Oatmeal waxworm cookies

The waxworms in these cookies take on a pleasantly thick texture much like the raisins we expect in oatmeal cookies, and a mild, sweet flavor.

Waxworms absorb fewer flavors when baked than when cooked, so I chose to use waxworms raised on honey and cinnamon for half of the cookies. My friends and I thought these tasted the best, but we’re not unbiased. I intend to follow up with blind tastings.



  • 2 cup coconut sugar (or brown sugar, but I preferred the coconut texture here)
  • 1 cup salted butter, softened
  • 2 tsp vanilla extract
  • 3 eggs
  • 1½ cups all-purpose flour (or try 1¼ flour and ¼ mealworm or cricket powder)
  • 1 tsp salt
  • 1 tsp cinnamon
  • ½  tsp baking soda
  • 2 cups oatmeal (ideally the old-fashioned kind with whole oats)
  • ¼ cup raisins
  • ⅛ - ¼ cup frozen waxworms (expensive unless you grow them yourself – save a few for garnish if desired)


  • Preheat oven to 180°C / 350°F
  • Beat sugar and butter together, ideally with an electric mixer (beat well!)
  • Add vanilla, then eggs, one at a time
  • Beat oatmeal, raisins, and waxworms into dough
  • Drop by large spoonful on cookie sheet
  • Press a few waxworms into the tops of your cookies if desired
  • Bake until edges begin to brown (about 12 minutes)
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