Why do you lie about love? I saw the light go out.
I know you’ve got a new favorite.
So sings Alison Krauss. After you try this Chocolate Chip Cookie recipe from Active Junky, we venture to say that you’ll be humming along – humming because your mouth will be too full of deliciousness to actually sing.
Chock-full of whole grains and brimming with protein-packed pecans and antioxidant-rich chocolate chips, these cookies will become your new favorite.
Sweetened with Agave syrup, these cookies are not afraid to embrace some healthy fats. Fats are no longer public health enemy number one and are finally being remembered as an important component in a healthy diet. Fats provide a highly concentrated form of energy and are needed to help stockpile certain nutrients such as Vitamin A, D, E and K.
Mound them up like a miniature haystack, and enjoy them on the trail, in your lunch or on the bank of your favorite trout stream. We at Active Junky have been known to shed a tear or two of joy when these cookies make their way into our offices. So start humming and try out this Active Junky favorite.
Ingredients:
4 ½ cups rolled oats (not instant)
2 ½ cups whole wheat flour
½ teaspoon baking soda
½ teaspoon salt
1 12 oz. bag semi-sweet chocolate chops – or 1 ½ cups dried fruit of your choice
1 ½ cups chopped pecans
½ cup melted butter
½ cup veggie oil – we use grapeseed oil, canola oil would be fine
1 ¼ cup Agave, Maple syrup or honey
1 ½ tablespoons vanilla
Directions:
Mix together in a bowl: oats, flour, baking soda and salt.
Mix together in a separate bowl: melted butter, veggie oil, maple syrup and vanilla.
Gently mix the dry ingredients into the wet ingredients. Add the chocolate chips and pecans and stir until blended.
Make a giant mound of a cookie; it should look a little like a haystack. Use approximately ¼ cup of the batter per cookie.
Bake 350 for approximately 25 minutes. The tops should be lightly browned. Remove from the oven and let sit for 5 minutes and then transfer the cookies to a cooling rack.
*If you want to add some extra nutrition to this cookie, omit one cup of oats and add ½ cup chia seeds and 1 cup raw sunflower seeds.
Enjoy!