Chewy Oatmeal Chocolate Chip Cookies

December 27, 2018

 

 

Crispy, or chewy?

Chocolate chips, or raisins?

 

These are the questions one must chew on (pun intended) when aiming to create the perfect Oatmeal Cookie! This time around, I went with the soft and chewy variety. Usually the ratio of fat/sugar in your cookie recipe is what helps to dictate its texture. No right or wrong, better or worse way to do it - just whatever you prefer! 

 

These cookies are made with oat flour, sweetened with coconut sugar & maple syrup, and of course loaded with chocolate chips (which you could replace with raisins, if that’s more your style). These wholesome cookies are so delicious, and are actually quite filling with all those oats! I've been enjoying them as a mid-afternoon snack or after-dinner dessert, and even for breakfast a few mornings, because.. why not?

 

 

Chewy Oatmeal Chocolate Chip Cookies

yields ~20 cookies

1 cup oat flour (gluten-free if desired)
1/2 cup rolled oats (gluten-free if desired)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/4 cup + 2 tablespoons coconut oil, melted
1/4 cup coconut sugar
1/4 cup maple syrup
2 flax eggs (1/4 cup ground flax + 10 tablespoons water, set for 10 minutes)
1 teaspoon vanilla extract
1/2 cup chocolate chips or raisins

Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.


Whisk together all the wet ingredients, then add in the dry ingredients (except chocolate chips/raisins) and mix well. Then, add in the chips/raisins and fold until they’re evenly distributed. Refrigerate the dough for 10 -15 minutes until it firms up slightly, which will make it easier to roll.

Once the dough is firm, roll about 2 tablespoons of dough into a ball and place on your baking sheet, repeat with all the dough. Flatten the balls into discs using your hand or a fork before baking, as the cookies will not spread much during baking.

Use the middle or top rack to bake the cookies - not the bottom rack or they may burn. Bake for 10 -12 minutes, until the edges of the cookies have lightly browned. Allow to cool completely before eating. Store in an airtight container for up to one week, or freeze if desired.

 

 

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