Ok, you may need another cookie recipe at some point but if you want a recipe that is sure to please, these cookies are always a hit. Every time I make them someone wants the recipe. This is amazing to me since I never make them the same but they always taste great!
This recipe was adapted from Joanna Goddard’s recipe for “The Best Oatmeal Cookies”. The original recipe is lovely! I like my additions and adjustments because they make the cookie a powerhouse of nutritional goodness.
Disclaimer: the recipe I am giving you will not end up looking like the beauties above.
1/2 cup pastured grass-fed butter
3/4 cup brown sugar, firmly packed
1 1/2 tsp. pure vanilla extract
1 flax egg
3/4 cup unbleached flour (I typically use ¼ cup almond flour and ½ cup coconut flour)
1/2 tsp. fine sea salt
1/4 tsp. baking soda
1/4 tsp. baking powder
3/4 tsp. ground Ceylon cinnamon
1 1/2 cups regular rolled oats
2 Tbls chia seeds
½ cup coconut flakes (unsweetened if you can find it)
6 chopped dates
First make your flax egg so it is ready to use when you need it.
Flax egg recipe - 1 Tbls ground Flax to 2 Tbls water, stir and let sit.
Second determine how you would like to soften your oats. I have used water (⅓ cup). I have also used eggnog (⅓ cup), which made for a pretty tasty cookie. I am planning on doing a bit of an oat fermentation next time I make these (letting oats sit in yogurt overnight).
If you have the time you can do what the original recipe suggests and let the completed dough sit for 2 hours so the oats soften with the moisture from the dough. I rarely have that kind of time when I randomly decide to bake.
Make the cookies.
Cream butter and sugar together in mixing bowl (I use a kitchen aid mixer). Scrape the sides when needed. Once butter and sugar are combined throw in the flax egg + vanilla and mix. Don’t mix for a long time, just until combined.
In a separate bowl combine the dry ingredients (this does not include the oats or other fancy extras). Combine unbleached flour (or almond and coconut flours), salt, baking soda, baking powder, cinnamon. Stir together.
Now is a good time to preheat your oven to 350F.
Slowly add small amounts of the dry mixture to the wet mixture and mix well. Once all is incorporated add the oats in small batches. Now it is time for the extras. I typically add chia seeds, shaved coconut, and chopped dates. Whatever you choose to add just make sure it is mixed throughout the dough.
After you’ve added all your extra fancies use a tablespoon to scoop out portions of the cookie dough onto a cookie sheet. Mine are usually the size of a tablespoon and then I flatten them a bit.
I bake mine for 14 minutes. I suggest you start with 8 minutes and see how your oven does. Your cookies may be done at 8 minutes or they may need some more time.
A few things I have done in the past to make this a bit different is use coconut oil instead of butter and honey or maple syrup instead of sugar. This does change the consistency of the cookie but they are certainly still edible.
Quick tip: This would be a great recipe to use your almond meal from the almond milk recipe!
Let me know if you try this recipe and if you add your own fancy extras!
Photo credit: weheartit.com