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CHOCOLATE CHIP OATMEAL COOKIES
 Recipes property of Teri Gentes -  Permission required to reprint.
 
Cookies, who doesn’t love them!  I admit I am hooked be they soft or crunchy just not too sweet. What’s your fave style – a soft and chewy or firm and crunchy cookie?  Or do both appeal? This version I made crunchy at a friend’s request and they are a winner with all who’ve tasted them. The trick to the crunch is using sugar rather than pureed fruits, maple or coconut syrup or honey as I usually do. If you like your cookies soft, then choose one of these sweetener options. Otherwise go with the sugar and munch away.  I am sure good cookies are good for the soul, aren’t you?

  • Sweets, snacks
  • Preheat oven to 325 - 350F
  • Prep time: 5-7 mins, bake time 15-20 mins
  • Vegan: dairy, gluten, soy, egg-free
  • Makes: approx 14 cookies
 
INGREDIENTS
1 heaping tbsp ground flax seeds blended with 3 tbsp water, set aside
3/4 cup organic old-fashioned oats* (ground into a coarse flour)
3/4 cup nut flour – I love Earthlychoice nut flour blend and almond or sunflower are good options
1 teaspoon cinnamon
3/4 teaspoon non-alum baking soda
Pinch sea salt
1 teaspoon vanilla extract
1/3 -½ cup organic coconut sugar or Lakanto for diabetics
1/2 cup coconut oil, melted
1/4 cup organic dark chocolate chips or chopped chunks or organic chocolate
1/4 cup chopped nuts or seeds, if desired
Water as needed so the dough sticks together approx 1/4 cup
 
DIRECTIONS:
  1. Line a baking sheet with parchment paper.
  2. Pulse the oats a few times in a food processor until they resemble quick oats.
  3. In a medium-sized bowl, stir together the oat and nut flour, baking soda, cinnamon, and sea salt.
  4. In another bowl, stir together the vanilla extract, flax egg, and sugar. Add coconut oil and mix until well combined.
  5. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the chocolate and nuts/seeds if using. Add water here if needed.
  6. Using a cookie scoop or large spoon, scoop out dough, roll into balls and place onto a cookie sheet pressing down slightly.
  7. Depending on the size, bake for 13-16 minutes or until lightly browned around the edges. Let cool on a rack then store in a glass jar.
TERI'S TIPS:
  • Choose the lower temperature if you know your oven typically runs hot to avoid scorching the bottoms of the cookies
  • Use gluten free oats if desired and buy organic oats to avoid exposure to the GMO chemical glyphosate
  • If you like a raised and round cookie add 1 tsp non-alum baking powder
  • Add ½ cup organic maple sweetened cranberries (if desired)

Teri Gentes - Whole Self Lifestyle Wellness
International Speaker|Self-care Coach|Author|Chef|Trainer|Ambassador
Certified Wellness and Nutritional Consultant, Personal Trainer,
Yoga and Group Fitness Instructor

Recipes property of Teri Gentes - Permission required to reprint

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