Oatmeal Chocolate Chip Cookies
Your easy, basic but totally yummy cookie that can be packed in a lunch bag (nut free and safe for school!) or just enjoyed with a cup of tea for a snack. Cookies should make you happy but really don't need to include unhealthy, processed ingredients. This recipe uses coconut sugar, whole grains, (skip the AP all-together if you like....my chef hat includes it for better texture) and real butter. Boom!
- 1 cup salted butter at room temp
- 1 ¼ cups coconut sugar*
- 1 egg at room temp
- 2 tsp vanilla
- 1 cup whole-wheat or spelt flour
- 1/2 cup all-purpose or oat flour
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 2 cups rolled oats
- 1 ½ cups semi-sweet chocolate chips
Cream together butter and sugar for 2 minutes, or until well combined and fluffy. Add egg and vanilla; mix to combine.
In a separate bowl whisk together flours, baking soda, and salt. Add to butter mixture and mix to combine. Stir in oats and chocolate chips until well combined, but do not over-mix.
Refrigerate dough for at least 2 hours, overnight or up to 48 hours. Let sit at room temperature for 1 hour before baking. Scoop onto parchment paper lined baking sheets, spaced 2-inches apart, and bake at 350°F for 8-9 minutes (for 1 ½ inch cookie scoop).
Store in airtight container or glass jar with tight fitting lid.
Bake as needed to optimize freshness. Keeping dough in fridge for a few extra days is fine. Freeze dough if necessary and thaw completely before baking.
VARIATION: for oatmeal raisin cookies, substitute raisins for chocolate chips and add 1 tsp cinnamon to flour mixture.
*you can use a combo of other sugars, but a little brown or coconut really gives a nice 'caramelly' flavour 🙂
Hi, I'm Katie!
I am a nutritionist, chef, mom to two little ones, and a lover of food!
I hope you enjoy my recipes and food blog. Feel free to reach out if you have any questions.