Chocolate Chip Oatmeal Cookies
Welcome everybody!!! I am so excited to post my first entry on Healthy Bitez Kosher!!! Thought I would start with one of my favorite recipes, which I call "The Cookie." Why this name? Two reasons: 1) It happens to be an incredibly versatile cookie, and 2) I have a personal affinity to it, as it represents the beginning of my journey which led me to create Healthy Bitez Kosher. Here's the story of "The Cookie."
A few years ago I started noticing that my kids were coming home with half-eaten lunches. Actually, I don't think they even ate half. As a good Yiddishe mama, I was, of course, distressed to think of my kids barely eating all day. Not to mention worrying about the unavoidable drop in energy, leading to less attention span, leading to less learning and to more grumpy moods! I decided to entice them with snacks they liked, but with added or switched ingredients they would not detect. I especially wanted to add more protein to level their blood sugar. So I started with a classic recipe: oatmeal raisin cookies. I especially liked the fact that it had oatmeal in the blend for added protein and fiber. At the end of the day, I had a cookie recipe the kids liked and that I liked because I knew they were eating something not junky in the afternoon.
Here's how I replaced the ingredients:
- Flour: I often use a combination of these. Whole wheat, oat, nut and seed flours (almond, walnut, sunflower seed), quinoa, chickpea
- Sugar: coconut palm sugar. You can use it 1:1 as a white sugar replacement.
- Margarine: coconut oil, in solid form
- Eggs: I don't always replace the eggs, but when I do I use ground flax or chia seeds. I explain how to make them at the bottom of this page.
- Extra protein and fiber: pureed white beans (I don't always add this)
I started playing with the recipe so my kids wouldn't get bored. After all, how many weeks in a row can they eat oatmeal raisin cookies? I know most kids love chocolate chips, including mine, so that was the first variation. In fact, I now make this recipe entirely with chocolate chips instead of raisins most of the time. (By the way, I know that you can replace chocolate chips with chocolate nibs, which are a lot healthier, but truthfully, I haven't found a good kosher brand and haven't really made an exhaustive search. So I just gave in to this one health aspect and stuck with traditional chocolate chips). I add cocoa to make chocolate chocolate chip cookies. Sometimes I even add different kinds of chips, like white chocolate. White chocolate chocolate chip cookies--yum! Sometimes when I feel lazy, I make this recipe in a pan and cut it into bars. Easy and still delicious! You can truly go on and on making variations. The point is to be creative, have fun and make something that is healthier and that your family will love. And then, of course, shrare your creations with the rest of us! Now, here's that recipe!
1 1/2 cups whole wheat flour
1/2 cup nut or seed flour
1 1/2 cups coconut palm sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 cup coconut oil,
2 eggs or flax/chia eggs
1/2 tsp. vanilla extract
1 cup rolled oats
1 cup chocolate chips
1/4 cup pureed white beans (optional)
Preheat oven to 350 degrees.
If using flax/chia eggs, make these first and set aside for 10 minutes so the mix can gel.
Mix dry ingredients in a large bowl and whisk with a fork until well combined. Add coconut oil, eggs, vanilla and beans if using. Mix well. . Fold in the oats and chocolate chips. With a spoon, scoop out enough dough to form a 1 1/2 inch ball. Set on cookie sheet and flatten.
Bake for 10 minutes. Remove from heat and cool.
Breakfast cookies: Form into 2 1/2 inch balls and flatten.
Bars: Place batter in square or rectangular baking pan. Bake for 35 minutes.
Chocolate chocolate chip cookies: Add 1/4 cup unsweetened cocoa to the mix.
White chocolate chocolate chip cookies: Add 1/4 cup unsweetened cocoa and exchange regular chocolate chips for white chocolate chips.
Oatmeal raisin: Replace chocolate chips with raisins.
To make this gluten free:
Use this flour combination: 1 cup gluten free oat flour, 2/3 cup almond flour and 1/3 cup corn or tapioca starch. Add 1/2 tsp. xanthan gum.
By the way, sometimes when I make this recipe gluten-free the cookies spread more and become thinner. Actually, they are absolutely delicious like this--it makes for a real crispy, crunchy cookie, which my husband prefers to the regular (and he is not a big health nut like me!).
How to make flax/chia eggs: This makes 1 egg replacement. Scoop out 1 Tbsp. ground flax or chia seeds and put in a bowl. Add 3 Tbsp. water. Let it sit and gel for at least 10 minutes before using.
Let us know what you think! Just hit "Comments" below!