These yummy cookies may look and taste like a dessert but they are actually a nutritious granola bar in cookie form. They are soft and chewy due to the steel-cut oats that are lower on the glycemic index than rolled oats. Outside of the chocolate chips, there is no processed sugar- only sweet and mineral-filled real maple syrup. Since you can't have a decent oatmeal cookie without some spices, cinnamon and ginger round this snack out with their helpful digestive qualities. I wasn't sure how steel-cut oats would work in a cookie but we were all pleasantly surprised!
Start by melting 3/4 cup coconut oil over low heat on the stove. While the coconut oil melts, combine the dry ingredients: 3 cups steel-cut oats, 1 1/2 cups whole wheat stone ground pastry flour, 1/2 tsp baking soda, 1 tsp baking powder, 1 tsp sea salt, 1 tbsp cinnamon, 1 tsp dried ginger and 1 cup fair trade mini dark chocolate chips.
Preheat the oven to 325 degrees. Combine the wet and dry ingredients, mixing thoroughly. Let mixture sit for about 10 minutes.
Using a spoon, mound 2 inches of dough onto an ungreased cookie sheet. Repeat until the sheet is full. Bake for 12 minutes or until golden around the edges. Remove from cookie sheet onto a cooling rack. Store in an air-tight container at room temperature for up to a week. These can also be frozen to extend their shelf life.
Apologies for not having the printable recipe option on this post but I'm working from the road today. Many thanks and much gratitude to the families of the soldiers that have fought for our country. I hope everyone had a enjoyable Memorial Day weekend!