Have your cookie and eat it too. You get the best of both worlds with these 100% Whole Grain Chewy Oatmeal Cookies- something healthy and something sweet.
Lee and I were on a mission these past few weeks to figure out a way to make a healthier version of an oatmeal cookie (this is Linley, by the way…hi:). Recipe creation is one of my favorite parts of working on Team Fit Foodie. There are so many things we consider when deciding what recipes to post on FFF, from choosing what whole ingredients we want to use to what it is you guys what to see on the site.
Both Lee and I are stronger cooks than we are bakers, so one of our goals for 2017 was to step up our baking game. Science class was always a struggle for me back in the day and baking is ALL science. So, this recipes is dedicated to Mr.Bullard (my high school science teacher), I am sorry that I passed notes in your class, but you were right…science is everywhere and I should have listened more in your class.
I’m going to be honest with you, I totally winged this recipe the first time I tested it. I know a couple of important things before I started.
I wanted these Healthier Oatmeal Cookies to…
- be made with some kind of whole wheat flour
- make them “healthier” by lowering the amount of sugar we used
- be chewy, not crunchy
- involve chocolate
Classic oatmeal cookies involve lots of brown sugar and butter. I started by playing with different ways to sweeten the cookies, as well as using part coconut oil and part butter. Let’s just say that the first three batches of these cookies that I tested were hard as BRICKS. Lee and I could have used them as hockey pucks..if we played hockey.
Let’s just say we took multiple trips to the grocery store and on round #8 we NAILED it. We discovered that cookies are better with butter and that it’s OK to use brown sugar (just not a TON). We found that using mini chocolate chips left smaller air pockets in the cookies, which allowed them to stay a bit more moist. We also realized we were totally over whipping the eggs and that you MUST use quick oats or pulse the oats in a food processor a bit before you start mixing up a batch of cookies–it seriously made a world of difference!
We just developed this recipe 2 weeks ago and we’ve already made them five times for friends + events. It is definitely a new favorite in the Fit Foodie kitchen. We hope you enjoy them!
- 1.5 cups rolled oats, lightly pulverized (or quick cooking oats)
- 1 cup white whole wheat flour
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- pinch salt
- ½ cup mini chocolate chips
- ½ cup non-salted butter
- 1 cup organic brown sugar, packed
- 1 egg, large
- 1 teaspoon vanilla extract
- Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside.
- Place oats into a food processor and blend for 15-20 seconds to lightly pulverize, shredding them into smaller pieces. If you're using quick cooking oats, omit this step.
- Add oats and the rest of the dry ingredients into a medium size bowl and mix well. Set aside.
- In a separate large bowl, cream butter and brown sugar together with a hand mixer.
- Add egg and continue mixing. Scrape the sides of the bowl, add vanilla, and mix until light and fluffy.
- Slowly add dry ingredients (everything but the chocolate chips) to wet ingredients, ¼ cup at a time, mixing on low. Last, fold in mini chocolate chips.
- Using a tablespoon cookie scoop, roll dough into ball and slightly flatten between your palms. Place on cookie sheet and bake for 10-12 minutes.
- Remove cookies from oven, let cool, and enjoy!