What are your thoughts on sugar?
Personally, I go out of my way to avoid sugar, especially when it’s unnecessary or in large amounts (or both). I find that sugar not only rips my stomach apart, but makes my teeth feel gross and my tastebuds overwhelmed. I’ve learned to appreciate subtle sweetness (like the caramelization of roasted broccoli, for example) far more than the teeth-rotting sweetness of Mountain Dew (yuck).
For this reason, it took me awhile to figure out an approach to this recipe: chocolate chip cookie. It’s a hard flavor to master without brown sugar. Have you ever seen a chocolate chip cookie recipe that didn’t include brown sugar? It’s like making an omelette without eggs!
I made a bold move and used molasses instead. It may not sound that bold since brown sugar essentially IS molasses, but the first time I tried it, I ended up with molasses cookies with chocolate chips. Yes, they were disgusting! Not one to give up easily, I tried again, this time using a significantly smaller amount. The result? Perfection.
What you'll need:
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt
- 1/3 cup milk of choice
- 1/2 tsp vanilla extract
- scant 1/8 tsp molasses (I use Blackstrap)
- 1 tsp maple syrup (or more)
- handful of semi-sweet chocolate chips
How to make it:
- Preheat oven to 350 degrees F. Spray a single-serving ramekin with nonstick cooking spray.
- In a small bowl, mix oats, baking powder and soda, and salt until combined.
- In a medium-sized bowl, mix together milk, vanilla extract, molasses, and maple syrup.
- Add dry ingredients to mix ingredients and stir until combined.
- Gently stir in chocolate chips.
- Pour into the prepared ramekin. Bake for 18-22 minutes.