This weekend I wanted to make something chocolaty for a friend who is going through a rough time, but I wanted it to be something that was snack able and stored well. No cakes or fudge. Cookies were the only way to go. And because I wanted to get rid of the little I had left, I added peanut butter, and I put in some oats to make it “more healthy”. If you decide not to use peanut butter, I suggest you put in some nuts or fruit to complement the chocolate by itself is very strong.
makes 37 cookies. 65cal. each.
- 1 cup flour
- 1/2 cup oats
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter substitute (smart balance light)
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/2 cup splenda or sugar substitute
- 1 teaspoon molasses
- 3 Tablespoons peanut butter
- 2 egg whites or 3 tablespoons egg substitute
- 1 teaspoon vanilla extract
- 2 Tablespoons nonfat milk
- 1/4 cup chocolate chips
Preheat your oven to 350deg. Put parchment paper down on your cookie sheets for easy cleaning later.
Combine butter substitute, molasses, sugars and sugar substitute on high in your mixer. Mix till it is nice and soft. You may need to use a spatula to get it off the sides. While it is running, add eggs and vanilla and blend for a minute or two. Bring the mixer down to medium and add the baking soda, salt and cocoa. Let it mix for a minute, then add the oats. Once the oats are well mixed in, slowly pour in the flour. Don’t dump it in or it will clump. Give it time to mix in. Scrape the sides if need be. Once all the flour is mixed in, add the milk and the chocolate chips. Make sure you pour in the chips slowly too for good distribution.
Use a tablespoon to measure out your cookies onto the sheet. Then take a cup or a bowl and dip the bottom in water. Use this to press down your cookies so they are flat and spread out a bit. The water helps them to not stick to the bottom of your bowl/cup. If you want, you can sprinkle the top of your cookies with sprinkles or fancy colored sugar. Bake at 350deg. for 12min. Cool on a rack or serve warm.