Monday {menu}

{recipe from... here}

h o m e m a d e  

o a t m e a l  c h o c o l a t e  c h i p 

c o o k i e  c e r e a l 

Ingredients

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  1 cup melted coconut oil
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  1/4 cup granulated sugar
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  1/2 cup light or dark brown sugar
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  2 teaspoons vanilla extract 
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  2 large eggs
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  1 1/4 cups whole wheat pastry flour
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  1 cup all-purpose flour 
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  2 cups old fashioned oats
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  1 teaspoon baking soda
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  1/2 teaspoon kosher salt
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  1 cup mini chocolate chips

Instructions

• 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper. 

  2. In a mixing bowl, beat together the coconut oil, sugar, brown sugar, vanilla, and eggs until combined. Add the whole wheat flour, flour, oats, baking soda, and salt. Fold in the chocolate chips.

  3. Divide the dough into 4 pieces. Working on a piece of parchment paper, flatten each piece of dough into a 1/2 inch thick rectangle. Using a knife, cut the dough into tiny squares, about 3/4 inch x 3/4 inch. These do not need to be exact, some can be smaller, some can be larger. See above photos. Roll the squares into balls, placing each on the prepared baking sheet. If the dough feels dry, rub your hands with coconut oil before rolling. 

  4. Bake for 6 to 8 minutes. Let cool completely, then store in an airtight container for up to 1 week. Enjoy…with milk, atop ice cream, or simply by the handful.

Notes

To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour and whole wheat flour. I recommend Cup4Cup gluten free flour.