This time of the year we all eat way too many sweets so I thought I would make a cookie that I could make a change in the sugar without sacrificing taste.
The cookie turned out delicious and I was pleased with the sugar change.
This is a quick and easy recipe you can make from start to clean up in less than 1 hour.
I found this recipe in All You Magazine and adapted it for my ‘healthier’ Halloween Oatmeal Cookie which I made to #fillthecookiejar this month. If you would like to bake with the Fill The Cookie Jar group, please contact Cynthia at Feeding Big.
- ¾ cup White Whole Wheat Flour
- ½ tsp. baking soda
- ⅛ tsp. salt
- 1 stick butter melted & cooled
- ½ cup coconut sugar
- 2 tbls. stevia (OR use ¼ cup of brown sugar)
- 1 large egg
- ½ tsp. vanilla extract
- 1½ cup rolled oats
- 1 cup halloween color chips
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone mats.
- Melt butter and set aside to cool.
- In small bowl combine the flour, baking soda and salt and set aside.
- In large bowl beat together the cooled melted butter and sugar on medium speed until blended then mix in the egg and vanilla.
- Using a spatula or wooden spoon stir in the flour mixture just until combined then fold in the oats and the chocolate chips.
- Drop dough by heaping tablespoon onto the baking sheets about 2 inches apart and gently flatten the dough.
- Bake for 12-15 minutes just until edges are golden brown but still soft on top.
- Cool on baking sheets for 5 minutes then transfer to wire rack to continue to cool.