Are you interested in Going Green Gradually? 
Sign up for my free email subscription to get each of my posts delivered to your inbox!

Healthy Homemade Snack: Whole Grain "Cookies" (Updated Recipe)

Three months ago I posted the recipe for our favorite on-the-go snack:  whole grain "cookies."  Since then, I have tweaked the recipe a bit, and this is now my preferred version.  I switched to all honey, after writing this post about sweeteners.  I also added another egg for more protein (why not?), and a little more milk, so they would be more cakey and less crumbly.  This makes them a bit less messy for my toddler to eat.  I also use double the raisins now after a failed experiment with chocolate chips (my toddler picked them out, which was extremely messy).

Making your own snacks:
  • Saves you money
  • Reduces packaging waste (especially if you use reusable food bags)
  • Gives you complete control over the ingredients

I usually make the double batch and freeze them.  They freeze extremely well and are delicious straight out of the freezer.  A perfect healthy treat for a school lunch as well. We were out of these for a couple of weeks, when it was too hot to bake, and went through some major withdrawal.  My preschooler kept asking for them while at the park or at bedtime (we also use them as a filling bedtime snack). What a pain to scramble for snacks every time I left the house!  Now that we have them on hand again, everyone is in love with them even more. Give the recipe a try and see what you think!

Whole Grain “Cookies” (double recipe)
Makes about 80 small delicious snacks.

½ cup vegetable oil
1 cup honey
3 eggs
1 cup whole milk (2% or skim fine too)
2 teaspoons vanilla

3 cups white whole wheat flour (store-bought or home-ground)
½ teaspoon salt or 1 teaspoon Diamond Crystal kosher salt
1 teaspoon baking soda
2 teaspoons cinnamon

Combine above and add in:
5 cups rolled oats
2 cups organic raisins

I usually chill the dough in the fridge for 10+ minutes (to make the dough easier to handle and to let the grains absorb the liquid) before forming the cookies.  Bake 15-17 minutes at 350 on a greased cookie sheet (cookie sheet does not need to be nonstick). I fit 20 small cookies onto one sheet, and the recipe makes almost 80 small cookies. These cookies do not spread significantly, so if you like a flatter cookie, add a bit more liquid to the recipe or smash down the cookies with a spatula or fork before putting in the oven or after a few minutes of baking (this is in no way necessary).  I have also found that if I use store-bought (rather than home-ground) whole wheat flour, I need to use a little more milk, as it tends to absorb more liquid.


This post is part of
Ultimate Recipe Swap