When Cookies Rule the World.by caroline
I know. I have a problem.
I CAN’T STOP MAKING COOKIES.
I swear in between all of this cookie monster hooplah there really is some healthy eating. I even have a new recipe for you that would make Popeye proud. And I’m going to share with you … tomorrow.
But first, these cookies.
They’re as simply delicious as they look and even easier to make. And ya know what? They’re not half bad for you. I took the recipe from yesterday’s cookies and did a little switcheroo on the oil (cut it in half) and … whaddya know? This treat just got a bit of a health nudge! That is, of course, when compared some of the other not-so-healthy dessert options that are out there.
Hey, they’re waiting for you …
Double Chocolate Chip Oat Cookies
- 1 cup gluten-free rolled oats
- 1 cup gluten-free flour
- 2 Tablespoons cocoa powder
- 1/3 cup vegan sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. fine sea salt
- 1/3 cup maple syrup
- 1/4 cup applesauce
- 1/4 cup safflower oil
- 1 tsp. gluten-free vanilla extract
- 1/4 cup gluten-free, vegan chocolate chips
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or baking mat (like this).
Combine the oats, flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, combine the syrup, applesauce, oil, and vanilla extract. Add the wet ingredients to the dry ingredients, and stir to combine. Fold in the chocolate chips.
Using a spoon, scoop tablespoon-size scoops of dough onto the parchment paper/baking mat. Press down slightly on each ball of dough to flatten the tops. Bake for 10 to 12 minutes or until lightly browned. Allow cookies to cool on the tray for 10 minutes, then transfer to a baking rack to cool completely.
Dunk in milk of your choice (I used So Delicious Unsweetened Coconut Milk), wipe crumbs off face, brush your teeth (still important even with yummy cookies!) and go to bed … dreaming of repeating this all over again tomorrow.