Chocolate Chip Oat & Blueberry Cookies with
7 Seed Nut Butter & Sugar in the Raw or Ghirardelli Melting Wafers for Topping
Loretta Dough – Original Version
These are perfect for daytime snacking. Good energy to keep you moving.
👉 See the full system → Loretta Dough – The Frame
Chocolate Chip Oat & Blueberry Cookies
with 7 Seed Nut Butter Filling, Re-Hydrated Cranberries
Sugar in the Raw or Melting Chocolate for Topping
Loretta Dough – Oat & Date Version
Ingredients
Rehydrated Cranberries
- 1 cup dried cranberries
- 2 tablespoons fresh lemon juice
- water, to cover
Wet Ingredients
- 1 cup butter, room temperature
- 1 cup cream cheese, room temperature
- 1/2 cup dates, chopped
- 1/2 cup brown sugar
- 1/2 cup honey
- 2 Tablespoons Molasses
- 2 eggs, room temperature
- 1 teaspoon vanilla bean paste
Dry Ingredients
- 3 cups oatmeal
- 1 cup pecans
- 10 ounces vegan chocolate chips
- 1/2 cup almond flour
- 2 cups oat flour
- 1 teaspoon sea salt
- 1 teaspoon baking soda
Equipment
- Mixing bowll
- Mixer (ideal)
- Paddle attachment (ideal)
- Sheet pan
Mix-in:
- 1/2 cup rehydrated cranberries
Toppings:
- Blueberries
- 7 Seed Nut Butter
- Sugar in the Raw
Optional Toppings:
- Nutella
- pecan pieces
- chocolate melting wafers
Directions
Rehydrated Cranberries
- Place dried fruit in a bowl. Add fresh lemon juice and water to cover. Cover bowl and place in refrigerator.
Combine the Wet Ingredients
- The butter, cream cheese, and eggs must be brought to room temperature so they can combine and become fluffy.
- Place the butter, cream cheese, brown sugar, molasses, dates, and honey in a mixer. Combine until light and fluffy.
- Scrape the sides. Add 1 egg and 1 teaspoon vanilla bean paste. Mix just until combined. Add the other egg. Scrape the sides and mix again.
Combine the Dry Ingredients
- In a different bowl combine the dry ingredients to add to the wet mixture. Combine 3 cups of oatmeal, 1 cup of pecans, 10 ounces of chocolate chips, 1/2 cup almond flour, 2 cups oat flour, 1 teaspoon sea salt, and 1 teaspoon baking soda.
- With the mixer running very slowly add the combined dry ingredients.
- Allow the dough to rise one hour. If refrigerating bring it to room temperature before scooping. Or the dough will look dry when baked.
- Shape and top as desired.
Notes
See Below for Inspiration and Recipes
Plum Delicious Lemon Tart
Plums, Cranberries, White Chocolate
Blueberry Macadamia Cookies
Communion Cookies
Peach Breakfast Muffins
Banana, Cherries Compote, Chocolate Sunflower Seed Butter Marshmallow Pie
Fig & Honey Oatmeal Cookies
Protein Oatmeal Chocolate Chip Cookies
Protein-rich oatmeal chocolate chip cookies made with cream cheese, honey, brown sugar, and high-protein oats.See also: Loretta Dough Foundation and Communion Cookies.
Ingredients
Equipment
Method
Re-Hydrate Cranberries
- Place cranberries in a bowl. Add lemon juice and water to cover. Cover and place in refrigerator.
Bring to Room Temperature
- Bring the butter, cream cheese, and eggs to room temperature so the dough combines smoothly.
Mix Wet Ingredients
- Cream the butter, cream cheese, dates, honey, brown sugar, and molasses until light and fluffy.
- Add the vanilla bean paste and the eggs one at a time. Mix lightly after each addition.
Mix Dry Ingredients
- In a separate bowl, combine the chocolate chips, pecan pieces, almond flour, oat flour, all-purpose flour, oats, baking soda, and flaky sea salt.
- Gradually mix the dry ingredients into the wet ingredients just until combined.
- Chill the dough for about 1 hour.
- Scoop onto parchment-lined baking sheets and add any desired toppings.
- Bake at 350°F for about 12-15 minutes, until lightly golden. Rotate tray halfway through.
Nutrition
Notes
Part of the Loretta cookie collection. See also: Loretta Dough Foundation, Plum Delicious Berry Tart and Kathie’s Candied Ginger Cookies.
Adapted from the Protein Oatmeal Chocolate Chip recipe page from Satisfaction Just Desserts.
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