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Oatmeal Okra Cookies (Oo!)

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To my delight, the okra in these oatmeal okra cookies served its job well: it provided an excuse to eat more cookies (having a green veggie in them must make them healthy) without screaming, “Look at me, I’m okra!”  The cookies are cakey (soft and airy), hearty from the bits of okra and oatmeal, sweet in a breakfasty way (like zucchini bread), and vibrantly flavored from the addition of licorice-like fennel and a touch of ginger.  Less a dessert than a snack, they are the kind of cookie that would be great to pack in your bag for a day trip or to nosh on when you take a water break on your hike (assuming you take hikes like me – mild ones that don’t require power bars).

Okra Oatmeal Cookies Back Story

In my most frequent encounter with okra, it is breaded and fried beyond recognition, rendering it indistinguishable from every similarly prepared food (veggie or otherwise). When a Facebook reader asked if I could make an okra cupcake (which, as you’ll soon see, I did), I began to wonder if okra could also be interchanged with other vegetables in baked goods.

A bit of Internet research led me to a post on Chowhound that mentioned replacing carrot with okra in carrot cake.  I decided before tackling the okra cupcake that I would begin with an okra cookie.  I used a carrot cake cookie recipe that I found on my go-to site for cookie recipes, Cookie Madness, as a starting point.  I was particularly excited about this recipe because it contained oatmeal and I would be able to call the oatmeal okra cookies “Oo” .

Oatmeal Okra Cookies Recipe

As noted above, this recipe is based on the carrot cake cookie recipe from Cookie Madness.  I left the basic proportions of the cookie the same as in the original recipe, changed the carrot to okra, and swapped the spices for fennel and ginger (I referred to The Flavor Bible to see what spices went well with okra even though I don’t think the authors had cookies in mind).   

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5 from 1 vote

Oatmeal Okra Cookies (Oo!)

To my delight, the okra in these oatmeal okra cookies served its job well: it provided an excuse to eat more cookies without screaming, "Look at me, I'm okra!"
Course Dessert
Cuisine American
Keyword oatmeal okra cookie recipe, oatmeal okra cookies
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 large cookies
Calories 190kcal

Ingredients

  • 1 C all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp ground ginger
  • 1 tsp ground fennel
  • 1/2 C unsalted butter room temperature
  • 1/2 cup dark or light brown sugar packed
  • 1/4 cup granulated sugar
  • 1/2 tsp vanilla
  • 1 large egg
  • 1 cup oats old fashioned or quick (not instant)
  • 3/4 cup pulverized raw okra okra that's been chopped and food processed so it looks like chunky guacamole - I pulverized part of a defrosted bag of frozen okra

Instructions

  • Preheat oven to 350 F.
  • In a small bowl, thoroughly mix together the flour, baking powder, baking soda, salt, ginger, and fennel. Set aside.
  • In a large bowl, beat the butter and both sugars until creamy.
  • Beat in vanilla and egg.
  • Slowly mix in the flour mixture until just combined.
  • Fold in the oats and okra.
  • Scoop approximately 1/4 cup balls of batter onto a Silpat or parchment-lined cookie sheet. Place 6 balls to a sheet and bake one sheet at a time on the center rack for 18 minutes.

Nutrition

Nutrition Facts
Oatmeal Okra Cookies (Oo!)
Amount Per Serving
Calories 190 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Cholesterol 33mg 11%
Sodium 111mg 5%
Potassium 92mg 3%
Total Carbohydrates 26g 9%
Dietary Fiber 1g 4%
Sugars 13g
Protein 2g 4%
Vitamin A 6%
Vitamin C 1.7%
Calcium 3.3%
Iron 5.5%
* Percent Daily Values are based on a 2000 calorie diet.
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Final Thoughts

I’m guessing that the thought of okra on your dessert table might have initially made some of you say, “Eww!”, but I hope that instead you are now saying, “Oo!”:

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