Chocolate Chip “Oatmeal” Cookies
January 18, 2012 in Cookies
Or maybe these could be better named Chocolate Chip “Multi-grain” Cookies, since that is actually the cookie that they are designed to emulate. Chocolate chip multi-grain cookies were one of my greatest recipe successes in my pre-paleo days. Many iterations had modified a typical oatmeal cookie into a whole grain powerhouse. And the cookies were delicious. Well, now I know that whole grains are not good for you! But as my kids’ favorite cookies, I had to create something similar with paleolithic ingredients. This cookie is very chewy, holds together brilliantly, and tastes so similar to my old recipe you’d think for sure I had used some neolithic ingredients. I suggest processing the different nuts separately since they require a different number of pulses to achieve the desired textures. I found some great gluten-free, dairy-free, soy-free mini chocolate chips at Whole Foods (Enjoy Life
Ingredients:
- ¾ cups extra virgin coconut oil, melted and cooled
- 2/3 cups Muscovado Sugar
- 1 egg
- 1½ cups Blanched Almond Flour
- 1 tsp Vanilla Extract
- ¾ tsp Baking Soda
- ½ tsp Cream of Tartar
- ½ tsp Salt
- 1 Tbsp Brown Sesame Seeds
- 2 Tbsp Flaxseed Meal
- ½ cup finely Shredded Unsweetened Coconut
- ¼ cup Macadamia Nuts
- ¼ cup raw Pecans
- ¼ cup Sliced Almonds
- 2 Tbsp Raw Sunflower Seeds
- ½ cup Mini Chocolate Chips
(optional)
1. Preheat oven to 350F.
2. Mix coconut oil, sugar, egg and vanilla in a medium bowl.
3. Add almond flour, baking soda, cream of tartar and salt and mix well.
4. Pulse macadamia nuts in a food processor until they resemble coarse sand. Pulse pecans to similar texture. Pulse sunflower seeds to similar texture. Pulse almonds to a slightly coarser texture, resembling quick oats.
5. Add shredded coconut, sesame seeds, ground flax seed and processed macadamia nuts, sunflower seeds, almonds and pecans. Stir to combine.
6. Incorporate mini chocolate chips or raisins.
7. Drop 1” balls of dough onto a cookie sheet. Bake for 9-10 minutes, until slightly underdone. Let cool completely on cookie sheet. Enjoy!
Do you need help finding any ingredients? Check out Important Pantry Items for the Paleo Baker.
Made these today and they were really yummy. My kids loved them, and if they like them then I know the recipe is good! Can’t wait to try others! Thanks!
Just made these today, YUMMY! The only issue I really had was that they didn’t flatten out, still stayed the ball shape. And I didn’t have the macadamia nuts, so I subbed for cashews. Any idea what the calories might be per serving? I saw you mentioned makes about 30, mine were bigger, so I was able to get 15 out of the receipe.
Ok, I’m a huge dork, I reread the receipe and i didn’t pulse the ingredients, but actually blended them in my mixer! Would explain the non-flattening issue!
Some of my greatest discoveries are from not following the recipe (yeah, and some of the biggest failures, but I like to focus on the positive!).
I made this recipe today and everyone loved the flavor. However, my cookies came out very flat. Any ideas as to what may have caused this to happen and how I can prevent for next time? Thanks!
Is it really warm in your kitchen? You could try chilling the dough for 20 minutes before putting it on the baking sheets.
I’ll give cooling the dough a try. Thank you. My kitchen didn’t seem too warm, maybe 72-73.
I made these to help us get through Hurricane Sandy. So yummy! We even shared them with neighbors who loved them too. Thank you so much for the recipe!
This look wonderful. However, my daughter is allergic to tree nuts…is there another substitute flour I can use? Thank you!
You could try sunflower seed flour.
Came out too dry the batter -didn’t flatten also. Had to press down so after first batch then added another egg Andy 1/4 cup ghee melted. Came out better.