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Chocolate-Spiked Oatmeal Cookies
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| 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) |
INSTRUCTIONS:
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
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