“You make such good cookies mom!”
That was what my 8-year old proclaimed after tasting one of my latest creations, a thin, crispy oat-chocolate cookie.
That’s great! Except for the fact that I am a nutritionist! Should I really be known for making good cookies?
You, too, may be surprised that I am talking about cookies on my nutrition blog. But here’s the thing, I am a nutritionist who loves good food and believes in balance and moderation. Eat healthfully most of the time and you will have a little room for treats and still feel great. And while I do admit to a love for baking, I do my best to balance it out by cooking up a lot of healthful creations too—whether it’s pan-seared salmon, kale-quinoa salad, or lentil soup.
So, yes, that’s why my first recipe on this blog is a butter and flour filled cookie—not healthful on its own, but it has its place as part of an overall healthful diet. (And hey, at least it has oats in it).
Makes: 36-40 cookies
1 heaping cup of oats
¾ cup flour
¾ cup sugar
1 teaspoon baking soda
Pinch of salt
1 ½ sticks of organic butter, cut into pieces
½ cup chocolate chips (mini seem to work best, but any will do)
1. Preheat oven to 350 degrees F.
2. Line 2-3 baking sheet with a silpat mats or parchment paper.
3. Combine oats through salt in a food processor. Pulse 5-10 times, until oats are more finely ground. Add chocolate chips and process a little more (they will get chopped up quite a bit).
4. Add butter and process until dough forms a ball. You may need to stop and push sides down with a spatula.
5. Use a small spoon or your hands to scoop small balls onto baking sheets. Flatten with a fork.
6. Bake for 10-14 minutes, or until crisp and golden.
7. Allow them to cool for a few minutes and then transfer them to a cookie rack. Store in an air-tight container for a week.
Special Diets: If you are on a gluten-free diet you could use gluten-free oats and almond meal in place of the regular oats and flour. If you are vegan you could use coconut oil instead of butter and milk free chocolate chips—it will no longer be the same cookie, but it will still be yummy!