Crunchy Little Chocolate Chip Cookies

RECIPE #254, DAY #365


ORIGINAL RECIPE: Umm… There is a source, but the cookbook is packed away and I can’t get to it for awhile. I’ll have to come back to it. I think it’s a vegetarian kids cookbook*

TIMING: 45 minutes, depending on how many batches you need to make

DIFFICULTY: These can be a little unpredictable and finicky. Some baking experience is helpful.

TOOLS: A stand mixer is helpful but not necessary. Baking sheet.


2016-06-25 15.07.33HEALTH: As far as cookies go, these get an A++. They are chock full of whole grains, nuts, dark chocolate, natural sugars, and even healthy fat. And yes, they taste great. Especially with a cold glass of milk.

2016-06-25 15.07.28EXPERIENCE: I have been making these for years. I often turn to them when we are going to be traveling with cookies (who doesn’t travel with cookies?), and therefore not want my usually soft cookies to fall apart. But I really should turn to these more. With or without nuts, everyone always loves them. They remind me of a heartier version of the Famous Amos that I grew up with and–with the soft flavors of coconut, vanilla, and oat–I even tolerate the walnuts.

NOTES: Really, you could make them without the walnuts.

I would stick with the coconut oil, even though another oil with officially work. But note that coconut oil–solid at room temperature–can be a pain to emulsify into the mix. Just work it until evenly distributed in the dough.


  1. Preheat oven to 350F.
  2. Line 2 baking sheets with parchment paper.
  3. In a mixing bowl, mix together 1 1/2 cups rolled oats, 1 cup whole wheat (or spelt) flour, 1 cup chopped walnuts, 1 cup dark chocolate chips, 1/2 teaspoon salt, and 1/4 teaspoon baking soda. Set aside.
  4. In a large measuring cup, whisk together 1/2 cup coconut (or safflower) oil, 1/2 cup real maple syrup, 2 tablespoons warm water, and 2 teaspoons vanilla extract.
  5. Add wet ingredients into dry ingredients until just moistened evenly.
  6. Drop rounded tablespoons of dough onto the baking sheets, 1 inch apart. Flatten each cookie with the palm of your hand and work the edges with your fingers to make smooth.
  7. Bake 1 sheet at a time for 18 minutes. Allow to cool for 5 minutes then remove to cooling rack. When completely cool, store in an airtight container.

Serve with a glass of cold milk.

*Recipe has been changed from the original.


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