Chocolate chips are technically a baking supply and not candy. So, even if you empty your cupboards of junk food you probably still have some chocolate chips in there.
This happens to me all the time. I say that I’m laying off the junk food, but I really need some chocolate. I don’t want to eat a lot of extra sugar and, desperately clutching my last shred of dignity, I refuse to eat the chocolate chips by the handful. That’s where this recipe comes in handy.
I love it because…
…it makes 24 cookies with only a quarter cup of sweetener in the batch.
…it has flax and protein.
…fresh from the oven, the cookies have a light and crispy outer shell with a flaky inside that looks more buttery than it really is.
Do you want some yet? Tell me if you try them.
1/2 cup butter, room temperature
1 tbsp molasses
3 tbsp brown sugar
1 tsp vanilla
1 cup all purpose flour
1/2 cup rolled oats
1/4 cup ground flax
1/4 cup almond flour
pinch of salt (optional)
1/2 tsp baking soda
1 tsp baking powder
1/2 cup 2% milk
1/2 cup chocolate chips or walnuts
- Preheat the oven to 350 degrees.
- Beat the butter, molasses and sugar until combined, for about 1 minute, scraping the sides of the bowl once.
- Add the egg and vanilla and beat until combined.
- In a separate bowl combine flour, rolled oats, flax, almond flour, salt, baking soda and baking powder.
- Add half the wet ingredients to the dry ingredients along with half of the milk. Beat until just combined.
- Add the remaining wet ingredients and milk. Beat until combined.
- With a spatula, stir in chocolate chips and/or walnuts.
- Bake for 17-20 minutes or until the edges of the cookies begin to turn golden and the tops feel firm.