This is the time of year I like to bake. It’s the Jewish High Holidays which includes Rosh Hashanah, the Jewish New Year along with Sukkoth, a celebration of the harvest. While apple cake is one of my regular offerings, for those who want just fruit and a little sweet nibble following the meal, these cookies are a favourite.
There’s certainly plenty of whole grains included with the coconut oil providing a crisp texture that gives the cookie staying power over a few days (if they last!). I do freeze half the batch so I have some right through the holidays.
But you don’t have to be Jewish to enjoy them!
Oatmeal Chocolate Chip Cookies
2/3 cup virgin coconut oil
1/2 cup granulated sugar
1/2 cup lightly packed brown sugar
2 eggs
1 1/2 cups whole grain whole wheat flour
1 tsp baking soda
1/2 tsp salt
3 cups rolled oats
1/3 cup chopped lightly toasted nuts (I love pecans in this recipe)
1/2 cup semi-sweet chocolate chips
3 tbsp shredded coconut
Preheat oven to 350°F.
Cream together the coconut or oil and sugars until light and fluffy creamy. Beat in the eggs one at a time.
Mix together the flour, baking soda and salt in a medium size bowl, then stir dry ingredients into creamed mixture. Stir in the rolled oats, nuts, chocolate chips and shredded coconut and mix well
Drop the dough in teaspoonfuls onto a lightly oiled or paper-lined cookie sheet. Bake for 10 to 12 minutes or until golden brown.
Makes about 5 1/2 dozen cookies
Nutrition information per cookie:
• Calories: 65
• Protein: 1 gram
• Fat: 4 grams
• Saturated fat: 2 grams
• Carbohydrate: 8 grams
• Dietary fibre: 1 gram
• Sodium: 42 milligrams
Enlightened Eater 
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