Healthy Oatmeal Chocolate Chip Cookies

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Huh? What is that gobbledy-gook in the previous line? Apparently, it’s the high-tech way one “claims” their blog on Technorati. For some reason it refuses to recognize my new location or update my feed.

Huh? Technorati. It’s is a search engine for blogs. According to Wikipedia, the name Technorati is “a blend of the words technology and literati, which invokes the notion of technological intelligence or intellectualism.”

Huh?

Oh, heck. Have a cookie. It’s Friday. Have two.

I made these last night when a chocolate craving hit and I didn’t want to eat anything too junky. So I turned to Terry Walter’s book Clean Food. I’d expected to find vegetable inspirations, but like the true chocoholic I am, upon cracking the spine had managed to home in on one of the few cookie recipes. Surely this was a sign.

And in true addict style, I couldn’t wait for my hit. One sheet into the process, I got impatient, smushed the remaining batter into a pan and baked them as squares. Either way, theses are hearty, crunchy, granola-like cookies that make a perfectly acceptable breakfast food — at least to me.

Am I the only one to eat cookies for breakfast? Please, tell me I’m not alone…

Oatmeal Chocolate Chip and Raisin Cookies

Excerpt printed with permission. From Clean Food: A Seasonal Guide to Eating Close to the Source by Terry Walters  (Sterling Epicure, 2009)

Makes 2 dozen

2 cups rolled oates
1 cup unbleached white flour or brown rice flour
3/4 cup shredded unsweetened coconut
1 tablespoon ground cinnamon
1/4 teaspoon sea salt
3/4 cup maple syrup
1/2 cup canola oil
1 teaspoon vanilla extract
1 cup chopped toasted walnuts
1/2 cup semi-sweet dark chocolate chips or raisins (or both)


Preheat oven to 350F.
In a large bowl, combine oats, flour, coconut, cinnamon and salt.
In a separate bowl, whist together syrup, oil and vanilla.
P0ur wet ingredients into dry and stir until evenly combined.
Fold in walnuts and chocolate chips or raisins.
Press dough into equal-sized balls, place onto parchment-lined cookie sheet and bake 15 minutes or until lightly browned.
Remove from oven — and do your best not to eat them all at one sitting.