Updated: Oct 26, 2020
Have you dreamed of guilt-free AND mouthwatering chocolate chip cookies?
You've come to the right place. This recipe creates soft, chocolaty, fruity, nutty, and wholesome cookies that stay moist and flavorful at room temperature up to a week much better than most home-made cookies made of butter.
Because these cookies travel so well, you can pack them up for an emergency breakfast or snack just in case you get hungry in late afternoons before dinner.
Once you get used to these cookies, you may have to make them quite often. Make these cookies with little kids. They will have so much fun!
The science behind this recipe
1. Being gluten-free, oats make these cookies fluffier than the cookies entirely made of all-purpose flour. The higher the gluten content is, the more rubbery your cookies will turn out.
2. Oil provides these cookies a softer texture, compared to butter.
3. Banana and raisins add enough moisture and fruity sweetness to these cookies without overpowering the overall cookie flavor landscape. They are the star ingredients that enable us to cut down on the amount of oil and sugar in this recipe.
4. Poppy seeds team up really well with walnuts to create a wonderful nutty flavor.
5. The size of raisins and chocolate chips is important to obtain the perfect texture of these cookies. Make sure that raisins are processed well and that the chocolate chips are quartered. When you bite into this cookie, you will taste a good chunk (but not too much) of chocolate in the background of a fruity sweetness that comes from banana and raisins.
1.5 cup oats 1 cup all-purpose flour 1 tsp poppy seeds 1 tsp cinnamon 1 tsp baking powder 1/2 tsp baking soda 30 dark chocolate chips (quartered) 1/2 cup walnuts
4 Tbsp vegetable oil
1 tsp salt 1/3 cup brown sugar 1/4 cup raisins One ripe banana 2 eggs
Process oats finely in a food processor and transfer them to a mixing bowl.
Add all the wet ingredients to the food processor to give raisins some time to become plump while assembling the dry ingredients.
Add all the dry ingredients but walnuts to the mixing bowl and mix them well. Of note, it is better to add salt to the liquid mixture. Otherwise, it may not dissolve well due to the low liquid content of this cookie dough.
Process the wet ingredients in the food processor. Once you have a well homogenized liquid mixture, add walnuts to it so that no flour will stay dehydrated around walnuts.
Mix the wet and dry ingredients with a spatula in a mixing bowl. Because this cookie dough is very sticky, it is better not to use hands to shape it.
Preheat the oven to 400 F.
Scoop out a cookie portion with an ice cream scoop onto a silicone mat or nonstick baking sheet.
Bake the cookies for 13 minutes at 350 F.
Take the cookies out, flip, and bake them for another 7 minutes.
Let them cool down and store them in an air-tight container.
Enjoy your awesome cookies and let me know how well they have turned out ^^. If you enjoyed this recipe, please share it with your friends.
Here is to my little nephew Yunhu.
Love from his auntie.