Agave Oatmeal Chocolate Chip Cookies

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 egg
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

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10 Responses to Agave Oatmeal Chocolate Chip Cookies

  1. andrea piano says:

    Looked through many recipes tonight for an oatmeal cookie that used agave nectar. My 10 yr old son who was begging to bake, was skeptical, but thankfully, the cookies were a hit with the entire family! We didn’t have coconut so added a little more oatmeal. We omitted the chocolate chips as one of my sons doesn’t like them in cookies, ha ha. They turned out beautifully, and NOONE had a complaint which was refreshing. Plan on baking more tomorrow. Thanx so much! 😀

  2. I’m so happy your family liked them! Enjoy! 🙂

  3. Amanda Owens says:

    Super yummy! I used cinnamon chips instead of chocolate, and added walnuts. The basic recipe is so great and versatile, I can’t wait to try more variations! Thanks bunches 🙂

  4. Amanda T says:

    I cant wait to make this recipe!! Do you think i could sub coconut oil for the butter? Yum yum!

    • I haven’t tried it in this recipe, but I’m sure you could. I’ve recently been substituting coconut oil for most recipes calling for butter and it’s worked really well. Next time I make these I’ll try it and let you know how it turned out… 🙂

  5. Samantha says:

    Your blog is beautiful 🙂 Made These last night with cocoa powder instead of coconut. Soooo good. Thanks!

  6. Lauren F. says:

    This was a great recipe. To make this healthier cookie recipe even healthier, I added 4 tablespoons of milled flax and 1 and half tablespoons of chia seeds. Even my picky eater loved this recipe. The only thing I wonder is if I could possibly sub the butter for coconut oil? But overall they were delicious.

  7. Brianna says:

    I found them to be too sweet. I’d do 1/4 cup of agave next time!

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