An oatmeal chocolate-chip cookie made a whole lot healthier with no flour, no butter and no refined sugar. These yummy cookies are full of all thing wholesome and nourishing! I made a batch earlier this week and they didn't even last 24 hours in my house! Ooopsy!
There's nothing quite like a delicious chocolate chip cookie, loaded with dark chocolate dipped into a warm cup of tea. With this chilly weather I've been drinking a lot of herbal teas, and these cookies plus a delicious cup of chai or ginger tea just seem to be the perfect duo!
These cookies go perfectly packed into lunch boxes, enjoyed as a mid-morning or afternoon tea snack, or after dinner for a light sweet bite.
What's great about them:
- Oats are a fantastic source of soluble fibre which helps to keep you regular, lower cholesterol and fill you up for hours.
- Coconut oil is high in natural saturated fats. Saturated fats not only increase the healthy cholesterol (known as HDL) in your body, but also help to convert the LDL “bad” cholesterol into good cholesterols. By Increasing the HDL's in the body, it helps promote heart health, and lower the risk of heart disease.
- Cocoa from dark chocolate is rich in minerals such as magnesium, iron, copper, manganese and riboflavin, essential micronutrients for health and vitality. The high flavenoid content of cocoa has been scientifically linked to a reduced risk of heart disease, stroke and diabetes. Cocoa also contain theobromine that boost endorphins and increases mental alertness.
- Brown rice syrup is a complex carbohydrate blend of glucose and maltose, which is completely fructose-free.
- Cinnamon, a beautiful spice which helps to stabilize blood sugar levels.
- 3/4 cup whole oats (ground into oat flour)
- 3/4 cup whole oats
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- Pinch sea salt
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla essence
- 1/3 cup brown rice syrup (could also use maple syrup or honey)
- 1 egg
- 1/2 cup dark chocolate chips
1. Preheat oven to 170 degrees.
2. Blend 3/4 cup of regular old fashioned or quick oats into a blender or food processor. Within seconds, you’ll have your very own oat flour. In a medium sized mixing bowl stir the oat flour, oats, cinnamon, baking powder, and salt until combined.
3. In another mixing bowl add the melted coconut oil, brown rice syrup and vanilla essence until well combined..
4. Add the egg to the wet mixture and mix together again until well combined.
5. Fold the wet ingredients into the dry ingredients until well combined (get your hands in there if you have too!). Add in the chocolate chips and stir into mixture.
6. On a lined baking tray, add roll dough into balls (about 1.5 tablespoon-sized) then flatten slightly.
7. Bake for 10-15 minutes, until golden around the edges.
8. Allow to cool, then enjoy! Store in an airtight container for up to 3 days (if they last that long!).
Recipe by Natalie Brady, from Natalie Brady Nutrition ©