Actually these cookies are NOT a “big mistake” – I just loved the plate and couldn’t resist.
I’ve been eating very clean for the past 8 months. I’ve been searching and creating recipes that are better tasting, healthier options not only for me but for my family. These cookies are healthier than your average oatmeal chocolate chip cookie – but are packed with flavor. These are made with Greek yogurt and coconut oil, which adds protein and healthy fats to your snack. They are moist and oh so good! I made about 38 cookies with one batch – I make smaller cookies, and they are mostly gone. My kids right up to my father (75 years old) loves them.
2 cups rolled oats (I used gluten free organic)
2/3 cup of whole wheat flour (I used King Arthur)
1/2 cup of all-purpose flour (King Arthur)
1 teaspoon baking soda
1 teaspoon salt
5 tablespoons of unsalted butter
1/4 cup of Greek yogurt (I used vanilla Chobani)
1/2 cup of melted coconut oil
1/2 cup of sugar
1/2 cup of light brown sugar
1 tablespoon vanilla extract
1/3 cup of chopped nuts (I used walnuts)
1/3 cup of toasted coconut flakes
1/2 cup of dark chocolate chips (I made half a batch with and half without)
In your Vitamix or food processor, add the oats and process until it turns into a chunky flour. Then add to a large bowl (using your hand mixer), the other flours, soda and salt. In your stand mixer add your butter, yogurt, coconut oil, sugars, extract and eggs. Blend together then add the dry mixture. Blend until combined. Then add your nuts, coconut and chips and mix by hand. I shaped into a log, wrapped in parchment or wax paper and refrigerate the dough for two hours.
Preheat your oven to 375 degrees and line with a Silpat or parchment. Slice the dough into disks (cookie shape) and lay out on your cookie sheet. Bake for 8-12 minutes or until golden around the edges.
Let cool and serve.
— Knead to Cook