Name: Deliciously Ella healthy cookies recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Makes: 12
Cuisine: Baking, British
Ingredients: 3–5 cardamom pods, to taste (depending on how strong you want the flavour); 300g oats; 6 tbsp honey; Finely grated zest of 1 unwaxed lemon, plus juice of ½ lemon; Finely grated zest of 1 unwaxed orange, plus juice of ½ orange; 2 tbsp chia seeds; 3 tbsp coconut oil, melted; 2 tbsp ground cinnamon; 6 tbsp plant-based milk; 40g raisins

By Jessica Ransom

last updated 21 December 2023

in Recipes

The Deliciously Ella healthy cookies are under 180 calories per cookie and have less than 4g saturated fat.

Our easy chocolate chip cookies are a yummy indulgent treat but these cookies from Deliciously Ella are a nice healthier alternative that will still satisfy the whole family’s sweet cravings. Ella says: “These are a great staple to have in the house. They’re not especially indulgent or impressive, instead they’re moreish little oaty bites.”

Ingredients

3–5 cardamom pods, to taste (depending on how strong you want the flavour)
300g oats
6 tbsp honey
Finely grated zest of 1 unwaxed lemon, plus juice of ½ lemon
Finely grated zest of 1 unwaxed orange, plus juice of ½ orange
2 tbsp chia seeds
3 tbsp coconut oil, melted
2 tbsp ground cinnamon
6 tbsp plant-based milk
40g raisins

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Method

Heat the oven to 200C (180C fan, Gas 6). Line a baking tray with baking parchment.
Use the flat side of a knife to crush the cardamom pods. Once each opens, take the seeds out and grind in a pestle and mortar.
Place 200g of the oats into a food processor and whizz for 30 seconds or so, until they form a flour.
Place the ground cardamom and ground oats in a large bowl with the remaining 100g oats and add the honey, lemon and orange zest and juice, chia seeds, coconut oil, ground cinnamon, milk and raisins. Stir well until a nice sticky mix forms. It should be damp, rather than wet or runny.
Scoop 1 tablespoon of the mix into your hand, roll it into a ball, then place it on the prepared tray and flatten it down. Repeat to make 10–12 cookies.
Bake for 20–25 minutes. Leave on the tray until cold, so they firm up, then serve.

Top tips for making these Deliciously Ella healthy cookies

Oats are a slow-release carb, keeping you fuller for longer - making these cookies perfect for an energy boost. This recipe uses plant-based milk, so it's suitable even for people with lactose intolerance.

What is the best plant-based milk for baking?

You can use whichever kind of plant-based milk you prefer - almond, oat, cashew. If you use oat milk the recipe is also nut-free. Coconut milk is technically a fruit, so not usually considered a nut in allergy terms.

Double-check with anyone you're serving to, however, as some people with nut allergies also have a coconut allergy.

How long do Deliciously Ella’s healthy cookies last?

Once cooled the cookies should be stored at room temperature in an airtight container. They will last for up to a week.

What can I serve with healthy cookies?

Consider serving the cookies with a little almond or peanut butter spread on top for an extra hit of flavour and protein. You could also crumble the biscuits into your morning yogurt and fruit for some crunch to your breakfast.

Jessica Ransom

“Always zest your fruit before juicing it as it’s very difficult to get the zest off once the lemon or orange is cut. My favourite tool is a Microplane grater but any fine grater is fine too.”

You might also like our sugar cookies recipe. These vanilla cookies are simple and tasty but Millie's cookies are a little more indulgent.

Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.