Just until yesterday, I had the belief that Oatmeal cookies were not a dessert.
The word oatmeal screams breakfast. And sounds natural, rustic and healthy.
Desserts should be sweet, chewy and probably chocolatey.
When I began making these cookies, I pretty much had the intention of eating them before noon. After all, oatmeal cookies weren’t a dessert and I was using natural sugars.
When I tasted one, I realized I hadn’t been giving oatmeal cookies a fair chance. These cookies are natural, rustic and bit old fashioned, which I adore. I would also say they are healthy.
But guess what else?
They are sweet, chewy and pretty chocolatey. I immediately retracted my judgement.
Oatmeal cookies are delicious for breakfast, dessert and everything in between!
Oatmeal Chocolate Chip Cookies
3/4 cup Unsalted Butter
1 1/2 cup Coconut Sugar
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
3/4 teaspoon Cinnamon
2 Large Eggs, at room temperature
2 teaspoons Molasses (I used Sorghum)
1 teaspoon Pure Vanilla
1/2 teaspoon Pink Salt
1 cup Whole Wheat Flour
2 cups Oats
1 cup sugar free Chocolate Chips
Preheat your oven to 375 degrees. In a large bowl, beat butter until soft and fluffy. Add coconut sugar and beat until incorporated. Add baking powder, soda and cinnamon. Add the eggs one at a time and beat well. Add molasses and vanilla. Add all other ingredients and mix until well combined. Roll out about 1 inch balls and place on a parchment lined baking sheet. Bake at 375 for 8-9 minutes.