Ahh, oatmeal chocolate chip cookies, where have you been all my life? I think I’ve neglected them in the past as I tend to be more of an Oatmeal Raisin fan. I’m not sure if its just this recipe, but these cookies are so delicious. They are sweet, but not too sweet, chewy and have a hint of chocolate. What more could you ask for in a cookie? Perhaps a glass of milk on the side (my preference being almond milk 😉 ) Kids and adults will gobble these up, even if they are “healthy”.
Oatmeal Chocolate Chip Cookies
Makes 24 cookies
1/3 cup spelt flour (or whole wheat flour)
1/3 cup oat flour (just grind up oats in your blender)
1 1/2 cups old fashioned rolled oats
1 tsp baking soda
1/4 tsp salt
6 Tbsp virgin coconut oil, melted (could also use butter or non-dairy margarine)
1/3 cup sucanat (or coconut palm sugar)
1 tsp vanilla extract
1/3 cup semi-sweet chocolate chips
Preheat your oven to 350 degrees F.
In a large bowl, combine flours, oats, baking soda and salt. Melt the coconut oil in the microwave or on the stove. Stir in the sucanat to the coconut oil. Add the coconut oil/sugar mixture to the flour mixture, beating with an electric mixer on low to medium speed until its combined. Add in the vanilla and egg and beat for another minute until it turns more into a dough. Fold in the chocolate chips.
Using a cookie scoop or tablespoon, scoop spoonfuls of dough onto a cookie sheet lined with parchment paper, silipat liner, or sprayed with cooking spray. Press each ball of dough down with a fork. Bake for 10 minutes or until just golden around the edges.
Cookies will be fragile when first out of the oven, so allow to cool on the sheet for 5-10 minutes, then transfer to a wire rack to cool completely. Store in a sealed plastic container at room temperature. Can also be stored in the freezer.
Nutrition (per cookie) Calories: 87 Fat: 4.9g Carbs: 10g Fiber: 1.1g Sugars: 4g Sodium: 80mg Protein: 1.5g