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 cuppa. 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 can help to convert the LDL “bad” cholesterol into good cholesterol. 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 contains theobromine that boosts 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.
Ingredients:
Method:
Preheat oven to 170 degrees.
Blend 3/4 cup of 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.
In another mixing bowl add the melted coconut oil, brown rice syrup and vanilla essence until well combined.
Add the egg to the wet mixture and mix together again until well combined.
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.
On a lined baking tray, add roll dough into balls (about 1.5 tablespoon-sized) then flatten slightly.
Bake for 10-15 minutes, until golden around the edges.
Allow to cool, then enjoy! Store in an airtight container for up to 3 days (if they last that long).
Ingredients
Directions
Preheat oven to 170 degrees.
Blend 3/4 cup of 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.
In another mixing bowl add the melted coconut oil, brown rice syrup and vanilla essence until well combined.
Add the egg to the wet mixture and mix together again until well combined.
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.
On a lined baking tray, add roll dough into balls (about 1.5 tablespoon-sized) then flatten slightly.
Bake for 10-15 minutes, until golden around the edges.
Allow to cool, then enjoy! Store in an airtight container for up to 3 days (if they last that long).
Yum these look delicious! I have a batch in the oven right now. Just wondering if you have a calorie info for this recipe?
I hope you enjoy them! I don’t have the calorie info for them sorry, being a wholefood nutritionist I don’t count calories, I focus on nutrients density of foods 🙂