post #81 of 98
6/24/08 at 8:47am
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
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!
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)
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?