These scrumptious oatmeal cookies are lower in sugar than conventional recipes; banana, raisins and chocolate chips add sweetness. I used a mix of coconut oil and butter. Whole wheat flour and a few spoonfuls of flax seed add to the nutritional value. Shredded 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 30 cookies
Preheat oven to 350◦
Have all ingredients at room temperature
½ cup white unbleached flour
½ cup finely ground whole wheat flour
¾ tsp baking soda
¾ tsp baking powder
¼ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
2 Tb ground flax seed
4 Tb coconut oil
4 Tb butter
½ cup brown sugar
2 large eggs
1 ½ tsp vanilla
1 large speckled banana, smashed
½ cup shredded unsweetened coconut
½ cup raisins
¼ cup semisweet and/or bittersweet chocolate chips
½ cup chopped walnuts
1 ¾ cup oatmeal
coconut oil spray
Stir in flax seed to sifted dry ingredients.
Cream coconut oil and butter. Add brown sugar and beat until light. Add eggs and vanilla. Smash a soft banana with a fork, then beat into batter. With mixer on low, stir in dry ingredients until well combined. Add coconut flakes, raisins, chocolate chips, and walnuts and stir until incorporated. Stir in oatmeal.
Spray a baking sheet with coconut oil. Drop batter by spoonfuls to make 12 cookies per sheet. Bake at 350◦ on center rack for 10 – 12 minutes, or until brown. Cool on rack. Too many cookies? These freeze well.