We are not much on snacks, well cheese, but anyway, oatmeal cookies are fun for the kids to help and a healthy treat afterwards!
Makes 24 cookies
Preheat the oven 350F (175C)
1 1/4 cups (160 g) organic quick oats for more tender cookies (organic rolled oats have a heartier consistency)
1 cup (130 g) wheat flour or gluten-free 1:1 recipe*
1 1/2 tsp. (7,5 g) each: cinnamon and baking powder
1/2 tsp. (2,5 g) sea salt
1/4 cup (30 g) each organic: raisins, unsweetened applesauce, and chopped walnuts or pecans
4 Tbs. (60 g) (dairy-free) butter or coconut oil
1 organic egg (vegan: flax egg)
1 tsp. (5 g) organic vanilla extract
1/2 cup (65 g) organic honey (vegan: maple syrup)
1/3 cup (45 g) (dairy-free) dark chocolate chips
1/4 cup (30 g) organic chopped walnuts or pecans
1. Whisk together: oats, flour, baking powder, cinnamon, and salt.
2. In another bowl, combine the applesauce, butter, egg, vanilla, and honey.
3. Whisk until blended.
4. Pour the liquid mixture into the flour mixture and stir. The dough will be wet and sticky.
5. Fold in the chocolate chips, raisins, and nuts.
6. Chill in the refrigerator for at least 30 minutes or up to 3 days.
7. Line a rimmed baking sheet with parchment paper.
8. Remove the dough from the refrigerator. If it is very stiff, let it sit for 5-10 minutes.
9. With a spoon, drop the dough into 1 1/2-inch (4 cm) balls and place on the sheet, leaving space between them.
10. With your fingers, gently flatten each to about 3/4-inch (2 cm) thick.
11. Bake until they are golden and firm around the edges, about 9-10 minutes.
12. Place on a rack to cool completely (if possible without "trying" one or two)
13. Keep in an airtight container
- at room temperature up to 3 days
- in the refrigerator up to 5 days
- freezer for up to 3 months
* 1 1/4 cup (160 g) organic oat flour or 1:1 gluten-free baking blend
-modified "Well Plated" website by Erin
