PREP TIME: 5 minutes
COOK TIME: 12 minutes
ADDITIONAL TIME: 2 minutes
TOTAL TIME: 19 minutes
- We need 1 1/3 cups of quick-cooking oats or rolled oats
- In this recipe, we’ll need 1/3 cup of self-rising flour or you can use all-purpose flour and add 1/2 tsp baking powder and a dash of salt
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- Also, we need 2 Tbsp brown sugar substitute ( I always use LAKANTO GOLDEN MONK-FRUIT SWEETENER)
- 1 tsp vanilla extract
- Use 5 Tbsp Land o’ Lake light butter made with canola oil
- 1 egg
- We’ll need 28 grams LILY’S or any no sugar added chocolate chips
- First, you must preheat the oven to 350 degrees then line a baking sheet with parchment paper.
- Beat the butter and brown sugar blend in a large mixing bowl until fluffy and then add the egg, cinnamon and vanilla and beat until smooth. (30 seconds)
- Then mix the oats and self-rising flour with baking soda in another bowl.
- By using a rubber spatula, fold the oat mixture into the egg mixture. The dough will be crumbly. Then gently fold in chocolate chips.
- Then Using a standard tablespoon measuring spoon and place them on the cookie sheet about 1/2 inches apart.
- Bake the cookies for 12-14 minutes.
- And now just let the cookies cool on the baking sheet for 5 minutes before removing them.
SERVINGS: MAKES 12 COOKIES
GREEN PLAN: 3 Smartpoints per cookie
BLUE PLAN: 3 Smartpoints per cookie
PURPLE PLAN: 2 Smartpoints per cookie
I love to take these cookies to another level by adding 2 tablespoons of my favorite low point ice cream in-between two of these Oatmeal Chocolate Chip Cookies. WOW! Now I have a delicious and amazing Ice Cream Sandwich!! Enjoy!!
These cookies can be kept in an air-tight container for 3 days in refrigerating or freeze them for up 2 weeks.
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