Oatmeal chocolate chip cookies

By Wendy Andresen | Jun 21, 2020

I’ve been working for a while at perfecting a recipe for somewhat healthy cookies that are still a delicious treat, and I think this is as close as I’m going to get. I used old-fashioned oats, but I’m sure the quick-cooking type would work just as well.

When you’re shopping for chocolate chips, be sure to read the list of ingredients and avoid those with dairy products such as milk fat or whey. I got lucky and found a closeout sale of some very fancy ones, so I bought several bags. Looks like I’ll be making these cookies often!


1 1/2 cups oats

1/2 cup all-purpose flour

1/2 cup organic brown sugar

1 tsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1 cup dairy-free chocolate chips

1/2 cup chopped walnuts

6 Tbsp. plain unsweetened nondairy milk

1/4 cup neutral oil

1 tsp. vanilla


1. In a large bowl, combine the oats, flour, sugar, baking powder, salt, cinnamon, chocolate chips and walnuts.

2. Preheat the oven to 350 degrees. Line a baking sheet with parchment. When the oven is heated, add the oil, milk and vanilla to the dry ingredients and mix well.

3. Form the dough into balls. You can try using an ice cream scoop, a large spoon, or just your hands. This is going to be a messy process, however you look at it. Just do your best, and if you end up with piles rather than mounds, just use a silicone spatula to corral each pile, then flatten them a bit. They don’t spread out much when baking, and I usually end up with 15 cookies or so.

4. Bake for about 15 minutes or until they no longer appear wet and the bottoms are beginning to turn golden brown.

5. Remove the pan from the oven and let the cookies cool on the pan.

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Comments (1)
Posted by: cathy Cleaveland | Jun 22, 2020 13:11

Wendy, thank you so much for posting wonderful recipes.

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