Easy DIY Kids Crafts & Recipes: Chewy Oatmeal Chocolate Chip Cookies

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Perfect for a Picnic
In anticipation of a social distance get together, Hannah and I searched for a cookie recipe that was low in sugar and dairy-free. We came across these “Ultimate Healthy Soft Chewy Oatmeal Raisin Cookies” on Amy’s Healthy Baking and switched out the raisins (picky eaters) for chocolate chips. The result? Yummy guilt-free cookies!
Happy baking, hon!
Ingredients:
  • 1 cup (100g) instant oats (measured correctly & gluten-free if necessary)
  • ¾ cup (90g) whole wheat or gluten-free* flour (measured correctly)
  • 1 ½ teaspoons baking powder (gluten-free if necessary)
  • 1 ½ teaspoons ground cinnamon
  • ⅛ teaspoon salt
  • 2 Tablespoons (28g) coconut oil or unsalted butter, melted and cooled slightly (I used margarine.)
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • ½ cup (120mL) honey or agave
  • ¼ cup (40g) raisins (I used chocolate chips.)
Directions:
  1. Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the agave. Add in the flour mixture, stirring just until incorporated. Fold in the raisins (or choc.chips). Chill the cookie dough for 30 minutes.
  2. Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
  3. Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.

According to Amy’s Healthy Baking,

It’s extremely important to measure both the oats and flour correctly using the spoon-and-level method or a kitchen scale. Too much of either will dry out the cookies and leave them crumbly instead of chewy.

Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times.

For a gluten-free version, use gluten-free instant oats and a gluten-free flour blend. I recommend the following blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (17g) brown rice flour, and ½ teaspoon xanthan gum.

If you prefer, pure maple syrup may be substituted in place of the honey or agave. You may also substitute ½ cup (106g) brown sugar plus ¼ cup (60mL) of milk. Any milk will work.

For the best results, use fresh raisins. Older raisins will be drier, so I recommend hydrating them first. Add the raisins to a microwave-safe bowl, cover them completely with water, and top with a tight-fitting lid or plastic wrap. Microwave on HIGH for 45-60 seconds. Let the raisins sit and absorb moisture until you’re ready to add them to the dough. Drain them thoroughly before folding in.

Yield: 15 cookies

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