Healthy Chocolate Chip Oatmeal Cookies
Try this Healthy Chocolate Chip Oatmeal Cookies recipe, or contribute your own.
Try this Healthy Chocolate Chip Oatmeal Cookies recipe, or contribute your own.
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1 cup gluten free rolled oats
- 1 cup paleo flour blend
- 1/4 cup plus 2 tablespoons melted butter (or coconut oil)
- 1 1/2 tablespoons monk fruit
- 1/4 cup sugar free maple syrup (i used walden farms pancak
- 2 eggs (can use flax eggs)
- 3/4 cup sugar free chocolate chips
- Carbohydrate 0.138778796075838 g
- Cholesterol 0.0907407405566422 mg
- Fat 0.0201331481076465 g
- Fiber 0.00024537037037037 g
- Protein 0.0753293516995103 g
- Saturated Fat 0.0124638888636674 g
- Serving Size 1 1 (3g)
- Sodium 2.40335184701926 mg
- Sugar 0.138533425705468 g
- Trans Fat 0.00110612962755852 g
- Calories 2 calories
Step-by-step
- Pre heat oven to 350 F. Line baking sheet with parchment paper.
- Mix all dry ingredients together. Mixing thoroughly. Add in wet ingredients and mix well. Add chocolate chips in last.
- Using a cookie scoop, place cookies on parchment paper. Gently press down cookies with a fork as they won't spread out like regular cookies do.
- Bake for 8-12 minutes, depending on your oven.
- Allow to cool completely then store in an airtight container.
Rolled oats yield a dense, chewy crumb with a distinct nutty aroma that pairs cleanly with vanilla extract. These treats rely on alternative binders rather than standard wheat flour matrices, requiring specific mechanical handling before baking.
Scaling Batches Efficiently
Multiplying ingredients demands precise math, particularly with binding agents like eggs or flax replacements. Double the batch by doubling every component exactly, but avoid mixing giant bowls at once. Large quantities of dense dough tax standard hand mixers. Divide heavy mixtures into two separate bowls if your equipment strains against the resistance. When portioning, remember that alternative flour blends lack gluten elasticity. Press each dough mound flat with a fork prior to baking because these portions will not flatten autonomously in the oven. Bake at 350 degrees Fahrenheit for eight to twelve minutes, watching for edges to turn golden without letting the bottoms scorch.
Dietary Adjustments and Storage
Substitutions alter moisture levels. Coconut oil replaces butter at a direct one-to-one ratio, though melted butter provides richer dairy flavor. Liquid sweeteners like sugar-free maple syrup supply necessary hydration; swapping them for dry sweeteners requires additional liquid. Cool baked batches completely on wire racks before transferring them to storage containers. Trapped heat creates condensation, ruining the crisp exterior. Store finished cookies in an airtight container at room temperature for up to five days.
