I’m a dough and batter addict. I think I have always been one. I blame genetics. Yes, it’s genetics that gives me these unstable hands, which “accidentally” drop spoonfuls of batter on the counter that I must then eat. Or a wrist that is “just not flexible enough” to scrape the bowl too thoroughly… What can I say, there’s something about raw cookie dough that is so delightful and to which I am forever bound. Some people say it’s gross. 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. In our house, they are not merely 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. 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. Preheat oven to 400 degrees.
2. In large bowl, cream butter, agave nectar and brown sugar together until light. Add egg and beat until incorporated.
3. In separate large bowl, combine oats, flour, coconut, baking soda, cinnamon and salt. Mix until combined then add to creamed mixture and beat until well mixed. Stir in chocolate chips.
4. Using a small cookie scoop, or two spoons, drop tablespoon-sized dollops of batter onto a greased cookie sheet, or silpat mat, 2″ apart. Bake 8-10 minutes just until set. Transfer to wire rack to cool.
5. Serve with a nice, frosty glass of milk, optional. 🙂
Yields 2 1/2 dozen cookies