Veteran – Chewy Oatmeal Cookies

As the other Whole Food Mommies know…I am SO not good at BAKING.  Luckily- we are not a household that desires a lot of baked goods…but then again, maybe my family would desire them more if MOM could actually bake something that doesn’t fall apart, tastes good and/or is edible.  I have even been known to mess up brownies made from a box…SERIOUSLY.

But I am realizing as my children get older, than more and more “baked goods” are ever present in their lives.  Mostly from school, family and friends homes.  They are starting to realize that something is missing in our home…namely COOKIES.

So I have decided to bake a cookie that is simple, that my children will eat, that is made from PLANT BASED WHOLE FOODS, and can be in my home every once and a while and me as a MOTHER can feel just fine about it. 

Here is my first attempt (and not a bad attempt I must say).  You will be surprised how simple the ingredients are (I had all of them on hand)…and how easy the recipe is.  I don’t know about you…but I LOVE a chewy oatmeal chocolate chip cookie.  So I am excited about this one.  AND I DIDN’T mess it up!  I’m sure maintanence mommy would have made them a lot prettier…but I feel good that I made them and my children LOVE THEM!  YEAH for me 🙂  Hope you enjoy!




3/4 cup brown sugar

1 cup coconut milk (I used LITE coconut milk, which worked- but feel the non-lite milk would have made the cookie more firm)

3/4 teaspoon salt

1 cup whole wheat flour (I ground my own wheat on the PASTRY setting)

1 teaspoon baking powder

1 1/2 cups quick oats

3/4 cup raisins (I used chocolate chips instead because I know my children will like the cookies a little bit more)

1/2 cup sliced almonds or choppped walnuts, optional

1 cup diced fruit, such as peaches, apples, or pears.  I used APPLES and I diced them pretty little


Combine brown sugar and coconut milk in mixing bowl, stirring until creamy.  Add flour, salt and baking powder and stir just until mixed.  Add remaining ingredients, folding in the fresh fruit last.

Scoop onto a cookie sheet with a spoon or small ice cream scoop.  The mix should be soft, but firm enought to stay in small mounds.  When I first made these, I was worried that my batter was too runny.  But I just placed the runny batter on the cookie sheet and they cooked up just fine.  This is definitely a THIN cookie, but really good.

Bake for about 15 minutes at 350 degrees or until lightly browned on top and bottom.

These cookies freeze great- for a fun afternoon treat.

Hope you enjoy!


Source: WFM 1-10

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