As parents and caregivers, we all want to provide our children with tasty and satisfying snacks. But with the growing concern about additives, preservatives, and unhealthy fats found in many store-bought treats like Little Debbie’s cookies, it’s time to look for healthier alternatives.
Making easy homemade recipes is not only a fun and bonding activity for the family, but it also ensures that we know exactly what goes into our children’s bodies. By preparing these Little Debbie’s Oatmeal Cookies alternative recipes, you are in control of the ingredients, making it easy to include whole, nutritious components that suit your family’s dietary needs.
Beyond just health, there is genuine joy in creating something delicious with your own hands. The delightful aroma of cookies baking, the taste of real, fresh ingredients, and the opportunity to customize flavors all contribute to an experience that store-bought cookies simply can’t match.
Below are four delectable and wholesome alternatives to the traditional store-bought Little Debbie’s Oatmeal Cookies. Crafted with love and mindful ingredients, these recipes offer the scrumptious indulgence your family craves, without the unnecessary extras that come with processed foods. Enjoy the peace of mind that comes with feeding your loved ones something truly good, straight from your kitchen to their smiling faces.
- 1 cup raw shredded coconut, unsweetened
- ⅓ cup blanched almond flour
- 2 Tbsp coconut oil
- ½ tsp vanilla
- ⅛ tsp sea salt
- 3 TBSP maple syrup
- 3 TBSP cacao powder
- (or ¼ tsp lemon flavor + lemon zest & ½ tsp poppyseed)
- (or ¼ tsp orange flavor & 2 Tbsp cacao nibs)
- Use small cookie scoops
- Firmly pack
- Dehydrate @ 140 degrees x 4 hours
Flourless Oatmeal Almond Butter Cookies
- ⅔ cup gluten-free rolled oats
- 1 tsp baking soda
- ¼ tsp salt use ½ tsp if using unsalted almond butter
- 1 tsp cinnamon
- 1 cup almond butter
- ⅔ cup coconut sugar
- 2 large eggs
- 2 tsp vanilla extract
- ⅔ cup chocolate chips
- Preheat the oven to 350F. Line 2 baking sheets with parchment paper.
- In a medium bowl, combine the oats, baking soda, salt, and cinnamon. Stir to combine.
- In the bowl of a stand mixer, beat the almond butter, brown sugar, eggs, and vanilla until smooth. About 2 minutes.
- With the mixer on low, slowly add the date mixture. Mix until combined. Stir in the chocolate chips. The dough will be very sticky!
- Scoop 2 tablespoon rounds of dough onto the prepared cookie sheets.
- Bake each batch for 9-11 minutes.
- Cool 2 minutes before removing from the cookie sheet. Transfer to a wire rack to cool completely. Enjoy!
- 1/2 cup coconut flour
- 2 Tbsp arrowroot flour
- Pinch of sea salt
- 2/3 cup butter, melted
- 2 Tbsp maple syrup
- ½ tsp vanilla extract
- 4 Tbsp water
- jam of choice if making thumbprint cookies
- Preheat oven to 325F degrees
- In a medium bowl sift together the coconut flour, arrowroot flour, and pinch of salt
- Make a well in the center and add the melted butter, maple syrup, and vanilla. Mix thoroughly by hand. Add the water and continue to stir until you have a nice dough (the mixture continues to thicken after the water is added)
- Divide the dough into quarters and roll it between two sheets of parchment paper. Cut into shapes. Using a thin spatula, transfer the cookies to a parchment-lined baking sheet. Pierce with a fork.
- Alternatively, you can press the dough into a greased 8X8 glass baking dish. Pierce with a fork
- Alternatively, scoop 1 TBSP rounded cookies and make a thumbprint in the center of the dough ball and fill with ¼ tsp of jam
- Bake at 325 degrees for 15 minutes until lightly golden
- Allow the cookies to cool for 10-15 minutes before removing them from the baking sheet or before cutting them into squares
THE BEST BROWNIES
Makes approx. 24 brownies
- 1 (16oz) jar creamy almond butter (I use raw, but could use roasted)
- 2 eggs
- ½-¾ cup honey
- 1 Tbsp vanilla extract
- ½ cup cacao powder
- ½ tsp Celtic sea salt
- 1 tsp baking soda
- ¾ c. chocolate chips
- In a large bowl, blend almond butter until smooth with a hand blender
- Blend in eggs, then honey and vanilla
- Blend in cacao, salt, and baking soda, then fold in chocolate chips
- Grease a 9 x 13-inch baking dish
- Pour batter into the dish
- Bake at 325 for 35-40 minutes.
- Push down with a spoon to make dense