Wholesome Oatmeal Chocolate Chip Chunkers

These cookies just barely slide into the “I don’t feel completely guilty about giving one to my daughter,” because they’re filled with fiber, protein and awesome vitamins and minerals (can we give a shout out to all this Vitamin C, K and E, not to mention iron AND some B6 and folate – holler!)

Unfortunately, I couldn’t resist adding some not-so-healthy chocolate chunks to this cookie, because oats, flour and chocolate really go so well together.

Luckily, you roll them into balls the size of a small baseball (hence the name ‘chunkers’) so you really can eat one and be done with these babies.

Wholesome Oatmeal Chocoloate Chip Chunkers
(Makes 18-24 cookies, depending on how much size matters)
1/2 cup cinnamon applesauce
1/2 cup pumpkin puree (for the texture and the vitamins, minerals and antioxidants)
1/3 cup coconut oil
1 TBS blackstrap molasses
2/3 cup coconut palm sugar (a magical substance derived from coconuts that tastes like brown sugar and not one bit like coconut. It’s still sugar, but it’s not nearly as processed)
Flaxseed "egg" (2 TBS flaxseed, 3 TBS warm water, let it sit for 10 minutes)
1 tsp vanilla extract
1/2 cup whole wheat flour
1/2 cup spelt flour
2 cups rolled oats
1 TBS cinnamon
1 tsp nutmeg
1 tsp baking soda
3/4 chocolate chunks (we've been enjoying the heck out of Enjoy Life's chocolate chunks)

Preheat the oven to 350 degrees.
Cream together all the "wet" ingredients (oil, applesauce, pumpkin, extract, "egg"). Stir in palm sugar.
Mix in dry ingredients, starting with flours, baking soda, cinnamon, nutmeg and then oats. Add in chocolate chunks last.
Spoon onto greased baking sheet (slightly smaller than a baseball), squish down a little and bake for 10-15 minutes, or until bottoms start to get golden brown.

We don’t call them chunkers for nothing ya’ll!

You also might like:

No comments:

Post a Comment