Bob’s Red Mill Steel Cut Oat-Raisin-Chocolate Chip Breakfast Cookies

Makes: about 20 cookies

Ingredients

    2/3 cup Bob’s Red Mill steel cut oats

    1/2 cup room temperature coconut oil

    1/3 cup sugar or protein powder

    2 eggs

    1 teaspoon pure vanilla extract

    1 1/4 cup unbleached all-purpose flour

    1 teaspoon baking powder

    2/3 cup finely chopped raisins

    2/3 cup chocolate chips

Instructions

Preheat your oven to 300 degrees, and then place the steel cut oats on a rimmed metal baking sheet and toast for 20 minutes. Set aside and let cool.

Meanwhile, using a handheld electric mixer beat the coconut oil for 30 seconds until smooth. Add the sugar and beat until incorporated. Add the eggs and vanilla extract, beating again until combined.

In a separate bowl, stir together the flour and baking powder with a fork or whisk, then pour the mixture into the mixing bowl. Beat until all of the flour is incorporated into the dough.

Remove the bowl from the stand and add the toasted steel cut oats, chopped raisins, and chocolate chips, stirring with a wooden spoon to combine. The dough is fairly stiff, so you may need to use clean hands to get all of these ingredients fully incorporated.

Use a cookie scoop (1.5 tablespoon capacity) or your hands to portion the dough onto baking sheet.

Note that the cookies will rise somewhat as they cook and will spread slightly so it is good to form the dough nicely before baking.

Bake the cookies at 375 degrees for 8-10 minutes until they are just starting to become golden. Allow them to cool briefly on the pan, and then transfer them to a cooling rack until they reach room temperature.