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Parve
Easy
40 Minutes
Diets 
My friend Yael made these for us and we all loved them. I’ve made them with butter and refined melted coconut oil and both create excellent results. They are a bit healthier than traditional cookies and include some flour alternatives and an option with coconut oil and raw sugar. Feel free to use chocolate chunks, nuts, or coconut if you prefer. Yield: 30+ cookies
1 cup Shibolim Spelt Flour
2 and 1/2 cups whole wheat pastry flour, such as Shibolim (or all-purpose flour or whole wheat flour) (see note)
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon cinnamon
3/4 teaspoon salt
1 cup butter, margarine, or vegan butter, at room temperature, or refined coconut oil, melted
1 and 1/2 cups raw turbinado sugar (or white sugar)
3 eggs
1 tablespoon Gefen Pure Vanilla Extract
1/3 cup Gefen Pure Maple Syrup
1 cup old-fashioned oats
2 cups Glicks Chocolate Chips
1 cup white chips
Preheat oven to 375 degrees Fahrenheit and line two baking sheets with Gefen Parchment Paper or Silpat mats.
In a medium bowl, whisk spelt and whole wheat flours, baking soda, baking powder, cinnamon, and salt.
In the bowl of an electric mixer, cream butter and sugar until light and fluffy, about two minutes. Add eggs, one at a time, then add vanilla and maple syrup. Slowly mix in dry ingredients until just blended. Stir in oats, chocolate chips, and white chips.
Using about two tablespoons each, drop cookies onto a baking sheet, leaving about two inches between each cookie.
Bake for nine to 10 minutes, until lightly browned but still soft. Let cool slightly before moving to a cooling rack.
Serve immediately or store in an airtight container.
Photo by Chay Berger
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Amazing! Best choc chip oat cookies ever! I used coconut oil and just plain parve choc chips and they turned out delicious!!!!!