Servings: 15 Cookies
Calories: 37.5kcal
Equipment
- mixing bowl
- measuring spoons and cups
- fork or wooden spoon
- medium cookie scooper
- cook sheet
- parchment paper
Ingredients
- 1½ c Old Fashion oats
- ⅓ c sugar or equivalent amount of sweetener of your choice
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- 1 pinch salt
- 1 egg white (see note on bottom of recipe card)
- 1 tsp vanilla extract
- ¼ c fat free ricotta, low fat works too
- ¼ c plain non fat yogurt
- 45 g Lily's semi sweet chocolate chips or your favorite brand
Instructions
- Preheat the oven to 350℉
- Line a cookie sheet with parchment paper.
- Add the oats, cinnamon, sweetener, baking powder, baking soda and salt to a mixing bowl. Use a fork or wooden spoon to mix these dry ingredients together.
- Add the egg white, fat free ricotta, plain non fat yogurt and vanilla extract to the dry oat mixture. Mix all the ingredients together until you have a uniform cookie batter.
- Measure out the chocolate chips and add them to the cookie batter. Stir them in until they are evenly distributed throughout the batter.
- Use a medium size cookie scooper and scoop the batter out onto the parchment lined cookie sheet.
- Place the cookies in the oven and bake for 12 min. Check the cookies. You are looking for them to be golden brown. Bake them for an additional 2 min if needed. In my oven, I bake these cookies for a total of 14 min.
- I cool the cookies right on the cookie sheet but you can transfer them to a cooling rack if you wish.
- These cookies are great warm or at room temperature. I store them in a plastic container at room temperature as they seldom last more than two days at my house. For a longer storage period, I would refrigerate them. I have never frozen these cookies for fear that the oats would get soggy.
Notes
I used one large egg white in this recipe. If you choose to use a whole egg, try to use a smaller one. The added yolk may make the batter too moist. If that happens, add more oats to absorb the extra moisture.
I used Truvia with stevia in this recipe. It is not a 1:1 substitute for sugar so I had to do the conversion to 1/3 c of sugar. There are a bunch of conversion charts for the various formulations of Truvia on line. Google is your friend.
In the past, I have made these cookies and replaced the chocolate chips with blueberries. They were excellent. While I have not made these with fresh chopped apples, I think they will work also work well.
Nutrition
Serving: 1cookie | Calories: 37.5kcal | Carbohydrates: 6.1g | Protein: 1.8g | Fat: 0.6g | Saturated Fat: 0.1g | Sodium: 85mg | Fiber: 0.9g | Sugar: 0.1g
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