Home alone on a Saturday night = time to bake cookies and take a bubble bath.
Halfway into my cookie excursion, I realized I only had one egg left and barely a few chocolate chips. So it seems it was meant to be… I needed to make healthy cookies. Turns out, you can substitute 1 tablespoon vinegar + 1 teaspoon baking soda for an egg (prepare for some fizz). Since I didn’t have many chocolate chips, I had room for more rolled oats. Hello, fiber!
Because of all the fiber, they are definitely filling. They would probably make a good snack for hiking or alongside a cup of coffee for breakfast.
Oatmeal Chocolate Chip Cookies
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1 stick of butter, softened
- 1 cup packed light brown sugar
- 1/4 cup granulated sugar
- Generous drizzle of honey (was probably ~1 tablespoon)
- 1 egg + 1 egg substitute (1 tablespoon vinegar mixed with 1 teaspoon baking soda)
- 1 teaspoon vanilla extract
- 2 1/2 cups rolled oats
- Few chocolate chips
- Preheat oven to 350 degrees Fahrenheit.
- In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.
- In a large bowl, using a hand mixer, beat the sugar, butter and honey on medium-high until well-mixed and soft/fluffy (few mintues).
- Add the egg and mix until incorporated. Add the egg substitute mixture and continue to mix for another minute. Add the vanilla extract.
- Turn hand mixer down to low and add the flour mixture in three batches. Continuously mixing until combined.
- Using a spatula, fold in the rolled oats and chocolate chips.
- Roll into round balls ~1 to 1.5 inches in diameter. Place on parchment paper lined baking sheet about 2 inches apart.
- Bake 15 minutes until golden brown on the bottom and edges.