• This recipe started out as a gift from a good friend. When I say started out, I mean, originally the cookies she brought me, somehow resembled, in a -they both have oats and whole wheat flour- kind of way, these cookies. Not that hers were bad, actually they were pretty good, they just had a consistency of cookies made out of bird food, but still.

    So, I set out to work  making and remaking the recipe a ton of different ways until I came up with a recipe that was still mostly healthy but still filled all my cookie requirements. I kept it healthy using whole spelt flour, oats and oat bran. For this type of cookie I needed something that was crisp on the outside, soft on the inside, but, not soft like how i want my chocolate chip cookies, soft in a chewy oatmeal cookie kind of a way.

    The white chocolate chips are not totally necessary, and normally, I am really not a fan of non-dairy white chocolate (because it’s gross) but, for some reason they add just the right amount of creaminess to these cookies. Also, I really don’t like raisins. Wait, thats not strong enough. I hate raisins. I think they should be removed from the world. Ok, thats better. But, if you, for some crazy reason, do like reasons, then swap em, or add em into the cookies.

    The best part of these cookies is that the whole thing gets made in one bowl and mixed with a regular spoon. No cleaning mixers, or electric beaters (woohoo)!

    I hope your family enjoys these as much as mine.

    Peas out!

  • Ingredients

    1. 2 c Oat bran (or wheat bran)
    2. 1 c Whole wheat or spelt flour
    3. 1 c oats
    4. 1/2 tsp baking soda
    5. 1/2 tsp salt
    6. 1 1/2 c light brown sugar
    7. 4 egg whites, lightly beaten
    8. 1 cup canola oil
    9. 1 tsp vanilla extract
    10. 3/4 c crasins
    11. 1 c white chocolate chips


    1. Preheat oven to 350f. In a large bowl, combine oat bran, flour, oats, sugar, baking soda and salt. Mix well
    2. Make a well in the center.
    3. Add the rest of the ingredients and stir to combine.
    4. The batter will be very loose but will hold together once baked.
    5. Form into balls (I like to use an ice cream scoop for this) and place 1″ apart on a parchment lined baking sheet.
    6. Bake for 10-15 minutes depending on how chewy or crunchy you like your cookies.
    7. Remove from oven and allow to cool on the cookies sheet.

Looking for something yum?

September 10, 2017

Bourbon Apple Turnovers

Read More

May 23, 2017

No-churn Chocolate Lovers Ice Cream Sandwiches

Read More

February 03, 2017

Strawberry Shortcake Cookie Dough Ice Cream

Read More