Sunday, December 4, 2016

Lower-Fat Chocolate Chip Oatmeal Cookies

This lower-fat cookie recipe replaces half of the oil with applesauce, but you would never guess it. They are guilt-free enough to eat for breakfast or a snack, with the applesauce and the rolled oats, but satisfying enough for dessert, with the chocolate chips. The perfect anytime cookie.


3/4 cup whole wheat pastry flour
1 1/2 cups rolled oats
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coconut sugar
2 tablespoons maple syrup
1/4 cup applesauce
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1/4 cup chocolate chips


Preheat oven to 350. Line baking sheet with parchment paper.

Combine flour, oats, baking soda, and salt in a medium sized bowl.

In a separate bowl, whisk coconut sugar, maple syrup, applesauce, coconut oil, and vanilla extract.

Add wet to dry, along with chocolate chips, and mix until just-combined.

Scoop large scoops onto parchment-lined baking tray (you should have 6 even scoops). Gently flatten each cookie with a wet palm (so the dough doesn't stick to your hand).

Bake for 15 minutes. If cookies do not look done, let them bake another 1-3 minutes. Ovens very, so keep an eye on the cookies to make sure they don't burn.

Yield: 6 cookies

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