Oatmeal cookies really can’t get much tastier than they already are, but something about the addition of chocolate just puts them over the top. Delicious, indulgent, satisfying. Yum!
Initially, I was just going to add natural chocolate bits into my basic Macrobiotic Oatmeal Cookie recipe, but ended up making a few substitutions and alterations to that recipe that resulted in a crispier cookie that crumbled less. The differences include using brown rice flour instead of spelt flour, as well as an increase in the amount of boiling water and a different way of forming the cookies.
I had a great night out at the drive-in this past Saturday; forget processed, overly-salty or overly-sweet drive-in snacks, these were the delicious treats I brought along to enjoy during the movies!
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Makes 36 cookies
– 3 cups rolled oats
– ¾ cup brown rice flour
– ¼ arrowroot flour
– 1 tsp cinnamon
– ½ tsp salt
– ¾ cup maple syrup
– ½ cup coconut oil, melted
– ½ cup boiling water
– 1 tsp baking soda
– 1 tbsp vanilla
– 1 cup natural vegan chocolate mini chips (if not mini, give a rough chop)
In a large glass bowl, combine rolled oats, brown rice flour, arrowroot flour, cinnamon, and salt with a wooden spoon so that all the ingredients are dispersed throughout.
Boil the water and pour it over the baking soda. Add the maple syrup, coconut oil, water and baking soda, and vanilla into the dry mixture and quickly bring it together with the wooden spoon until just mixed. Add the chocolate chips and mix the dough until the chips are evenly dispersed.
Press the dough down a bit to compact it and encourage even absorption of the wet ingredients. Cover and let chill in the refrigerator for an hour or two, or until chilled right through. I like to give the batter a stir and press it down again halfway through to further encourage even absorption.
Preheat oven to 375 F. Line three cookie sheets with parchment paper. With wet hands, form balls of dough 1-inch in diameter and place 12 per tray. Don’t be afraid to put some good pressure on the dough when forming the ball, it well help create a crunchy and well-formed cookie.
With a wet fork, press down the balls to desired thickness to form flat, round cookies – mine were about ¼ to ½ inch thick.
Bake for 15-18 minutes, or until fragrant and beginning to get a lovely golden brown colour. You can transfer them to a wire rack almost immediately to cool completely.