GINGER OAT COOKIES (egg and dairy-free)

The other day I was craving a little, biscuity snack, and rather than reading 43 256 labels to try and find something decent and semi-healthy at the supermarket, I figured I'd just bake my own!  So I did some searching and came across this recipe from Teresa Cutter - The Healthy Chef, and adapted it a little to suit my taste.

This one really is a very quick and simple recipe; great for those afternoon snacks, and even for healthy kids' lunch boxes. And like everything else I like to prepare, it took me 10 minutes the whip these up and the oven did the rest.

Oats can be a very healthy food (for those who can tolerate them); full of fibre and other essential nutrients - you can read everything you wanted to know about oats here. Combined in this recipe with healthy fats (nuts, coconut and olive oil), lots of spices and only a little sweetener from raw honey, these are actually a pretty healthy snack.

Healthy Ginger Oat Cookies


  • 1.5 cups organic rolled oats
  • 1/2 cup organic desiccated coconut + a little extra for sprinkling at the end
  • 1/4 cup chopped almonds
  • 1 TB ginger powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg powder
  • 2 1/2 TB olive oil (you can also use melted coconut oil)
  • 2 TB honey (raw or manuka)
  • 2 tsp (good quality) vanilla extract
  • 2-3 TB water (depending on you mixture)

NOTE: the original recipe had less than half the amount of spices, but I like strong flavours and LOVE ginger so I increased it.


  1. Preheat oven to 170C ;
  2. Blitz the dry ingredients: oats, almonds, coconut and spices in a blender - but not too much, you don't want it to be a powder consistency (I used my nutri-bullet here);
  3. In a separate bowl, combine the honey, oil and vanilla extract;
  4. Add the dry ingredients to the wet ingredients and stir;
  5. Add water - 1 TB at a time - if your mixture is a little dry.  Basically, you want it to be firm enough to roll into balls but not too dry;
  6. Roll approx. 1 TB of mixture at a time into balls and place onto a lined baking tray;
  7. When you have all the balls of dough on the tray, press down lightly with the back of a spoon or fork to flatten, and sprinkle each one with a little coconut;
  8. Bake in the oven for 15 minutes;
  9. Once baked, let cool for 15 minutes (until they form up).

Makes 12-16 cookies.