Healthy Oatmeal Chocolate Chip Cookies
Yields 15 cookies
Calories: 116 per cookie
- 1 cup instant oats (measured correctly, see tips)
- 3/4 cup whole wheat or gluten-free flour* (measured correctly, see tips)
- 1-1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 large egg white
- 1 teaspoon vanilla extract
- 1/4 cup creamy natural almond butter*
- 1/2 cup pure maple syrup*
- 2 tablespoons dark chocolate chips
- Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl.
- In a separate bowl, whisk together the egg white and vanilla. Mix in the almond butter until smooth. Stir in the maple syrup.
- Add in the flour mixture, stirring just until incorporated. Fold in the dark chocolate chips.
- Chill the cookie dough for 20 minutes.
- Preheat the oven to 325 degrees, and line a baking sheet with parchment paper or a silicone baking sheet.
- Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width using a spatula. If you love chocolate chips like I do, place a few more into the tops. Bake at 325 degrees for 11-13 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
- It’s extremely important to measure both the oats and flour correctly using the spoon and level method. Too much of either will dry out the cookies and leave them crumbly instead of chewy.
- Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times.
- For a gluten-free version, use gluten-free instant oats and a gluten-free flour blend. I recommend the following blend: 1/2 cup millet flour, 2 tablespoons tapioca flour, 2 tablespoons brown rice flour, and 1/2 teaspoon xanthan gum.
- *For the best results, the only ingredients in the almond butter should be almonds and salt. You may try substituting crunchy almond butter, although I can’t guarantee the results.
- *If you prefer, honey or agave may be substituted in place of the maple syrup. You may also substitute 1/2 cup brown sugar plus 1/4 cup of milk. Any milk will work.