Agave Oatmeal Cookies Recipes

Steps:

• Preheat the oven to 375 degrees F. Spread the oats into a single layer on a baking sheet. Bake until lightly toasted, about 20 minutes. Cool the oats for 2 to 3 minutes on the sheet. Grind 8 ounces of the toasted oats in a food processor until they have the consistency of whole-wheat flour, about 3 minutes. Add the baking powder, cinnamon and salt to the food processor and pulse 2 to 3 times to combine. Set aside.
• Line baking sheets with parchment paper. Combine the butter and sugars in the bowl of a stand mixer and mix on medium speed using the paddle attachment until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed and add the vanilla extract and egg. Mix to combine. Slowly add the flour mixture until just combined. Stop once to scrape down the sides of the bowl. Add the remaining toasted oats and the raisins, if using, and mix to combine.
• Scoop the dough with a 1 1/2-tablespoon disher onto the baking sheets, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, 12 to 14 minutes, rotating the baking sheets halfway through. Cool on the sheets for 2 minutes, and then move to a cooling rack to cool completely.

Steps:

• 1. Preheat oven to 325F. Line two baking sheets with parchment paper.
• 2. In a large bowl, using a hand mixer, beat oil, agave, eggs and vanilla until well blended.
• 3. Add flour, oats, coconut cinnamon, soda and salt. Mix until blended.
• 4. By hand, stir in chocolate chips and walnuts, if using.
• 5. Drop dough by 1 1/2 tablespoons on prepared baking sheets. Bake one sheet at a time for about 12 minutes, or until bottoms begin to brown.
• 6. Cool on wire rack. Store in airtight container.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt brown sugar, coconut oil, and agave nectar in a small pot over medium heat; bring to a boil. Remove from heat; add oats and flour. Pour into an 8-inch baking dish.
• Bake in the preheated oven until lightly browned, about 20 minutes. Refrigerate until solid, at least 20 minutes. Cut into squares; you may need to pick up the whole thing and cut it from the side.

Steps:

• Preheat the oven to 325°F.
• Mix together the margarine and agave nectar.
• In a separate bowl, whisk together 2 Tablespoons flax seed meal with 4 Tablespoons of water. Add to margarine/agave.
• Add in remaining dry ingredients: 1/2 cup flax seed meal, whole wheat pastry flour, vanilla extract, ground cinnamon, baking soda, sea salt.
• Mix in oats then raisins on low.
• Measure about 1/4 cup of cookie dough (I use an ice cream scoop) per cookie onto ungreased cookie sheets and flatten slightly. Cookies do not spread much so you can bake them rather close together.
• Bake for 12-14 minutes until the edges are slightly browned.