Cookies
- Preheat your oven to 350 and prep your cookie sheets for nonstick. I like to use parchment paper.
- In a mixing bowl, combine together the oats, flour, baking soda, and cinnamon.
- Next, in a large mixing bowl, beat together the oil and the sugar until creamy.
- Stir in the dry ingredients from the first bowl to the ingredients in the second bowl. I like to do this by adding half of the ingredients, stirring gently, and then add the remaining. Lastly, stir in the egg and the vanilla extract.
- For a flatter cookie you can flatten the cookies on the baking sheet before baking. Otherwise, use a scoop or spoon and place the cookies far enough apart for spreading.
- Bake the cookies for 14-16 minutes or until they begin to brown (longer for a more crisp cookie). Allow the cookies to cool for a few minutes before transferring to a cooling rack.
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Whole Wheat Oatmeal Cookies that taste great and are friendly to the Mediterranean diet as well as low fat diets.
Whole Wheat Oatmeal Cookies
Equipment
Ingredients
- Oats- 1 ½ cups.
- Whole Wheat Pastry Flour– 1 cup.
- Baking Soda– 1 teaspoon.
- Ground Cinnamon– 1 teaspoon.
- Canola Oil– ½ cup.
- Sugar– ¾ cup.
- Egg-1.
- Vanilla Extract– 1 teaspoon.
Instructions
- Preheat your oven to 350 and prep your cookie sheets for nonstick. I like to use parchment paper.
- In a mixing bowl, combine together the oats, flour, baking soda, and cinnamon.
- Next, in a large mixing bowl, beat together the oil and the sugar until creamy.
- Stir in the dry ingredients from the first bowl to the ingredients in the second bowl. I like to do this by adding half of the ingredients, stirring gently, and then add the remaining. Lastly, stir in the egg and the vanilla extract.
- For a flatter cookie you can flatten the cookies on the baking sheet before baking. Otherwise, use a scoop or spoon and place the cookies far enough apart for spreading.
- Bake the cookies for 14-16 minutes or until they begin to brown (longer for a more crisp cookie). Allow the cookies to cool for a few minutes before transferring to a cooling rack.
Recipe Notes
Quick oats will help make this a more crisp and less chewy cookie.
However, using old fashion rolled oats will make this cookie more of a chewy cookie (which may people prefer and expect from any oatmeal cookie). Also mentioned was that this recipe calls for sugar. Feel free to use a granular sugar alternative that measures 1:1 with sugar and can be baked with (your cookies may not turn out as crisp however). Other options include a two thirds of a cup of honey or maple syrup (you may need to make adjustments in your dry ingredients).
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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