The thing about chocolate chip oatmeal cookies is this: almost everybody loves them. And these ones, my friend, elevate the basic treat to decadent and irresistible.
I came up with the recipe when I wanted a cookie for our regular school council coffee morning at my kid's public school.
Every time we have these cookies out, someone asks for there recipe.
These are a nut free, plant based treat that are naughty and delicious little sugar bombs, but without any processed ingredients or unpleasant additives. Load them down with fair trade dark chocolate, and enjoy a thoroughly satisfying treat with a cup of coffee or tea. There is nothing virtuous about these little delights. But sometimes, that's exactly what any of us wants. Something completely naughty without any talk-back.
equipment needed:
kettle (to heat the water)
measuring cups
measuring spoons
whisk
mixing bowls (at least 2)
mixing spoons
cookie dough scoops (optional -- you can also use spoons)
baking sheets and silicone mats or parchment paper
cooling racks
oven
fork for flattening the cookies just a little
ingredients:
A)
1/2 cup warm water
1/2 cup extra virgin coconut oil
B)
1/2 cup brown sugar
6 tbsp organic cane sugar
1 tbsp molasses
1 tsp vanilla extract
1 tbsp apple cider vinegar
C)
1/2 tsp xanthan gum
3/8 tsp sea salt
1/4 tsp tonka bean powder (optional)
1/2 tsp ceylon cinnamon
D)
1/2 cup tapioca starch
1 cup (gluten free) scotch oats (or grind up rolled oats a little in the food processor)
1/2 cup finely shredded (unsweetened) coconut
E)
2 cups (gluten free) rolled oats
1/2 tsp baking soda
1/2 tsp cream of tartar
F)
1 cup fair trade chocolate chips
(or 1/2 cup mini-chips, 1/2 cup regular size chips)
directions:
1. heat oven to 345
2. combine A, and let melt
3. whisk in B
4. whisk in C
5. stir in D
6. stir in E
7. stir in F
8. line two baking sheets with silicone mats or baking parchment
9. scoop batter by 2 tbsp scoop, 12 per baking sheet, and flatten a little with a wet fork (you can also use the wet fork to fork the cookies into a good shape if they look a little sloppier than you prefer)
10. bake at 345 for 18 to 20 minutes. If you bake 2 pans at a time, you can switch them
halfway through baking. (You can also use a 4 tbsp scoop and do jumbo cookies, baking them 6 per tray so they have room to spread without sticking together)
11. makes about 30 cookies (2 1/2 dozen)
baker's notes:
1. if you want to break the creation of these cookies into stages, you can combine all the dry ingredients in a bowl (C-E) and mix them really well, and combine all the wet ingredients ingredients (A-B) in a separate bowl. You can set these aside until you are ready for them a couple of hours later. Just mix them together, add the chocolate chips, and then put them on the cookie sheets while the oven is preheating. This is what I do sometimes!!
2. if the cookie dough seems 'runny' at all, add more quick oats. Trust your instincts as a baker on whether or not the cookies have enough integrity to hold together.
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| dry and wet ingredients combined separately ahead of time for efficient use of time |
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