Oatmeal Chocolate Chip Cookies

OBELO | Oatmeal Chocolate Chip Cookies

2 cups whole-wheat pastry flour
1 teaspoon baking soda
1 teaspoon sea salt
1 3/4 cups organic panela
1 cup (2 sticks) butter, softened
2 large eggs
2 teaspoons vanilla extract
2 cups old-fashioned oats
2 cups dark chocolate chunks

Preheat oven to 375° F 🔥

Combine flour, baking soda and salt, in a bowl. Beat panela and butter in large mixing bowl until creamy. Beat in eggs and vanilla extract. Gradually mix in dry mixture. Stir in oats and chocolate chunks. Drop generous tablespoon onto baking sheets.

Bake for 9 to 10 minutes for chewy cookies, or 12 to 13 minutes for crispier cookies. Let cool, dunk in milk, eat immediately. 🍪 

Panela Gingersnaps

OBELO | Panela Gingersnaps


2 1/4 cups flour
2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon organic ginger
1/2 teaspoon cloves
1/4 teaspoon sea salt

3/4 cup organic butter
1 cup organic panela
1 egg
1/4 cup blackstrap molasses




Pre-heat oven to 375° 🔥 .

Whisk together the flour, baking soda, cinnamon, ginger, cloves and sea salt in a large mixing bowl.

Blend the butter, organic panela, egg and molasses until well combined. Gently mix in the dry ingredients and stir into a thick dough. Cover and let chill for at least one hour ⛄️.  (You can also make these ahead of time and let chill for longer.)

Roll dough into balls and coat with remaining panela. Place the balls on a baking sheet about 3 inches apart and bake at 375° for 10-12 minutes. Then, let cool for at least 5 minutes.  Enjoy! 💛