Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.

whole wheat oatmeal cookies

whole wheat oatmeal cookies

It’s been a long winter for most of us, and for me that has meant more time in the kitchen. After a long day of shoveling, cookies have become the go-to treat this season. Inspired by my favorite granola bars (which are also a staple in my house), these cookies are an attempt at a healthier cookie — because I wanted something like felt like a cookie but with a little less guilt. What I love about this recipe is that you can make the whole batch and bake off only what you need, when you need it. These cookies keep in the fridge for a couple of weeks, and even longer in the freezer so make the whole batch, roll them off and have cookies ready for you, anytime you need one (or two!).

1/2 cup plus 1 tablespoon whole wheat flour

1/2 cup old-fashioned oats
1 tablespoon chai seeds
1 tablespoon ground flaxseed
1 tablespoon wheat germ

1/4 teaspoon ground cinnamon
1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 stick unsalted butter, at room temperature

2 tablespoons sugar

2 tablespoons light brown sugar

1 large egg, beaten

1/2 teaspoon vanilla extract
3 tablespoons dried cranberries

1. In a large bowl, combine flour, oats, chai seeds, ground flaxseed, wheat germ, cinnamon, baking powder, baking soda and salt. Set aside.

2. Using an electric mixer, mix butter and sugars until well combined. Add 1/2 of egg (discard extra egg or save for later use) and vanilla and mix until just incorporated.

3. Slowly add flour mixture until combined. Do not overmix. Add dried cranberries and mix again. Wrap dough in plastic for refrigerate for at least 4 hours (or place in freezer for 1 hour).

4. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
5. Divide dough into 6 equal balls and place on prepared baking sheet (or make 1 or 2 and keep remaining balls of dough refrigerated for up to 2 weeks). Flatten cookies slightly with your fingers (cookies don’t spread much when they bake). Bake for 12-15 minutes, until lightly golden brown.

6. Transfer cookies to wire rack and allow to cool completely.

Makes approximately 6 cookies.


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