Healthy Oatmeal Chocolate Chip Cookies are a wholesome and hearty lunchbox treat. They’re low in sugar and filled with healthy stuff.
This snowy February makes me think of all the weekends that I spent as a child at our local ski hill, Poley Mountain. Dad would pile us in the car on weekend mornings and off to the hill we’d go, safety straps flapping in the wind on the roof of the car.
On really messy days the road from the base of the mountain up to the parking lot was slippery and almost impossible to drive up. I remember one morning dad got us to sit on the hood of the car (it was front wheel drive) to weigh it down so he could get enough traction to drive up the hill.
These are sturdy cookies that pack well in a lunchbox.
Mom rarely came to the hill with us but she would help to pack lunches. Only once was I asked to pack a lunch – for me, dad and two of my brothers. I packed your average teenage girl lunch, times four. My brothers were unimpressed, and very hungry so from then on we all looked after our own lunches.
If you’re spending time at the ski hill, or are planning a March Break road trip, these cookies are a wholesome and hearty lunchbox treat. They’re low in sugar (as far as cookies go) and are filled with all sorts of healthy stuff. This is a crisp cookie.
Healthy Oatmeal Chocolate Chip Cookies
Makes 2 1/2 dozen
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1 egg
- 1 tsp. vanilla
- 1/2 cup unbleached flour
- 2 Tbsp. ground flax
- 1/2 cup whole wheat or spelt flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- pinch of salt
- 1 cup old fashioned rolled oats
- 1 cup chocolate chips
- 1/2 cup shredded coconut
- 1/2 cup dried cranberries or raisins
- 1/2 cup pumpkin seeds
- In a large bowl cream butter and sugar until light textured. Add egg and vanilla.
- Sprinkle over the flour, flax, baking soda, baking powder and salt. Stir to combine.
- Stir in rolled oats then chocolate chips, dried cranberries, coconut and pumpkin seeds.
- Drop by spoonful onto a parchment lined baking sheet. Press the tops lightly with the bottom of a glass
- Bake at 350 F for 12-14 minutes