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Chocolate Chip Oatmeal Cookies
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| Chocolate Chip Oatmeal Cookies 2 PP each (makes 20-23) | |
| 1 cup | spelt or ww pastry flour, (130g) (Gluten-free recipe here) |
| 3/4 cup | rolled oats, (60g) |
| 1/4 tsp | salt |
| 1/8 tsp | baking soda |
| 1/2 tsp | baking powder |
| 3 tbsp | chopped walnut pieces |
| 3 tbsp | shredded coconut, (15g) |
| 1/4 to 1/2 cup mini | chocolate chips, (40g) |
| 1/4 cup plus 1 tbsp | vegetable oil, (50g) (See substitution note in the instructions below.) |
| 1/4 cup plus 1 tbsp | pure maple syrup, (74g) |
pinch stevia, or 1 extra tbsp pure maple syrup
If using the stevia option, add 1 tbsp milk of choice
Chocolate Chip Oatmeal Cookies Recipe: Preheat oven to 350 degrees F and grease a mini muffin pan or cookie tray. Set aside. In a large mixing bowl, combine all dry ingredients and stir very well. In a separate bowl, whisk together all liquid ingredients. Pour wet into dry and stir to form a dough. Chill dough in the refrigerator at least 1 hour. Roll out chocolate chip oatmeal cookie dough balls by smushing the dough together with your fingers. Place in the greased tins or on the pan, smush down if you want flat cookies (Cookies in the photos have not been smushed), and bake 7 minutes. The oatmeal chocolate chip cookies should still look a little undercooked when you remove them from the oven, but they’ll firm up as they cool. Set the tray aside for 10 minutes before removing the cookies. SUBSTITUTION: Coconut oil may be substituted for the vegetable oil. If using coconut oil, roll cookie dough balls before refrigerating the dough, as coconut oil hardens when chilled.
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