On to the recipe. Adapted from Basic Whole Grain Cookies. I made my own variations to make this recipe dairy free.
- 1/2 cup butter ( You could use earth balance or raw coconut oil, we tried both and prefer raw coconut oil)
- 1/3 cup + 1 tablespoon granulated sugar ( organic cane sugar, sugar on the raw, sucanat or agave)
- 1/3 cup brown sugar, light or dark, packed (we use sugar on the raw or sucanat)
- 1/2 teaspoon salt (we always use sea salt)
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 large egg (you probably could use egg replacer, have not tried it though flaxseed and water works well with many recipes)
- 3/4 cup white whole wheat or traditional whole wheat flour (we used white whole wheat)
- 3/4 cup quick rolled oats, ground in a food processor or blender if desired
- 1 cup chocolate chips (we love enjoy life dairy-free chocolate chips)
- Directions:
1) Beat together the coconut oil, sugars, salt, baking soda, baking powder and vanilla till well combined.
2) Add the egg, beating till smooth. Scrape the sides of the bowl, and beat again till smooth.
3) Add the flour and oats, beating to combine.
4) Add chocolate chips
Optional:
Cover the cookie dough, and refrigerate until thoroughly chilled; at least several hours, or overnight. (If you want a thicker cookie, we still have not done this)
- When you're ready to bake, preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
- Drop the cookies onto the prepared baking sheets, spacing them about 2" apart. A cookie scoop works well here (I use pampered chef medium scoop…love it!)
- If the cookie dough has been refrigerated, bake the cookies for 13 to 14 to 14 minutes, until they're a very light golden brown, and a bit darker around the edges. For unrefrigerated dough, bake for about 11 minutes.
- Remove them from the oven, and cool right on the baking sheets.
I hope you enjoy this as much as we did. You can also choose to not add anything at all and they are still super yummy.
