Wholistic Oatmeal Cookies

Oatmeal cookies are a classic.

I created my own spin on the traditional oatmeal cookie by using coconut oil, turbinado sugar and blackstrap molasses, and adding hemp hearts and chia seeds. 



Wholistic Oatmeal Cookies

Ingredients:

1 C whole wheat flour (I used organic sprouted whole wheat flour)
3/4 C quick oats ** see note
1/4 C hemp hearts
1/4 C unsweetened coconut flakes 
3/4 turbinado sugar (or cane)
2 tbsp chia seeds
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/2 C coconut oil
1 tsp black strap molasses
1 egg
1 tbsp milk of choice (I used cashew milk to keep it dairy free)
1 1/2 tsp vanilla
3/4 C semi sweet chocolate chips (mixed chopped nuts and/or dried fruit would also go well)

** To make your own quick oats, just put needed about in food processor and pulse 4 or 5 times

Directions:

Preheat oven to 350°

Combine dry ingredients in bowl

In small bowl, combine wet ingredients and mix with hand mixer

Add the wet ingredients to the dry ingredients and combine well

Fold in chocolate chips

Line cookie sheet with parchment paper and roll dough into small balls about the size of a toonie.
Gently press the dough balls down little, and make sure they have lots of room to spread as they bake

Bake for 10 minutes

Transfer cookies to cooling rack and once cooled, enjoy with a cup of cashew milk :)










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