I fiddled with a cookie recipe I found, and came up with one I really like. I mean, like a lot. I can call it “healthy” because it doesn’t have wheat in it, or processed sugar. (Of course, you can substitute regular flour and brown sugar if you like.) And it’s got OATS! What’s healthier than oatmeal? (Be sure to get your oats from an organic, reliable source.)
This is a smaller recipe, making only 20 or so cookies (depending on how big or small you like them), but it can be doubled or tripled according to need.
1/2 cup butter, softened to room temperature
1 cup coconut palm sugar
1 large egg
1/2 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup barley flour
1 cup (heaping) quick oats
1 cup (heaping) chocolate chips or chocolate chunks (butterscotch chips are delicious, too)
Preheat the oven to 350 degrees F.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, cream together the butter and sugar until light and fluffy, 1-2 minutes. Add eggs and vanilla and beat until creamy and well-combined, 1-2 minutes.
Add baking soda, baking powder, salt and mix well. Add flour, oatmeal and chocolate chips. This can get a bit messy, so maybe cover your bowl as you mix because the flour poofs up everywhere. The batter will be stiff. Mix until no dry streaks remain (don’t go crazy; just mix until evenly combined).
Scoop the cookies into balls (about 2 tablespoons each) and place a couple inches apart on ungreased baking sheets. Bake at 350 degrees for 9-11 minutes.