GrandMother Cookie Break? 2017 Coffee. Dark Chocolate. Walnuts? Check It Out! / part 2


GrandMother Cookie Break? 2017 Coffee. Dark Chocolate. Walnuts? Check It Out!










Dr Gundry Reveals Ultimate Breakfast Recipe

GrandMother Cookie Break? 2017 Coffee. Dark Chocolate. Walnuts? Check It Out!

Bev’s Chocolate Chip Cookies

About 2 1/2 dozen cookies

Active Time: 10 minutes

Total Time: 35 minutes


  • 3/4 cup old fashion rolled oats
  • 1 cup whole-wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup coconut butter, softened
  • 1/4 cup Virgin Olive Oil
  • 2/3 cup organic sugar
  • 1 large egg
  • 1 teaspoon real vanilla
  • 1 cup  dark chocolate chips


  1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
  2. Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, organic sugar, , egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in dark chocolate chips.
  3. Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.

Tips & Notes

  • Make Ahead Tip: Store in an airtight container for up to 3 days or in the freezer for up to 2 months.


Per cookie: 99 calories; 5 g fat ( 2 g sat , 2 g mono ); 11 mg cholesterol; 12 g carbohydrates; 1 g protein; 1 g fiber; 64 mg sodium; 55 mg potassium.

1 Carbohydrate Serving

Exchanges: 1/3 starch, 1/3 other carbohydrate, 1 fat

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