These low-fat, high fiber cookies are made with applesauce and packed with rolled oats and flax seed for a more nutritious alternative to the standard store-bought cookies. These cookies are so good your kids will love them! These cookies are best right out of the oven and taste fresh for about 2 days, so it’s a good idea to freeze these cookies. These are a great snack, lunch treat, or a breakfast replacement. Just place a frozen cookie in your child’s lunch or snack and it will be perfectly thawed in on time at all. This also makes it convenient to have these in the freezer when your pantry is running low on lunch options! You can experiment with the flour. I use half flour and half flaxseed, but you can do a mixture of 1/2 cup flour, 1/4 cup ground flaxseed, and 1/4 cup oat flour. Or go gluten free and replace the regular flour with all oat flour or your favorite replacement. Also, I wanted to note that you can reduce the amount of sugar in these cookies by replacing half or all of the sugar with a stevia baking blend.
Low-Fat Oatmeal Flaxseed Chocolate Chip Cookies
Oatmeal Flaxseed Chocolate Chip Cookies Ingredients:
1/2 cup all purpose flour or oat flour (I’m making the next batch with oat flour and I will provide an update on texture/taste if you are looking for a gluten-free option)
1/2 cup golden ground flax seed meal
1 tsp. baking powder
1/2-3/4 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. iodized sea salt
2 TBS. softened, unsalted butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 large egg
1/4 cup unsweetened applesauce
1 tsp. vanilla extract
2 cups old-fashion rolled oats (not quick cooking)
1 cup bittersweet or semi-sweet chocolate chips (love Ghiradelli bittersweet chips in these)
Oatmeal Flaxseed Chocolate Chip Cookies Directions:
1. Preheat oven to 350 degrees and lightly spay or line a baking sheet with parchment paper (the cookies will stick to a non-stick sheet because they are low-fat).
2. Mix flour, baking powder, baking soda, salt, and cinnamon in a bowl.
3. Cream the butter and sugars together in a mixing bowl with an electric mixer. Beat in the egg. Add the applesauce and vanilla extract and beat until smooth. Turn off the mixer and add the dry ingredients and gently stir by hand with a large fork until combined and no streaks remain. Stir in the chocolate chips.
4. Drop spoonfuls of dough on the baking sheet evenly spaced apart. Bake for approximately 9-13 minutes or until the edges are light brown (9 minutes for tablespoon portion and closer to 13 minutes for large spoonfuls). Cool for 5 minutes and transfer to wire rack or parchment paper to cool completely before storing the cookies.
5. Store in airtight container for up to 2 days or freeze immediately after the cookies are cooled in an airtight BPA-free container.