Red Fife Chocolate Chip Oatmeal Cookies

November 2, 2019 • 0 comments

Red Fife Chocolate Chip Oatmeal Cookies
These cookies are made with Red Fife flour, coconut oil, oats, and dark chocolate. Perfect for those with a dairy intolerance. The coconut oil gives it a distinct AMAZING flavour! These are the cookies we used to bring to the Farmer's Market. Update: we now use lard instead of coconut oil from our Forest Pork (because it's what we have on hand). The taste is still great and I find the cookies keep their shape better.
  • Prep Time:
  • Cook Time:
  • Servings: 18 cookies

Directions

INGREDIENTS

1-1/4 cup Jubilee Red Fife Flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2/3 cup rolled oats
2/3 cup chocolate chips

1/2 cup softened coconut oil (or lard)
1/2 cup maple syrup
1 egg
1 tsp vanilla extract

Preheat oven to 350 degrees F. Grease a large baking sheet and set aside. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Stir in the oats and chocolate chips. Set aside. In a large bowl, mix together softened coconut oil and maple syrup until smooth. Add in the egg and vanilla extract. Mix until combined. Add the flour mixture to the wet mixture. Mix until just combined. Do not overmix. Form the cookie dough into  balls, about 2 tablespoons of dough. Place on prepared baking sheet, 2-inches apart. Bake for 10 minutes or until cookies are slightly golden around the edges and soft in the center. Remove from oven and let cool on baking sheet for 2 minutes. Transfer to a wire cooling rack and cool completely.

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