Shelley's oatmeal chocolate chip cookies
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 139.1
- Total Fat: 7.4 g
- Cholesterol: 0.0 mg
- Sodium: 108.0 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 2.3 g
- Protein: 1.3 g
View full nutritional breakdown of Shelley's oatmeal chocolate chip cookies calories by ingredient
Introduction
Shelley created this recipe for her daughter who is allergic to eggs, gluten and dairy. Substitute margerine for Becel vegan margerine and use gluten free flour and carob chips. Shelley created this recipe for her daughter who is allergic to eggs, gluten and dairy. Substitute margerine for Becel vegan margerine and use gluten free flour and carob chips.Number of Servings: 24
Ingredients
-
1/2 cup margerine
1 cup sugar (brown or darker)
1 large egg*
1/2 tsp vanilla extract
1 cup flour**
1 cup rolled oats
1/2 tsp baking soda
1/4 salt
1 cup chocolate chips***
1/2 cup nuts (optional)
*egg allergy subsitute with 4 tbsp of apple sauce and 1 tsp of baking powder
**gluten allergy substitute with gluten free flour
***dairy allergy substitute with carob chips
Directions
Preheat the oven to 350F. Move one rack to 6 inches from the top and the other 6 inches from the bottom of the oven.
Mix margerine, sugar, egg (or substitution), vanilla together in a small mixing bowl.
Combine flour, rolled oats, baking soda, salt, chocolate chips and nut in a larger bowl and mix.
Add the liquid ingredients to the dry ingredients and stir until combined.
Using a tablespoon drop dough on the cookies sheets, 12 per sheet. Press each cookie gently to flatten the top. Put one pan on the top rack and one pan on the bottom rack.
Bake for 12 -15 minutes (depending on your oven).
Take out, let stand for 5 minutes, then store or eat.
Serving Size: makes 24 cookies
Number of Servings: 24
Recipe submitted by SparkPeople user SHANTASITC.
Mix margerine, sugar, egg (or substitution), vanilla together in a small mixing bowl.
Combine flour, rolled oats, baking soda, salt, chocolate chips and nut in a larger bowl and mix.
Add the liquid ingredients to the dry ingredients and stir until combined.
Using a tablespoon drop dough on the cookies sheets, 12 per sheet. Press each cookie gently to flatten the top. Put one pan on the top rack and one pan on the bottom rack.
Bake for 12 -15 minutes (depending on your oven).
Take out, let stand for 5 minutes, then store or eat.
Serving Size: makes 24 cookies
Number of Servings: 24
Recipe submitted by SparkPeople user SHANTASITC.