These crispy cookies will give your old, full fat recipe, a run for their money. By adding some ground oats to whole wheat pastry flour, cutting the butter and adding some agave nectar, we cut the fat and calories without sacrificing flavor.
| Level: | Easy |
| Total: | 1 hr 37 min |
| Prep: | 25 min |
| Inactive: | 1 hr |
| Cook: | 12 min |
| Yield: | 24 cookies, 12 servings |
Ingredients
- 1/2 cup rolled oats (not quick-cooking)
- 1 cup whole-wheat pastry flour, spooned and leveled
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 4 tablespoons (1/2 stick) unsalted butter, softened
- 2/3 cup packed light-brown sugar
- 3 tablespoons agave nectar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 4 ounces semisweet chocolate, chopped, or 1/2 cup semisweet chocolate chips
Instructions
- 1. Preheat the oven to 350 degrees F. Combine the oats, flour, baking soda and salt in a food processor and pulse until the oats are finely ground. Set aside.
- 2. In the bowl of an electric mixer, cream the butter, sugar and agave nectar until light and fluffy. Add the egg and vanilla and mix until smooth and glossy. Reduce mixer speed to the lowest setting and gradually add the flour mixture until just incorporated; stir in the chocolate.
- 3. Drop level tablespoons of the dough onto silicone mat lined baking sheets, 2 inches apart (12 cookies per sheet). Transfer the sheets to the refrigerator and chill the cookies until solid, about 30 minutes. Bake until lightly golden around edges, about 12 to 14 minutes, rotating the pans halfway through. Remove the baking sheets from the oven and let cool on the sheets for 1 minute; transfer to a wire rack to cool completely.
Nutrition Facts
| Calories | 200 |
| Total Fat | 7 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 28 milligrams |
| Sodium | 56 milligrams |
| Carbohydrates | 32 grams |
| Dietary Fiber | 2 grams |
| Protein | 3 grams |
Reviews
These cookies were a big disappointment. No one in my family like these cookies. To me they were OK, but my husband begged me to make a “real” chocolate chip cookie.
Need help, for the life of me I cannot make these spread, they turn out like fat chunks of dough and chocolate chips, after cooked they’re edible but not good…
Not very good! Taste healthy.
These were a big hit. I used honey instead of agave as that is what I had. I feel that if I cut the sugar back it would have still been great.
agree…really good, but mine lost their crisp after a few hours? few minutes in toaster over crisped them up. i added more chips, as well.
These are absolutely delicious! Can’t believe there is only 4 tbls butter….you don’t miss the extra butter at all. Re: reviewer who had bad luck with the recipe…with this sort of recipe ensure you use whole wheat pastry flour and light agave (no substitutions and they will come out wonderful! Will actually try with a tad bit less sugar next time to see how they turn out (of course, baking is an ‘exact science’ so can’t toy around with sugar too much or will change texture, but perhaps just a smidgen. A must make…enjoy!
Nice and chewy, don’t miss the extra butter. No need to worry about spreading though…only flattened out when I put them on a already-hot baking sheet.
I used a mix of cacao & chocolate nibs Oh My God !! Delicious very moist & yummy !!!!!
I did use less brown sugar..
I did use less brown sugar..
I used honey because I didn’t have agave and I don’t have pastry flour, just store-bought, but I found these to come out more like bread. They were ok, but I thought a little odd.
These were fantastic! I was just browsing when I noticed that I had all the ingredients and started making them. I somehow skipped the part about cooling them for 30 min before baking them, so I just baked them. I also used less sugar and a little bit of cocoa. They turned out moist, chewy, and way yummy!