Coach Nicole's Chewy Oatmeal Chocolate Chip Cookies
Nutritional Info
- Servings Per Recipe: 28
- Amount Per Serving
- Calories: 111.6
- Total Fat: 4.4 g
- Cholesterol: 6.7 mg
- Sodium: 152.8 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 1.4 g
- Protein: 2.2 g
View full nutritional breakdown of Coach Nicole's Chewy Oatmeal Chocolate Chip Cookies calories by ingredient
Introduction
These cookies use the healthy, whole-food ingredients, less sugar and more healthy fats than traditional cookies. You can add any combination of dried fruit, nuts and your favorite chocolate chips. Make them vegan by omitting the egg. These cookies use the healthy, whole-food ingredients, less sugar and more healthy fats than traditional cookies. You can add any combination of dried fruit, nuts and your favorite chocolate chips. Make them vegan by omitting the egg.Number of Servings: 28
Ingredients
-
3/4 cup whole wheat pastry flour
1/4 cup light brown sugar, not packed
1/4 cup organic cane sugar
1-1/2 cups quick oats, dry
1/2 cup thick oats, dry
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/3 cup soft tofu
1/3 cup softened butter or non-hydrogenated margarine (recipe calculated with Earth Balance Buttery Spread)
1/2 cup real maple syrup
1 tsp vanilla extract
1 whole egg
1/2 cup chopped walnuts
1/2 cup organic semi-sweet or dark chocolate chips (I use Sunspire brand)
1/2 cup raisins
Directions
Preheat oven to 350 degrees F.
Mix all dry ingredients (except chips, nuts and raisins) together in a medium bowl.
Add all wet ingredients (except egg) to a food processor or blender and mix until well-combined. Add egg to food processor and beat just until mixed.
Pour wet mixture over dry ingredients. Mix just until combined. Add chocolate chips, walnuts and raisins and mix until combined.
Scoop small spoons of rounded dough onto lightly greased cookie sheets, about 1.5 inches apart.
Bake at 350 degrees F for 15-18 minutes, until golden around the edge.s Let sit a few minutes before removing from sheet. Note that these cookies will be soft and slightly sticky, even when fully-cooked. Store in an air-tight container for up to a week (if they last that long!).
Makes 25-30 cookies. Recipe calculated for 28 cookies.
Number of Servings: 28
Recipe submitted by SparkPeople user COACH_NICOLE.
Mix all dry ingredients (except chips, nuts and raisins) together in a medium bowl.
Add all wet ingredients (except egg) to a food processor or blender and mix until well-combined. Add egg to food processor and beat just until mixed.
Pour wet mixture over dry ingredients. Mix just until combined. Add chocolate chips, walnuts and raisins and mix until combined.
Scoop small spoons of rounded dough onto lightly greased cookie sheets, about 1.5 inches apart.
Bake at 350 degrees F for 15-18 minutes, until golden around the edge.s Let sit a few minutes before removing from sheet. Note that these cookies will be soft and slightly sticky, even when fully-cooked. Store in an air-tight container for up to a week (if they last that long!).
Makes 25-30 cookies. Recipe calculated for 28 cookies.
Number of Servings: 28
Recipe submitted by SparkPeople user COACH_NICOLE.
