First attempt at no-sugar oatmeal cookies: SO Yummy! - Page 5

[Silvercrest79]

[BlueStateMama]

Ahhh, thank you for the bump!!!!

[mchalehm]

Cookies!!

Sub me, baby.

(I'm 39 weeks pg; I need baked goods, stat!)

[wife&mommy]

Mmm these sound great!

[ATD_Mom]

Hey, thanks for bumping my concoctions!

The chocolate-chocolate-chip-peanut-butter-oatmeal cookies are still our favourite around here.

We are dairy-free now, so I have substituted coconut oil for the butter. It isn't the same, but they're still pretty good.

I've also tried almond butter in place of peanut butter. It really changes the recipe a lot, in a funny way. I wouldn't recommend it.

There's currently a batch of these (with butter) in the freezer, uncooked and rolled into little balls. My husband reaches in and pops one in his mouth a couple times each day ... And then complains about being fat ...

[Michaels-Mommy]

YUM! They all sound so good, I wish it wasn't too late to go bake.

[Quaniliaz]

Originally Posted by ATD_Mom

I'm back! With another super-duper yummmy no-refined-sugar recipe!

This one is based on a recipe at epicurious.com for "Jose's Oatmeal Peanut Butter Chocolate Chip Cookies." I've made a heckuva lot of modifications, though. We loved the original recipe, I can't believe this modified one is even better!

Jose and Kristin's Chocolate Chocolate Chip Peanut Butter Oatmeal Cookies

In a large bowl, mix together:

1 1/2 cups thick-cut oatmeal
2 cups whole wheat flour
1/4 cup flaxseed meal
1 teaspoon baking powder
1 1/4 teaspoon baking soda
1 teaspoon salt

In a mixing bowl, cream together the following, until consistent texture:

1.5 sticks (3/4 cup) unsalted butter, softened
1 cup honey
1/4 cup maple syrup

Beat in:

1 Tablespoon vanilla
1 cup peanut butter (the real stuff, nothing but ground peanuts - I use crunchy)

Add one at a time:

2 large eggs

Then add the dry stuff.

Add just until well combined:

one 12-ounce bag semisweet chocolate chips
6 ounces semisweet chocolate, grated or finely chopped

Put the whole shootin' match in the fridge for a while, to let it set up a bit. Form cookies into balls and flatten the balls into cookie shapes.

Bake in a barely 325* oven until they're done (10-15 minutes). They'll brown a bit before they're actually cooked inside - a result of the honey/maple syrup and flaxseed meal.

Makes about 60 smallish cookies.

***

I usually double this recipe. Put it into the fridge after mixing, wait a few hours. Then I roll all the cookies into balls, and put them in a Tupperware in the freezer. When we want a few cookies, we just flatten the balls into cookie shapes and stick them in the toaster oven for 10 or 12 minutes at 300. Very easy, and loads better than having a whole batch of cookies sitting on the counter, where they'd be eaten in about a day!

p.s. Maxwill129: I forced myself to make a breakfast snack today, just so I could snap this photo of a cooked cookie!

Just wanted to bump this thread, because these are the most awesome cookies ever.... The frozen dough balls are also super tasty.....

[ATD_Mom]

Too weird you bumped this now! I have just added a couple new cookie recipes to my repertoire. I'm chasing a toddler around currently, but hope to get down here to add them today.

[tracyhos]

Does the kind of Flaxseed Meal make a difference? I've always bought Bob's Red Mill Golden Flaxseed Meal. But when I was to the store last, I also saw Brown Flaxseed Meal. Any difference? Which do you use?

I can't wait to try these cookies (both recipes!) :

[_betsy_]

Hmmm, I just saw flaxseed meal at Trader Joe's the other day and wonered where I could sneak it into our menu - this will do nicely! Thanks!

[LBMarie9]

Originally Posted by ATD_Mom

Hey, thanks for bumping my concoctions!

The chocolate-chocolate-chip-peanut-butter-oatmeal cookies are still our favourite around here.

We are dairy-free now, so I have substituted coconut oil for the butter. It isn't the same, but they're still pretty good.

I've also tried almond butter in place of peanut butter. It really changes the recipe a lot, in a funny way. I wouldn't recommend it.

There's currently a batch of these (with butter) in the freezer, uncooked and rolled into little balls. My husband reaches in and pops one in his mouth a couple times each day ... And then complains about being fat ...

we just became dairy free about a week ago----can't you not have butter?

I was wondering---if i put oil instead of the butter---will it ruin it? and do I do the EXACT same amount?

also---don't chocolate chips and chocolate grated have SUGAR in it?!!!

I can't wait to try these if I can figure out without the butter- (like canola oil probably)

[ATD_Mom]

We use flaxseed meal from Bob's Redmill, but brown or golden flaxseed meal from anywhere would do the trick, I assume.

Originally Posted by LBMarie9

we just became dairy free about a week ago----can't you not have butter?

I was wondering---if i put oil instead of the butter---will it ruin it? and do I do the EXACT same amount?

also---don't chocolate chips and chocolate grated have SUGAR in it?!!!

I can't wait to try these if I can figure out without the butter- (like canola oil probably)

Right, I'm avoiding butter. I'm currently using Earth Balance shortening in place of butter in all my recipes. I tried coconut oil first, but I simply eat too many cookies when I make them. Too much coconut oil is rough on the ol' belly! I've never substituted with canola oil, so know nothing about that, but here is one page that has a bit of info, including this:
"There is no standard procedure to substitute liquid oil for solid shortening in cooking. Oil is 100 percent fat, while butter, margarine and other solid shortenings are lower in fat on a volume-for-volume basis.

