After my last cookie post, I made all kinds of lists and plans to post a slew of savory recipes.

Then the temperature dropped 30 degrees, so I turned on the oven and made some cookies. 

They were awful. I could have taken the outcome as a sign: make something savory, woman! I did (and I will post about said dish tomorrow), but I also kept thinking of ways to improve the cookies. 

All of that thinking led to inspiration, and specifically, my new cookie recipe: Soft Overnight Oatmeal Cookies. Eat them for breakfast, snacks, dessert, or any reason at all!

My original (and yucky) recipe was an attempt at a new oatmeal cookie recipe, free of added oils, low in sugar, and vegan. My husband and son promptly exited the kitchen when I pulled the sheet of dry, dark oat rounds from the oven. 

What to do? Making oatmeal cookies soft and lovely without lots of fat, eggs, nut butter, sugar, or all of the above, is a tall order.

But inspiration struck: what if the oats are first soaked in milk? 

The answer is healthy oatmeal cookie perfection! They are super-simple to make, too. 

Begin by whisking 1 cup of nondairy milk with 2 tablespoons coconut sugar (or the sweetener of your choice), 1 tablespoon creamy nut butter, and 1 tablespoon flaxseed meal, as well as some cinnamon, salt and vanilla, until blended. Add 1 cup of rolled oats and about 1/4 cup finely chopped dried fruit to the bowl.

Cover and refrigerate the mixture for at least 3 hours or up to 12 hours until firm and the liquid is absorbed. (Adding the fruit at the front end allows the little pieces to plump up, too, adding more sweetness throughout the cookies without a lot of sugar.)

Give the oats a stir to loosen, and then mix in 3/4 teaspoon baking powder (do so vigorously, to ensure it gets evenly distributed).

Time to bake! Using a small cookie scoop or tablespoon, scoop the dough onto a lightly sprayed or greased baking sheet, spacing about 2 inches apart. Sprinkle 1 and 1/2 tablespoons of additional dried fruit on top (mini chocolate chips or finely chopped nuts would also be delicious).

Bake the cookies in a preheated 400F oven for 11 to 13 minutes until golden brown and set at the centers (the cookies will spread, too). Let them cool on the sheet for two minutes before transferring to a cooling rack to cool completley.

I'll have a half dozen to go, please :).

The cookies are soft and tender, with just the right amount of sweetness for breakfast and healthy snacking, but also plenty to satisfy sweet cravings. 

Happy baking!

[tasty-recipe id="17013"]