Low Iodine Honey-Nutmeg Cherry Oat Cookies
Total time1 hr 4 min
Prep time20 min
Cook time14 min
4.5(13)
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Learn more →Ingredients
18 servings
For the cookies
- 1 ½ cups rolled oats
- ¾ cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - ½ tsp ground nutmeg
- ½ cup (1 stick) unsalted butter, softened
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ⅓ cup honey
- 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 tsp pure vanilla extract
- ¾ cup fresh sweet cherries, pitted and roughly chopped
Instructions
- 1
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 2
In a medium bowl, whisk together the rolled oats, flour, baking soda, salt, and nutmeg until evenly combined.
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