Here is my somewhat SAD attempt at making a healthy Chewy Oatmeal Cookie (back in 2012). See my blog HERE. They weren’t bad tasting, maybe just a little flat.
One of our sweet Whole Food Mommy READERS re-did my recipe to make these cookies so much BETTER! I just had to share. She took it from a flat “ok” cookie- to a chunky super yummy cookie!
Here is her recipe:
(her blog is HERE)
Coconut Milk Oatmeal Cookies
110 g light brown sugar (1/2 cup)
240 ml coconut milk (1 cup)
1 teaspoon pure vanilla extract
140 g whole wheat flour (heaping 1/2 cup)
3/4 teaspoon sea-salt and vanilla (or salt)
1 teaspoon baking powder
160 g rolled oats (2/3 cup)
100 g raisins (1/3 cup, heaping)
60 g chopped blanched almonds (1/3 cup)
50 g unsweetened desiccated coconut, ground (1/4 cup)
70 g bitter-sweet chocolate chips (for vegan: vegan chocolate chips)
*I used 1/2 cup of chocolate chips- because I like extra chocolate!
Preheat the oven to 350°F and line one or two baking sheets with parchment paper.
In a bowl combine the light brown sugar, the coconut milk and vanilla extract and whisk until creamy.
Sift the flour with the baking powder and the salt and add them to the coconut milk mixture and stir until mixed.
Add the rolled oats, the raisins, almonds, desiccated coconut and chocolate chips and mix well.
Scoop onto a cookie sheet with a spoon or small ice cream scoop and flatten them a bit. Leave some space between them. They will slightly expand.
Bake for about 13-15 minutes or until lightly browned on top and bottom.
Source: WFM 1-10