As you know, we have a little boy who is intolerant to dairy, so I am always looking for, creating, or adapting recipes to suit him. Often times, I end up changing other ingredients to make the recipe just a tad healthier. (In this case, I used whole wheat flour in place of white flour). I may have come up with a new family favorite. These Choc-Oat Chip Chewies were a hit! I discovered what makes a chocolate chip cookie extra divine is the chocolate (bug surprise, eh?) Since Ghiradhelli chips are dairy free (at least that’s what I gathered), I splurged and bought them. I don’t think I can ever go back to the store brand cheap kind! In case you don’t have any allergies to dairy, you could totally make these with regular butter and milk. They would probably taste even better than mine! If you make these… enjoy!
1 1/2 cups sugar
1 cup dairy free butter substitute
1/4 cup coconut or almond milk
1/2 tsp vanilla
2 1/2 cups oats
1 cup whole wheat flour
1/2 cup white flour
1/2 cup cocoa
1/2 tsp baking soda
1/2 tsp salt
2 cups Ghiradhelli chocoate chips (dairy free)
1. Preheat oven to 350.
2. Beat sugar, butter, milk, and vanilla, then add egg.
3. Stir in remaining ingredients.
4. Bake 8-10 minutes.
I was just given a wheat grinder from the Wondermill Company. Here I am getting all set up to grind my wheat for the first time. It was SO easy and very fun for my kids, they loved pouring in the wheat berries!
Here’s the picture of my ingredients. Notice my bag of freshly ground whole wheat flour! Using it makes me feel so domestic and healthy, even when making cookies!