Honey Oat Spritz Cookies (Naturally Sweetened)

I’ll be the first to admit that my bakes can hardly be called health food. But now and again I do try to make my recipes “healthier”.

Honey Oat Cookies

These cookies are made with heart-friendly oats. Best of all, they don’t contain any refined sugar because they’re solely sweetened by honey.

My recipe is an adaptation of the Food Network’s Honey Spritz Cookies. My major amendments include removing all the refined sugar, upping the quantity of honey, and substituting some of the flour for ground oats.

The dough you end up with is expectedly stickier with all the honey in it, but strangely enough, the changes made it much more suitable to be pressed out with a cookie press. The dough is pliable enough to pass through the press, but also breaks off easily to give you neat pressed-out cookies.

If you don’t own a cookie press, you may fill a piping bag with a wide star tip to pipe out the cookies. Just keep each cookie reasonably small (about 1-1/2 inch diameter) and flat.

Also, I wanted to grind my own oats because I wanted a coarser texture to the cookies. If you’re able to find oat flour, then please go ahead and use that instead.


  • 125g rolled oats
  • 75g unsalted butter, softened
  • 1 egg
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/2 cup honey
  • 190g all-purpose flour
  • 1/2 tsp baking powder

Makes about 60 cookies.


Step 1: Preheat your oven to 175°C (350°F). Unlike conventional cookies, do not line your sheet trays with baking paper. Your cookies will need to stick to the sheet tray in order to be pressed out properly. (Don’t worry, they’re easy enough to remove after baking.)

Step 2: In a food processor, process the rolled oats for a good few minutes until they resemble coarse sand. Then, add the rest of the ingredients and process until the dough clumps form. The dough should be slightly sticky to the touch, but not too sticky, and should easily come together in a ball when pressed. (If you feel the dough is too sticky, add a bit of flour and process again; if too crumbly, add some water and process.)

If you’re using pre-ground oat flour, simply add all the ingredients to your food processor and process until the dough comes together. Or, if you want to do this by hand with oat flour, cream your butter first, beat in the egg, honey and vanilla extract. Then, mix in all the dry ingredients to get your dough.

Step 3: Insert small clumps of the dough into your cookie press. Press out the cookies directly onto the bare, ungreased, unlined, sheet tray, about 1 to 2 inches apart. (They don’t spread that much in the oven.)

Pressed honey oat cookies

Step 4: Bake for 15 minutes until golden brown and allow to cool completely on the tray. The cookies will be stuck on the tray, but don’t be alarmed, a simple twist is all your need to remove them.


These cookies are lovely and crunchy. They’re not terribly sweet, of course, but the honey flavour is wonderful. (So be sure to use a good honey if you can.) I find too that they can taste a little bread-like, which isn’t a terrible thing at all.

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