Ingredients
Wet Ingredients
- 6 Tablespoons Organic Unsalted Butter
- 2 Tablespoons Virgin Coconut Oil
- 0.75 cup Pure Cane Sugar
- 1 Organic Egg
- 1 teaspoon Pure Vanilla Extract
Dry Ingredients
- 1.5 cups Old Fashioned Rolled Oats
- 0.75 cup All-Purpose, Unbleached Flour
- 0.25 teaspoon Baking Powder
- 0.25 teaspoon Baking Soda
- 2 Tablespoons Nutritional Yeast
- 2 Tablespoons Ground Flaxseed
- 0.5 teaspoon Ground Cinnamon
- 0.25 teaspoon Kosher Salt
- 0.5 cup, chopped Raw Almonds (Unsalted, Not Roasted)
- 0.75 cup Dark Chocolate Chips
Directions
These nutritional cookies are full of protein, fiber, healthy fats, and all kinds of other nutritional ingredients.
A cookie that has it all, oats, nutritional yeast, flax seeds, chocolate chips and more!
Why all of these ingredients you ask? Each has a purpose.
Oats, other than providing great texture for these cookies, whole oats are rich in antioxidants and contain a healthy amount of fiber. They can also lower cholesterol levels and improve blood sugar level.
Nutritional yeast is a great source of protein, has B vitamins and trace minerals.
Flaxseeds are also loaded with nutrients. They are high in Omega-3 fatty acids, can improve cholesterol, helps improve digestion and skin!
Also ground flaxseeds are the way to go as your body cannot absorb the whole flaxseed.
Steps
1 Done | Get Your Butter & Egg Up To Room TemperatureI have touched on tricks on how to get your butter up to room temp quicker (than 1-2 hours on the countertop) in a previous cookie post but I have another trick for ya! Heat up a plate in the microwave for 2-3 minutes then place your stick of butter (still wrapped in the paper) on the plate and leave it for 10-15 minutes. For the egg, fill up a mug or jar with slightly warm water and add your egg, leave it in the water for about 5 minutes. Lastly, if your coconut oil is at the solid stage melt it in a small sauce pan over medium heat for 2-3 minutes. It melts quickly, be sure to not burn it. |
2 Done | Mix Wet IngredientsFirst, preheat your oven to 350F. In your standing mixer (with the paddle attachment) or a large bowl (if using hand-held electric mixer), add the softened butter, melted coconut oil and sugar. Mix until well combined and creamy. Next, add the egg and vanilla extract. Mix until combined. |
3 Done | Mix Dry IngredientsIn another large bowl, add all of the dry ingredients and mix with a fork or whisk. |
4 Done | Add Dry Ingredients To WetAdd all of the dry ingredients to the wet and ix on low until combined. Next, add the chopped almonds and chocolate chips. |
5 Done | Scoop & BakeWith a spoon or small ice cream scoop. Scoop the batter and place 10-12 cookies on a silicon mat or parchment paper lined baking sheet and bake at 350F for 12-15 minutes. After the cookies are baked and golden brown, carefully transfers the cookies to a cooling rack and allow to cool for 3-5 minutes...then...eat 'em up! |
