Recipe by Judy's Kitchen
I have altered this recipe from a Taste of Home low fat cooking magazine to add oat bran to my diet while satisfying my chocolate cravings. I like crunchy cookies, so I make a batch and then eat them straight from the freezer. They are great RIGHT out of the oven, but get soft quickly sitting around.
Top Review by Roosie
Expect a healthy, not too sweet, chewy, lightly chocolatey cookie from these and you'll love them! I adjusted the recipe slightly, based on what I had on-hand and personal preferences. I used wheat bran instead of oat bran, sucanat instead of the Splenda/brown sugar, 2 eggs instead of the egg substitute, grade B maple syrup instead of the corn syrup/maple extract, safflower oil instead of walnut and omitted the walnuts altogether... that sounds like a lot, but I don't think it affected the overall outcome of the recipe overall much! I found that the easiest way to form the cookies is to wet your hands and make small patties like you would for making hamburgers. Don't worry about them being too flat- the baking soda in the recipe will still make them rise. I also recommend letting the dough sit for a bit before you start forming the cookies - mine was a little crumbly to begin with but once I let it sit and let the oats and bran absorb the wet ingredients somewhat, it was much more cohesive and easy to work with. These are certainly chocolatey, but not extremely so, which is nice, though, because it really lets you taste the maple flavor. The texture of these reminds me somewhat of macaroons with the chewy oats. One great thing about these is, unlike most other cookies, they are really filling, which makes it a lot easier to not keep going back to the cookie jar for one more. Thanks!
- 1 1⁄2 cups quick oats
- 1 1⁄2 cups oat bran
- 2⁄3 cup whole wheat pastry flour
- 1⁄3 cup cocoa
- 2⁄3 cup Splenda sugar substitute
- 1⁄3 cup brown sugar
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄2 cup egg substitute
- 1⁄4 cup light corn syrup
- 1 teaspoon vanilla
- 1⁄2 teaspoon maple flavoring
- 1⁄4 cup walnut oil
- 1⁄2 cup chocolate chips
- 1⁄4 cup walnuts
Directions See How It's Made
- Combine dry ingredients.
- Add liquid and mix well.
- Add soy milk or water if some ingredients are still dry, but you want a thick dough.
- Stir in chocolate chips and chopped walnuts.
- Drop by level tablespoon onto a cookie sheet coated with nonstick cooking spray.
- Flatten, like peanut butter cookies.
- Bake at 350°F for 17 minutes, moving trays front to back and up and down half way through baking.
- Cool on rack. Eat right away or freeze.