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


  1. YUM! Incorporating whole wheat is a process I'm trying to do. I still use a lot of unbleached white flour. What a great picture of those snacks!

    Living So Abundantly: New meme this coming Thursday, July 7, 2011, Give Back Thursday--join the fun!

  2. Sounds like a recipe I need to try! I have 5 kids and they go through snacks so quickly!

    Have you tried using coconut oil which is healthier than vegetable oil? I love that you use whole milk, too!

  3. LivingSoAbundantly, I've found I can replace 1/3 to 1/2 of white flour with white whole wheat in nearly any recipe (including chocolate chip cookies) without anyone noticing. Bread is the trickiest, b/c it's harder to get a good rise.

    Barb, I haven't gotten on board with the coconut oil stuff yet, although I know the real foodies are very into it. My sister uses it a lot. I really should give it a try!

    1. Coconut oil comes flavored and unflavored. Many people buy it through Tropical Traditions. I get the Nutiva brand through Amazon's Subscribe and Save.

      I'm glad you linked this up to the August 9 URS because I had forgotten about your recipe. I've been pinning recipes to make this month for the freezer to get ahead on school snacks and lunches. I'm also doing a roundup post next week on my Frugal Local Kitchen blog.


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