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by Josée Fiset

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surprise oatmeal cookies

It often happens that if a cookie is decadent, it’s not healthy, and vice-versa. But I wanted both! It took quite a bit of time to finally achieve the perfect consistency in these cookies, which are as nourishing as they are tasty. Honestly, I think they have earned their passage into lunch boxes everywhere. The addition of all-purpose flour makes them nice and soft, but it lessens their energy output a little.

Preparation : 20 minutes

Baking : 28 minutes

Efficiency : 15 cookies



1. Preheat oven to 375°F (190°C).

2. Line 2 large baking sheets with parchment paper.

3. In a bowl, mix together the flours, chia seeds, baking powder, baking soda and salt. Set aside.

4. In another bowl, cream the butter, sugar and vanilla with an electric mixer. Add the eggs and mix well. Slowly add in the flour mixture and oats. Using a spatula, fold in the chocolate and almonds.

5. Using a 1/3-cup (80 ml) ice-cream scoop, place scoops of dough onto the baking sheets about 2 in. (5 cm) apart. Flatten slightly with your fingers or a fork. If desired, garnish with chia seeds, chocolate and almonds.

6. Bake one sheet at a time, on the middle rack, for 13 to 14 minutes, or until the cookies start to turn golden. Cool on a wire rack. Store cookies in an airtight container.


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