It’s the day after Christmas, and I don’t know about you, but I’m still in fuzzy, curled up under the sheets mode. I made a few batches of these Chocolate Chip Oatmeal Cookies for a Christmas brunch I went to yesterday, and had to share the goodness with you all. They’re soft and melty, perfect for a cozy night in or to bring to that last minute holiday reunion.
Sweets are a perfect part of a healthy and balanced diet. As dietitians, we always say that there are no “bad” foods and all foods have their place. If we restrict ourselves from indulging entirely, we are more likely to fall into the binge and restrict cycle.
These are made with oatmeal which helps to give the cookies a light and airy texture, without compromising flavor.
Let’s get to baking. In a bowl, mix the flour, baking powder, salt, and sugar. In another bowl, whisk the egg, and add in the coconut oil and vegan butter (we use this one). Using a hand whisk, whisk for 1-2 minutes or until ingredients are evenly distributed. It should look like a thick, curd-like liquid mixture. Slowly whisk in the dry ingredients into the wet bowl, mixing in the ingredients together well as your pour in the dry. You can also use a small spoon to do this. Once you have a consistent dough-like texture, fold in 1/4 cup of chocolate chips with a spatula. Fold a few times so the chocolate chips get evenly distributed. Place into the fridge for 1 hour. Preheat the oven to 370F. Using an ice cream scoop, pack the dough 3/4ths of the way tightly into the scoop, flatten out the dough onto the opening, and release onto a parchment lined baking sheet. Press the remaining 2 tablespoons of chocolate chips into the tops of each dough ball. Bake for 10 minutes. Allow to cool for 7-10 minutes and enjoy!
What do you think of our Chocolate Chip Oatmeal Cookies? What are your favorite healthy treats during the holiday season? Drop us a comment below to let us know what you think!
- 1 1/2 cups oat flour, blend rolled oats until flour-like consistency is reached
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup light brown sugar
- 1 egg
- 1/4 cup coconut oil, melted
- 2 tablespoons of vegan butter at room temp
- 1/4 cup + 2 tablespoons baking dark chocolate chips
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In a bowl, mix the flour, baking powder, salt, and sugar
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In another bowl, whisk the egg, and add in the coconut oil and vegan butter
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Using a hand whisk, whisk for 1-2 minutes or until ingredients are evenly distributed. It should look like a thick, curd-like liquid mixture
-
Slowly whisk in the dry ingredients into the wet bowl, mixing in the ingredients together well as your pour in the dry
-
You can also use a small spoon to mix ingredients together
-
Once you have a consistent dough-like texture, fold in 1/4 cup of chocolate chips with a spatula. Fold a few times so the chocolate chips get evenly distributed
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Place into the fridge for 1 hour
-
Preheat the oven to 370F
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Using an ice cream scoop, pack the dough 3/4ths of the way tightly into the scoop, flatten out the dough onto the opening, and release onto a parchment lined baking sheet
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Press the remaining 2 tablespoons of chocolate chips into the tops of each dough ball
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Bake for 10 minutes. Allow to cool for 7-10 minutes and enjoy!
Store in an airtight container at room temp and enjoy over the week!
Yields 10-12 cookies, depending on the size of your scoop
Jordan McGregor
February 1, 2018 at 7:02 pm (3 years ago)I really love the point that you make that restricting all indulgence is not a good thing. I think it is great to have balance in all things and enjoy a reward every now and again for consistent discipline. Thanks so much for sharing this Wendy and Jess!
Wendy
February 4, 2018 at 12:06 am (3 years ago)Glad you enjoyed, and thanks for stopping by Jordan!