Healthy Oatmeal Chocolate Chip Cookies Recipe
Fall in love with these Healthy Oatmeal Chocolate Chip Cookies, sweetened with unrefined cane sugar, combined with the irresistible chocolate chips and chopped walnuts!
Ingredients
- 1/2 cup Butter unsalted, softened
- 3/4 cup Unrefined cane sugar
- 1 Egg
- 1 tsp Vanilla Essence
- 3/4 cup Whole wheat flour
- 1 cup Oatmeal/Oats flour I made it by grinding Quaker Oats in food processor
- 1/2 tsp Baking soda
- 1 tsp Baking powder
- 1/2 tsp Salt
- 1/2 cup Semi-Sweet Chocolate Chips I have used Trader Joe's Semi Sweet Chocolate Chips here
- 1/2 cup Walnuts chopped roughly, I used Mortal & Pestle for this
Instructions
- Mix the butter and unrefined cane sugar till the sugar is completely blended with the butter. I prefer to mix by hand since I don't use mixer. Whisk or spatula is not helpful in this case, since the butter is not in a completely melted state.
- Add in the egg to this mixture. Now add vanilla essence to the above mixture and stir till all the ingredients are uniformly mixed. The wet ingredients mixture is now ready.
- For the dry ingredients, mix in oats flour, whole wheat flour, baking soda, baking powder and salt to the wet mixture.
- Finally add the chocolate chips and chopped walnuts, and give it a good mix with hand. It is advisable to chill the dough in the refrigerator for at least an hour.
- Remove the cookie dough from the refrigerator and let it come to the room temperature (for at least 15 minutes).
- Preheat oven to 375 degree F.
- Line a baking tray with parchment paper.
- Take around 1-2 tbsp of dough in your hands, form a ball, and flatten a little. I was able to make 15 cookies with the prepared dough.
- Bake the cookies for around 15-17 minutes in the preheated oven, or till you see creases on top of the cookies. The cookies will be soft to touch, but once cooled, they will be fine. It took me exactly 17 minutes to bake them to the right texture.
- Remove the cookies from the oven, and allow them to cool for at least 5-10 minutes.
- The Healthy Oatmeal Chocolate Chip Cookies are now ready to be served warm or these can be stored in an air-tight container for 5-7 days!
Notes
- Whole Wheat Flour – Feel free to replace whole wheat flour with the same quantity of all-purpose flour. If the cookie dough feels a little loose, add ~ 1/4th cup more of all-purpose flour.
- Unrefined Cane Sugar – If Unrefined Cane Sugar is not available, you can replace it with equal amount of refined sugar.
- Egg – To make the recipe eggless, I would advise to replace the egg with either of these two options:
- Chia Seed Gel (Mix 1 Tbsp powdered Chia seeds with 3 Tbsp water, and let it soak for 5 minutes)
- Flax Seed Gel (Mix 1 Tbsp powdered Flax seeds with 3 Tbsp water, and let it soak for 5 minutes)
Tried this recipe?Mention @livelaugh974 or tag #bakewithkanwal on Instagram!