Two in One Oatmeal Cookies

These delicious cookies are full of healthy ingredients like oatmeal, nuts, honey, and flaxseed. They are a holiday baking time saver because you can make two different cookies out of the same batch of batter: Raisin Nut Oatmeal Cookies and Chocolate Chip Oatmeal Cookies.They are great for Christmas gatherings or anytime you want a healthier cookie throughout the year. Check out yesterday's post, 5 Ways to Make Christmas Treats Healthier, for more holiday baking ideas.

Two in One Oatmeal Cookies

Two in One Oatmeal Cookies

Preheat the oven to 325.

Cream together in a large mixing bowl using an electric mixer:

½ c of organic coconut oil

½ c of butter, or butter substitute if you want them to be dairy free

½ c raw honey

½ c raw organic sugar

½ c brown sugar, use raw organic brown sugar if possible

Beat in:

2 eggs, use organic free range eggs when possible

2 tsp. of pure vanilla extract

In a separate bowl mix together:

3/4 c unbleached flour

½ c of whole wheat flour.

(You can make a gluten free version of these by using 1 c of gluten free flour such as coconut flour, rice flour, tapioca flour, and/or almond flour in place of the unbleached flour and the whole wheat flour.)

½ tsp. baking soda

½ tsp. salt

2 T of milled flaxseed, or use 1 or 2 travel size packets 

3 cup of rolled oats, regular not quick cooking

Blend the flour mixture thoroughly into the creamed mixture.

Scoop out half the batter into another mixing bowl.

Add 1 c of chocolate chips to one of the bowls. I like to use Enjoy Life Mini Chocolate Chips. They are dairy free, gluten free, soy free, peanut free.

Stir until all of the ingredients are completely blended.

To the other bowl add:

½ c chopped walnuts

½ c chopped almonds

½ c raisins

½ tsp. ground cinnamon

½ tsp. ground ginger

Stir until all of the ingredients are completely blended.

Drop the mixture in both bowls by 1 heaping T onto greased cookie sheets.

Bake at 325 for 12 to 14 minutes or until the cookies are lightly browned on the bottom and just starting to turn a golden brown on the top.

Remove the cookie sheet from the oven and allow the cookies to cool for two minutes on the pan. Use a spatula to remove them from the cookie sheet and place on a wire cooling rack to cool completely.This recipe makes about 80 cookies, 40 of each kind. Store them in an airtight container if you are planning to serve them within a couple of days. Store in a freezer safe container or bag if you want to bake them ahead of time to serve at a family gathering or Christmas party. 

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