Oat Chocolate Chip Cookies

Whole Wheat + Oats = whole grain love
These are great because you can’t tell one bit that they are whole wheat, they taste fantastic.  The best part is they don’t look whole wheat so no one has to know!
The cookie photo below is the larger scrumptious cookie size.

Servings 30 small cookies

Ingredients:

1 stick (4 oz) vegan butter, light (margarine)
1/2 cup brown sugar, packed
1/4 cup sugar
1 egg
1 tsp vanilla extract
1 cup whole wheat flour
1 1/4 cup oats, old fashioned or quick cooking*
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup dark chocolate chips

Directions:

1. Preheat oven to 375 degrees F
2. Cream the butter, sugar, and brown sugar together until light and fluffy
3. Add the egg until fully incorporated
4. Add the vanilla
5. Mix in the whole wheat flour, oats, baking powder, baking soda, and salt
6. Lastly add the chocolate chips
7. Scoop onto a baking tray and bake 10-12 minutes. I use a commercial #40 purple scoop to get equal cookies. Otherwise roll into balls and eye ball it. 

*For the oats, you can either add them whole, grind them into a powder as flour, use oat flour that’s packaged, or go half and half (grind half the oats and leave half whole)

*Keep extra dough you are making in the refrigerator or freezer to have for next time. I like to pre-scoop or pre-roll my dough so I know how many cookies I have left (or….really so it’s easier to bake off next time. I don’t have to scoop it out of the tub.)

Variations:
Sprinkle or grind sea salt atop each cookie before baking
Use a fancy dark chocolate bar or chocolate caramel bar, roughly chopped

Nutrition per Serving: 111 calories, 2g protein, 15g carbs, 1g fiber, 5g fat, 1g sat fat, 43mg sodium