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
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
- Line a baking sheet with parchment paper.
- Pulse the oats a few times in a food processor until they resemble quick oats.
- In a medium-sized bowl, stir together the oat and nut flour, baking soda, cinnamon, and sea salt.
- In another bowl, stir together the vanilla extract, flax egg, and sugar. Add coconut oil and mix until well combined.
- 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.
- Using a cookie scoop or large spoon, scoop out dough, roll into balls and place onto a cookie sheet pressing down slightly.
- 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.
- 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)