I can finally post this cookie recipe because Christmas is now over. I made these for my clients for Christmas to help them when they have a sweet tooth moment. They taste delicious and are a bit healthier than the Betty Crocker version I usually make for my husband. I found this recipe at www.chocolatecoveredkatie.com. This is the first recipe of hers that I have tried and it turned out great! Of course I had to try a batch before I handed them out as gifts. My favorite part is you don’t have to worry about eating the dough because there are no eggs! They are gluten free too as long as the person can handle oats. (Some people who need to be gluten free can and some can’t because they are sometimes processed in the same factory as wheat products.) I will definitely be trying more of her recipes in the future!
And by the way, for those of your friends who do not like to eat ‘healthy’ tasting foods, these taste nothing like a ‘diet’ food. Your friends will never know the difference just from making a couple healthy swaps.
These are also budget friendly, and can be made fairly quickly. People love when you put a little thought and effort into something you give them, even when it is something this simple.
You will need:* Quart sized mason jars (I bought at Joanne’s with my 40-50% off coupons) * Printable labels, (Or can use regular paper and glue on) * Hot Glue gun * Ribbon for decorating * Paper with printed or written instructions for baking * Dry ingredients for cookies (below)
Dry ingredients to put in jar:
- 3 cups rolled oats (240g)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup coconut or brown sugar (90g)
- 1/4 cup plus 3 tbsp xylitol or white sugar or evaporated cane juice (70g)
- 1/2 cup to 2/3 cup chocolate chips (80-95g)
Grind oats in food processor. Pour all ingredients in jar mixed together (except chocolate chips) or pour in layers. Top with Chocolate chips. Attach instructions:
Pour contents of jar into a mixing bowl. In a separate mixing bowl combine 6 tbsp milk of choice (I use almond milk) , 6 tbsp coconut or vegetable oil, and 1 1/2 tsp pure vanilla extract. Combine wet and dry together and mix well. Chill for 30 minutes in refrigerator if softer cookies are preferred to crispy ones. Preheat oven to 375 degrees. Form dough into balls and cook and place on greased cookie sheet. Bake for 10-12 minutes. They will look underdone, but that’s just fine because they will continue to cook on the cookie sheet. Let cool for 10 minutes then enjoy!
You can also freeze some of the dough balls for when a sweet craving comes on at a later time. 🙂