Though I have finally migrated from the “Lite Bites” section of Cookies for Everyone! to the “Drop Cookies,” I still went straight for the Hearty Chocolate Chippers. My cookie cravings lately seem to be intertwined with my body’s call for nutrition. But a cookie is a cookie after all, and still a worthy indulgence in my book.
As you can see, my cookies are a bit on the toasty side. Not burnt by any means, and still utterly delicious, but about 2 minutes past their prime. I believe there is a slight faux pas in the original recipe, which calls for too long of a cooking time (me thinks the 2’s should be 1’s). Luckily, I caught them before they turned into hockey pucks, and while they were still tender and delicious! I have adapted the recipe below to reflect the correct cooking time and any of my minor ingredient changes. Enjoy!
Hearty Oat Chocolate Chippers
Adapted from Cookies for Everyone! by Leslie Hammond and Betsy Laakso
This recipe is Vegan, Dairy-Free, Gluten-Free*, Egg-Free, Peanut-Free, Tree Nut-Free, Soy-Free, Wheat-Free, and relatively Low Fat. See ingredient links and notes for best options to keeping this “free-from” profile.
- 1 Cup Brown Sugar, Packed
- 1/4 Cup Grapeseed, Canola, or Vegetable Oil
- 1/4 Cup Water or Milk Alternative of choice (plain or vanilla)
- 1/2 Cup Unsweetened Applesauce
- 1/4 Cup Flax Meal
- 1 Tablespoon Vanilla Extract
- 1 Cup White or Brown Rice Flour [I used brown. keepin’ them hearty!]
- 1/2 Cup Oat Flour* [original recipe calls for sorghum flour]
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 2 Cups Rolled Oats**, Quinoa, or Rice Flakes [I used oats]
- 1 Cup Semi-Sweet Chocolate Chips
Preheat your oven to 350ºF (180°C, or gas mark 4).
With a mixer or by hand, cream together the brown sugar, oil, water or milk alternative, applesauce, flax, and vanilla until smooth.
Add the remaining ingredients except for the oats and chocolate chips, and mix until dough is well combined. Add the oats and mix again until all ingredients are combined. Stir in the chocolate chips.
Use a small ice cream/cookie scoop or drop dough by rounded tablespoon onto the baking sheet. Flatten slightly.
Bake for about 15 to 18 minutes, or until the cookies are lightly browned and semi-soft to the touch in the middle. Let cookies sit for a few minutes before removing from baking sheet. Remove from baking sheet to a flat surface (like a large plate) or wire rack to cool completely before enjoying.
* To make oat flour (gluten-free or regular), place some oats in your spice grinder and whiz for about 30 seconds, or until they are pulverized into a flour.
** To keep these cookies gluten-free, use certified gluten-free oats or use the sorghum flour and choose quinoa or rice flakes over the oats.
Yields 3 dozen medium-sized chippers
Giveaways This Week:
- Cookies for Everyone! and Enjoy Life Foods on One Frugal Foodie (that’s me!)
- Cookies for Everyone! on AllergySense
- Amazing Grass Combo Pack on Run to the Finish
- Real Simple and Pure Bar on Iowa Girl Eats
- Naturally More and Peeled Snacks on I Run Because I Can …
- Enjoy Life Sweepstakes on Enjoy Life Foods
- Amazing Grass on I Run Because I Can …
- Taste of Nature Bars at Avoiding Milk Protein
- Big S Salsa at Danica’s Daily