Honey Oatmeal Cookies

Last updated:


October 31, 2013

They’re crisp on the outside, soft and chewy on the inside, and they’re pretty darn near being healthy! Well, they were in a diabetes-friendly cookbook, so that says something! Just felt like whipping up a batch of biccies, but didn’t want to bring on a sugar coma, so these fit the bill nicely. I liked the addition of cinnamon, though next time I might substitute ginger which I think would work really nicely with the honey and oats. I might also throw in a handful of sesame seeds which will make the cookies even healthier. Thanks to New Zealand’s Healthy Food Guide cookbook ‘101 diabetes-friendly recipes’ for this recipe.



Prep Time 5 mins
Cook Time 15 mins
Cooling Time 5 mins
Total Time 25 mins
Course Dessert
Servings 12 Cookies


  • 50 g reduced-fat spread (I cheated and used unsalted butter)
  • 50 g caster sugar
  • 1 egg
  • 1 Tbsp liquid honey
  • 1/3-1/2 tsp ground cinnamon (ginger would be great too)
  • ½ cup wholemeal flour
  • 1 tsp baking powder
  • ¾ cup oats
  • ½ cup chopped dates


  • Preheat oven to 180°C (360°F). Line two baking trays with baking paper.
  • Cream spread with sugar until soft. Beat in egg. Add honey and cinnamon and mix well.
  • In another bowl mix flour, baking powder, oats and dates. Add to creamed mixture.
  • Place 12 heaped spoonfuls of mixture onto trays, leaving space in between for spreading.
  • Bake for 12-15 minutes until lightly golden. The cookies should be slightly soft to touch when removed from oven. Cool for 5 minutes on tray.
  • Cool completely before storing for up to 2 days in a sealed container.
Keyword Cookies, Honey Oatmeal Cookies
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