Mint Chocolate Chip-Oat Cookies
- Servings Per Recipe: 40
- Amount Per Serving
- Calories: 69.2
- Total Fat: 2.9 g
- Cholesterol: 11.4 mg
- Sodium: 53.6 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 0.3 g
- Protein: 0.8 g
IntroductionYou'll never know these cookies are lower in fat! Customize your cookies by using any flavor of "chips" you prefer! You'll never know these cookies are lower in fat! Customize your cookies by using any flavor of "chips" you prefer!
4 Tbsp "I Can't Believe It's Not Butter Cooking and Baking Blend"
1/3 cup low fat cream cheese (1/3 less fat)
1 cup light brown sugar, packed
2 large egg yolks
3/4 tsp vanilla extract
1/2 cup oat flour*
1/2 cup all purpose flour
1/3 cup whole wheat flour
3/4 tsp baking soda
1/4 tsp salt
5 ounces dark chocolate and mint chips
*NOTE: To make oat flour, place oats in a food processor or blender until they achieve a flourlike consistency.
Every cookie platter should have a chocolate chip cookie. This cookie provides a lower fat option, with a holiday hint of mint. I used a limited edition dark chocolate and mint mix; however a dark chocolate chip could be used (substitute peppermint flavoring for the vanilla). These are a favorite of my grandchildren, so you know they passed the "kid" test for flavor.
This recipe was created by Patricia Huller C.C.E., M.Ed., a culinary instructor and healthy baking expert from Cincinnati State's Midwest Culinary Institute, especially for SparkRecipes.
Prepare baking pans by spraying with canola oil spray. You may also line pans with parchment paper or use a silicone baking liner.
Cream the "butter," cream cheese and brown sugar on high speed using a mixer. Once the mixture is fluffy, reduce the speed to low and add the egg yolks and vanilla. Mix until combined. Combine the the flours, baking soda, salt, and chips in a bowl. Add to the butter mixture and mix by hand until well blended.
Drop heaping teaspoons onto a baking sheet about 2 inches apart. Flatten lightly with the bottom of a glass that has been moistened with water.
Bake 6-7 minutes. Rotate the pans and bake until lightly browned, about another 3 minutes. Be careful not to overbake. Cool and store in tightly sealed container.
Makes 40 Cookies
Member Ratings For This Recipe
Splenda makes a brown sugar and you use half the amount of regular brown sugar, which saves not only calories but also cuts down on the sugar! I've used it for several years and you can't tell the difference. Splenda also makes a white sugar for baking that you use half the amount of as well. - 12/6/11