My mother-in-law inspired me on this one. She is fearless when it comes to substituting ingredients in recipes. She has recently been experimenting with coconut sugar in place of refined white sugar. She made her regular chocolate chip cookies, but replaced butter with coconut oil, sugar with coconut sugar, and white all-purpose flour with ground oats. She said they turned out amazing! My father-in-law, who loves his sweets, loved them.
Today, I decided to substitute healthier ingredients into a cookie recipe that is well-liked by my family. I am remaking Miss Kay’s Nutty Good Oatmeal Cookies. My mom gave me Miss Kay’s Duck Commander Kitchen cookbook for Christmas a few years back. I originally intended on cooking my way through it, but when I realized that there were a few squirrel and frog recipes, I decided maybe it wasn’t such a good idea. 😛 To Miss Kay’s credit, there are some amazing recipes in there!
I substituted coconut sugar for refined white sugar, mainly for the aspect that it is organic. I also substituted the white all-purpose flour with oat flour, making the cookies full of fiber and whole-grain goodness. I will provide the recipe for a full batch, but I have also halved it before, and they turned out great.
- 2 sticks butter, softened
- 1 3/4 cup coconut sugar
- 2 eggs
- 1 tsp. vanilla extract
- 3 cups rolled oats (after measuring 3 cups, grind the oatmeal into a floury powder)
- 1 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. baking powder
- 2 cups rolled oats (yes, more; but you won’t be grinding these up)
- Optional: 1 cup chocolate chips
- Optional: 1/2 cup chopped pecans
Here’s what to do:
- Preheat oven to 350 degrees.
- Using a food processor, blend 3 cups of oatmeal until it transforms into a fine powder. A blender might work too, but I think a food processor is more of a workhorse in the kitchen.
- Beat the butter, sugar, eggs, and vanilla until creamy. (Not that I eat raw batter or anything, but at this point, it tastes like caramel…) 😉
- Add in baking soda, salt, and baking powder. Mix well.
- Add the oat flour that you created in Step 2 and combine.
- Stir in whole oats (and chocolate chips and nuts if you like)
- Drop tablespoon-sized balls onto a baking sheet lined with parchment paper. I like using a cookie scoop.
- Bake for 12 to 14 minutes, or until cookies are turning slightly brown around the edges.
- Cool for 5 minutes before transferring to a wire rack to cool completely.
When my husband got home, my son made him try one. His first words with skepticism in his voice: “I know they’re healthy…”
But he likes them. When I made a second batch, I told him I was going to take some to my dad since he has to avoid gluten. My husband’s response: “Well, I’ll eat some, too!”