These Oatmeal and Walnut Cookies are a wholesome and nutritious treat, combining the crunch of walnuts with the natural sweetness of grated apple and plum butter. Perfect for a snack or breakfast on the go, they’re easy to make, packed with fiber, and adaptable for vegan diets.
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Ingredients
- Rolled Oats: 2 cups (180 g)
- Walnuts: 1 cup (120 g), chopped
- Plum Butter: ½ cup (120 g)
- Apple: 1 medium apple, grated (about 120 g)
- Egg: 1 large (or flaxseed egg for a vegan option)
- Baking Powder: 1 teaspoon
- Salt: ¼ teaspoon
Directions
Step 1: Mix Ingredients
- In a mixing bowl, combine rolled oats, chopped walnuts, plum butter, grated apple, egg (or flaxseed egg), baking powder, and salt.
- Mix until a dough forms. If the mixture is too dry, add a tablespoon of water or milk as needed.
Step 2: Form and Bake the Cookies
- Preheat the oven to 350°F (180°C).
- Form the dough into small balls, flatten them slightly, and place them on a greased or parchment-lined baking sheet.
- Bake for 25 minutes, or until the cookies are golden brown.
Step 3: Cool and Serve
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Serving Suggestions
- Enjoy with a cup of tea or coffee for a cozy snack.
- Pair with a dollop of yogurt for a balanced breakfast.
- Pack as a wholesome snack for work or school.
Cooking Tips
- For a vegan option, make a flaxseed egg by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and letting it sit for 5 minutes.
- Swap walnuts with other nuts like almonds, pecans, or hazelnuts for variety.
- Add a pinch of cinnamon or nutmeg for extra flavor.
Nutritional Benefits
- Oats: Rich in fiber, supporting heart health and digestion.
- Walnuts: Provide healthy fats, protein, and omega-3 fatty acids.
- Apple: Adds natural sweetness and vitamins, reducing the need for added sugar.
Dietary Information
- Vegetarian-friendly.
- Can be made vegan by using a flaxseed egg.
- Dairy-free.
Nutritional Facts (per cookie, approximate)
- Calories: 120
- Protein: 3g
- Fat: 7g
- Carbohydrates: 12g
- Fiber: 2g
Storage
- Store in an airtight container at room temperature for up to 5 days.
- Refrigerate for up to 1 week for extended freshness.
- Freeze for up to 3 months; thaw at room temperature before serving.
Why You’ll Love This Recipe
- Simple and quick to prepare with wholesome ingredients.
- Naturally sweetened with apple and plum butter.
- A versatile recipe that can be customized with your favorite add-ins.
- Perfect for breakfast, snacks, or a guilt-free dessert.
Conclusion
These Oatmeal and Walnut Cookies are a healthy and satisfying treat that’s both delicious and nutritious. Packed with the goodness of oats, walnuts, and apples, they’re an ideal snack for any time of the day. Try them today for a homemade cookie that’s wholesome, flavorful, and easy to make!
Frequently Asked Questions
- Can I use quick oats instead of rolled oats?
Yes, but the texture will be softer. Rolled oats provide a chewier texture. - What can I use instead of plum butter?
Apple butter, peanut butter, or any fruit puree can be substituted. - Can I make these gluten-free?
Yes, use certified gluten-free oats to make the cookies gluten-free. - What other add-ins work well?
Raisins, chocolate chips, or dried cranberries can be added for variety. - How do I know when the cookies are done?
The cookies should be golden brown and slightly firm to the touch. - Can I skip the egg entirely?
Yes, the flaxseed egg or an extra tablespoon of plum butter can work as a binder. - Can I use honey instead of sugar?
Yes, replace sugar with honey or maple syrup, but reduce the amount slightly to avoid making the dough too wet. - Can I toast the walnuts before adding them?
Absolutely! Toasting enhances their flavor and adds crunch. - How many cookies does this recipe make?
This recipe makes about 12-15 medium-sized cookies. - Can I freeze the dough instead of baking all at once?
Yes, portion the dough into balls, freeze on a tray, and store in a freezer bag. Bake directly from frozen, adding a couple of extra minutes to the bake time.