(continued)…and nuts. All rolled into one melt in your mouth cookie. And these cookies stay super crisp even after a few days. They won’t go soft on you!
INGREDIENTS
1 cup flour
1 tsp baking powder
1/2 tsp salt
2 rounded tbsp unsweetened cocoa powder
1/2 cup mix of butter/coconut oil/olive oil (or one or the other)
3/4 cup light brown cane sugar
1 egg
1 tsp vanilla extract
1 cup dry oatmeal (small flake size)
1/2 cup chopped walnuts
1/4- 1/3 cup chocolate chips
PROCEDURE
1. Beat the sugar and fat(s) until fluffy.
2. Beat in the egg and vanilla extract.
3. Sift the dry ingredients together up to cocoa.
4. Combine the two mixtures to form a stiff dough. Work in the nuts and chips.
5. Roll dough into walnut sized balls. Place them on a wax paper lined baking sheet.
6. Slightly flatten each ball with a fork.
7. Bake cookies 8-10 minutes (they will be slightly soft at first).
8. Remove them to a cooling rack where they will quickly turn crisp. Store them in a tightly covered container when cooled.
TIP These cookies are also very versatile: with one recipe you can leave out the cocoa, nuts and/or chocolate chips to your preferences. Also you could substitute some of these ingredients with raisins, goji berries or other nuts of your choice. Or just make a plain old fashioned oatmeal cookie (adding a bit of cinnamon if you wish).
similar recipes you might enjoy on this blog:
Breakfast Granola Cookies
Slice-and-Bake Lavender Oatmeal Breakfast Cookies
Easy Chunky Breakfast Cookies
Double Chocolate Oatmeal Cookies
Chocolate Chip Coconut Macaroons
Wheels of Steel
Coconut Clouds
Peanut Butter Almond Truffles