I tried adapting my favorite light cookie recipe but found that I was having a significant problem with the cookies spreading when they baked. They looked sad and were crispy instead of moist and chewy. They needed some bulking so I ground up some oats and that did the trick. The thing I like about this is that you get a slightly nutty taste from the oats, the added health benefit of oats, the bulking and moisture from the oats, but because they are ground up you don't chew the oats so it isn't an oatmeal chocolate chip cookie. Also because they have chia seeds in them instead of nuts I have basically made a health food and you can feel free to eat a bowl of them for breakfast. I kid.
Also if you aren't coping with an egg allergy feel free to use eggs and you won't notice much of any difference in the taste.
1 cup flour
1/2 cup oats (grind in blender)
1/2 tsp baking soda
1/4 tsp salt
1/2 cup granulated sugar
1/2 cup brown sugar
1 TBSP chia seed + 3 TBSP warm water (or one egg white)
1 tsp vanilla
4 TBSP butter or shortening melted
1/3 cup chocolate chips
1: Preheat oven to 350.
2: Melt butter or shortening and add sugars. Stir or beat until light and fluffy.
3: Add chia seeds mixed with the hot water or egg and stir to combine.
4: Add vanilla.
5: Combine dry ingredients, including oats which you have ground in either a blender or cuisinart. You can add the oats whole if you prefer.
6: Slowly add dry ingredients to wet and stir until combined.
7: Add chocolate chips and portion out onto baking sheet.
8: Bake for 8-10 minutes or until just golden brown.
Make them your own by changing around the ingredients to suit your taste and the allergies of family members! As is these cookie are egg free and nut free and if you use shortening rather than butter they are easily converted to dairy free.
Calories: 95, Fat: 3.1, Carbohydrates: 16, Protein: 1.1, Sugar: 10.5, Fiber: 0.3