Oatmeal Cookies

Almond Oatmeal Cookies

Almond+Oatmeal+Cookies.jpg

Makes about 5 dozen bite size cookies.  

Refrigerated in a tight container with wax paper between the layers, these cookies will last  for some time. 

Most of the ingredients you may already have in your pantry.

INGREDIENTS:

  • 1/3 cup extra-virgin olive oil

  • ½ cup maple syrup

  • 1 large egg, lightly whisked

  • 2 teaspoons vanilla extract

  • 1 cup superfine  blanched almond flour

  • 2 cups old fashioned whole grain rolled oats

  • 1 cup chocolate chips

PREPARATION:

  1. Preheat the oven to 350F.

  2. Line 2 large cookie sheets with parchment paper. 

  3. In a medium bowl, whisk olive oil, maple syrup, egg and vanilla until combined.

  4. With a wooden spoon add the almond flour and oats. Finally, add the chocolate chips.

  5. Let rest for 10 minutes. 

  6. Roll flat teaspoons of batter off the spoon onto the parchment paper. Adjust the shape if you like. They should resemble a ball. Bake for about 20 minutes or until the underside is pale golden.  

  7. Transfer to a wire rack to cool.

 
 

Chocolate Oatmeal Cookies

Chocolate Oatmeal Cookies.jpg

Makes about 8 dozen small cookies.

Traditionally these cookies are made with butter. I make them with both butter and olive oil and surprisingly prefer the cookies with olive oil. Shredded coconut and chocolate give these cookies an added crunch and taste. Since this makes a large number of cookies, I tried freezing and refrigerating them. Both methods work very well. I store them in a plastic container with wax paper between the layers.

INGREDIENTS:

  • 1 1/3 cups unbleached all – purpose flour
  • 1 teaspoon baking powder
  • 1 cup olive oil
  • 1 ¼ cups light brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups old fashioned rolled oats
  • ¾ cup unsweetened shredded coconuts
  • 5 ounces imported semi-sweet chocolate, chopped into very small pieces

PREPARATION:

  1. Preheat the oven to 350F.
  2. Line 2 to 3 large cookie sheets with parchment paper.
  3. In a small bowl combine the flour and baking powder.
  4. Pour the oil into a bowl of an electric mixer and beat with the balloon whisk attachment, at medium speed, adding sugar gradually, for about 5 minutes. You may have to scrape the sides of the bowl.    Add the egg and vanilla extract.
  5. With a rubber spatula gradually add the flour mixture, mixing until just combined.
  6. Gradually fold in the oats, coconut and chocolate.
  7. Place flat teaspoons of batter unto the cookie sheets, 1 inch apart.
  8. Bake for about 20 minutes, the cookies should be golden.
  9. Transfer to a wire rack to cool.

NOTE:

If you wish to make the cookies with butter use, 2 sticks.