Oatmeal Cookies With a Twist
 (Read 500+ times)
By Carine Nadel
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I love coffee and all things healthy. The men in my life love chocolate cookies. I've combined our wants and needs to form this delicious cookie. Okay, they're probably not going to be up for "healthiest dessert of the year", but they do have a pretty good amount of fiber in them and they taste great!
I've named most of my culinary creations after most members of my family. This time, because of my love of coffee I've crowned them:
Carine's Mocha-Oatmeal Bites
Ingredients:
3/4 C butter flavored shortening
1 C dark brown sugar
1/2 C sugar (I like using raw)
1/4 C hot water
2 tbsp instants coffee
1/4 C egg substitute
1 1/2 tsp. EACH pure vanilla and almond (or rum) extract
3 C old-fashioned oats
1 C garbanzo flour
1/4 C cocoa powder (use carob if you prefer)
1 tsp salt
1/2 tsp baking soda
1 to 1 1/2 C 60-70% chocolate chips (or your favorite carob chips)
1 C toasted pecans or walnuts, chopped (optional)
1 C toasted coconut, shredded and sweetened (optional)
Pre-heat oven to 350. Place racks in middle and upper part of the oven. If your oven has a convection capability, I suggest using this method and lowering the temperature by 25 degrees. Prep cookie sheets. In a large bowl, combine flour, oats, cocoa powder, salt and soda.
Stir coffee into the very hot water (or use 1/4 C of very strong coffee in its place, cooled) and cool.
In the large bowl of mixer, cream the shortening and sugars. When fluffy, add the coffee, egg and extracts. Add flour mixture, by thirds, at low speed to sugar mixture and thoroughly combine. Stir in chocolate chips. Drop by rounded tablespoons onto prepared cookie sheets (if using non-stick, do not grease!)
Bake 10-13 minutes, just until edges turn golden. Remove and cool on racks. Store in airtight containers. Should make 3-4 dozen, depending on the size of your "tablespoon"!
If you'd rather have bars-prep a 15x10 jelly roll pan and spread dough-bake approximately 20 minutes, until almost firm too touch and golden. Let cool for 15 minutes before cutting and cooling on racks.
Serve with either cold soy/almond milk or a nice hot cup of coffee! Enjoy!
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Author Bio Box: Carine Nadel
Baking and cooking have always been a big part of Carine's way of showing love to her family-now she loves to share with everyone. For a different view of Carine and her writing log onto: www.Carine-whatcooking.blogspot.com
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