Healthy Oatmeal Date And Chocolate Chunk Cookies Food

HEALTHY OATMEAL CHOCOLATE CHUNK COOKIES

Steps:

• Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
• In a medium bowl, mix together the oats, flour, baking powder, salt and cinnamon.
• In a separate bowl, whisk together the egg, coconut oil, vanilla and maple syrup until fully combined.
• Slowly mix in the dry ingredients into the wet ingredients until fully incorporated. Fold in the chocolate chips and chocolate chunks.
• Scoop the dough onto the prepared baking sheet, and bake for 12-15 minutes, or until the edges begin to brown.
• Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.

HEALTHY NO-BAKE SALTED DARK CHOCOLATE CHUNK OATMEAL COOKIE BARS.

Steps:

• Line a 9x13 in baking dish with parchment paper.
• To the bowl of a food processor add the cashews and dates. Process until a thick paste forms, about 2-3 minutes. Add the coconut oil, coconut milk (or almond milk), vanilla and salt. Process until completely smooth and no chunks remain, scrapping down the sides of the bowl once or twice. I let my processor go a full 5 minutes to really allow the mixture to become a super smooth and thick paste.
• Meanwhile, add the oats, quinoa and ground walnuts (or almonds) to a large mixing bowl.
• Once the cashew mixture is ready (it should be pretty warm and gooey from the food processor running) scoop/pour it into the bowl with the oats. Mix until everything is evenly combined. It will seem thick at first, but just keep mixing and it will all come together. Allow the mixture to cool off a bit (maybe 5 minutes) and then stir in the chocolate chocolate chunks. Press the cookies into the prepared dish. Melt 2 ounces of dark chocolate in the microwave and drizzle it over the bars. Sprinkle with sea salt and place in the fridge for at least 1 hour or until cold. Cut in to bars and keep cold or leave at room temp. Personally, I think these are best kept in the fridge.

SUPER YUMMY CHOCOLATE CHUNK OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a small mixing bowl, combine the flour, oats, baking powder, cinnamon and kosher salt.
• In large mixing bowl or the bowl of a stand mixer, combine the brown sugar, granulated sugar and butter. Using an electric beater or the paddle attachment of the stand mixer, beat together the butter and sugar until it they are light and fluffy. Add the eggs one at a time and beat them into the butter and sugar mixture. Add in the vanilla as well.
• With a rubber spatula or with the stand mixer on low, gradually add the flour mixture into the butter/sugar mixture. Mix until just combined. Fold in the chocolate chunks and walnuts.
• Spoon the cookie dough by 2 tablespoon-size balls onto an ungreased cookie sheet. Place the cookie dough balls 2 inches apart on the cookie sheet. Place the cookie sheet in the oven and bake for 12 to 13 minutes.
• When the cookies come out of the oven IMMEDIATELY sprinkle each cookie with a few grains of sea salt. This is really important to do while the cookies are hot.
• Let the cookies cool for 2 to 3 minutes and then transfer them to a cooling rack.

DIABETIC OATMEAL COOKIES WITH CHOCOLATE CHUNKS AND CANDIED GINGE

Steps:

• Arrange racks in upper and lower thirds of oven and preheat to 375°F Line 2 large baking sheets with parchment paper.
• In food processor, combine oats, both flours, salt, and baking soda and ground ginger.
• Pulse until oats are coarsely chopped, about 6 (1-second) pulses and set aside.
• Using electric mixer at high speed, beat butter and Splenda brown sugar until fluffy, 2 to 3 minutes.
• Add egg white and vanilla and beat until smooth, about 1 minute. Add oat mixture and mix at low speed just until incorporated.
• Stir in chocolate and ginger.
• Drop rounded tablespoons of dough about 2 inches apart onto baking sheets.
• Bake, 2 pans at a time, switching positions of pans halfway through baking, until golden and slightly crisp on edges, about 10 to 14 minutes. Cool on sheets 3 minutes, then transfer to racks to cool completely. Continue making cookies with remaining dough and cooled sheets.
• Transportation tips:.
• To keep them fresh, pack the cookies in covered containers with waxed paper between each layer. If it's very hot out, you may want to refrigerate them until you leave to ensure that they won't melt before dessert time.

GLUTEN FREE TAHINI OATMEAL CHOCOLATE CHUNK COOKIES

Steps:

• Preheat the oven to 350°F and line a baking sheet with parchment paper.
• In a large mixing bowl, mix the tahini, maple syrup and vanilla extract together until combined.
• Add in the oats, almond flour, salt, cinnamon, dates and chocolate and mix until everything comes together. The batter might still be a little runny. As it sits it will thicken up, so don't worry! But if your batter is super super runny, add one more tablespoon of almond flour. And if it is too thick, add in a tablespoon of tahini. Let the batter sit for 10 minutes to thicken.
• Using a cookie scoop, scoop out the batter onto the lined baking sheet. Flatten the cookies slightly with your palm. Bake for 10-12 minutes or until the edges are golden brown. The middle of the cookies should still be pretty raw (they're vegan!). Do NOT over bake, you want them to be chewy and gooey in the middle.

COFFEE TAHINI DATE CHOCOLATE CHUNK OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
• In a medium bowl, whisk together flour, oats, baking soda, cinnamon and salt. Set aside.
• In the bowl of an electric mixer, add in softened butter, tahini and brown sugar; mix on medium high until well combined, about 1-2 minutes. Switch mixer to medium low speed; add in egg, pure maple syrup, vanilla and instant coffee; beat for 1 minute or until well combined, smooth and creamy. Slowly add in dry ingredients and mix until combined. Next add in the chocolate chunks and chopped dates; mixing until well incorporated.
• Use a medium cookie scoop to grab the dough and roll into a ball with your hands. Place dough on the cookie sheet lined with parchment paper, leaving 2 inches apart between each dough ball. Bake for 10-12 minutes or until the edges are just barely golden brown. A slightly underbaked cookie is always best so they stay nice and chewy!
• Allow cookies to cool on the cookie sheet for 10 minutes before removing and transferring to a wire rack. This allows them to set up a bit and harden slightly around the edges. Repeat with remaining dough. Makes about 20 cookies. Sprinkle with sea salt and enjoy!

OATMEAL CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 350°.
• Beat butter and sugars at medium speed with an electric mixer until creamy.
• Add eggs and vanilla, beating well.
• Lightly spoon flour into dry measuring cups, and level with a knife.
• Combine flour, baking soda, and salt in a bowl, stirring well.
• Add oats; stir well.
• Add to butter mixture; stir until well blended.
• Gently stir in morsels and pecans.
• Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper.
• Bake at 350° for 10-12 minutes or until brown the edges are brown, but the middle still looks a bit gooey.
• Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.

OATMEAL DATE COOKIES

Steps:

• Preheat oven to 350 degrees F and line a large cookie sheet with parchment paper.
• Whisk together the oats, flour, powder, and soda in a bowl and set aside.
• In a stand mixer with the paddle attachment, beat the butter and both sugars together until light and fluffy.
• Add in the dry ingredients and beat until combined with the butter and sugars - dough will be crumbly.
• With the stand mixer on medium-low, pour in the almond milk. Beat only until a dough has formed - about 45 seconds to 1 minute. Fold in the chopped dates and chocolate.
• Scoop and roll into 2 tablespoon balls and set in the fridge for 15 minutes.
• Place dough balls 2 inches apart and bake for 14-16 minutes*, until golden around the edges.
• Allow to cool on a wire rack and ENJOY!

OATMEAL COOKIES WITH TAHINI, DATES + CHOCOLATE CHUNKS

Steps:

• Preheat oven to 350° F. Line 2 sheet pans with parchment paper.
• In a small bowl whisk together ground flaxseed with water to make your flax egg and set aside.
• In a large bowl, combine the dry ingredients - oats, oat flour, coconut sugar, baking powder, baking soda and salt.
• In another bowl combine the wet ingredients - flaxseed egg, maple syrup, tahini, coconut oil vanilla and almond extract.
• Add the wet ingredients into the bowl with the dry ingredients and stir to combine. Gently stir in the chopped dates and chocolate chunks.
• Place dough in the fridge to setup for 30 minutes (do not skip this step).
• Use a portion scoop to scoop dough onto the prepared sheet pans.
• Bake for 10-12 minutes or until cookies are golden.
• Allow cookies to cool on the pan for 5 minutes before moving them to a wire rack and cool.

HEALTHY OATMEAL, DATE AND CHOCOLATE CHUNK COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F.
• Spread the oats out on a baking sheet and bake until light golden brown, 10 to 12 minutes. Reserve 1/4 cup of the oats for sprinkling and transfer the remaining oats to a medium mixing bowl to cool. Line two baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and butter on medium-high speed until lighter in color and slightly fluffy, about 5 minutes, scraping down the sides of the bowl several times. Beat in the egg and vanilla until very fluffy, 2 to 3 minutes more.
• In the mixing bowl with the cooled oats, add the flour, cinnamon, baking powder and salt, and mix to combine. Reduce the mixer speed to low, then add the flour mixture to the butter and beat until just combined. Stir in the dates and chocolate by hand.
• Drop level tablespoons of the dough on the baking sheets, leaving at least 1-inch of space around each cookie, about 30 cookies total. Sprinkle the cookies with the reserved toasted oats. Bake until the cookies are lightly golden, 12 to 15 minutes. Cool the cookies for 5 minutes on the baking sheets, then transfer to cooling racks to cool completely.

OATMEAL CHOCOLATE CHUNK COOKIES (VRP 350)

Steps:

• Heat oven to 350°F
• In large mixing bowl cream together butter, shortening, brown sugar, and granulated sugar.
• Beat in eggs, water, and vanilla
• Add flour, soda, and salt beat until well blended
• Stir in oatmeal and SACO Chocolate Chunks.
• Drop by teaspoonfuls onto lightly greased cookie sheets
• Bake 8-10 minutes
• Cool on cookie sheet for 2 minutes; remove to rack with a wide spatula to cool completely

SALTED OATMEAL CHOCOLATE CHUNK COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line several large sheet pans with parchment paper.
• In an electric mixer fitted with the paddle attachment, beat the Unsalted Butter (0.5 pound), Dark Brown Sugar (3/4 cup), and Granulated Sugar (3/4 cup) on medium-high speed for 3 minutes, until light and fluffy.
• Scrape down the bowl with a rubber spatula. At low speed, add the Pure Vanilla Extract (2 teaspoon) then the Large Egg (2) one at a time. Scrape down the bowl again.
• Meanwhile, sift the All-Purpose Flour (1 3/4 cup), Baking Soda (1 teaspoon), and Salt (1/2 teaspoon) into a medium bowl. With the mixer on low, slowly add the flour mixture to the butter-sugar mixture. Be cautious not to overbeat it.
• Add the Old Fashioned Rolled Oats (1 1/4 cup) and with a rubber spatula or wooden spoon, stir well to fully incorporate.
• Add the Bittersweet Chocolate (12 ounce) along with the Raisins (3/4 cup). Continue stirring until the dough is well mixed.
• With a 1 1/2 Tbsp ice cream scoop (or two spoons), scoop round balls of dough onto the prepared sheet pans. Sprinkle lightly with Sea Salt Flakes (to taste).
• Bake for 10 to 12 minutes, until nicely browned.
• Serve warm or at room temperature. Enjoy!