Skip to main content

Honey Oatmeal M&M Cookies

By May 11, 2010Food, Kitchen, Vegetarian

So if you were around Twitter Sunday night you probably saw that I was looking for a healthy/vegan cookie recipe. I’ve come to love baking on Sunday evenings. It tempers that feeling of “ugh” that creeps over when you realize you have to work the next day. Don’t get me wrong, we love our jobs and are thankful for them, however nothing is better than being home together…other than maybe being together on a tropical island or backpacking in Colorado. Anyway, back on topic. I had 1/2 bag of M&M’s leftover from Anja’s bridal brunch and didn’t want to just NOM the bag, when I could make better use of them. These cookies are delightful and healthy, perfect as a breakfast cookie or an after-workout pick-me-up. The batter is also the most heavenly smelling of any baked good I’ve ever made. There’s no award for that is there?


  • 2 tbsp lightly beaten egg (about 1 egg)
  • 4 tbsp honey
  • 2 tbsp Applesauce
  • 2 tsp vanilla extract
  • 1/2 cup whole wheat pastry flour
  • 1 tbsp ground flaxseed (or wheat germ)
  • 1 tbsp sesame seeds
  • 1/8 tsp baking soda
  • 1/8 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon
  • 1 cup old fashioned oats
  • M&M’s or raisins


1. Preheat oven to 375°F.
2. Mix egg, honey, applesauce and vanilla in a bowl. Mix well.
3. Combine flour, flaxseed, sesame seeds, baking powder, baking soda, salt and cinnamon in a bowl. Stir very well, then add to agave mixture and stir until blended. Blend in oats and desired amount of M&M’s.
4. Scoop Tablespoonfuls of dough onto a parchment or sillicone-lined baking sheet.
5. Bake for 10 to 11 minutes, until set and golden. Cool completely. Store in covered container.

My only irk was not thinking the batter was wet enough to take the coloring off the M&M’s. I was wrong and it made for some interesting looking cookies. We’ve nicknamed them “tie-dye” if that says anything. If I were to make these again (which I plan to), I’d manually place M&M’s on the cookies after spooning the batter onto the cookie sheet. I’d also definitely add some peanut butter, maybe 2 tablespoons or so. They are yummy though and the plate is already half-empty. Good thing they’re healthy!


  • Rachel says:

    I think I will have to try these out-looks right up Luke’s alley! Maybe we can make some when I am up there later this month!

  • Mmmm, those look really tasty!

    I have a quick question… I was wondering what type of camera and more importantly what kind of lens you use. Your pictures are all fantastic. I am looking to buy a new lens for my Canon DSLR and have been having such a hard time deciding. Ultimately I would love to get an “L” series, but I’m not sure I want to spend that much right now. I thought maybe you could offer some insight 🙂

  • Neil says:


    We use a Nikon D90, but more importantly we use the (nifty fifty they call them) Nikon 50mm f1.8 lens. Canon has an exact equivalent to this lens and they are very affordable and VERY sharp lenses. The only down side is that these are a fixed lens, and not a telephoto, so you will have to move away or closer to get further or closer to the subject you are shooting.

    Every photographer should have a nifty fifty lens in their pack, they are so sharp and versatile for this kind of shooting and with a super high f-stop they are about the best lens you can have for low light situations as well.

    – Neil Kohler

  • Neil,

    Thanks so much for your reply. Crazy thing… I have that lens! I haven’t played around with it too much and it looks like I need to start using it more. I do have a hard time with it since it’s a fixed lens but it looks like the picture quality is well worth it. Thanks again!


  • Jess says:

    Amazing and healthy, I have everything at home apart from the flaxseed, I’m going to sub this with ground almonds and hope for the best! I will let you know how it goes 🙂