I was so excited to make these because they looked so good, and they definitely did not disappoint! They are soft, chewy, and sweet, with a high oat to flour ratio. Much better than I expected! I grabbed one before they cooled completely, and the large chunks of bittersweet chocolate were still warm and gooey. I think the icing on the cake for me is that each cookie is under 100 calories, and packs 2 grams fiber and 2 grams of protein!
Now, it's November, and I'm obsessed with cranberries, so I added some to half the batch. I've been getting accustomed to the natural sweetness of foods and I was surprised at how sweet these cookies were, so adding the cranberry helped to take the sweetness down a notch.
Chocolate-Spiked Oatmeal Cookies
Source: Slightly adapted from Clean Eating Magazine, July/August 2009, as seen on The Happy Texan Cooks
Yield: 16 cookies
- 1 1/4 cup quick-cook old-fashioned oats
- 1/2 cup whole-wheat pastry flour
- 2 tsp ground flaxseed
- 1/8 teaspoon ground nutmeg
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup agave nectar
- 1 large egg white
- 2 tsp. unsalted almond butter or natural peanut butter
- 1 tsp vanilla extract
- 1/4 cup dark mini chocolate chips
- 1/4 cup chopped cranberries (optional)
1. Preheat oven to 350 degrees and line two baking sheets with parchment paper
2. In a large mixing bowl, combine oats, flour, flaxseed meal, nutmeg, baking powder and salt.
In a small mixing bowl, whisk together agave, egg white, almond/peanut butter and vanilla. Add egg mixture to dry ingredients all at once and combine. Stir in chocolate chips.
3. Scoop 2 teaspoons of batter per cookie onto prepared baking sheets, evenly spaced. Using the back of a slightly dampened spoon, flatten each mound into 2.5 inch circles (if desired). Bake 9-10 minutes, until golden. Cool on sheets for an additional 10 minutes before transferring to racks to cool completely. Stored in an airtight container, cookies will keep fresh for 2-3 days.
Per cookie, using bittersweet chocolate chips and without cranberries
Total Fat: 2.5 g
Sat. Fat: 1 g
Cholesterol: 0 mg
Sodium: 52.6 mg
Carbohydrates: 17.3 g
Fiber: 2 g
Sugar: 9.2 g
Protein: 1.9 g