Nutritional Wisdom with Carly Pollack

Oatmeal Chocolate Chip Cookies

Submitted by Meg Griffith Washburn
Oatmeal Chocolate Chip Cookies Oatmeal Chocolate Chip Cookies

These cookies just might be too good to be true. The recipe makes a large batch so have one or two and then take them to the office :)

2 1/4 cup dry rolled oats, divided
1/2 cup ghee, melted
1/3 cup grade B maple syrup
1/3 cup coconut palm sugar
1 egg
1 tsp vanilla extract
1 tbsp cornstarch
1/2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp sea salt
1/3 cup dark chocolate chips (at least 70% dark)

Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a small food processor, pulse 1 1/4 cups oats until very fine. In a large bowl, cream the butter and sugars until fluffy and well-combined. Add the egg and vanilla and beat until smooth. Stir in the oat flour, oats*, cornstarch, baking powder, and salt until just incorporated. Fold in the chocolate chips. Drop the cookie dough onto the prepared sheets, 1 tablespoon at a time, 2” apart. Bake until golden brown, about 12 to 15 minutes. Cool on the sheets for 5 minutes, until set. *soaking the remaining 1 cup of oats in almond milk to soften them, then squeezing them ‘dry’ in paper towels before adding them to the mixture may make these cookies more moist!

1 Batch