Oats Whole Wheat Maple Syrup Molasses Cookies
Indulge in the wholesome goodness of Oats Whole Wheat Maple Syrup Molasses Cookies, a delightful treat that perfectly balances hearty flavors and just the right amount of sweetness. Crafted with nutrient-packed whole wheat flour and rolled oats, these cookies deliver a soft, chewy texture that's further elevated by the warm notes of cinnamon and the robust depth of maple syrup and molasses. Optional additions like raisins or chocolate chips make them customizable to your cravings. Quick to prepare with just 15 minutes of prep time, these naturally sweetened cookies are an excellent option for snacking, dessert, or even a breakfast-on-the-go. Perfectly golden edges and tender centers make these guilt-free treats a must-try for anyone seeking a healthier twist on classic cookies.
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1 cup Rolled oats
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 0.5 cup Unsalted butter, softened
- 0.5 cup Maple syrup
- 2 tablespoons Molasses
- 1 teaspoon Vanilla extract
- 1 large Egg
- 0.5 cup Raisins or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized bowl, whisk together the whole wheat flour, rolled oats, baking soda, ground cinnamon, and salt. Set aside.
In a large bowl, use a hand mixer or stand mixer to cream the softened butter until light and fluffy, about 1-2 minutes.
Add the maple syrup, molasses, and vanilla extract to the butter mixture, and beat until smooth and combined.
Beat in the egg until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
If using raisins or chocolate chips, fold them into the dough with a spatula.
Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers may look slightly underbaked — this will result in a soft, chewy texture.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
2463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.9 g | 143% | |
| Saturated Fat | 64.2 g | 321% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 1386 mg | 60% | |
| Total Carbohydrate | 347.8 g | 126% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 195.3 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 298 mg | 23% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2173 mg | 46% | |
*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.
