A healthy family favorite with a gourmet twist! Use organic ingredients for maximum flavor.



Lizzie first tweaked a chocolate chip cookie recipe 2 years ago at the age of 6 by adding espresso to make the flavor unique. During the past two years, Lizzie focused on making the cookies healthier by adding oats and stone-ground whole wheat flour.

Ingredients

• 1/2 cup old-fashioned oats
• 1 3/4 cups all-purpose unbleached flour
• 1/2 cup stone-ground whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 sticks butter, room temperature
• 1 cup brown sugar, packed
• 1 cup raw sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 12oz. bag bittersweet chocolate chips
• 1 tablespoon finely ground espresso

Instructions

Preheat oven to 325 degrees F. Place parchment paper onto baking sheets.

In a large bowl, cream together butter and sugars until fluffy with an electric mixer. Scrape sides of bowl then add eggs and vanilla extract.

Finely chop oats in a food processor, add white and whole wheat flours, baking powder, soda and salt. Stir half of flour mixture into creamed butter mixture. Add remaining flour mixture and stir until blended. Add espresso and chocolate chips.

Drop a spoonful of dough onto baking sheets (about a 2 inch sized piece of dough). Bake cookies for 17 minutes (do not over bake until browned). Remove from oven and let cookies cool on cookie sheet 5 minutes, then move to a cooling rack.

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