💖 Low-Cholesterol Oatmeal Cookies Recipe

Perfect for: Heart-healthy snacks, diabetic-friendly treats, or guilt-free comfort food
Yields: 20–24 cookies
Prep Time: 15 minutes
Bake Time: 10–12 minutes
Cool Time: 10 minutes
Total Time: ~35 minutes
Calories per cookie: ~110–130 kcal

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🌾 Ingredients

Dry Ingredients:

• 1 cup whole rolled oats (old-fashioned oats work best)

• ¾ cup whole wheat flour (or oat flour for gluten-free)

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon ground cinnamon

• ¼ teaspoon salt

Wet Ingredients:

• ⅓ cup unsweetened applesauce (replaces butter/oil)

• ¼ cup maple syrup or agave nectar

• ⅓ cup brown sugar (light or dark)

• 1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)

• 1 teaspoon vanilla extract

• 2 tablespoons olive oil or canola oil (heart-healthy fats)

Optional Add-ins:

• ⅓ cup raisins or dried cranberries

• ¼ cup chopped walnuts or almonds (optional, healthy fats)

• 2 tablespoons dark chocolate chips (optional, use minimally for heart-conscious diets)

• 2 tablespoons shredded coconut (unsweetened)

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🧁 Instructions

Step 1: Prepare the Flax Egg

1. In a small bowl, mix 1 tablespoon ground flaxseed with 3 tablespoons of water.

2. Stir and let sit for 5–10 minutes until thickened — this will replace one egg.

Step 2: Mix the Dry Ingredients

1. In a medium bowl, combine:

   • Rolled oats

   • Whole wheat flour

   • Baking soda

   • Baking powder

   • Cinnamon

   • Salt

2. Stir well to blend evenly and break up any flour clumps.

Step 3: Mix the Wet Ingredients

1. In a large bowl, combine:

   • Applesauce

   • Maple syrup (or agave)

   • Brown sugar

   • Olive oil

   • Vanilla extract

   • The prepared flax egg

2. Whisk until fully combined and smooth.

Step 4: Combine Wet & Dry

1. Gradually add the dry mixture to the wet mixture.

2. Stir using a wooden spoon or spatula until a soft, sticky dough forms.

3. Fold in any desired mix-ins (raisins, nuts, dark chocolate, etc.).

Step 5: Chill the Dough (Optional but Recommended)

1. Cover the bowl and refrigerate for 15–30 minutes.

2. This helps the dough firm up and gives chewier cookies.

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🍪 Step 6: Bake the Cookies

1. Preheat your oven to 350°F (175°C).

2. Line a baking sheet with parchment paper or a silicone baking mat.

3. Scoop heaping tablespoons of dough and place them about 2 inches apart.

4. Slightly flatten each mound with the back of a spoon or your fingers.

5. Bake for 10–12 minutes, or until edges are golden and centers look just set.

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❄️ Step 7: Cool & Store

1. Allow cookies to cool on the baking sheet for 5 minutes.

2. Transfer to a wire rack to cool completely.

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💡 Tips for Success

• Don’t overbake! These cookies are best when slightly soft in the center.

• For a crispier cookie: Bake an extra 1–2 minutes and cool completely on the baking sheet.

• Want sweeter cookies? Add an extra tablespoon of maple syrup or mix in dried fruits.

• Make it gluten-free: Use oat flour and certified gluten-free oats.

• Make it oil-free: Replace oil with an extra 2 tablespoons of applesauce.

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🧊 Storage & Make-Ahead

• Room Temp: Store in an airtight container for up to 5 days.

• Freezer: Freeze baked cookies for up to 2 months. Thaw or microwave for 10–15 seconds.

• Make-Ahead Dough: Refrigerate dough for up to 2 days before baking.

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🥰 Who Will Love These Cookies?

• People managing cholesterol or heart health

• Vegan eaters (egg and dairy-free!)

• Kids who love oatmeal raisin or chocolate chip cookies

• Anyone looking for a satisfying but healthier cookie fix