Yum. Everyone loves a cookie in their lunch. And we all know that cookies aren’t meant to be clean, right? (At least, those were my husband’s words!). However, why not make a sweet treat that you can feel good about giving your kids either as a snack or in their lunches for school. I think my hubby’s comment was more in reference to the fact that the recipe I was cleaning up was his Aunt Mabel’s oatmeal cookie recipe. It calls for shortening and white flour and a teaspoon of salt (for 18 cookies!). I have cleaned this recipe up before, but this time, we really took the 1940s recipe to task (she is actually Great Aunt Mabel).
Multigrain Cherry Chocolate Chip cookies ~ Makes 36 good sized cookies
Preheat the oven to 350F. Line a baking sheet with parchment paper. I used my large food scoop (or standard ice cream scoop size), but you could use a medium sized one and then you would likely end up with 48 smaller cookies (bake for shorter baking time).
Measure out 4 cups rolled oats (either large flake or quick), and set aside.
Combine dry ingredients in medium bowl, whisk with a fork and set aside:
1/2 cup Oat flour
1/2 cup ground flax seed
1 cup whole Spelt flour or whole wheat flour
1/2 TSP sea salt
2 TSP Baking soda
1 TSP Baking powder
1/2 cup Vanilla Isapro or skim milk powder (Vanilla Isapro whey powder is only 0.05% Lactase so is fine for lactose intolerant folks)
In large bowl, combine:
1 1/4 cup Coconut Palm sugar (or brown sugar)
1/2 cup Coconut oil, melted
1/2 cup unsweetened applesauce
Mix until well blended. Add:
2 eggs, beaten and mix well.
Measure out 1/4 cup skim milk or unsweetened almond milk (or other milk substitute), and set aside. Measure out 1 cup dark chocolate chips, 1/4 cup dried sour cherries (chopped), and half cup of pecans, coarsely chopped. Set aside.
Add half of the dry ingredients to the wet, and mix well. Add half of the oats and mix well. Add in the rest of the dry, and mix well. Add half of the oats again, and if dry, add half of the milk. Add the remainder of the oats. If mixture appears dry, add the remainder (or part) of the milk. Mix well.
Add chocolate chips, dried cherries and chopped pecans. Combine. Using your food scoop, measure out 12 cookies onto the baking sheet, 2 inches apart. Bake for 12 minutes in center on middle rack in the oven. Cool for 2-3 minutes on baking sheet. Remove and cool on rack for 10-20 minutes before serving. Store in airtight container for up to three days, or freeze for up to 3 months.
Made with the large food scoop, these are a perfect lunchbox snack. If your kids are in nut-free school environment, leave out the pecans!
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