I’ve never had much of a sweet tooth… ok, well, there was one period of time… Have you ever breastfed before? Whoa. I seriously never cared about cookies or cakes or any of that garbage, but in the early days of breastfeeding you will find yourself running to the nearest store to wipe out the bakery and demolish that shit like a wild, ravenous beast. At first I thought I was just becoming a pig & eating all of my new mom feelings, but after talking to other lactating moms, quickly realized it was a “thing”. My cravings subsided after a little while, thankfully. Anyway, back in my normal state, if I’m gonna have dessert – I’m usually just into something simple. Like a good old fashioned chocolate chip cookie. And I have happily found the recipe for that.
I came across this chocolate chip cookie recipe while searching for something decent to make for my daughter when she watched too much Sesame Street and suddenly had a die hard craving. She, like most little kids, has a raging sweet tooth. We really try to be careful about indulging that, and do our best to give her the “healthiest” option when she really wants a treat. These cookies are easy to make, and actually include some decent ingredients. They are seriously delicious. Even my anti-chocolate (freak-of-a) husband drools for them.
The recipe comes from Food.com and here it is!
- 1⁄3cup smooth cashew butter or 1⁄3 cup almond butter or 1⁄3cup peanut butter
- 2 tablespoons canola oil (edit: Any oil. I used avocado last time.)
- 1 cup sugar (edit: Try using good, organic cane sugar. And I usually only do 1/2 cup! It’s plenty.)
- 1⁄3cup soy milk (edit: any others – I use almond or coconut.)
- 1 teaspoon pure vanilla extract
- 1 cup whole wheat flour (edit: all purpose flour or other alternatives can be used.)
- 1⁄2teaspoon baking soda
- 1⁄2teaspoon salt
- 1 cup rolled oats
- 1⁄2cup non-dairy chocolate chips
- 1⁄2cup chopped macadamia nuts or 1⁄2 cup walnuts (Edit: Any nut. I like using chopped almonds.)
- Preheat oven to 425°F Oil a large baking sheet; set aside.
- Whisk together first five ingredients until very smooth. Add remaining ingredients, and stir to combine (be sure to mix in thoroughly the baking soda and salt–you may want to stir these into the flour first).
- Drop batter by large spoonfuls onto prepared baking sheet. Bake for about 8 minutes, or until tops just begin to crack. Remove sheet from oven, and wait 10 minutes before transferring cookies to a plate or wire rack.
If you want to head straight to the source and bookmark the recipe – here you go.
As you can see, I added some personal edits. I’ve made the cookies several times and have found my own happy place with them. And, obviously, you don’t have to get the non-dairy chocolate chips. But we like them just fine!
I’ll give y’all some time to try these out and await the praises.