I’m a dough and batter addict. Â I think I have always been one. Â I blame genetics. Â Yes, it’s genetics that gives me these unstable hands, which “accidentally” drop spoonfuls of batter on the counter that I must then eat. Â Or a wrist that is “just not flexible enough” to scrape the bowl too thoroughly… Â What can I say, there’s something about raw cookie dough that is so delightful and to which I am forever bound. Â Some people say it’s gross. Â I say it’s heaven.
So it’s Sunday; cheat day. And I’m in the mood for a spoonful of a heavenly dough, um, I mean a cookie. And I feel okay about it, because ever since I switched up the recipe to be a little more health conscious (as much as a cookie can be) they’ve been a highly sought after treat. Â In our house, they are not merelyÂ eaten; they’re inhaled.
With whole wheat flour, agave, and brown sugar, the cookies bake a little darker than one might expect, so don’t worry if they look “slightly” overbrowned at first glance. Â When cooled, they will have a wonderful crunch on the outside that gives way to a soft, gooey center.
Agave Oatmeal Chocolate Chip Cookies
Adapted from the Totally Cookies Cookbook
1/2 cup Earth Balance, or butter (1 stick) softened
1/2 cup agave nectar
1/2 cup brown sugar, packed
1 1/2 cups rolled oats
1 cup whole wheat flour
1/2 cup unsweetened grated coconut
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1 cup dark chocolate chips
1. Â Preheat oven to 400 degrees.
2. Â In large bowl, cream butter, agave nectar and brown sugar together until light. Â Add egg and beat until incorporated.
3. Â In separate large bowl, combine oats, flour, coconut, baking soda, cinnamon and salt. Â Mix until combined then add to creamed mixture and beat until well mixed. Â Stir in chocolate chips.
4. Â Using a small cookie scoop, or two spoons, drop tablespoon-sized dollops of batter onto a greased cookie sheet, or silpat mat, 2″ apart. Â Bake 8-10 minutes just until set. Â Transfer to wire rack to cool.
5. Â Serve with a nice, frosty glass of milk, optional. Â 🙂
Yields 2 1/2 dozen cookies