Pre-quarantine season, I did NOT have my cookie down pat. I always was just a cook, not so much a baker— ever. But avoiding white refined sugar was a main reason I stay away from even trying... till recently.
My last few batches of yummy cookies were awesome, but not a classic. Personally, I don’t even know what I like better (crunchy or chewy) but since my boyfriend (aka taste-tester) was getting a batch to take to work, his choice was CHEWY! So here you have it...
I’ve used oat flour (it’s personally my favorite gluten free baking flour) which is just rolled oats ground in a food processor (I used a Ninja). Alternatively, feel free to use white or whole wheat flour, but it may change the texture and baking time.
I love coconut palm sugar since it’s now accessibly from Trader Joe’s (most times) and it will not spike your glucose levels like refined table table sugar. I also tried this recipe with honey and it worked, but unfortunately I didn’t measure... so you’ll have to wait for that version or just eyeball it and use your judgement based off the batter texture.
Ghee is clarified butter, aka butter slowly cooked which removes the hard-to-digest lactose from the milk-- making it shelf-stable and great for baking since it can heat to high temps and not burn.
I also left some oats whole so you get a nice chewy texture even more!
The chocolate chips I used are Dark Chocolate from Enjoy Life since they’re allergen-friendly. There’s plenty more alternatives which are better quality, but these were the ones I had access to (but Check out Hu Kitchen Chocolate Gems!)
Bake these for your desired golden color but be careful not to burn the bottoms! I either double my cookie tray and place parchment on top and/or I make sure the tray is placed on the middle or top rack to avoid burning the bottoms.
Enjoy these treats and tag me showing me you’ve made them!
Swipe to view images:
Ingredients:
Directions:
Preheat your oven to 350° and line a cookie sheet with parchment.
In a medium bowl, combine all dry ingredients (except whole oats and coconut palm sugar) and set aside.
In a large bowl, use a hand mixer to blend clarified butter and coconut palm sugar. Mix on medium-high until combined.
Add the egg and vanilla and mix on low.
Now, slowly add the oat flour and remainder of the dry ingredients to the wet mixture (SLOWLY) and mix on low/medium until combined and no white clumps.
Fold in chocolate chips. If the batter is too runny, add more oat flour. If too dry, add a touch more clarified butter.
Your cookie dough is now ready to be baked into yummy bites of heaven! Use a small scoop or teaspoon and make into balls. Place them on parchment and gently press down to flatten the cookie. You can also use a spatula.
Arrange with some space between and bake for about 12-18 minutes or until desired crispness.
Remove from oven and allow to cool 2-4 mins before transferring to a cookie rack. Cookies will harden a bit more when they cool, so don’t be concerned if they don’t look crisp enough.
Store in an airtight container on the counter for 1-2 days or in the refrigerator for up to 5 days (if they make it that long!)
xoxo,
- Brooke
Ingredients
Directions
Preheat your oven to 350° and line a cookie sheet with parchment.
In a medium bowl, combine all dry ingredients (except whole oats and coconut palm sugar) and set aside.
In a large bowl, use a hand mixer to blend clarified butter and coconut palm sugar. Mix on medium-high until combined.
Add the egg and vanilla and mix on low.
Now, slowly add the oat flour and remainder of the dry ingredients to the wet mixture (SLOWLY) and mix on low/medium until combined and no white clumps.
Fold in chocolate chips. If the batter is too runny, add more oat flour. If too dry, add a touch more clarified butter.
Your cookie dough is now ready to be baked into yummy bites of heaven! Use a small scoop or teaspoon and make into balls. Place them on parchment and gently press down to flatten the cookie. You can also use a spatula.
Arrange with some space between and bake for about 12-18 minutes or until desired crispness.
Remove from oven and allow to cool 2-4 mins before transferring to a cookie rack. Cookies will harden a bit more when they cool, so don’t be concerned if they don’t look crisp enough.
Store in an airtight container on the counter for 1-2 days or in the refrigerator for up to 5 days (if they make it that long!)
