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Soaked Oatmeal Chocolate Chip Cookie Bars

March 11, 2015 by Katie Mae Stanley 11 Comments

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As an Amazon Associate, I earn from qualifying purchases, as well as through other affiliate links.
Oatmeal Chocolate Chip Cookie Bars-www.nourishingsimplicity.org
(This post was originally posted on January 19th, 2011) 

My all time favorite cookies are oatmeal chocolate chip. Growing up, it was the only kind that my mom would make. There are few desserts that can compare. I’m a simple gal I guess.

Back in the day when I first created this recipe I had yet to attempt sprouting grains to grind into flour. It all seemed a bit too overwhelming. Soaking* the flour and oats seemed the easiest thing to do. It only problem was cookie recipes don’t call for liquid.

*If you are new to soaking grains and why I find it an essential most days in my kitchen read here.

That was when the idea for these soaked oatmeal chocolate chip cookie bar was born. I know others either can’t afford to buy sprouted wheat flour or don’t have the time to make their own. Cookie bars are frugal, easy on time and give you that cookie flavor you are craving. If you want a cookie that using sprouted flour and looks like the cookies you know and love be sure to check out my this recipe.

These cookies have been a favourite in my house for almost five years. My girls when I lived in Mexico would gobble them down, I had to be sure to hide them if I wanted a couple as a late night snack with a cup of hot cocoa! Now my parents and Bible Study friends love them as well!

Oatmeal Chocolate Chip Cookie Bars-www.nourishingsimplicity.org
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Soaked Oatmeal Chocolate Chip Cookie Bars

Author Katie Mae Stanley@ Nourishing Simplicity

Ingredients

  • 3 cups rolled oats
  • 2 cups of flour (I like to use a combination of, hard white wheat, red winter wheat, and Kamut)
  • 2 1/2 cups Water + 3 TBS acid medium (apple cider vinegar, whey, kombucha or lemon juice)
  • 1 1/2 cups chocolate chips
  • 1/2 cup honey
  • 1/2 cup sucanat
  • 1/4 cup coconut oil, melted
  • 2 eggs
  • 1 TBS vanilla extract
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda

Instructions

  1. In a glass bowl mix together the oats, flour, water and acid medium. Cover and let soak for 12 to 24 hours.
  2. After your grains have been soaked add in the remaining ingredients. Mix together until completely mixed together.
  3. Pour into an 8 by 12 glass baking pan.
  4. Bake at 375 for 20 minutes.
  5. Serve hot or at room temperature.

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Filed Under: Desserts, Recipes, Uncategorized

About Katie Mae Stanley

Katie Mae Stanley is the creator of Nourishing Simplicity. She believes that a made from scratch life is possible with a measure of grace. She teaches you to craft simple, nourishing recipes and natural DIY products at home.

Previous Post: « Quick and Easy Egg Fried Rice
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Reader Interactions

Comments

  1. Amy

    April 8, 2015 at 8:23 am

    Hi, I just came across this recipe and it looks so yummy. Is it supposed to have any form of fat in it? I’ve never made a baked good without fat.

    Reply
    • Katie Mae Stanley

      April 8, 2015 at 2:25 pm

      It is thank you for catching that. It could be made without since they are bars but it tastes better with the oil. I must have missed adding it when I updated this recipe. Thanks!

      Reply
  2. Katie

    June 28, 2011 at 1:10 am

    Mal, thanks for noticing that. I use the coconut oil in a liquid state. I’m going to go back and add it. Thanks for stopping by!

    Reply
  3. Mal

    June 28, 2011 at 1:04 am

    I have a question about the coconut oil. Do you measure and use it in a liquid or a solid state? I have never used it before, but I want to–and this looks like the most delicious recipe to try it with!

    Reply
  4. Becky @ Our Peaceful Home

    December 9, 2010 at 8:45 pm

    Yum! I TOTALLY want to try this recipe!

    Reply
  5. Lisa

    December 9, 2010 at 11:50 am

    hooray for you & your creativity- can’t wait to try it! soaking really does limit the cookie options!

    Reply
  6. Michelle (She Looketh Well)

    December 8, 2010 at 11:34 pm

    This looks very good! I do have sprouted flour, but I always hesitate to use it because it is so valuable 😉 This sounds like a great option. thanks

    Reply

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