I hesitate to put the label “healthy” on something like cookies
I mean, they still have sugar and fat and wheat flour in them. But compared to conventional cookies, these are a good bit healthier. They’re also still clearly a treat, and not a meal replacement or anything.
Small changes, big benefits
By removing half the wheat flour called for in the recipe and replacing it with a quarter cup each of cocoa powder and brown rice flour, I was able to make these cookies a little healthier. Cocoa powder is a delicious source of antioxidants which are thought to be effective in helping to prevent cancer, heart disease, and stroke. Brown rice flour is high in selenium and B vitamins, and helped give these cookies a nice, crisp texture, even after being bagged up.
I also substituted hemp hearts, which I love, for some of the oatmeal in the recipe. Hemp hearts are something of a “superfood,” boasting 33% protein, beneficial EFAs and health goodies like iron and vitamin E. They are small and can easily be worked into many baked goods.
Cocoa Oatmeal Cookies
1 cup sugar (palm sugar is a good choice)
1/2 cup butter (or substitute half coconut oil)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
1 1/4 cup oats
1/4 cup hemp hearts (or more oats)
1/4 cup cocoa powder
1/4 cup brown rice flour (or whole wheat)
1/2 cup whole wheat flour
Preheat oven to 375F.
Cream together the butter and sugar until fluffy. Beat in the egg, then the baking powder, baking soda, salt, vanilla and cocoa. Add the oats, hemp hearts and flours and mix until just combined.
Drop by rounded teaspoons onto a parchment lined baking sheet, allowing them room to spread out. Bake for 10-12 minutes (12 gives a crisper cookie). Cool on the baking sheet for 5 minutes and transfer to a wire rack.
I got about 3 dozen cookies from this recipe.