Spiked Oatmeal Cookies
1 1/4 cup quick-cook old-fashioned oats
1/2 cup whole-wheat pastry flour
2 tsp flaxseed meal
2 tsp cinnamon
1/2 tsp baking powder
1/4 tsp salt
1/2 cup agave nectar (or honey if you don’t have agave- I used 50-50 as I was running out of agave)
2 large egg white
2 T. unsalted almond butter
1.5 tsp vanilla extract
1 C cup (total) dark mini chocolate chips, raisins, coconut, pecans (or whatever floats your boat—dried cherries are delicious too these were just what I had around)
Preheat oven to 350 degrees and lightly spray 2 baking sheets with olive oil.
In a large mixing bowl, combine oats, flour, flaxseed meal, cinnamon, baking powder and salt.
In a small mixing bowl, whisk together agave, egg white, almond butter and vanilla. Add egg mixture to dry ingredients all at once and combine. Stir in chocolate chips.
Divide batter equally into 16 mounds and arrange evenly spaced on prepared baking sheets. Using the back of a slightly dampened spoon, flatten each mound into 2.5 inch circles. Bake 9-10 minutes, until golden. Cool on sheets for an additional 10 minutes before transferring to racks to cool completely. Stored in an airtight container, cookies will keep fresh for 2-3 days.
These taste like heaven on my healthy cookie tasting chart. Seriously, most taste like cardboard gone wrong, these on the other hand taste like cookies, just good for you.