These scrumptious chocolate chip-oatmeal cookies are lower in sugar than conventional recipes. Chocolate chips, banana and raisins add sweetness. I used a mix of coconut oil and butter. Whole wheat flour adds to the nutritional value. Shredded or flaked coconut and walnuts provide delicious crunch and fiber. These cookies are great crumbled over your morning oatmeal or just enjoyed with a glass of milk.
Makes about 13 cookies
Have all ingredients at room temperature
½ cup white unbleached flour
½ cup finely ground whole wheat flour
1 ½ tsp baking powder
¼ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
1 ¾ cup oatmeal
¼ cup coconut oil (I used extra virgin)
¼ cup butter
½ cup brown sugar
2 large eggs
1 ½ tsp vanilla
1 large speckled banana, smashed
½ cup shredded unsweetened coconut
¼ cup raisins
½ cup semisweet chocolate chips
½ cup chopped walnuts
Sift dry ingredients and stir in oatmeal.
Cream coconut oil and butter.
Add brown sugar and beat until light.
Beat in eggs and vanilla.
Smash a soft banana with your hand, then beat into batter.
With mixer on low, stir in dry ingredients until well combined. Add coconut flakes, raisins, chocolate chips and walnuts, and mix until incorporated.
Refrigerate cookie dough for half an hour. This will make a nicer shaped cookie.
Place a sheet of parchment paper on a baking sheet. Use an ice cream scoop to make 9 cookies per sheet.
Bake at 350◦ on center rack for 13 to 15 minutes, or until light brown. Cool on rack.
Too many cookies? These freeze well.