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.
