Healthier Oatmeal Chocolate Chip Cookies

These low-fat, high fiber Oatmeal Chocolate Chip cookies are made with applesauce and packed with rolled oats and flax seed for a more nutritious alternative to the standard store-bought cookies.  These Oatmeal Chocolate Chip cookies are so good your kids will love them!  These cookies are best right out of the oven and taste fresh for about 2 days,  so it’s a good idea to freeze these cookies.  This also makes it convenient to have these in the freezer when your pantry is running low on lunch options! These are a great snack, treat, or a breakfast replacement.

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Healthier Oatmeal Chocolate Chip Cookies
This is a healthy, low fat, chewy oatmeal chocolate chip cookie that tastes so good. No point wasting your time in the cookie aisle. Just make 2 batches of this recipe and freeze them to have on hand.
Healthier Oatmeal Chocolate Chip Cookies Recipe - Leah Sarago Recipes
Course Baked Goods
Prep Time 15-20 minutes
Cook Time 9-13 minutes
Servings
cookies
Ingredients
Course Baked Goods
Prep Time 15-20 minutes
Cook Time 9-13 minutes
Servings
cookies
Ingredients
Healthier Oatmeal Chocolate Chip Cookies Recipe - Leah Sarago Recipes
Instructions
  1. Preheat oven to 350 degrees and lightly spay or line a baking sheet with parchment paper or silicone mat (the cookies will stick to a non-stick sheet because they are low-fat).
  2. Mix flour, baking powder, baking soda, salt, and cinnamon in a bowl.
  3. Cream the butter and sugars together in a mixing bowl with an electric mixer. Beat in the egg. Add the applesauce and vanilla extract and beat until smooth. Turn off the mixer and add the dry ingredients and gently stir by hand with a large fork until combined and no streaks remain. Stir in the chocolate chips.
  4. Drop spoonfuls of dough on the baking sheet evenly spaced apart. Bake for approximately 9-13 minutes or until the edges are light brown (9 minutes for tablespoon portion and closer to 13 minutes for large spoonfuls). Cool for 5 minutes and transfer to wire rack or parchment paper to cool completely before storing the cookies.
  5. Store in airtight container for up to 2 days or freeze immediately after the cookies are cooled in an airtight BPA-free container.
Recipe Notes

*These get stale very fast.  Place the cookies in freezer to keep them fresh.  They even taste good frozen but they thaw quickly.

*You can experiment with the flour.  I use half flour and half flaxseed, but you can also combine a mixture of 1/2 cup flour, 1/4 cup ground flaxseed, and 1/4 cup oat flour. Or go gluten free and replace the regular flour with all oat flour or your favorite replacement.

* You can reduce the amount of sugar in these cookies by replacing half or all of the sugar with a stevia baking blend.

*As with all my recipes, I highly recommend all organic ingredients.

 

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