Heritage Oatmeal chocolate chip Cookies
I love the flavor combination of oatmeal and chocolate; anything with those ingredients is just automatically homey and comforting to me. I wanted to create a cookie that really showed off those flavors, but still was healthy enough that I didn’t have to feel guilty about grabbing one for breakfast.
The 100% heritage whole wheat flour and the ground hazelnuts mean that these cookies pack in a good amount of protein and nutrients, while the extra egg yolk and coconut oil give them a decadent mouthfeel, and really let the oats and chocolate shine. Even though I used heritage flour (Turkey Red in this case), these should work just fine with any whole wheat flour, or even with your favorite ancient grain flour. The key thing is the little bit of milk. Adding that compensates for the extra absorption you get with the whole wheat flour and prevents the cookies from getting too dry and cakey.
Heritage Oatmeal Chocolate Chip Recipe
Ingredients
- 1 1/2 cup oatmeal
- 1/3 cup ground hazelnuts
- 2 cup whole wheat flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/8 tsp clove
- 1/8 tsp nutmeg
- 1/2 cup white sugar
- 1 cup packed dark brown sugar
- 1 cup butter
- 1/4 cup coconut oil
- 2 eggs + 1 yolk
- 2 tsp vanilla
- 2 tbsp milk
- 2 cups dark chocolate chips
Instructions
- Sift together oatmeal, hazelnuts, flour, and spices in a medium bowl.
- Cream together butter, coconut oil and sugar with the paddle attachment of a stand mixer.
- Incorporate eggs, vanilla, and milk, taking care not to over mix the eggs.
- Add in the dry ingredients and mix until no more dry flour is seen.
- Fold in the chocolate chips.
- Refrigerate at least 2 hours before baking.
- Preheat oven to 350. Bake for 15-20 minutes.
Eating these hot out of the oven reminds me of digging into a fresh bowl of oatmeal with chocolate chips, but I really love these after they rest overnight and they take on a fudgey texture. They really do make for a delicious breakfast, dessert, or snack.
Enjoy!
