Whole Wheat Oatmeal Chocolate Chip Cookies {Made with Coconut Oil}

Recipe from Twopeasandtheirpod.com

These healthier cookies are my FAVORITE! They are made with whole wheat flour, coconut oil, oats, and dark chocolate! Bake a batch today!

Ingredients

•  2 cup white whole wheat flour or all-purpose flour
•  1 teaspoon baking powder
•  1 teaspoon baking soda
•  1 teaspoon salt
•  1 cup coconut oil, softened (not melted)
•  1  cup light brown sugar
•  1/2 cup granulated sugar
•  2 large eggs, at room temperature
•  2 teaspoons vanilla extract
•  1-1/3 cup old fashioned oats
•  1 cup dark chocolate or semi-sweet chocolate chips
• 1 cup chopped pecans or walnuts, optional
•  Sea salt, for sprinkling on cookies

Instructions

1. Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.

2. In a medium bowl, whisk together white whole wheat flour, baking powder, baking soda, and salt. Set aside.

3. In the bowl of a stand mixer, beat together softened coconut oil, brown sugar, and granulated sugar. Beat until smooth. Add in the eggs and vanilla extract. Mix until combined.
4. With the mixer on low, slowly add in the flour mixture. Mix until just combined. Don’t overmix. Stir in the oats, nuts, and chocolate chips.
5. Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, 2-inches apart. Sprinkle with sea salt, if desired. Bake for 10 minutes or until cookies are slightly golden around the edges and soft in the center. Remove from oven and let cool on baking sheet for 2 minutes. Transfer to a wire cooling rack and cool completely.
6. Note-cookies will keep in an airtight container on the counter for 2 days. The cookies also freeze well. 
7. You can use raisins or dried cranberries instead of chocolate chips.
   

Nutrition Facts

Whole Wheat Oatmeal Chocolate Chip Cookies {Made with Coconut Oil}

Amount Per Serving

Calories 136Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 6g30%

Cholesterol 7mg2%

Sodium 76mg3%

Potassium 73mg2%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 9g10%

Protein 2g4%

Vitamin A 14IU0%

Calcium 18mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Peanut Butter Granola

Peanut Butter Granola

Only a few ingredients.  The oats and peanuts in granola are good sources of vegetarian protein. It is cost effective if the quick oats are purchased in bulk, 25-50 lb. bags. I usually make the 'reduced sugar' version of the recipe.  My kids love it!  -Lindsey Scarber

12  c.  Quick or Rolled oats  

½ - 2  c.   sweetened coconut flakes, optional

1  c.  coconut oil, or vegetable oil

2  c.  honey

4  c.  (32 oz) peanut butter, crunchy or creamy

1/2  c. water

 ½ -1  tsp salt, optional

In a large bowl, Mix the first 2 dry ingredients: oats and coconut.  Set aside.

In a medium saucepan over MED heat, combine all other ingredients.

Stir occasionally until combined.

Meanwhile, Grease 2-4 sheet pans, or 1 stainless steel industrial pan 4inches deep

Pour the wet into the dry ingredients. Stir

Spread granola evenly onto the greased sheet pans. 

Bake at 300° for 25 min.  Use two racks in the oven baking, if needed. 

Remove from oven. Stir.  

Bake more minutes until crispy and light golden brown. Or, if baking in the evening, turn off the oven and leave in oven overnight to dehydrate and cool to room temp.

Let cool to room temperature.  

Store in an airtight container, such as a used #10 can with plastic lid.  

Serve with milk, nuts, raisins, Craisins, cinnamon, yogurt, prepared powdered, milk, or reconstituted evaporated milk, etc.   

Store in pantry for 3-6 months. 

Speedy recipe:

Use a #10 can of quick oats (about 12 c.) and two 16-18 oz. containers of peanut butter

Reduced-sugar Recipe:  

Remove the 2 c. honey. Replace with ½ c. water and 1 c. honey