My brother has made these cookies over and over again, and each time I turn into a sort of cookie monster. They’re so delicious and chewy, plus they don’t crumble all. This cookie has everything you could possibly want in a cookie, and they’re all healthy ingredients (well except for the chocolate chips).
This is definitely a recipe to save, and it is one that makes the house smell deliciously warm and comfy.
I’ve also started to participate in The Little Plantation’s Instagram Photography Challenge, and these cookies were one of my entries. There’s more at my Instagram feed.
The Best Oatmeal Cookies
These cookies, thanks to my brother, have become a staple in my house and they’re packed with everything healthy.
1 1/4 cups oat flour (blend regular oats in a food processor to make oat flour)
1/3 cup rolled oats
1/4 tsp. salt
1/2 tsp. baking soda
1/4 cup coconut sugar
2 tbsp. shredded coconut
1/2 cup chocolate chips
2 tbsp. cranberries
4 tbsp. almonds, chopped
2 tbsp. sunflower seeds
2 tbsp. chia seeds
5 dates, pitted and chopped
5 dried apricots, chopped
2 tsp. vanilla extract
2 cup coconut oil, melted
4 tbsp. almond milk
- Preheat oven to 175 °C (350 °F). In a medium bowl, stir together the oat flour, oats, salt, baking soda, coconut sugar, shredded coconut and chocolate chips.
- Add in the cranberries, almonds, sunflower seeds, chia seeds, dates and apricots.
- Mix in the vanilla extract, coconut oil and almond milk.
- Line a baking tray with parchment paper. Use an ice cream scoop and compress the dough into the scoop. Put the cookie on the parchment paper and squish it so it’s flatter. Do the same for the rest.
- Bake for 8-9 minutes. They will be soft, but after they cool down the cookies will be firmer. Can keep for 5 days in an airtight container.