I'd like to think of these cookies as a little bit healthy - they have coconut oil in place of some of the butter, white whole wheat flour, oats, and dark chocolate. Can't go wrong with all that, can you? PLUS, my kids loved them and they lasted less than two days in our house. Okay, my hubby and I loved them too and may be part of the reason they didn't last very long!
These are a great after school snack. Or a late evening snack. Or breakfast on the run....? Maybe (if you're not opposed to eating cookies for breakfast - which I am not!). These are easy to put together, particularly if you have a good stand mixer.
2 c. white whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 c. butter
1/2 c. coconut oil
2 c. brown sugar
2 eggs
2 Tbs molasses
1 Tbs milk
2 c. rolled oats
1 pkg dark chocolate chips
Preheat oven to 350.
Whisk together the flour, baking powder & baking soda.
Cream together butter and coconut oil until blended completely. Add in brown sugar and cream mixture until fluffy.
Add eggs, molasses and milk and beat until fully combined. Beat in oats. Slowly mix in flour mixture until fully combined. Stir in chocolate chips.
Drop by 1/4 cupfuls (I used the large scooper from Pampered Chef) onto ungreased cookie sheet, leaving plenty of room for spreading - I put 6 cookies per tray. Bake 14-15 minutes until golden and browned around the edges. Let cool on cookie sheet for 5 minutes, then transfer to cooling rack to cool completely. Keep in airtight container to keep soft and chewy!
These are a perfect on-the-go breakfast option - or, as in my case, really easy to whip up for breakfast when you don't have any cereal, bread or milk, and only 2 eggs left! Plus, you can whip them up in the blender, saving yourself a pile of dirty bowls. They are pretty tasty, too - like a little cup of fruity oatmeal that you can eat without the spoon!
2 super ripe bananas, mushed up
1 c. applesauce
2 eggs
1/2 c. sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
2 1/2 c. old fashioned oats
Preheat oven to 400. Line a muffin pan with FOIL liners, or just spray the muffin tins with non-stick spray (paper liners don't work well with this recipe). I chose to spray my foil liners and they came out perfectly!
Place the bananas, applesauce, eggs and sugar in the blender. Blend until smooth. Add in baking powder, soda and oats and blend until mixed thoroughly. You may have to use your "pulse" button once the oats hit the bottom, but just keep blending until you have a very smooth consistency (will have SOME small lumps).
Pour directly from the blender right into each cup - you'll be able to fill them at least 3/4 of the way full. Bake for 20-25 minutes until golden and done all the way through.
I think these would be really good with some cinnamon chips, or peanut butter chips, or maybe some walnuts and brown sugar on top! But we ate them as-is and they were perfect.
