Matt called me a cookie monster yesterday. I just laughed and resumed eating my cookie. These are strange times – weeks spent at home during the “nesting” phase of my pregnancy, with baking constantly on my mind. Obviously I have cookies on hand.
Of course there’s the classic Nestle Tollhouse cookie recipe I grew up loving- my mom bakes them into soft, scrumptious bars and they’re completely addictive. Having those around would be more than I could handle, so I met somewhere in the middle- chocolate chip cookies full of oats, with a limited amount of fat but still perfectly soft, chewy, and delicious.
I have found that these cookies perfectly satisfy my sweet tooth while helping keep me full. I have baked 3 batches in the past week to freeze and have on hand for when the baby is here. At this rate, I’m not sure how many will be left by then, but I tried! I’ve included notes on how to make these even more lactation-friendly below.
These cookies have almost NO FAT added. How is that possible? Applesauce. And maybe magic. But I think it’s mostly the applesauce. Just a 1/4 cup of unsweetened applesauce keeps them wonderfully moist and soft. So check your guilt at the door. Cookies should only incite good feelings.
This recipe is easily made dairy-free by using vegan butter and chocolate chips, and can also be slightly adapted to be gluten-free! All you have to do is sub the white flour out for gluten-free flour blend, and make sure your oats and baking powder and soda are gluten-free friendly.
Oatmeal Chocolate Chip Cookies
Makes 24 cookies
Prep time: 15 mins Bake time: 10 minutes Total time: 25 minutes
1 large egg
1/2 C sugar
1/2 C brown sugar or coconut sugar
1 t vanilla extract
2 T butter at room temp (I use Earth Balance soy-free)
1/4 C unsweetened applesauce
2 C quick oats (GF)
1 C all-purpose flour (or GF flour blend)
1 t baking powder
1/2 t baking soda
1/2 t salt
1 t cinnamon
3/4 C dark chocolate chips
For lactation cookies, add 3 T flaxseed meal
For oatmeal raisin cookies, substitute chocolate chips for raisins or golden raisins. See notes below!
Preheat oven to 350°F and spray cookie pan with nonstick spray or line with parchment paper.
In mixing bowl, cream together egg, sugars, vanilla extract, butter, and applesauce.
In separate bowl, mix together quick oats, flour baking powder, baking soda, cinnamon and salt. Add dry ingredient mixture to wet ingredients and mix until incorporated, scraping down the sides to get all the dry ingredients at the bottom. Lastly, add in chocolate chips or raisins and give another quick mix.
Scoop 2 T balls of dough onto prepared cookie sheet, leaving about 2 inches apart. Wet a clean hand with water and use to slightly flatten cookies down before putting in oven – they don’t spread much at all, so this prevents them from coming out like cookie balls 🙂
Bake for about 10 minutes until lightly golden brown and let cool to room temperature before storing in airtight container.
Notes** if you want to use raisins, soak them in water for at least an hour. Drain them well, then mix into dough. This will keep them from drying out and burning while the cookies bake!