cup semi-sweet chocolate chips, I used mini chunks
tablespoons almond milk or 2 -3 tablespoons soymilk
Serving Size: 1 (23) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 14 g19 %
Total Fat 1.7 g2 %
Saturated Fat 0.8 g3 %
Cholesterol 7.8 mg
Sodium 82 mg
Dietary Fiber 0.6 g2 %
Sugars 10.6 g42 %
Protein 0.9 g
Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper and set aside.
In a large mixing bowl, combine the flour, oats, baking soda, baking powder and salt. Whisk well to loosen up any clumps. Set aside for a minute.
In another mixing bowl, combine the oil with the sugars and mix with an electric mixer until creamy. About a minute. Slowly add the egg and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix again with the electric mixer.
You should have a thick batter. Fold in chocolate chips. If you need to, add a tablespoon at a time of almond milk to make a nice texture for scooping into balls.
Place in fridge for about 10 minutes.
Take out of the fridge and with a small cookie scooper, make 12 mounds on each cookie sheet. With wet fingers, press down slightly. The cookies will spread out.
Bake one cookie sheet at a time for about 8 to 12 minutes. (Ovens will vary) After 5 minutes, rotate the pan around. When the cookies seem lightly golden, take out and let rest on a wire rack until cool. Then repeat with the other cookie sheet.
The cookies will remain soft on the inside and crispy on the outside. A sure winner!