Honey Nut Oatmeal Cookies Dairy Free Recipes

Steps:

• Whisk oats, flour, baking powder, cinnamon, and kosher salt together in a large bowl.
• Combine honey, applesauce, butter, egg, and vanilla extract in a medium bowl. Whisk until blended. Pour into the bowl with the flour mixture; stir until just combined. Fold chocolate chips and walnuts into the batter.
• Place batter in the refrigerator and let chill at least 30 minutes or up to 3 days.
• When ready to bake, preheat the oven to 350 degrees F (175 degrees C) and place a rack in the center. Line a large, rimmed baking sheet with parchment paper or a silicone baking sheet.
• Remove chilled dough from the refrigerator. Let sit for 5 to 10 minutes if very stiff.
• Drop dough onto the prepared baking sheet in 1 1/2-inch balls using a cookie scoop or spoon, leaving 1 inch of space around each. Gently flatten each cookie with your fingers to 3/4-inch thick.
• Bake in the preheated oven until golden, firm around the edges, and set on top, 9 to 10 minutes.
• Place the baking sheet on a wire rack. Let cool on the baking sheet for 2 minutes before transferring cookies to the wire rack to cool completely.

Steps:

• Preheat oven to 325 degrees.
• Beat together brown sugar with wet ingredients in one bowl using an electric hand mixer. Mixture won't cream together, but mix as thoroughly as you can.
• In another bowl combine your dry ingredients and mix well.
• Fold wet ingredients into your dry ingredients until well combined and moistened. I use a spatula since mixture gets very sticky.
• Chill dough for 20 minutes before spooning onto a cookie sheet. Cookies do not spread while cooking, so you'll want to flatten them with a fork.
• Bake cookies for about 10-15 minutes depending on size. They should be done when they are light brown around the edges. Be careful not to overbake.

Steps:

• Blend honey with the egg and oil.
• Sift flours, baking powder, and salt into the honey mix. Stir well.
• Add oats and mix until even.
• Stir in nuts and cranberries (if using).
• If necessary, cover and refrigerate dough 15-20 minutes.
• Preheat oven to 350°F.
• Line a cookie sheet with waxed or parchment paper.
• Using an ice-cream scoop, drop dough onto sheet.
• Bake, on the top rack, 8-10 minutes.
• Remove from oven and allow to sit on cookie sheet 5 minutes.
• Place on cooling rack.

Steps:

• Preheat the oven to 350 degrees F. Mist 2 baking sheets with cooking spray. Beat the butter, canola oil, honey, egg, almond butter and vanilla extract in a large bowl with a mixer until combined.
• In another bowl, whisk the dry milk, flour, baking soda, cinnamon and salt. Add the flour mixture to the butter mixture and stir to combine. Stir in the oats and raisins.
• Scoop tablespoonfuls of batter about 2 inches apart onto the prepared baking sheets. Bake until golden, about 12 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in a loosely covered container for up to 3 days.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat together shortening, honey, egg, water, and vanilla until creamy. Add combined remaining ingredients; mix well.
• Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.