These are a staple cookie in my house. I make these each and every week. Healthy twist on a traditionally fatty cookie. I also use a small melon baller to scoop out the dough onto the cookie sheets so the cookies are smaller and less calories to consume.
1/3c unbleached all-purpose flour
1/3c whole-wheat flour
1.5c old-fashioned rolled oats
1 tsp baking soda
1/2 tsp salt
6 tablespoons I Can’t Believe It’s Not Butter
3/4c packed light brown sugar
1 tsp pure vanilla extract
1 large egg 1/4 toasted slivered almonds 2 tablespoons or so of ground flaxseed meal
5 oz dark chocolate chips
1. Preheat oven to 350°.
2. Spoon flours into dry measuring cups and level with a knife. Combine flours, oats, baking soda and salt in a bowl. Combine well.
3. Melt butter in microwave and then add brown sugar until smooth. Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended. Add vanilla, and egg; beat until combined. Add almonds and flaxseed meal. Add chocolate by hand. Use a small size scooper to drop dough on cookie sheets. Bake at 350° for 11 minutes. Cool on the cookie sheet for 4 minutes. Serve and enjoy!