It has been way too long since I baked. In theory that should mean I’m eating less baked goods, but somehow they find me. I remember when I attempted to give up sweets – or maybe it was just candy – for lent. It lasted three days before a total meltdown, fall-off-the-wagon, relapse. I was a little more realistic this year and gave up eating farm animals.
This is my attempt at a healthy (using that term lightly) dessert. I adapted it from a Food Network recipe, but liberally added ingredients.
Chocolate Chip & Craisin Oatmeal Cookies
1 cup whole wheat flour
1 2/3 cups oats
1/3 cup shredded coconut
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons ground flaxseed
1/4 chopped pecans
1 stick unsalted butter, at room temperature
1/2 cup lightly packed light brown sugar
1/2 cup granulated sugar
1 large egg
1/4 cup maple syrup
1/2 teaspoon vanilla extract
1/2 cup chocolate chips
1/3 cup craisins
cinnamon (sprinkled on top before baking)
Preheat oven to 350 degrees. In a medium bowl, stir the flour, oats, coconut, baking soda, powder, salt, flaxseed, and pecans together.
In a large bowl, beat the butter, brown sugar, and granulated sugar together until fluffy. Beat in the egg until smooth, then add in maple syrup and vanilla until incorporated. Turn the mixer to low and gradually add the flour-oat mixture. Blend just to combine, then mix in the chocolate chips and craisins.
Drop tablespoon sized balls of dough onto a nonstick cookie sheet spaced 3 inches apart. Flatten with fork and sprinkle a little cinnamon over cookies. Bake for 9 minutes until cookies are lightly browned on top.