“Good For You” Chocolate-Chip Cookies

Hey All!

As many of you know I have a HUGE sweet tooth. But no guilt here, amigos. Having a sweet tooth isn’t a bad thing, nor does it mean you have to eat processed ingredients filled with sugar. No sir, I’ll have none of that.

This is why one of my hobbies is creating delicious and healthy treats. And when I’m not creating, you can betcha I’m on the look out!

Today, this delicious “good for you” cookie recipe made by my  friend, Emma, caught my eye. And luckily, she has agreed to share her recipe!

emmacookies2

Emma’s “Good For You” Chocolate Chip Cookies:

I started making these cookies for my three and four year old nieces. Kira, the three year old, can’t have dairy or nut milks so I decided to see if she would drink home made oat milk. I didn’t want to just toss the pulp that was left over so I had the idea to add them to a cookie recipe. This is the result!

Do things with love & they will bring love back to you.

Ingredients:

  • 2 cups of organic sprouted whole wheat flour (for gluten-free recipe use oat flour or Bob Mill’s Gluten Free Flour Blend)
  • 3/4 tsp baking soda
  • 1/2 Himalayan salt (or sea salt)
  • 3/4 cup melted organic coconut oil (or grass fed unsalted butter)
  • 3/4 cup maple syrup
  • 1/2 cup organic coconut sugar
  • 1 cup of oat pulp – see separate recipe below. (If not using oat pulp just add a cup of flour , your gluten free flour blend, or oat flour)
  • 1 tbsp pure vanilla extract
  • 1 free range egg 1 egg yolk (free range)
  • 1 1/2 cups of dark chocolate chips

To make the oat pulp: blend 1 cup of organic steel cut oats with 3 cups of filtered water, 1tbsp of maple syrup & 1tbsp vanilla extract. Strain liquid into a bowl & you have oat milk! The pulp that is left behind… Put into a nut cloth or just use a thin cotton tea towel. Squeeze off the extra liquid into the milk. The milk lasts 5 days in the fridge. It will separate. Just shake before using & yum!

Use the dry pulp in the cookies.

Directions:

  • Mix the dry ingredients & put them aside.
  • Mix the coconut oil, maple syrup, sugar & vanilla in a blender until fluffy. Then add the eggs.
  • Mix wet & dry ingredients together in a mixer or by hand. If using the oat pulp add it now. Then add the chocolate chips.
  • Cool in the fridge for 20 mins while the oven is heating at 375deg. Then use an ice cream scoop to measure out. And bake for 17 mins or until golden along the edges.
  • Use parchment paper to line the trays. Makes 18 cookies!

Enjoy!

About Emma O’Neil:

emmaEmma is an Authorized Level Ashtanga yoga teacher & the Director of Mysore, Toronto – an Ashtanga program in Toronto, Canada. She is also an international voice actor & maker of yoga jewelry. . To learn more about Emma’s teaching schedule or to check out her jewelry line, go to www.emmaoneillyoga.com or www.malasbyemma.com. Or on Instagram @emmaoneill or @malasbyemma

Simple and Delicious Overnight Oats

Photo by James Ransom

I love oatmeal. Not only is it quick and easy to make, but it is packed with fiber and protein, and it always keeps me satisfied until my next meal. A BIG benefit of this recipe, is that soaking the oats overnight reduces the phytates present in oatmeal that can lead to mineral loss, allergies, and irritiation of the intestinal tract.  (To learn more about phytates, you can read this post on oatmeal and phytic acid.)

But don’t let phytates scare you from eating oatmeal! As I see it, the benefits of this delcious grain far outweigh the phytates, and by simply soaking your oats before you eat them, there is really nothing to worry about!

Prep time:
5 minutes

Cooking time:
0 minutes

Yields:
1 person

Ingredients:
1 cup rolled oats
1 cup of any milk of your choice or water
A natural sweetener of your choice (honey, maple syrup,  stevia,cinnamon, vanilla extract)
Optional: nuts, dried fruit, shredded coconut, seeds (chia, flax, sunflower, pumpkin), fruit, or even nut butter.

Directions:

Photo by James Ransom

1. The only ratio you need to remember is 1:1. You’ll soak 1 part rolled oats with 1 part liquid overnight. Use less liquid if you want thicker oatmeal, more if you like it runny. You can use water or any type of milk — almond milk, soy milk, coconut milk — and feel free to add a splash of cream, half and half, or even orange juice.

Photo by James Ransom

2. Sweeten and flavor the oatmeal with whatever appeals to you: honey, agave, jam, maple syrup, cinnamon, vanilla extract, citrus zest … the list goes on. Then get creative: Add nuts, dried fruit, shredded coconut, seeds (chia, flax, sunflower, pumpkin), fruit, or even nut butter.

3. Give it a stir, pack it into a jar, then let the jar sit overnight in the refrigerator.

4. In the morning, top with fresh ingredients — fruits, granola, honey, a dollop of peanut butter — or simply take the whole jar for the road.

All photos by James Ransom. Recipe from Food52.com