Readers, I introduce you to a fabulous, young, urban domestic diva I know and work with named Jourdan Huys. I keep telling her to start her own food blog. Maybe I will wear her down eventually! This week, she brought in these amazing little cookies that were fabulous for breakfast (or any time, really). For being healthy, they were chewy, tender and yummy. I urged her to share the recipe with us. She has graciously obliged. She used a New York Times recipe as a base and added her own diva flair. I think when I make them I will try them with whole wheat flour. If you do the same, remember you may need to “up” your wet ingredients a little bit and maybe even your leavening agent (s) a touch. Otherwise it is typically an even substitution. Someone once told me sifting whole wheat flour a couple of times helps with density as well. I may try that and comment this weekend! So stay tuned. A healthy cookie! Who doesn’t like that in the early New Year!? Thank you Jourdan!
Jourdan’s “Brainy, Grainy, Yummy” Cookies
Ingredients
Nonstick cooking oil spray
1/3 cup canola oil
2/3 cup light brown sugar
1 teaspoon vanilla extract
3/4 cup plus 2 tablespoons all-purpose flour, or as needed
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 cups quick-cooking (not instant) oatmeal or rolled oats
3/4 cup sweetened shredded coconut
1/4 cup flax seeds
1/2 cup chocolate chunk bits or chips (vegan, if desired)
Directions
Preheat oven to 350˚. Lightly spray two baking sheets with oil. In a mixing bowl, mash banana well. Add oil, sugar and vanilla, and mix with a strong fork. Add flour, flax, baking soda, salt and cinnamon, and mix until just moistened.
Add oatmeal, coconut and chocolate chips. Using your hands or a sturdy spoon or fork, mix well, making sure oats are well moistened. (If dough is very slippery, add one or two extra tablespoons flour.) Do not overwork.
Using clean, wet hands, re-wetting as needed, roll dough into balls slightly smaller than a golf ball, about 1 1/3 inches in diameter. Flatten slightly and place 2 inches apart on a baking sheet. Bake until lightly browned, 10 to 12 minutes. Remove from heat and allow to cool for 2 minutes, then transfer to a rack to cool completely. Store in an airtight container.
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