Lately we’ve gotten into the habit of always having a little something sweet after a meal. I can blame part of it on the fact that I’m in culinary school – you need to do your own research right? I blame the other part of it on the fact that school is only 3 hours a day right now and I can’t find a job. Boredom = baked goods. So the other day after lunch, Gary turns and looks at the empty cookie jar and sort of gives off this sad little whimper. I smile. Then about an hour later I’m in the kitchen, baking.
Being that we’ve had so much sweet stuff lately I didn’t want to pour a whole bunch of sugar and fat into something else that I was inevitably going to be snacking on for the next few days. I guess I didn’t mind pouring a whole bunch of chocolate chips in it though (but it’s chocolate, really, who has he ever hurt?). Anyway, the vision of a cute little oatmeal cookie started dancing around in my head. Nothing says healthy like oats! Plus cranberries. And almonds. And chocolate chips, of course.
These were good, and dare I say wholesome. They were just sweet enough to satisfy the sugar fix but not too sweet to make you feel like you were eating junk food. There’s hardly any oil in them either and I bet you could probably take all the oil out and you wouldn’t really miss it, or even substitute applesauce. Applesauce tends to make cookies cakey so I don’t use it too often, but these had a nice chewy texture so it probably wouldn’t have been too bad. You could even make them gluten-free by using a gluten-free flour mixture like this one and certified GF oats. Cherries instead of cranberries would have also been good. Maybe with some dark chocolate.
Chocolate Chip Oatmeal Cookies with Cranberries and Almondsyields about 12 cookies
- 1/3 C whole wheat pastry flour, or GF flour mixture
- 1/8 t salt
- 1/2 t baking powder
- Pinch of nutmeg and cinnamon
- About 1 C quick cooking oats
- 1/4 C dairy free milk
- 2 T agave
- 2 T granulated sugar (or more agave)
- 2 1/2 T brown sugar
- 1 T ground flax seed
- 1 T canola oil (preferably organic)
- 3/4 t vanilla extract
- About 1/2 C chocolate chips, cranberries and almonds
Preheat your oven to 350.
Sift together the flour, salt, baking powder and spices. In a mixing bowl, combine the milk, agave, sugars, flax, oil and extract and mix well. Add the dry ingredients, oats, choco chips, cranberries and almonds. Mix until everything is uniformly moistened. Drop spoonfuls of batter onto a silpat lined (or parchment) cookie sheet about 1 inch apart. Bake for about 15 minutes, or until the edges start to brown. Let them cool for a few minutes before transferring to a wire rack.
I tend to over-bake my cookies but these I took out before I thought they were totally done, which means they were just right. I don’t think they’ll be as good if they are too crunchy so don’t make them spend too much time in the oven.