Chewy Oatmeal Cookies
Ingredients
- ½ cup butter, softened
- ¾ cup coconut sugar (packed)
- 1 egg
- 2 teaspoons vanilla extract
- ¾ cup einkorn flour, or regular wheat flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups rolled oats, can be old fashioned or quick oats
- ¼ cup hulled pumpkin seeds
- ⅓ cup white chocolate chips
Instructions
- Preheat oven to 350°F.
- Beat together the butter and coconut sugar with a mixer in a large bowl, or in the bowl of stand mixture using the paddle attachment. Blend at medium speed until fluffy and creamy, about two to five minutes. Add the egg and vanilla, and beat briefly again to combine.
- Add the oats, flour, baking soda, salt, and mix again, just until combined. Then stir in the white chocolate chips and pumpkin seeds.
- Drop dough by rounded tablespoonfuls onto parchment-lined baking sheets, about two inches apart - the cookies spread as they bake.
- The cookie sheets can also be placed in the fridge for about 15 minutes before baking to stop the cookies from spreading as much.
- Bake for about 12 minutes, just until the edges are starting to turn golden; if they cook until the tops are golden, they will become crunchy instead of chewy. Cool for 1 minute on the cookie sheet when you remove them from the oven, and then transfer to a wire rack to cool completely. Store in a sealed container.