Whole Wheat Oatmeal Chocolate Chip cookies (dairy free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 113.5
- Total Fat: 6.2 g
- Cholesterol: 8.9 mg
- Sodium: 138.4 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 1.3 g
- Protein: 1.7 g
View full nutritional breakdown of Whole Wheat Oatmeal Chocolate Chip cookies (dairy free) calories by ingredient
Introduction
This is a cookie recipe that we've modified after moving dairy-free for an allergy and nixing processed sugar, etc. We use whole wheat flour, and you can add any goodies... dried fruit, nuts, etc. The cookies are soft when warm but will firm up after cooling. This is a cookie recipe that we've modified after moving dairy-free for an allergy and nixing processed sugar, etc. We use whole wheat flour, and you can add any goodies... dried fruit, nuts, etc. The cookies are soft when warm but will firm up after cooling.Number of Servings: 24
Ingredients
-
1/2 cup coconut oil (or other butter replacement)
1 egg
1/2 cup honey
1 TB blackstrap molasses
1tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
1 TB ground flax meal
1 cup whole wheat flour
1 cup rolled oats
1/2 cup dairy-free semisweet chocolate chips
Directions
Makes 2 dozen cookies. (freezes well after baking)
Preheat oven to 350 degrees.
Cream coconut oil, egg, honey, molasses, and vanilla. Add salt and baking soda. Add remaining ingredients stirring in chocolate chips by hand once mixed. Bake on a stone or on a baking sheet that has been lightly oiled or lined with parchment paper. Bake for 12 to 15 minutes until cookies no longer look "wet" on the surface. Cookies will be soft, but will firm slightly after cooling. Let them rest on a cooling rack until cool enough to handle and store in a closed container. Additions such as nuts or dried fruit are fabulous but will change the nutritional information.
Number of Servings: 24
Recipe submitted by SparkPeople user OURHOMELEARNING.
Preheat oven to 350 degrees.
Cream coconut oil, egg, honey, molasses, and vanilla. Add salt and baking soda. Add remaining ingredients stirring in chocolate chips by hand once mixed. Bake on a stone or on a baking sheet that has been lightly oiled or lined with parchment paper. Bake for 12 to 15 minutes until cookies no longer look "wet" on the surface. Cookies will be soft, but will firm slightly after cooling. Let them rest on a cooling rack until cool enough to handle and store in a closed container. Additions such as nuts or dried fruit are fabulous but will change the nutritional information.
Number of Servings: 24
Recipe submitted by SparkPeople user OURHOMELEARNING.