Like most people, I have my “go to” cookie recipes, but I have also been wanting to play around a little bit with different flours and non-butter options.
So, I was super excited to find this oatmeal chocolate chip cookie recipe from Cheeky Kitchen. As you know from the mantra workout towels, I love a little sass so it was fun to read Brooke’s post because she lives up to her “cheeky” moniker.
Plus, the the recipe not only includes spelt flour (yes, that is spelled correctly), but also coconut oil instead of butter.
After making it several times, I have adapted it slightly and my version is below.
1/4 cup coconut oil (melted)
1/3 cup brown sugar (haven’t tried Ideal Brown No Calorie Sweeter (xylitol), but may)
1 cup spelt flour (used Bob’s Red Mill)
1/2 cup old-fashioned oats
1/2 tsp salt
1/2 tsp real vanilla
1/2 tsp cinnamon
1/2 cup semi-sweet chocolate chips
In a medium-size bowl, beat the coconut oil, egg, and brown sugar together until completely mixed and it has an overall smooth texture. In Brooke’s recipe, she uses a standing mixer, but since I don’t have one, I have been doing it by hand and they turn out just fine (fortunately).
Add the vanilla, cinnamon, and salt to the wet mixture and stir them into the mix. Add the oats and spelt flour and mix them all together.(If you want to throw them all in together that’s fine too.)
Getting everything blended takes a little while because you want to get all of the dry ingredients combined with the the wet ones. Enjoy the arm workout! (Oh and this is probably where the standing mixer would have made it all very easy.)
You can tell you’re finished blending it all once the mixture looks like dough and there aren’t clumps of oats or flour on the side of the bowl.
Throw in the chocolate chips and mix it all again. There will be chocolate chip stragglers, but you can blend them in once you’ve started making the cookie balls.
Use a cookie scoop or your hands to form 2″ balls and place them on a cookie sheet. This should yield about 12 – 14 cookies.
Bake in a preheated oven at 350 degrees for 8 – 10 minutes or until the cookies look like the once round tops have flattened slightly and the cookies have ‘set’. Transfer the cookies to a cooling rack and allow them to cool completely.
Store in an airtight container and hope that they last longer than a couple of days.
After you make them, leave a comment and let me know how they turned out!