Also, for some recipes, solid shortening helps incorporate air into the batter when it is whipped with other ingredients such as sugar and eggs. If you try to whip these ingredients with oil, your baked product is likely to be more compact and oily in texture. Your most successful substitution occurs if your recipe calls for MELTED butter, in which case you can usually substitute an equal amount of oil. "

I think I made the caveat about chocolate chips containing sugar when I first posted the recipes... But I currently use these huge organic dark chocolate chips that don't have all that much sugar in them, so I feel better about it now in a silly way.

[LBMarie9]

I didn't realize you were the first poster!!1

are there chocoalte chips that are diary free?

Also where do you get that shortening..? it's hard because I don't want to do hydrogentated oils but I'm stuck--and on the other hand don't want too much oil (I'll get sick if I eat too much of it!) --

I'm new at the dairy free thing so sorry if that's a dumb question---I just thought chocolate had milk in it! I want to try these cookies tonight without the chocolate (don't have any)

i don't have any shortening at my house---has ANYONE tried these with oil?

[ATD_Mom]

Originally Posted by LBMarie9

I didn't realize you were the first poster!!1

are there chocoalte chips that are diary free?

Also where do you get that shortening..? it's hard because I don't want to do hydrogentated oils but I'm stuck--and on the other hand don't want too much oil (I'll get sick if I eat too much of it!) --

I'm new at the dairy free thing so sorry if that's a dumb question---I just thought chocolate had milk in it! I want to try these cookies tonight without the chocolate (don't have any)

i don't have any shortening at my house---has ANYONE tried these with oil?

In Canada the President's Choice brand semi-sweet chocolate chips "The Decadent" are dairy-free. Also, most dark chocolate chips are dairy-free. You could always use a dark-chocolate candy bar, chopped up, in a pinch.

Are you thinking of making Jose's cookies without any chocolate? I'd be interested to hear how those are. The basic oatmeal ones are good without chocolate - it's easy to just throw in raisins or dried cherries, etc.

Earth Balance products (they make lots of different kinds of margarines and shortening) are all non-hydrogenated, and most are also non-GMO. They can be found at health food stores, and at some health-food aisles of larger grocers. Same with coconut oil!

I'm sure you can make the cookies with oil. They will still taste good, just have a different consistency.

[ATD_Mom]

Time for another recipe.

Chocolate Chip Almond Butter Cookies

Mix together the following:
1/4 cup melted Earth Balance shortening, or canola oil
1 cup almond butter
1/4 cup maple syrup

Add:
1/2 tsp. vanilla extract

In a separate bowl, mix the following dry stuff together:
7/8 cup spelt flour
1/2 tsp. baking soda
1/4 tsp. salt
Then add to the wet stuff.

Now add as many chocolate chips as you like.

Roll into balls, flatten a bit, bake at 350 for ... Well, this is the tough part with this recipe. I recommend putting one cookie on the pan, checking the clock, and taking it out when you think it's done. If that time works for you, great. If not, try again (yum!)! Because it takes me about 14 minutes, and another MDC mama I know had to bake hers for 20. I bake until they are completely set in the middle. Perfectly baked, and cooled for a few minutes, they will not be crumbly.

[ATD_Mom]

LBMarie9, hope the above works for you. You can use oil! This recipe uses oil, too. Woot for you!

Pumpkin Chocolate Chip Cookies (adapted from one at allrecipes.com)

Mix together:
1 cup canned pumpkin
3/4 cup total honey/maple syrup combo
1/4 cup vegetable oil

Add:
1 egg

In a little bowl, dissolve:
1 tsp. baking soda
1 tsp. milk
And add to the wet stuff.

In a separate bowl, mix together:
2 cups flour (I use a mixture of "whole white" and whole wheat)
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
Then add to the wet stuff.

Add:
1 Tbsp. vanilla extract
2 cups semisweet choc chips
1/2 cup millet

Bake at 350 for about 10 minutes or so. These will puff up a fair amount, so I drop by rounded tablespoons onto the pan, then flatten out a bit.

[ATD_Mom]

Note: We are lucky enough to have a local organic mill, Speerville. They produce a product called "whole white" flour, which I use in place of all-purpose flour (only exception being when making a roux). I just realized it's exclusive to their mill, so I hope I don't send anyone on a wild goose chase looking for it!

This Whole White Flour is a little darker in colour than commercial unbleached flours because it is 85% of the original wheat kernel and still contains wheat germ so is also more nutritious, a good flour to use for any baking and cooking.

[LBMarie9]

I tried the first oatmeal recipe last night and though they weren't what I expected (they didn't look done, but they were) and were SOOO soft! WE LOVED them! even my DH who was very skeptical having looked at my recipe and it saying Flaxseed meal (he has it all the time but thinks I'm weird)

i just did raisins...it was such a wonderful texture--I've never made cookies with that texture--yumm! (and we ate almost all of them--oops) they are so light tasting that you eat a lot--I'll have to make sure and freeze more next time to keep me from doing this. it almost seemed like a breakfast cookie or something. THANKS!!

I'm gonna try all the other recipes- (and try and find you special shortening)