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CH Cookies

If an oatmeal cookie and a chewy granola bar got married, these CH Cookies would be their love-child! Their shelf-life is up to three weeks, when you store them in a container in the fridge. Bonus: the dough and baked cookies freeze well. They can also be warmed up. A food processer works great but a high-speed blender can work, too. And, make sure to review the seven set-up steps HERE. Be safe and have fun! 

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left: pulsed oats / right: coarse oat flour

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cookie dough ready for fridge to cool

KITCHEN TOOLS

food processor (or high-speed blender)

large mixing bowl

small bowl

measuring cups and spoons

stirring spoon, wood or plastic

spatula, plastic

whisk, plastic or metal

knife (pairing knife or six-inch chef knife - ask a grown-up about this)

cutting board

garbage bowl for scraps

damp cloth or sponge

apron or t-shirt you can get messy

baking sheet, non-stick (or parchment**)

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** Parchment paper is used for baking in a WPF kitchen, because oil is not used. If you want, a bit of pure olive oil spray (no silicone) is cool. 

Ingredients

3 cups oats, rolled (old fashioned oats - not instant oats)

1 cup oat flour (you can make this yourself - see directions)

1 medium apple, large chop (any kind except Granny Smith)

1 medium pear, ripe, large chop

1 cup raw walnuts*

2 tablespoons nut butter*, any kind (I use Smucker's Natural peanut butter)

10 pitted dates, cut in half

1/2 cup raisins 

1/2 cup dairy-free chocolate chips (I like Trader Joe's 72% dark)

1/2 cup oat milk (any plant-based milk is cool)

2 tablespoons pure maple syrup

1 teaspoon orange zest (zest before juicing)

2 tablespoons orange juice, fresh if possible

3 tablespoons flax meal soaked in 2/3 cup water (10 mins)

1 tablespoon Chinese five spice (pumpkin or all-spice work, too)

1 tablespoon cinnamon

1/4 teaspoon salt (I use iodized salt)

1 teaspoon baking powder or 1/2 teaspoon baking soda

METRIC SYSTEM

1 cup = 140 grams

2/3 cup (water) =  .15 liters

1/2 cup = 70 grams
1/4 cup = 35 grams

1/8 cup = 16 grams

1 tablespoon = 15 ml

1 teaspoon = 5 ml
1/4 teaspoon = 1.2 ml
350 degrees F = 176 degrees C

MACRO-NUTRIENTS+ Per Cookie  (18 cookies total)

 

  • calories: 171

  • total fat: 7.2 g

  • saturated fat: 1 g

  • cholesterol: 0 g

  • sodium: 14 mg

  • total carbs: 24 g

  • dietary fiber: 3.8 g

  • total sugars: 11 g

  • protein: 4.2 g

Directions

PREP:
 

  1. Soak the flax meal in water for 10 minutes and then mix well. Don't let it soak for more than 10 minutes.

  2. Soak the pitted dates in hot water for 10 minutes.

  3. Zest one large orange. Then, juice the orange after.

  4. Pulse 2 cups of oats in a food processor, about 25-30 times.

  5. Blend 1 cup of oats in a food processor to make flour (not too much - slightly coarse is cool).

  6. Smash the raw walnuts* to a desired consistency (optional).

 

DRY STUFF:

Combine all dry ingredients in a large mixing bowl. Set aside.

WET STUFF:

In a food processor, combine dates, apple, pear, oat milk, orange zest, orange juice, flax mixture, nut butter*, and maple syrup. Blend well. 

THEN:

  1. In a large bowl, add the wet ingredients to the dry ingredients and combine. 

  2. Add raisins, dairy-free chocolate chips, and raw walnuts*. Mix very well. 

  3. Evenly spread and press the dough up and around the edges of the large bowl. Use as much of the edges as possible.

  4. Cool in fridge for one hour. This lets the oats get softer and makes them easier to batch out.
     

BAKE:

  1. Preheat oven to 350 F. 

  2. With a 1/4 cup measuring tool, scoop batter (plastic works best). Using a small metal spoon, nudge the batter out of the measuring cup, and place on baking sheet. Parchment paper isn't necessary for non-stick or Calphalon sheet pans.

  3. When the measuring cup gets too sticky, rinse with warm water and pat dry between scooping.

  4. Gently smash the cookies with a fork and your hands to flatten and then form them a bit. Don't lift cookies. They'll be about an inch high (2.5 cm).

  5. Bake for 20 minutes (set timer!). Take out of the oven, and flip cookies over with spatula. Bake for another 15 minutes. 

  6. Let cool for a 2-3 minutes, then move to a plate or cooling rack. 

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BONUS: 

What are the names of the seven tools in the KITCHEN TOOLS image above?

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