Chocolate-Spiked Oatmeal Cookies

Crisp and chewy, these cookies will be your next family favorite.

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By Paula Bowman

These dark-chocolate-spiked oatmeal cookies are crispy and chewy. They’re sure to be
a go-to favorite around the house.

INGREDIENTS:

• Olive oil cooking spray
• 1 1/4 cups quick-cook old-fashioned oats
• 1/2 cup whole-wheat pastry flour
• 2 tsp flaxseed meal
• 1 tsp cinnamon, ground
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1/2 cup agave nectar
• 1 large egg white
• 2 tsp unsalted almond butter
• 1 tsp pure vanilla extract
• 1/4 cup dark bittersweet chocolate chips (about 40 grams)

INSTRUCTIONS:

1. Preheat oven to 350°F and lightly spray 2 baking sheets with cooking spray.


2. In a large mixing bowl, combine oats, flour, flaxseed meal, cinnamon, baking powder and salt.


3. In a small mixing bowl, whisk together agave, egg white, almond butter and vanilla.


4. Add egg mixture to dry ingredients all at once and combine. Stir in chocolate chips.


5. Divide batter equally into 16 mounds (about 1 rounded tbsp in size) and arrange evenly spaced on prepared baking sheets. Using the back of a slightly dampened spoon, flatten each mound into 2 1/2-inch circles. Bake 9 to 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 to 3 days.

NOTE: Substitute the chocolate chips with raisins, shredded coconut, dried cranberries or other dried fruit to give these cookies a new identity every time you make them.

NUTRIENTS per 2 cookies:

• Calories: 170
• Total Fat: 3.5 g
• Sat. Fat: 1 g
• Carbs: 35 g
• Fiber: 3 g
• Sugar: 18 g
• Protein: 3 g
• Sodium: 75 mg
• Cholesterol: 0 mg