Instructions
Prep & Preheat:
Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
Combine Dry Ingredients:
Whisk oats, flour, cinnamon, baking soda, and salt in a bowl.
Mix Wet Ingredients:
Stir honey (or banana), coconut oil, and vanilla in a separate bowl until smooth.
Fold Together:
Pour wet mix into dry ingredients, stir until just combined.
Toss nuts and/or fruit with 1 tsp flour, then fold into dough.
Let dough rest 10 minutes for chewier texture.
Bake:
Scoop 1-tbsp portions onto the sheet, flatten slightly.
Bake 10–12 minutes until edges turn golden.
For crispier cookies, add 2 minutes; for softer, remove at 10 minutes.
Cool & Enjoy:
Cool on sheet for 5 minutes, then transfer to wire rack.
Creative Variations
Chocolate Lover’s: Add ¼ cup dark chocolate chips (85% cacao).
Tropical Twist: Add dried pineapple, coconut flakes, and macadamia nuts.
Protein Boost: Stir in 2 tbsp vanilla protein powder (reduce flour by 1 tbsp).
Savory-Sweet: Add 1 tbsp rosemary and ¼ cup chopped figs.
Serving Suggestions & Storage
Pair with Greek yogurt, almond milk, or nut butter.
Store airtight for 5 days or freeze up to 3 months.
Shape into bars for convenient on-the-go snacks.
Conclusion
Nutritious and delicious, these cookies are a versatile treat that fill your kitchen with warm cinnamon aroma. Enjoy baking and don’t forget to share your creations with #HealthyOatCookieMagic!
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