Healthy Oatmeal Cookies

3 Reviews
100% would make this recipe again

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3/4 cup butter, unsalted 180 g
1/2 cup brown sugar 100 g
1 eggs size large
2 tbsp water 30 mL
2 tbsp vanilla extract 30 mL
3/4 cup whole wheat flour 100 g
1 tsp ground cinnamon 3 g
1/2 cup raisins 90 g
1/2 cup bittersweet chocolate chips 90 g
1/2 cup walnuts, chopped 50 g
2 cups rolled oats 200 g

Before you start

A food processor or a mixer will make things easier for this recipe.

This recipe makes about 16 large cookies, which need two baking sheets of standard dimension.


  1. Preheat the oven to 175°C/350°F. Line two baking sheets with parchment paper.
  2. In a large bowl, beat the butter and brown sugar, using a mixer. Add the egg and mix well. Add the water and vanilla, mix well. Set aside.
  3. In another bowl, mix the flour and cinnamon. Add the raisins, chocolate chips and walnuts, then mix well.
  4. Incorporate the dry mix into the liquid one. Add the oats and mix well.
  5. Arrange spoonfuls of cookie dough onto the cookie sheets. Bake in the middle of the oven until they turn light brown around the edges, about 12-15 min. Let the cookies cool on the sheet for 20 min.
  6. Serve

Nutrition Facts Table

per 1 serving (50 g)


% Daily Value




12 g

19 %

Saturated 6.3 g
+ Trans 0.5 g

34 %


40 mg


10 mg

0 %


24 g

8 %


3 g

10 %


10 g

Net Carbs

21 g


4 g

Vitamin A

8 %

Vitamin C

0 %


2 %


8 %


This recipe is :
Good source of  :
Manganese, Selenium
Source of  :
Copper, Fibre, Folacin, Iron, Magnesium, Niacin, Omega-3, Omega-6, Phosphorus, Vitamin A, Vitamin B1
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Fruits ½
Meat and Alternatives 0
Fats 2 ½
Other Foods ½

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3 Reviews (3 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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