These Soft & Chewy Iced Oatmeal Cookies are just like you remember them as a kid but totally got a healthy makeover.
Ok, moms. Raise your hands if you absolutely dread taking your kids to the store with you. I have to admit, as sweet as my little well-mannered 9-year-old is, taking him to the store is honestly one of my least favorite things.
We have the talk before we go into the store. We’re only buying things on the list. We’re not buying things we don’t need. No candy. No packaged junk. No treats. Nothing unless it’s on the list.
Yet he never fails.
He’s great the first few aisles, but then he starts to get antsy. His 9-year-old self just can’t help it.
First he’s just asking for yogurt with the sprinkle packets on top. Then frozen pizza bites. Before I know it, he’s asking for all the packaged cookies and candy as fast as his little eyes can see.
You know what my favorite response to him is though?
“Little one, I will make them at home and they will be a million times better.” And I swear to you, almost every time, that statement rings true, and little does he know, I always make a healthier version that we would never be able to find at the store.
For example, iced oatmeal cookies. When I think of store-bought iced oatmeal cookies, I think of hard-as-a-rock cookies that have very little flavor and are totally artificially flavored. I wonder if oatmeal is even one of the first 10 ingredients!
That is why I wanted to make these at home. I know, I know. We just finished off December – the month of all.the.cookies.
But you know what? Cookies are delicious all year long, and what kid doesn’t want to come home from school to a tray of freshly baked cookies? Especially if they have no clue that they’re healthier and full of nutritional ingredients. (this is another cookie recipe my kiddo loves that’s totally healthy)
Holly shares healthy recipes, motivation, and fitness tips over at Happy Food Healthy Life.
Soft and Chewy Iced Oatmeal Cookies
- 2 tablespoon flaxseed, ground
- 3 tablespoon water
- 1 cup oats, dry
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 tablespoon butter, unsalted
- 1/4 cup brown sugar
- 1/4 cup coconut sugar
- 1/4 cup applesauce, unsweetened
- 1 teaspoon vanilla extract
- 1 1/2 cup oats, dry
- 1/4 cup unsifted powdered sugar
- 2 teaspoon lemon juice
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone liner.
- Grind/blend 1 cup of oats to a flour.
- Stir together ground flax seed and 3 Tablespoons water in a small bowl. Set aside.
- Whisk together oat flour, baking powder, baking soda, salt, and cinnamon in a lage bowl. Set aside.
- Beat butter, brown sugar, and coconut sugar in a large bowl for 1-2 minutes or until light and fluffy. Add applesauce, vanilla, and flax seed mixture. Beat until smooth.
- Stir in oat flour mixture with spatula or wooden spoon. Add oats and stir to combine.
- Roll cookie dough into golf-ball sized rounds and places 1 1/2 inches apart on prepared baking sheets. Flatten each cookie to 1/4-inch thickness with the bottom of a drinking glass dipped in water. Bake 10-12 minutes, or until cookies look dry on top and are just beginning to brown on the edges.
- Meanwhile, to make the icing: Whisk together powdered sugar and lemon juice in a small bowl until smooth. Spoon into a plastic ziploc bag and cut off a small hole in the corner. Once the cookies have cooled, drizzle small amount of icing on top of cookies. Store in an air-tight container.