Fully Loaded Oatmeal Cookies Recipe

Name: Fully Loaded Oatmeal Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cups Raw Honey; ⅓ cups Organic Butter Or Earth Balance Butter; 1 teaspoon Pure Vanilla Extract; 1 whole Large Egg; 1/2 teaspoons Baking Soda; 2 Tablespoons Ground Flax Or Nutritional Yeast; 1/2 teaspoons Cinnamon; 13 whole Whole Wheat Flour; 1 cup Oats; ⅓ cups Shredded Coconut (unsweetened); 1/4 cups Walnuts Or Peanuts, Chopped; 3 whole Dates, Pitted And Finely Chopped; ⅓ cups Sugar Free Chocolate Chips

Servings: persons

⅓ cups Raw Honey
⅓ cups Organic Butter Or Earth Balance Butter
1 teaspoon Pure Vanilla Extract
1 whole Large Egg
1/2 teaspoons Baking Soda
2 Tablespoons Ground Flax Or Nutritional Yeast
1/2 teaspoons Cinnamon
13 whole Whole Wheat Flour
1 cup Oats
⅓ cups Shredded Coconut (unsweetened)
1/4 cups Walnuts Or Peanuts, Chopped
3 whole Dates, Pitted And Finely Chopped
⅓ cups Sugar Free Chocolate Chips

1
Preheat oven to 350 degrees F.
2
In a bowl of an electric stand mixer, combine honey and butter and beat until nice and fluffy.
3
It should look like whipped honey butter.
4
Add vanilla, egg and baking soda.
5
Mix in flax or nutritional yeast, cinnamon and flour.
6
Beat until combined.
7
Add the rest of the ingredients and mix until all ingredients are incorporated.
8
Using a small ice cream scoop or spoons, scoop out about 1 1/2 tablespoon size balls and place on a parchment-lined baking sheet.
9
Bake for 89 minutes.
10
Allow to cool for 5 minutes before enjoying.
11
Store cookies in an airtight container at room temperature for up to 3 days.
12
Yields 2 dozen cookies.

1595

kcal

Calories

Fat

278

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ⅓ cups Raw Honey, ⅓ cups Organic Butter Or Earth Balance Butter, 1 teaspoon Pure Vanilla Extract, 1 whole Large Egg, and more.

Yes, Fully Loaded Oatmeal Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fully Loaded Oatmeal Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions