Sometimes you need a cookie, without the sugar crash.
There really aren’t many things better than a warm, gooey chocolate chip cookie. I don’t know about you, but I can go to town on a tray. Like, 12 cookies are not lasting a long time in my
house dorm. While that’s all well and good once in a while, I definitely do not feel my best when I’m consuming that much sugar on the regular. Enter: these anytime oatmeal cookies.
They’re made with oats and oat flour, coconut oil, and only a little maple syrup – and they’re totally customizable. Don’t like chocolate? Sub in your favorite nuts or dried fruit. Want them sweeter and more dessert-like? Add more maple syrup. Don’t have coconut oil? A little melted butter will do the trick.
I love eating them warm out of the oven (or, hey, reheated in the microwave), crumbled over Greek yogurt or a smoothie bowl for breakfast, or with some vanilla ice cream for a healthier dessert. Hence, the name: anytime oatmeal cookies.
Time: 20 minutes
When to eat them: Breakfast, snack, dessert… whenever you want some healthier sweets.
Perks: Low sugar, customizable
Sh*t you need:
2 T. coconut oil (or butter), melted
1 large egg
2 t. vanilla extract
1/4 cup maple syrup
1 cup rolled oats
2/3 cup oat flour
1/2 t. cinnamon
1/2 t. baking soda
1/4 t. salt
1/4 cup mini chocolate chips (or desired add-ins)
1. Preheat the oven to 350°F and line a baking sheet with parchment paper or spray with nonstick spray. 2. Whisk together melted coconut oil or butter, egg, vanilla, and maple syrup in a large bowl. 3. Add oats, oat flour, cinnamon, baking soda, and salt to wet ingredients. Mix until you have a dough. 4. Add chocolate chips or other add-ins to the dough and mix until dispersed throughout. 5. Roll dough into balls about 2 T. large (I used a 2 T. cookie scoop) and place on parchment-lined pan. 6. Bake for 8-10 minutes. Enjoy!
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