- 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 raw honey
- 1 large egg white
- 2 tsp unsalted almond butter
- 1 tsp pure vanilla extract
- 1/4 cup dark bittersweet chocolate chips (about 40 grams)
- Preheat oven to 350°F and lightly spray 2 baking sheets with cooking spray.
- In a large mixing bowl, combine oats, flour, flaxseed meal, cinnamon, baking powder and salt.
- In a small mixing bowl, whisk together honey, egg white, almond butter and vanilla.
- Add egg mixture to dry ingredients all at once and combine. Stir in chocolate chips.
- 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.
Nutrients per 2 cookies: Calories: 170, Total Fat: 3.5 g, Sat. Fat: 1 g, Carbs: 35 g, Fiber: 3 g, Sugars: 18 g, Protein: 3 g, Sodium: 75 mg, Cholesterol: 0 mg
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.