Oatmeal Choc Chip or Oatmeal Raisin Cookies
Recently I made these choc chip cookies, which I thought were delish!
scrumptious chocolate chip cookies with ‘puddles’ of chocolate….
I was about to make another batch of them over the Easter break
At the last minute decided to change the recipe a bit. I thought I’d replace the flour with oats
And was blown away with the results…
OMG – these cookies are so damn deeelicious….
These cookies are crunchy on the edges
And have a slightly chewy centre – OH WOW!
Half the batch contained choc chips…
I wanted to add raisins to the other half
But I didn’t have any so I added cranberries instead
Along with some cinnamon…
oatmeal cranberry and cinnamon cookies
OMG, I’m not sure which one I like best
But I do know that these delectable, delightfully chewy, oh so scrummy, very moreish cookies absolutely are my new favourite
I hope you give them a go – but be warned, they won’t last long!
So perhaps make a batch of each 🙂
- 3 tablespoons (50 grams) coconut oil, softened
- ¼ cup (45 grams) brown sugar
- 1 egg white, from a large sized egg
- 1 teaspoon vanilla
- 1 cup whole rolled oats
- either ¼ cup chocolate chips* or ¼ cup raisins or cranberries
- ½ teaspoon cinnamon if using raisins or cranberries
- Heat oven to 175 degrees C and line a large baking tray with greaseproof paper
- Whisk together coconut oil and sugar
- Whisk in egg white and vanilla
- Place ½ cup oats in a food processor and blitz until finely chopped and powder-like
- Add this oat 'flour', the remaining ½ cup of whole rolled oats and choc chips, raisins or cranberries and cinnamon, if using
- Fold dry ingredients into coconut oil mix until just combined
- Place teaspoon sized rounds onto prepared tray and press down slightly using a fork
- Bake for 12 minutes
Usually it is a 60-70% chocolate, whereas most choc chips are at best 45% chocolate, most are a lot less, and many also have unhealthy fats in them (just check the ingredients list)
ready for the oven….
