Oatmeal Cinnamon Chip Cookies
(recipe adapted from Chocolate-Spiked Oatmeal Cookies Clean Eating Magazine - July/Aug 2009, p. 98)
- 1 1/2 cup quick-cook oats
- 1/2 cup flour
- 2 tsp ground flaxseed
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup agave nectar (I used maple syrup)
- 1 egg white
- 2 tsp unsalted almond butter (I used sunflower seed butter so they can be eaten at school)
- 1 tsp vanilla extract
- 1/4 cup mini chocolate chips (I used 1/3 cup mini cinnamon chocolate chips)
In a large bowl combine the oats, flour, flaxseed, cinnamon, baking powder and salt. In a small bowl, whisk together the syrup, egg white, butter, and vanilla. Add egg mixture to dry ingredients and combine. Add the chocolate chips.
Divide batter equally into 16 mounds and arrange on baking sheets. Using the back of a slightly dampened spoon, flatten the mounds into flat circles. Bake at 350F for 10 minutes.
This was such a simple recipe and the cookies were delicious. And, surprisingly, the sunflower seed butter really made the cookies taste as though there was peanut butter in them. What a great alternative for the school lunches! (Check out a post on another blog I follow about using sunflower seed butter as an alternative - http://www.feedthesink.com/2010/09/16/the-poor-peanut/ )