Oatmeal Chocolate Chip Cookies

This is a recipe for oatmeal chocolate chip cookies. This recipe has a nice malty flavor because it uses dry malt extract (DME) which is available from a homebrew beer making store. Dry malt is malted barley that has been heated with water to convert the grain starch into fermentable sugars, then has all the water and grain removed. It adds a nice flavor to the cookies.

If desired, you can substitute 2 eggs for the two egg replacers.


  • 1 1/2 cups flour blend made in these proportions (use 1 ounce by volume = 1 part):
    • 7 parts organic unbleached all-purpose flour (white flour)
    • 3 parts organic stone ground whole grain whole wheat flour
    • 1 part vanilla flavor protein powder
    • 1 part dark dry malt extract (dark DME from beer making supply store)
  • 1 1/4 cups organic sugar (evaporated cane juice)
  • 1 3/4 cups rolled oats (oatmeal)
  • 1 cup organic (non-RBST) butter
  • 2 tbsp fig paste (fig butter or equiv.)
  • 1-2 tbsp water (depends on the dryness of the mixture)
  • 1 sun dried, unsulfured fig, chopped into small chunks (e.g. Made in Nature Calimyrna Figs)
  • 1 cup semi-sweet chocolate chips
  • 2 eggs or 2 egg replacers:
    • 2 tsp baking soda
    • 2 tsp vinegar
    • 2 tsp water
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt

Preheat oven to 325°F. Add butter plus sugar to a mixing bowl and stir with a wooden spoon until smooth.

Combine ingredients for the two egg replacers in a small bowl and then add to the mixture along with the vanilla extract. Stir together until thoroughly mixed. You can add 1-2 tbsp of water later if the dough is too dry.

Combine the flour blend (all-purpose flour, whole wheat flour, protein powder plus dark DME), the 1/2 tsp of baking soda and the salt in a separate bowl and then add to the mixture. Use a sifter if necessary. Mix together.

Next add the fig paste plus the chopped figs and mix together some more.

Finally, add the rolled oats and the chocolate chips to the mix.

Line a cookie sheet with parchment paper. Shape into balls and arrange on the cookie sheet spaced 2 inches apart. Bake for about 12 minutes until light brown. Remove from oven. Let stand to cool for a few minutes before removing. Remove with a steel spatula and place on a plate to cool completely.

Shown below is a photo of all the ingredients.

Add sugar to mixing bowl. Then add the butter and mix well until smooth.

Add the two egg replacers (baking soda, vinegar and water) along with the vanilla extract. Mix thoroughly. Measure out the all-purpose flour, whole wheat flour, protein powder and dry malt extract along with a half teaspoon each of of baking soda and salt in a measuring cup and have a sifter handy.

Sift the flour mixture into the bowl and mix thoroughly and then add the chopped fig and the fig paste. Have the oats ready along with the chocolate chips. Mix them in last. Preheat oven to 325°F.

Tip: Add 1-2 tbsp of water if the cookie dough is too dry. If the cookies are too crumbly when forming into balls they may have trouble flattening out when they are baking in the oven.

Shape into balls and arrange on an ungreased cookie sheet spaced about 2 inches apart.

Tip: Line the cookie sheet with parchment paper to keep the cookies from sticking to the sheet.

Bake at 325°F for about 12 minutes. Remove from oven and allow to cool for a few minutes, then loosen each cookie with a metal spatula. Allow to cool longer if necessary, then transfer to a plate.

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