As a little girl I recall my mom cooking cookies and cakes. I used to be her 'helper' in the kitchen. The help included licking the bowl! As I grew older, I made my own sweets including homemade lemon bars (coming soon to the blog), cheesecake and pound cakes. The last time I cooked cookies was when I lived in Chicago. This is my first batch in my place and I chose to use whole wheat flour, less chocolate chips and oat flour! I really liked the batch as they were yummy and I even chose to not use as many eggs. The next time I make these, I'll use 'flax eggs' and see how they go. Since the holidays are coming up, I felt it was time to revisit my favorites. I truly hope you enjoy and if you have any comments, please leave them below.
INGREDIENTS
- 1 cup of whole wheat flour
- 1 cup of oat flour
- 3/4 cup of raw brown sugar
- 3/4 cup of organic white sugar
- 1/2 teaspoon of kosher salt
- 1 cup of Olivio Spreadable Butter (Omega 3s are in this butter!)
- 1 teaspoon of vanilla extract
- 1 cage free egg
- 1 cup of Hershey's Semi-sweet Chocolate Chips
INSTRUCTIONS
- Heat oven to 350 degrees
- Mix all dry ingredients. Add brown and white sugars, spreadable butter, vanilla extract, egg and 1/3 cup of water.
- Add chocolate chips and salt. Fold into batter.
- Place chocolate chips on cookie sheet (on greased parchment paper).
- Bake for 15 minutes in batches.
- Serve and enjoy
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