If you are reading this post, we will go ahead and assume that you are human. If you are human, we will go ahead and assume that you crave comfort food from time to time. What do you do when these cravings hit? Run to the grocery store and stock up on Keebler Elf’s over-processed “cookies”? Milanos? The bakery’s cupcakes?
We all have our weaknesses and that’s ok to admit. It’s ok to have a craving. Why? Because that means you have a brain! According to Web MD
, 100% of young women and 70% of young men had food cravings within the last year. Seems like a silly statistic given that even the biggest health fanatics have cravings within the last 24 hours.
Speaking of cravings, who doesn’t LOVE chocolate chip-oatmeal cookies??! Good News…We are blessing you with a recipe that is almost GUILT-FREE! Not completely guilt-free since it still has natural sugar and calories, but it’s non-processed and great for those times when you just HAVE to have something sweet.
A great thing about this recipe is you can replace the chocolate chips with dried cranberries or frozen blue berries in case you are one of those weirdos that doesn’t like chocolate…
It’s pretty simple. The honey makes it extra sticky, so chilling the batter for about 1/2 hour will help it thicken-up (if you chill the batter for longer than 1/2 an hour, cover with aluminum foil).
1 c instant (quick-cooking) oats (measured correctly)
¾ c whole wheat flour (measured correctly)
1 ½ tsp baking powder
½ tsp ground cinnamon
1/8 tsp salt
2 tbsp coconut oil, melted
1 tsp vanilla extract
½ c honey
¼ c dark chocolate chips
- Preheat oven to 325 degrees. Spray cookie sheet with Non-stick cooking spay.
- In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the honey until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the chocolate chips. Chill the dough for about 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.).
- Drop the cookie dough into rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten each slightly.) Bake at 325°F for 13-15 minutes. Cool on the baking sheet for at least 5 minutes.
***You can also use gluten free flour for this recipe
Remember: While these are actually very healthy compared to anything store-bought, they DO contain calories. Try to stick to 2 cookies. Honestly, they are so rich you probably won’t want more than two!
Let us know what you think!