So when Brynn, an exquisite MKC peruser, sent me this formula she made to take chocolate chip oats treats to a more advantageous level, I didn't know what's in store.
The force that at last made them attempt them was basically her sweet email portrayal that revealed to me she thought of this formula so her mother could have a brisk, solid bite to take (directly out of the cooler) and stuff in her saddlebags when she went horseback riding.
Call me antiquated however the entire horseback riding, girl making-treats for-mother thing shouted Little House on the Praire wonder right to the kitchen.
- 1 cup solid coconut oil, melted
- 3/4 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups white whole wheat flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 1/2 cups old-fashioned rolled oats
- 1 1/2 cups cooked and cooled quinoa (cooked only in water, not broth) - see note
- 2 tablespoons ground flaxseed
- 2 tablespoons chia seeds
- 1/2 cup toasted slivered almonds
- 1/2 cup dried cherries or cranberries
- 1/2 cup semi-sweet chocolate chips
INSTRUCTIONS
- Preheat the oven to 375 degrees F. Line large, rimmed baking sheets with parchment paper, silpat liners or lightly grease with cooking spray.
- In a large bowl, beat together the oil and honey with an electric mixer. Add the eggs and vanilla and mix until combined. Stir in the flour, salt and baking soda until just combined and a few streaks of dry flour remain. Add the oats, quinoa, flax, chia seeds, almonds, cherries or cranberries and chocolate chips and mix by hand gently (so the dough stays nice and fluffy) until the ingredients are pretty evenly mixed.
- Use a spoon or cookie scoop to scoop the dough into 2-3 tablespoon-sized portions. Bake for 8-10 minutes until the bottoms are browned but the insides are still nice and soft. If you want a thinner cookie (instead of puffy), flatten slightly before baking.
Read more our recipe Strawberry Banana Smoothie Bowl #desserts #cakerecipe #chocolate #fingerfood #easy
0 Comments