Wholesome Oatmeal Cookies

Welcome to the first recipe and post at ¡Viva! Kitchen. The mission of this blog is to provide enjoyable, tasty meals that will help you and your family achieve the health and wellness needed for living fully. Hence, the blog motto: Wellness, one delicious recipe at a time.

Therefore, it may seem strange that my first recipe out of the box is a cookie recipe. Well, don't be fooled. These mouth-watering buggers, while still a dessert, are filled with natural ingredients that promote heart and digestive health. The whole-grains, fruit, olive oil, and even the honey and dark chocolate deliver a host of beneficial nutrients and antioxidants that the average oatmeal cookie can't match. I chose this recipe because it's a perfect example of how health and flavour can maximised. While not meant to be eaten by the batch (I don't know if you could! The amount of fibre would fill you up too quickly!), these cookies are truly guilt-free. So, bake and enjoy!

Wholesome Oatmeal Cookies

from the kitchen of Kimberly Joki-DeLong

Makes ~ 30 cookies

Ingredients:
◦ 1 cup whole-wheat flour (can use all-purpose), plus more if needed
◦ 1 cup wheat bran
◦ 1 cup rolled oats, not quick-cooking
◦ 2 t baking powder
◦ ½ cup extra-virgin olive oil, plus more for pan
◦ ½ cup honey
◦ 2 large, fresh egg whites
◦ 2 t vanilla, almond, or other favourite flavouring
◦ ½ cup raisins
◦ 70g dark (70-85%) chocolate bar, roughly chopped

Instructions:
1. In a large bowl, combine honey, oil, flavour, and eggs. Stir until honey is dissolved – especially important if you use natural honey which is very thick and sticky.
2. In medium bowl combine all dry ingredients, except for chocolate and fruit. Mix together.
3. In small increments add and mix the dry ingredients into the wet. The dough should be a little runny. Add the fruit and chocolate now and mix well to distribute evenly. If the dough still seems runny, add flour in small quantities until sticky dough forms. Place bowl in freezer to help set up the dough for cookie-making.
4. Preheat oven to 300°F (this is approximate as my oven only allows me to choose settings 1-5. I normally choose setting 2-3 and watch my cookies carefully).
5. When oven is hot, remove dough from fridge and coat baking pan(s) with olive oil (you can use parchment paper if you like). Cover hands in oil for working with dough. Form the dough into balls about 2 inches (5cm) in diameter. Place on pan as little as 1-1.5 inches (3-4 cm) apart. These cookies don't flatten much.
6. Let cookies bake about 8-10 minutes rotating after 4-5 minutes. They're done when they smell great and the edges begin to brown.
7. Remove from oven and let cool on pan about 5 minutes. Remove from pan and let cool
on wire rack or a serving plate.

Notes:
◦ When I am short on raisins, I pit and cut up dates instead.
◦ If you don't have an egg or want to make vegan cookies, you can substitute with a ripe, mashed banana.
◦ It helps to put the dough back into the freezer in between batches. It is easier to work with.

Nutrition Information: (per 2 cookies)

Calories: 221

-- from Fat: 91

Fat: 10 g

-- Saturated: 2 g

-- Unsaturated: 8 g

Carbohydrates: 31 g

-- Dietary Fibre:4 g

-- Sugars: 13 g

Protein: 4 g

This food is very low in Cholesterol and Sodium. It is also a good source of Manganese, Fibre, and

Iron. Though nearly complete on its own, the protein in these cookies is completed if served with yogurt or milk. . . cookies and milk: a great combination for more than one reason!