Oatmeal chocolate cookies

These oatmeal chocolate cookies is wheat I have been looking for in a long while. They are excellent with a tall cup of milk and my kids are taking them to school as a snack, since they are healthy and feeling with the oats.

This is the first time I have had such a combination with these oatmeal chocolate cookies. While the cookies weren’t too crunchy because of the lack of so much sugar, they were still superb. I hate when I bite into a cookie or a cake and all you can taste is sugar.

The oatmeal chocolate cookies texture is light and soft. Not a crunchy type of cookie. I like to make cookies like these once in a while so I hope if you get to try them, you like them.

I pretty much have a few favorite cookies that I keep making over and over. They are just too good to go on for a while without having them.

Anyhow, there are only 4 weeks left for fall to begin. I feel like time is just flying by. I think the older I get the faster it goes. Let’s face it, I am getting old…well older :-) it is fine…it is part of life, so I am OK.

On another note, I have the best giveaway waiting for you. I am super excited because this giveaway is a really nice powerful piece of equipment. Most likely I will have this offer in the next week so stay tuned.

I am starting to get back to my routine after spending 2 months away this summer. My schedule this fall is going to be one of the craziest ever so I hope I can keep up posting great recipes for you guys.

Until my next post, that hopefully it will not be too long from today…

Enjoy!

I didn’t have much shredded coconut while making the cookies. I wish I have had more. If you like to add more be my guest. I think the cookies will be even better with it.

Let me know if you get to try them. I hope that you like these oatmeal and chocolate cookies.

Print

Oatmeal chocolate cookies

Miryam's original recipe

Yield: 16 cookies

Total Time: 20 minutes max!

Ingredients:

• 1 1/4 cup quick oats
• 1 1/4 cup whole wheat pastry flour
• 1/2 cup unrefined sugar
• 1/4 cup olive oil
• 1 organic egg
• 1/2 cup coconut oil, melted
• 1/2 cup unsweetened shredded coconut
• 1/4 cup raisins
• 1 tsp aluminum free baking soda
• 4 oz baker's unsweetened chocolate
• 1 tsp vanilla extract

Directions:

Preheat oven to 350 F. Line two cookie sheets with unbleached parchment paper and set aside.

In a large bowl, with a wire whisk, whisk together the egg, olive oil, coconut oil and vanilla. Add the remainder of the ingredients and with a spatula mix until the ingredients are well incorporated.

With a medium cookie scoop, place batter onto the cookie sheets leaving some room in between the cookies as they will expand while they bake. I kind of flatten them with the cookies scoop just a little bit.

Bake for 10-12 minutes. Leave cookies for a couple of minutes in the cookie sheets before transferring them to cookie wire racks to cool completely.

Nutrition facts calculated based on the recipe giving 16 cookies.