Sunday, November 13, 2011

Oatmeal Chocolate Chip Cookies

Darn – I didn't take a photo of these cookies. Let me describe them for you. They will maintain their shape as they bake because there's not a whole lot of fat. They will not get fat, fluffy and cake-like because there's not a lot of liquid. They are lightly golden from the oat flour. The crumb is a bit tender and they are just the right amount of "sweet."

What they are NOT is loaded with saturated fats and refined sugar. This recipe is very different as it uses canola oil, maple syrup and barley malt. My "testers" really enjoyed these cookies so I'm posting the recipe.

1 cup rolled oats
3/4 cup whole wheat pastry flour
1/2 cup oat flour
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1/3 cup pure maple syrup
2 TB plus 1 tsp canola oil
1 TB barley malt (or molasses)
1 TB (yes, tablespoon) vanilla extract
1 TB soymilk
1 tsp apple cider vinegar
1/4 to 1/2 cup semi sweet vegan chocolate chips

Preheat oven to 350 degrees and line a couple of cookie sheets with parchment paper. Mix dry ingredients together in bowl. In small bowl, mix together wet ingredients and whisk until well combined. Add to dry ingredients and mix. Add chips. Scoop onto cookie sheets with tablespoon scooper. Flatten each cookie a bit. Remember, they will not spread like high fat cookies. Bake for 7 to 8 minutes until bottoms are just getting brown. Let sit for a couple minutes and carefully transfer to wire rack to cool.

1 comment:

  1. Sounds wonderful, and I like that you gave the recipe a double-whammy of oats with the oat flour, too. Plus, I love anything even slightly malty, so these sound like a "must make"!