We are officially camping, right now. Whoa, how are you reading this?!?! Okay, I planned a couples posts to go live while I was gone. Today’s yummy treat had to be shared today, as it’s Secret Recipe Club reveal day!
What does that mean? It means I went snooping around my secret assigned blog – The Tasty Cheapskate – for something delicious to make. I headed straight to Jeanie’s healthy cookie section and spotted a recipe for chocolate oat breakfast cookies. Yes, please! Jacob planned to take a big box of Safeway chocolate chip cookies (yup, these same ones) along with us camping, and I know once I start eating them I just can’t stop. I lack so much self control sometimes. Instead of chowing down on them and waking up with an upset stomach I decided to make and bring my own cookies! Healthy Heather style though. 🙂
What makes them a healthier cookie? In the entire batch, which made 12 cookies, there was only 5 tbsp of sugar. It’s made with whole wheat flour, tons of coconut oil, oatmeal, pecans and of course dark chocolate chips.
They have a nice texture with the rolled oats, crunchy pecans and little chunks of chocolate. The only downfall was how crumbly they turned out. I think when I made them again, I’d add an egg into them as a binder. One thing I tried was putting them in the fridge, which did make them firm (cold coconut oil is solid), but hard too. They reminded me of frozen cookies almost.
Chocolate Oat Cookies
Makes 12 cookies
Adapted from here
- 2/3 cup whole wheat flour
- 5 tbsp cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup coconut oil, melted
- 2 tbsp brown sugar
- 3 tbsp natural cane sugar
- 1 tsp vanilla
- 1/2 cup rolled oats
- 1/4 cup chopped dark chocolate chips (optional, but highly recommended!)
- 1/4 cup chopped pecans (optional, but highly recommended!)
- Preheat oven to 350 degrees.
- In large bowl mix whole wheat flour, cocoa powder, baking soda, and salt. In a different bowl, whisk melted coconut oil and sugars together. Add in the vanilla.
- Pour wet ingredients into dry and mix. Stir in oats, then add chopped chocolate and pecans.
- Take a spoon and drop mounts onto an ungreased baking sheet. Bake for 7-9 minutes.
Jeanie shared tons of variations and changes that you can make to the recipe. Using coconut oil instead of butter was one of them, and since I have a massive jar of coconut oil, I figure I better use it! You can’t really taste the coconut oil. But if you like coconut, I would definitely try these with shredded coconut added into them as well.
Do they taste healthy? Nope. They taste pretty wonderful. Kind of sweet and salty. It’s hard to stop at one!
Of course, we’ll be making s’mores in front of our camp fire. Marshmallows aren’t my favorite thing, so I like to use a banana chunk instead. You heat it up just like you would with marshmallows and sandwich it between chocolate and graham crackers. Such a yummy treat!
Do you have a favorite healthier cookie recipe? Hope your week is starting out well!
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