These oat-chocolate cookies are a fun twist on the classic chocolate chip! Enjoy!
“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?
All Foods Fit
I am a nutritionist who loves food and believes that all food can fit. You can read more about my philosophy here. And while I do admit to a love for baking, I do my best to balance it out by cooking up a lot of other nourishing creations too—whether it’s pan-seared salmon, kale salad, or lentil soup.
These oat-chocolate chip cookies were adapted from my mother’s oat-raisin cookie recipe. Yes, leave it to me to swap the raisins out for chocolate chips! (Though the raisin version is also delicious!)
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 mat 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!
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