They have a crunchy bite but then are moist and soft inside. They will satisfy any cravings but at the same time give you the much needed fibers. Very low in added sugars, the chocolate chips will be responsible for sweetening this treat.
This recipe only uses 2 tablespoons of maple syrup and 2 tablespoons of light brown sugar, a big reduction when compared to 1 ½ to 2 cups of sugar used in traditional chocolate chip cookies recipes. It has even less sugar than my previous recipe of Low Sugar Chocolate Chip Cookies which is also very good but this one is currently my favorite.
It is also very easy and fast to make, it doesn’t require refrigerating the dough before baking. Mix the wet ingredients, then mix the dry. Mix the wet with the dry and it is ready to shape the cookies and bake.
Oats are so versatile they bring moisture and structure to dishes. Its bland taste is an advantage making it an easy addition. They are also highly nutritious being a good source of protein, carbohydrates and fiber. Being one of the richest sources of the mighty beta-glucan, a soluble fiber. Which has been linked to reduced total levels of cholesterol. Besides helping reduce the risk of heart disease, prevent cancer and having an anti-inflammatory effect.
They are also rich in antioxidants that may help reduce blood pressure. This particular group of antioxidants helps widen the blood vessels allowing more blood to flow therefore reducing the pressure. The antioxidants may also have anti-inflammatory and anti-itching properties.
Fast and easy to make. I hope these cookies become your favorites as well. Here is another scrumptious cookie recipe for you Cranberry & Macadamia Oat Cookies.
Prep: 15 mins | Cook: 15 mins | Total: 30 mins
Ingredients
½ cup of applesauce
1 tsp of vanilla
½ tsp of cinnamon
2 tbsp of maple syrup
2 tbsp of light brown sugar
2 tsp of ground flaxseeds
¼ cup of vegetable oil
1 cup of rolled oats
½ cup of oat flour
½ cup of whole wheat flour
½ tsp of baking powder
½ cup of chocolate chips
Prep
Preheat the oven to 350ºF (180ºC). Line a baking sheet with parchment paper.
In a medium bowl mix together the apple sauce, vanilla, cinnamon, maple syrup and vegetable oil until well combined. In another bowl whisk together the oats, oat flour, flaxseeds, whole wheat flour and baking powder.
Add the wet ingredients to the dry and stir until a sticky dough is formed. Add the chocolate chips and give another good stir.
Using a medium cookie scoop, size 2 tablespoons (or heaping tablespoons), drop spoonfuls of cookie dough 2“ (5 cm) apart onto the prepared baking sheet. With wet fingers press and shape the cookies so they are ¼“ (½ cm) thick.
Bake for 15 minutes or until the bottom of the cookies are light brown. Enjoy! Makes 15 cookies.