Unrefined Living

maintaining a healthy balance of the mind, body, and plate

Oatmeal Chocolate Chip Cookies

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If you don’t already know, I am a chocolate addict.  I am a dessert junkie.  A sweet tooth extremist.  I am also chocolate chip cookie fanatic.  And since the holidays, I am a baking beast.  That’s not to say that all of my baking experiments are successes.  Many are big fat sloppy fails.  That being said, I have developed quite the addiction with a certain blog, and so far I have had more successes than not with these recipes.  Part of me doesn’t want to share this info with you.  Why?  Because you too will become obsessed.  And then no one will give a hoot about the fabulous cookies I made.  Right???

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Ok fine, I am not a recipe hoarder, you twisted my arm so I will share this one.  I adapted this from Monique over at Ambitious Kitchen.  If you want to experience the best cookies of your life, then I suggest you head over to her page (after you read my post of course) and check out all of her recipes.  Seriously.  No joke.  You won’t be disappointed.  And, you’re welcome.

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One of the reasons that I love this recipe is because about ten or so years ago, my sister was a bi fan of making oatmeal chocolate chip cookies from Betty Crocker (I think, maybe it was Pillsbury…anyway, I can’t remember exactly), but they came in a bag and all you had to do was add water.  If I am not mistaken, the supermarket still carries them.  Anyway, I loved them, I used to beg her to make them for me.  And well… we all know what kinds of hideous ingredients are crammed in packaged baked goods.  So the fact that this recipe has so few ingredients, most of which you probably have on hand, and you can make it as healthy as you want….well it’s a WIN WIN!

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So let’s get down to bizzniss…..

What you will need:

  • 2 1/2 cups oats (not instant)
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1/3 unsweetened shredded coconut (optional)
  • 1 egg
  • 1/2 cup coconut oil (melted)
  • 2/3 cup coconut sugar (or dark brown sugar)
  • 1 tsp vanilla
  • 3 oz dark chocolate chips or chunks (I used ghiradelli 60% melting chips and chopped them up)

Preheat oven 350 F and prep a baking sheet with parchment paper or silicone mat.   Blend oats in blender on high speed until it looks like flour (oat flour).  In a bowl whisk oat flour, baking soda, coconut (if using), and sea salt.  In a separate bowl mix melted coconut oil with egg, coconut (or brown) sugar, and vanilla until creamy.  {be sure not to add egg into coconut oil if you heated it, it may cook the egg}  Then fold in chocolate chunks.  Drop cookies onto sheet using a tablespoon and bake for 9-12 minutes.  Mine baked up perfectly in 9 minutes.  Remove from oven and sprinkle with sea salt.  Let cool completely on wire baking rack.  Then….stuff your face.  Or if you aren’t greedy with your sweets like me, then I suppose you should share with loved ones 🙂

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Enjoy!

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