Oatmeal Chocolate Chip Flax Cookies

by Ann on March 31, 2009

Oatmeal Chocolate Chip Flax Cookies

Oatmeal Chocolate Chip Flax Cookies

 

I made this cookie recipe because I really wanted to use coconut oil in cookies for the heavier consistency factor – like back when our moms used to throw butter flavored Crisco in cookies and they always tasted the best with the chewy heartier texture?  With what I know now, I would never buy shortening to use in my foods and feed to my family.  We are coconut lovers and the added coconut flavor from the coconut oil is a welcome change.  If you don’t like coconut or if you have coconut allergies – you can just buy some organic shortening which is made of palm oil and is trans-fat free.  These cookies are flourless!  By using coconut oil, spelt flour, ground flaxseed, and oats, you’re getting a much healthier version and a  tasty treat.  If you really wanted a cleaner eating version of the cookie, you can always substitute agave nectar for the sugar.  If you wanted a lighter version, you could also substitute applesauce for the butter.  However, I like using at least a few traditional ingredients in baking because it usually lends to a better flavor!

 

  • 1/4 cup organic butter, softened
  • 1/8 cup extra virgin coconut oil
  • 1/2 cup firmly packed brown sugar
  • 1 egg
  • 3 teaspoons vanilla
  • 3/4 cup spelt flour
  • 1/4 cup ground flaxseed
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 3/4 cup quick-cooking rolled oats
  • 1/3 cup semisweet chocolate chips

Preheat oven to 375 degrees.

Beat butter and coconut oil together with an electric mixer in a large bowl until light and fluffy. Add brown sugar and beat well. Add egg and vanilla and mix thoroughly.

In a medium bowl, combine spelt flour, flaxseed, baking soda, and salt. Gradually add flour mixture, then stir in oats and chocolate chips.

Drop a heaping teaspoon of dough onto cookie sheets, leaving about 2 inches between each cookie. Bake 10 minutes or until lightly browned.

 

This makes a small batch of around 35 little cookies.  I prefer these cookies cooled because the coconut flavor comes out!  Also, these are toddler and husband approved!  My husband is fairly picky on healthy versions of cookies but lately I’ve gotten much better at it that he doesn’t know he’s eating a healthy version… except he knows I made them so he does know deep down:)

{ 3 comments… read them below or add one }

1 Catherine July 14, 2009 at 4:39 pm

Hi there! These look amazing but I was wondering if you had any suggestions for a substitution for the spelt flour for someone who is Celiac? Thanks so much! :)

2 Ann July 14, 2009 at 5:54 pm

Great question! My gut says you could probably substitute the spelt for 1/2 cup oat flour and 1/4 cup almond flour and add an egg, or even just use brown rice flour (but maybe not?). I’ll have to try the oat and almond flour version first to make sure. It could be a flop, but I’ve got lots of cookie variations I’d like to try so we may have a ton of cookie recipes coming soon anyway! My son would be very happy, he hasn’t been so into the things I’ve been making lately:)

3 Catherine July 15, 2009 at 2:54 pm

Thanks so much for the suggestions Ann! If I get a chance to try out the oat and almond flour soon with your recipe, I will post and let you know how they came out with the variation! I hope that you have a wonderful day. :)

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