Honey Nut Oatmeal Cookies Dairy Free
Soft, chewy, and irresistibly wholesome, these Honey Nut Oatmeal Cookies are a dairy-free treat that blends classic comfort with a healthy twist. Made with hearty rolled oats, sweetened naturally with honey, and enriched by the nutty crunch of chopped walnuts, almonds, or pecans, these cookies strike the perfect balance between indulgence and nourishment. Melted coconut oil replaces traditional butter, making them a fantastic option for those seeking a dairy-free lifestyle, while optional dairy-free chocolate chips add a burst of decadence. Ready in just 25 minutes from start to finish, they're an easy and satisfying snack or dessert that's perfect for any occasion. Whether you’re planning a family treat, a snack for the lunchbox, or a simple moment of self-indulgence, these cookies deliver on taste and texture every time.
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Recipe Information
Ingredients
- 2 cups Rolled oats
- 1 cup All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 cup Coconut oil (melted)
- 0.5 cup Honey
- 1 teaspoon Vanilla extract
- 1 large Egg
- 0.75 cup Chopped nuts (e.g., walnuts, almonds, or pecans)
- 0.5 cup Dairy-free chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, combine the rolled oats, all-purpose flour, baking soda, salt, and ground cinnamon. Mix well and set aside.
In a separate bowl, whisk together the melted coconut oil, honey, vanilla extract, and the egg until well incorporated.
Pour the wet ingredients into the dry ingredients and stir until thoroughly combined.
Gently fold in the chopped nuts and, if using, the dairy-free chocolate chips.
Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Flatten each cookie slightly with the back of a spoon or your fingers to help them spread evenly during baking.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers may look slightly undercooked, but they will firm up as the cookies cool.
Remove the baking sheets from the oven and let the cookies cool on them for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
3670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.5 g | 288% | |
| Saturated Fat | 130.1 g | 650% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1380 mg | 60% | |
| Total Carbohydrate | 376.4 g | 137% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 149.7 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 252 mg | 19% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 1752 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
