I was given a task by my mom.
“Make oatmeal chocolate chip cookies. Crunchy ones”. So that is just what I did.
The tricky bit is that most cookies get crunchy through the use of butter and copious amounts of sugar. That, of course, is not an option here. Butter – sure, if you love it, it’s organic and part of the way you live (or ghee, my personal fave because the dairy proteins are removed). But copious amounts of sugar? That’ll be a sure trip down the sugar crash roller coaster. And like always, I wanted the oatmeal chocolate chip cookies as healthful as possible, which means no processed oils, vegan margarines, shortening or other junk.
The other challenge – I wanted these to taste like cookies.
See us nutritionists, we have a tendency to turn cookies into round, flat brick-like-granola-breakfast-bars.
It’s easy to let this happen as we add more and more goodness into them. This is a bit of an occupational hazard and the surest way to make the food taste too healthy for the folks going through their transition to more whole foods. A cookies is a cookie and needs to taste like a cookie!
Why You Have to Make These Oatmeal Chocolate Chip Cookies
This batch of oatmeal chocolate chip cookies makes the absolute perfect transition, if you ask me. Right after I baked them, I posted the recipe to instagram with the above picture and straight away, people started declaring that they had everything in their pantry to make them, started baking, and posting their own photos.
P.S. These babies also happen to be gluten-free, dairy-free and vegan friendly. That’s right!
The consensus: WINNER! Shazaam. I LOVE when I make a winner on the first go.
I would love to see you bake up a batch!
Let me know how you shazaam your oatmeal chocolate chip cookies up and post your pics on pinterest or Iinstagram and make sure to tag me (@meghantelpner). Or if you prefer, send me a sample. Okay… maybe that’s just wishful thinking.