This past week I have been feeling like I eat too much of my baking without working it off. I keep choosing TV over the gym. What on TV you ask? Survivor, naturally. I sit on my comfy couch, while I watch people work hard and starve. I decided that because I keep doing that, my baking would have to be healthier for now. Oh what a struggle. No lava cakes, crème brûlée, brownies, or tiramisu. *Sigh!*
I made these cookies in an effort to make something I wouldn’t want to eat. It didn’t work! These cookies are great. They are crisp on the outside, gooey on the inside. The sweetness of the cookie is balanced well with the bit of salt. The coconut oil makes for a nice base flavor. I had to give the cookies away so I didn’t eat them. If that isn’t a first world problem, I don’t know what is!
Recipe adapted from Summer Harms Blog
1/2 cup. Coconut oil, softened
1/2 cup. White sugar
1/2 tsp. Vanilla extract
3/4 cup. Brown rice flour
1/2 tsp. Baking soda
1/4 tsp. Sea salt (heaping)
1 tsp. Cinnamon
1/2 tsp. Nutmeg
1 1/2 cups. Rolled oats (gluten free)
3/4 cup. Chocolate chips (milk free)
Preheat oven to 350º. In a large bowl, cream together the coconut oil, sugar, egg, and vanilla until smooth. In a separate bowl, whisk together the flour, soda, salt, cinnamon, nutmeg, and oats. Mix dry ingredients into the wet, and stir in the chocolate chips.
Drop 1-2 inch balls of cookie dough on a parchment lined baking sheet and flatten. Bake for 10-12 minutes, and then let sit on the hot pan for a few minutes more before transferring to a cooling rack. Makes about 20 cookies.
If you want to make this vegan friendly, you could switch the egg for 1/3 cup of mashed banana.
I loved these cookies! Give them a try and let me know what you think.