Dark Chocolate Oatmeal Cookies

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"So, when are you going to post that recipe for those chocolate oatmeal cookies!?" scolded my mother, during one of our phone calls. Yikes! Sorry, folks for my laziness on getting this one up on the here. Sometimes life isn't always as blog friendly as I would like.

Now, for the story behind these little mounds of chocolately deliciousness.  Picture an exceptionally unproductive Sunday. I was still in my pajamas at 3pm, half-heartedly folding a moutain of clean clothes. Alice had woken up from nap and sleepily walked downstairs. She suddenly perked up and delcared "We bake something, Mommy!" Um, okay. But what? I hadn't made it to the grocery store yet to stock us up on essentials for that week's meal plan (again, an exceptionally lazy Sunday), so I started looking in the cupboards. A huge mason jar of organic rolled oats stared back at me. I suddenly remembered freshly baked chocolate chip oatmeal cookies from my youth and felt a lightblub go off next to my unshowered head. While I didn't have any chocolate chips, an idea was starting to take form.    

 Ingredients  

4 Tablespoons dark cocoa powder  

1 teaspoon baking soda

1/8 teaspoon salt

1 cup coconut sugar

3 cups rolled oats, uncooked

1/3 cup milk (I used unsweetened almond) 

1 mashed banana

1/2 cup applesauce  

Coconut oil for baking

Method  

Preheat oven to 350 degrees F and grease a baking sheet with coconut oil. 

Throw oatmeal into a food processor and run until desired consistancy.  The longer you run the food processor, the more flour-like the oatmeal will become and will make asmoother  cookie. If you want a chunkier cookie, only run the oatmeal through the food processor for a few seconds.

Pour oatmeal flour into a medium bowl and add cocoa powder, baking soda, salt, and coconut sugar. Stir until well combined and set aside.  

In another medium bowl, combine milk, banana, and applesauce. Mix well.

Combine wet and dry ingredients.  Stir until all lumps are gone and well blended.

Using a spoon or small cookie scoop, portion the cookie batter onto the greased baking sheet. 

Bake for 20-22 minutes. Let cool 10 minutes.