Non-Dairy Delicious Oatmeal Cookies

These cookies are soft and melt your mouth bursting with relatively wholesome, healthy flavor! My friend gave me this recipe, and I halved and chopped it to fit my ingredient availability and amount I can do with. This is less-than-half of the original recipe, and it yielded to 16 on the larger side cookies. See photos below. I always find that my quantity of cookies come out to be a far cry less than the estimated count is, and I think this is because I make my cookies way larger than supposed to? Lol. I did not grow up around cookie bakers, my mom just haphazardly baked chocolate cakes weekly and that was the extent of our baked goods. I took over that job in my house when I became a teenager, and then came to learn the ratio the butter/flour make to create either soft or crunchy cookies. Anyway, I used to stress out over not having butter or margarine in the house to make cookies, but I saw in this recipe that oil worked just fine in their place! So, my health diet can continue to exist un-threatened. Seriously, these cookies were beautiful and chunky, with softness inside filled with gooey chocolate and surprise texture from the oats and nuts. And the best part of this recipe is, as my friend told me, you can add whatever additions suit your fancy- like caramel chips, marshmallows, raisins, nuts or whatever you have an eye on in your pantry that you'd like to. \:) 
Happy baking!

Yields 16 big cookies

Recipe:
1 cup white whole wheat flour
less than 1 cup oats
2 eggs
1/2 cup light brown cane sugar
1/2 cup olive oil
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 tablespoon imitation vanilla extract
1/3 cup mini chocolate chips
1/3 cup ground walnuts

Directions:
Preheat oven to 350 degrees Fahrenheit.
Mix all ingredients together.
Roll into 1 1/2" balls. spread on cookie sheet two inches apart. Bake for 13 minutes.





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