This recipe is not like the nutritionally-dense recipes I’ve posted on my blog thus far, but it is a healthier alternative to the delicious, but fat- and sugar-laden, chocolate chip cookie recipes many of us love.
Instead of granulated sugar, I use organic brown rice syrup that I can get in most local health food grocery stores (pic below, top right of collage). Instead of butter, vegan or otherwise, I use only 3 tbsp of canola oil. Instead of white flour, I use whole-wheat flour, and instead of instant oats, I use rolled oats. And finally, instead of eggs, I use baking powder to leaven the cookies.
What results is a healthy cookie that has a touch of sweetness and a cake-like and chewy interior with a crunchy exterior. They are not too hard or too soft; they are just right. Instead of adding chocolate chips like I do, you could certainly add ½ cup of raisins and a ½ cup of nuts of your choice instead.
And, if you would rather these be just plain chocolate chip cookies, you could replace the oats with whole-wheat flour. I haven’t done that yet, so I’m not sure what the resulting consistency of the cookie might be. If you give it a try, let me know how it turns out.
Personally, I really love how all these healthy-ish ingredients fit together to make a delicious plant-based (vegan) cookie that you can enjoy from time to time (emphasis mine!). And if you are anything like me, I will give away at least half the cookies to family and friends so that they lessen their impact on my own waist!
Oatmeal Chocolate Chip Cookies
(Based on Christina Pirello’s Oatmeal Cookies recipe in Cooking the Whole Foods Way)
• 1 ½ cups whole-wheat pastry flour
• 1 ½ cups rolled oats
• 3 tsp baking powder
• 1/8 tsp salt
• ¼ tsp of cinnamon, optional
• 1 cup non-dairy chocolate chips
• 1 cup non-dairy milk
• 3 tbsp canola oil (or preferred oil)
• ¾ cup brown rice syrup
• 1 tsp pure vanilla extract
Preheat oven to 375F. Lightly oil baking sheet or use a silicon baking sheet liner (pic above, bottom right of collage).
Combine flour, oats, baking powder, salt, and cinnamon, if using, in a large bowl. Mix in chocolate chips. In a separate bowl (I used a 2-cup glass measuring cup), whisk together the milk, canola oil, brown rice syrup, and vanilla extract. Fold all ingredients together. The dough will be runnier than normal chocolate chip cookie dough, so don’t fret if it doesn’t look like a what you’re used to. With that said, let the dough rest a few minutes so that it thickens just a bit as the wheat flour soaks up more of the milk.
Drop cookie dough onto baking sheet with space between each cookie.
Bake 15 to 20 minutes, until golden and firm to the touch. Christina Pirello writes in her recipe to “not overbake, or the cookies will be tough. It is better to remove the cookies when they feel a bit on the soft side (they’ll firm up as they cool), rather than overbake them.” That is excellent advice!
Cool on the cookie sheet for a minute or two, then gently lift them from the cookie sheet with a spatula onto a cooling rack.
Recipe makes about 2 dozen cookies.