Ingredients :
To make these soft, chewy cookies, you will need 1 cup rolled oats, 1/2 cup whole wheat flour, 1/3 cup raw Eucalyptus Honey (ensure it is raw and unprocessed), and 1/3 cup softened unsalted butter or coconut oil. For added flavor, include 1/2 teaspoon ground cinnamon, 1/2 teaspoon baking soda, and a pinch of salt. Optionally, you may also add 1/4 cup chopped nuts or raisins for texture. To help bind the dough, use 1 to 2 tablespoons of milk or thick curd (yogurt) as needed.
How to Make :
Step 1 – Preheat the oven and prepare your baking tray
Begin by preheating your oven to 350°F (175°C). While the oven heats, line a baking tray with parchment paper or lightly grease it with butter or oil. This will prevent the cookies from sticking and help them bake evenly with golden edges.
Step 2 – Prepare the butter or oil
Take 1/3 cup of unsalted butter out of the refrigerator in advance so it softens. It should be soft but not melted. If using coconut oil, make sure it is at room temperature and has a creamy consistency. This soft fat will mix easily with the honey and help form a smooth cookie dough.
Step 3 – Combine honey and butter (or oil)
In a large mixing bowl, add the softened butter or coconut oil along with 1/3 cup of raw Eucalyptus Honey. Use a whisk, hand mixer, or fork to blend the mixture until it becomes creamy and smooth. This step helps evenly incorporate the honey into the fat so that the cookies bake with consistent sweetness.
Step 4 – Adjust moisture and bind the dough
If the mixture looks too thick or not coming together easily, add 1 tablespoon of milk or curd at a time. Mix again until the texture becomes slightly loose and spoonable. This ensures the oats and flour will mix in evenly and helps bind the dough without the need for eggs.
Step 5 – Mix the dry ingredients separately
In another bowl, combine 1 cup rolled oats, 1/2 cup whole wheat flour, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, and a pinch of salt. Mix well so the spices and leavening agents are evenly distributed. The cinnamon gives the cookies a warm aroma that pairs beautifully with eucalyptus honey.
Step 6 – Combine the dry and wet mixtures
Gradually add the dry oat-flour mixture into the bowl of honey and butter. Stir gently using a wooden spoon or spatula. The dough will become thick and sticky. At this stage, you can fold in optional ingredients like chopped nuts, raisins, or even dark chocolate chips if you like added texture and sweetness.
Step 7 – Shape the cookies
Scoop out 1 tablespoon-sized portions of dough. Roll them into balls using your hands and place them on the prepared baking tray. Make sure to leave some space between each ball, as the cookies will spread a little during baking. Flatten each ball slightly using the back of a spoon or your fingers to shape them into rounds.
Step 8 – Bake the cookies
Place the baking tray in the preheated oven and bake the cookies for 10 to 12 minutes. Keep a close eye during the last few minutes. The cookies are done when the edges turn light golden brown, but the centers still look soft. Don’t overbake, as they will firm up while cooling and retain a chewy texture.
Step 9 – Cool and store
Once baked, remove the tray from the oven and let the cookies sit for 5 minutes before transferring them to a wire rack. This resting time allows them to firm up without becoming too hard. After they’ve cooled completely, store the cookies in an airtight container at room temperature for up to 5 days.
