♡ heart-healthy olive oil oatmeal walnut cranberry blueberry raisin cookies ♡
Taste With The Eyes is four-and-a-half years old and it’s time to celebrate! No, not because of the mini-milestone, we’re celebrating the first cookie recipe on this blog, ever. And they’re not colorful, festive, nor particularly sweet…and they are definitely not tied up with ribbons and bows. I’ll leave those fabulous gussied up holiday cookies to the baking experts. These are brown, irregular, crunchy, a little chewy, heart-healthy, and great with black coffee. My kinda cookie. I know this is a long shot, but perhaps, yours, too?
After all these years without a cookie in sight, what motivated me, a rather savory gal, to bake cookies?
Well, I received a generous gift of fancy holiday cookies from a client at my office the other day. They were shipped from a popular local bakery. And they were very very pretty. With lots of icing, and red and green sprinkles. They were aptly named “Sugar Rush.” The label indicated each serving contained 25 mg of cholesterol. I gave them away to a delighted colleague, then sent a thank you note to that gracious client.
With cookies on my mind, instead of a bowl of oatmeal for breakfast, I thought an oatmeal cookie might be a good change of pace. A cookie the opposite of “Sugar Rush.” So at 6 AM, I pre-heated the oven to 350°…and with the Quaker Oats box recipe as a rough template, baked what turned out to be surprisingly satisfying heart-friendly cookies.
- 1/4 c. + 2 T. mild-tasting olive oil
- 1/2 c. brown sugar
- 1/4 c. egg whites
- 1/2 t. vanilla
- 3/4 c. all-purpose flour
- 1 t. baking powder
- 1/2 t. salt (optional)
- 1 1/2 c. old-fashioned oats
- 1/2 c. mixed golden raisins, dried cranberries & blueberries
- 1/2 c. chopped walnuts
With an electric mixer, combine olive oil and sugar in a large bowl. Then add egg whites and vanilla. Combine the flour, baking powder, and salt. Add flour mixture to the bowl and mix well. Then mix in the oats, and lastly the fruit and walnuts. Drop cookie dough onto an ungreased baking sheet. Bake for 30 minutes or until light golden brown. Let cool one minute then transfer to a wire rack. My recipe makes one dozen large high-fiber, anti-oxidant-rich, zero-cholesterol cookies.
Breakfast was an olive oil oatmeal cookie, black coffee and a small cup of non-fat Greek yogurt.
Very nice for a change.
A Cookie Exchange – Fall Fest Special Edition
“In honor of the holiday season, Food Network and Fall Fest contributors
are gathering together to share
favorite cookie recipes at our Communal Table.”
What’s Gaby Cooking: Peppermint Bark Chocolate Cookies
CIA Dropout: Walnut Wimpy Balls
And Love It Too: Snowball Cookies (Grain-Free, Dairy-Free and Vegan)
Jones Is Hungry: A Cookie for Chocolate Lovers
From My Corner of Saratoga: Gooey Butter Cookies
The Sensitive Epicure: Speculaas Dutch Windmill Cookies
Napa Farmhouse 1885: Salted Chocolate & Dulce de Leche Fudge
Virtually Homemade: Chocolate Mint Snowballs
Sweet Life Bake: Polvorones de Chocolate
Daily*Dishin: Cherry Topped Cream-Drop Cookies
FN Dish: Peanut Butter-Chocolate Chip-Bacon Cookies
Thursday Night Dinner: Peppermint Bark Cookies
Dishin and Dishes: Pecan Sandie Thumbprints With Cherry Frosting
Mooshu Jenne: Biscotti
Cooking With Elise: Sweet and Salty White Chocolate Cranberry Oat Cookies
♡ Wishing you a happy healthy holiday season! ♡
38 thoughts on “♡ olive oil oatmeal cookies ♡”
I’d be delighted to eat these for breakfast – or anytime for that matter.
I love oatmeal biscuits, and yours look wonderful! And the recipe is so simple ~ very easy to pop a batch into the oven on a whim and feel somewhat virtuous in the polishing off. Thanks, Lori Lynn.
I like this kind of cookie, but my husband absolutely, positively, 100% would go CRAZY for this – he’s very much like you….he naturally leans towards healthy options and prefers his cookies less sweet. I like both kinds and work hard, hard, HARD to eat healthy! I naturally gravitate towards junk food!
Totally my kind of treat! bookmarked and buzzed. 🙂
I ADORE baking with olive oil! Thanks for sharing these cookies and I hope you have a great holiday season tooooooo! 😀
What a great looking cookie. I’ve never baked with olive oil before, I might have to give it a go.
Oh I love that first photo, so classy and elegant! Great cookies, and recipe too! Thanks for sharing and have a wonderful week ahead!
Mmmm, sounds amazing, and healthy! 🙂 I love walnuts with my oatmeal cookies, the perfect crunch.
Scrumptious – I love the idea of a mix of golden raisins, dried cranberries & blueberries and how wonderful that these are heart-healthy!
What a great idea! Heart healthy cookies. I always reduce sugar in my cookie recipes because I like them less sweet too. Congrats on your first cookie recipe, too, it looks like a winner!
I’m a savory gal also. Only bake cookies in December! But these are an anytime treat – dried fruits, oatmeal and olive oil – a bit of savory in the sweet.
I have always wanted to try adding olive oil to a cookie or cake. What a great first cookie recipe to feature!
My kind of cookie, indeed – I think olive oil is a magical ingredient in baking. All the best for the holidays!
What a great cookie recipe, I never thought about adding olive oil to a cookie before. I love that I could eat these for breakfast and not have to feel guilty about it!
Your photos just get prettier and prettier every time we look at your posts! Just love your opening shot! And love the cookies! We’ve been discovering so many delicious olive-oil based sweets lately and these are a great addition – Adam loves Oatmeal cookies anyway and swears by olive oil so two out of two ain’t bad!
Thank you C & A! The compliment on the photo means a lot coming from you.
right after I read your post I went to bake to try it—sounds so good I had to do it my husband taught I was crazy, well it was 12:30 at night.
Thanks for sharing… I love the recipe!
That makes me so happy Lalaine! How did he like them?
I can’t wait to try these. Eat a cookie for breakfast and feel good! Thanks so much for sharing!
Eat a cookie for breakfast and feel good! Thanks for sharing – can’t wait to try these!
These are so amazing I featured them in a must-make cookie post 🙂
Wow! Elegant and sophisticated – these are truly an impressive holiday treat. I adore the change in mouthfeel to a dessert when you incorporate olive oil. Brava!
These cookies look divine! I love olive oil in baking as well, they add a very unique flavor and I think it’s very underrated. Your photos are lovely too!
F the bows, these cookies don’t need one! Wonderful. I just love these!
I’m so bookmarking this recipe because I’m with ciaochowlinda. I know the husband and I would both eat these for breakfast, dinner, dessert, whatever. I’m obsessedwith swapping white flour for whole wheat, though, so I think that’s what I’ll do with my batch. Thanks so much for the recipe!
Hi Meghan – great idea on the flour. Please let me know how they turn out.
Love these cookies, Lynn. A bunch of the moms in my neighborhood are talking about them (in a good way!). Scott
I love that you opted for a beautiful and healthy cookie =)