I was hoping to post a few more recipes over the weekend, my calendar was finally free after endless social engagements over the holiday season. However, mother nature had other plans and I found myself bedridden with the flu. Fortunately I was feeling much better this morning, and my symptoms had been replaced by a serious yearning for chocolate chip cookies… Strange I know, but the body wants what it wants, and I had to oblige.
I try and use whole foods wherever possible, including baking, so these cookies are made with wholewheat pastry flour and oats. The wholewheat pastry flour has a lovely nutty taste that pairs very well with the chocolate and oats, and the coconut oil keeps the cookies very moist and very chewy for days- delish!
They make for a pretty hearty and satisfying cookie, I hope you enjoy them!
- ¾ cup wholewheat pastry flour
- 1 cup oats
- ½ tsp baking soda
- ⅛ tsp salt
- ½ cup coconut oil, melted
- ½ cup dark brown sugar
- 1 egg (at room temperature)
- 2 tsp vanilla extract
- ½ cup milk chocolate chips
- ¼ cup dark chocolate chips
- Preheat oven to 350F/180C
- Mix flour, oats, baking soda and salt in a bowl, set aside
- Beat coconut oil and sugar with an electric mixer until smooth, add eggs and vanilla, and mix until combined
- Add the dry ingredients to the wet, and continue mixing until combined
- Stir in the chocolate chips
- Drop golf ball sized mounds onto an ungreased baking sheet, bake for 8-10 minutes until just set, they may look underdone but they will continue to bake out of the oven
- Let them rest on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.
I adapted this recipe from the fabulous Monique who writes the Ambitious Kitchen blog. My friend Jenny and I made the original recipe in a little bake session before Christmas, and they are wonderful.