When it comes to cookies, our family has always preferred an oat-ey (is that a word?) hearty and healthy cookie . The healthier they are, the more we can eat, right?? Truly, if any recipe includes whole grains, dark chocolate and dried fruits, we are in love. A few years ago I created a cookie recipe inspired by the well known Clif Bar using ingredients from my two favorite flavors : Sierra Trail Mix and Coconut Chocolate Chip. I combined raisins, pumpkin seeds, oats, coconut and dark chocolate. Then I added melted butter and coconut oil because together they provide a wonderful flavor and a ‘crisp on the outside, soft on the inside’ texture when the dough is baked. We think they are delicious!
Perhaps the best thing about these healthy cookies is their versatility. Excluding the baking soda and spices, I use 8 cups of dry ingredients for every 1-3/4 cups of wet ingredients. As long as you keep this ratio, you can substitute all kinds of things. For example, one cup of chopped pecans could be substituted for one cup of the oats. More dried fruit could be used in place of the pumpkin seeds and so on. Non-dairy butter can easily make them diary free and they are naturally egg free.
I have been asked for a copy of this cookie recipe more than any other and now it’s available on Cleverly Simple! Are you ready to make some Clif Bar inspired cookies with me?
Unlike your conventional cookie recipes that begin by creaming butter and sugar, we’re going to work with our dry ingredients first. In a standing mixer, combine the first of your dry ingredients into the mixing bowl. This is what I’m using:
3 cups old fashioned oats
1-1/2 cups dark brown sugar
1 cup white flour
1 cup whole wheat flour
1 T. whole flax seed
1 T. ground flax seed (or 1 egg)
1 tsp. baking soda
1/2 tsp. cinnamon
1/8 tsp. nutmeg
As a mentioned before, as long as you keep the ratio of dry to wet about the same, this cookie will work for anyone. Pictured here are the remaining dry ingredients that I am using.
1/2 cup shredded unsweetened coconut
1/2 cup dried raisins and/or cranberries
1/2 cup dark chocolate chips
1/4 cup raw pumpkin seeds
On low speed, mix all the dry ingredients EXCEPT the chocolate chips. We will add those last.
In a small measuring cup, whisk together 1 cup melted butter or butter substitute (I am using Earth Balance), 1/2 cup melted coconut oil and 2 tsp. pure vanilla extract. Pour the mixture slowly into your mixing bowl as it runs on low speed. Your dough will not be wet enough yet so slowly add up to 1/4 cup of cold water to the dough until it comes together. Finally, stir in 1/2 cup of dark chocolate chips. When you lift your paddle from the bowl, dough should be sticking to it. That is how you know it is wet enough. Cover and refrigerate the dough for at least 2 hours or overnight.
When ready to bake, roll the dough into 1-1/2 inch balls and place them on an ungreased cookie sheet. Put them into a preheated 350 degree oven and set the timer for 10 minutes. At this point, don’t be alarmed if they have spread a bit around the edges. If this happens, simply take them out and push in the sides of the cookies with a spatula. Then put them back in the oven for an additional 1-2 minutes or until they are golden brown. Total baking time should be 10-12 minutes.
Allow the healthy cookies to cool on the baking sheet until firm and then transfer them to a wire rack.
We love these Clif Bar inspired cookies so much. We eat them for snacks. We eat them for breakfast. We eat them when we’re not hungry. We pay babysitters with them…. And if I happen to make a quadruple triple double batch of these healthy cookies, there just might be enough for the freezer 🙂
Easy healthy cookie recipe made with oatmeal and chocolate. Egg free!
- 3 cups old fashioned oats
- 1-1/2 cups dark brown sugar
- 1 cup white flour
- 1 cup whole wheat flour
- 1/2 cup shredded unsweetened coconut
- 1/2 cup raisins or other dried fruit
- 1/4 cup raw pumpkin seeds
- 1 egg
- 1 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/8 tsp. nutmeg
- 3/4 Cup pecans
- 1 cup butter or butter substitute, melted
- 1/2 cup coconut oil, melted
- 2 tsp. pure vanilla extract
- 1/4 cup cold water
- 1/2 cup dark chocolate chips
- In a standing mixer, combine your dry ingredients into the mixing bowl: 3 cups old fashioned oats, 1-1/2 cups dark brown sugar, 1 cup white flour, 1 cup whole wheat flour, 1/2 cup shredded unsweetened coconut, 1/2 cup dried fruit, 1/4 cup raw pumpkin seeds 1 tsp. baking soda, 1/2 tsp. cinnamon and 1/8 tsp. nutmeg.
- In a small measuring cup, whisk together 1 cup melted butter, 1/2 cup melted coconut oil and 2 tsp. pure vanilla extract. Pour the mixture as well as one egg slowly into your mixing bowl as it runs on low speed.
- Next, pour in up to 1/4 cup of cold water until the dough sticks together.
- Stir in 1/2 cup of dark chocolate chips.
- Cover and refrigerate the dough for at least 2 hours or overnight.
- When ready to bake, roll the dough into 1-1/2 inch balls and place them on an ungreased cookie sheet. Baked them at 350 degrees for 10-12 minutes or until golden brown. If dough spreads, use a spatula at 10 minutes to push the dough back to the center of the cookie and bake for an additional 1-2 minutes.
- Cool cookies on the baking sheet until firm and then transfer them to a wire rack.
To make egg free add one tablespoon of flax seed instead of the egg.