Editor’s note: I was tempted to title this “Quarantine Cookies” or “COVID Cookies” but I stayed strong. Now my bad puns are in regular-sized print instead of up in proverbial lights.
If you’ve been following my blog since the beginning, you’ll probably remember how obsessed I was with baking when I first graduated college. Don’t get me wrong, I still love it! But back then, I was making something new almost every day. Sometimes twice a day. Thank you to my parents whose groceries I was using at that time!
Between being a type 1 diabetic and just generally a healthy eater, I’ve always tried to find lightened-up recipes to relieve my sweet tooth. One of the first healthy baking bloggers I discovered was Chocolate Covered Katie, and she remains my favorite to this day. That’s why when I was craving chocolate chip cookies during this isolation, I immediately went to her site. And I was not disappointed.
I made these lower-sugar, butter-and-egg-free, whole-grain cookies the other night and they were SO DAMN GOOD. I followed Katie’s tip of refrigerating the dough before baking to make them soft, and it worked perfectly. I’m a soft cookie person through and through.
If you don’t have oat flour, don’t sweat it—I’ve never bought it! I always make my own by simply putting old-fashioned oats in a food processor or blender until fine. My cookies came out with a slight oatmeal cookie flair—and that’s a great thing, in my book.
I haven’t been able to get my hands on more chocolate chips at the store or online, so my baking will have to adapt after these. (I pretty much never bake without chocolate chips!) But this is the perfect time to get creative with our ingredients.
Have you been baking up a storm to relieve stress during quarantine? Share your creations in the comments or on social!