How To Make Oatmeal Chocolate Chip Cookies Healthy

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Preheat oven to 350 degrees F. Lightly coat a baking sheet with cooking spray. Step 2 Whisk flour, baking powder and salt in a medium bowl. …

Rating: 4/5(2)
1. Preheat oven to 350 degrees F. Lightly coat a baking sheet with cooking spray.
2. Whisk flour, baking powder and salt in a medium bowl. Whisk brown sugar, butter, egg and vanilla in a large bowl. Add the flour mixture, oats and chocolate chips; stir with a wooden spoon until well combined. Drop level tablespoons of the dough onto the prepared baking sheet, making 12 cookies per batch.
3. Bake until golden brown on the bottom, 12 to 14 minutes. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough.

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Preheat oven to 350. Cream together butter, Splenda and Splenda Brown Sugar blend. When thoroughly mixed, add egg. In a separate bowl, mix whole wheat pastry flour, baking soda and baking powder. Slowly and carefully add to butter mixture. Turn off mixer and add rolled oats and chocolate chips. Stir by hand to mix.

Rating: 3/5(1)

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Make low sugar oatmeal chocolate chip cookies by swapping out the sugars and syrup for the following- Monk Fruit Sweetener – This replaces the white sugar. Monk fruit

Rating: 5/5(96)
1. Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside. Alternatively, use two baking trays, to avoid cookies from overspreading.
2. In a large mixing bowl, add your coconut sugar, white sugar, coconut oil, applesauce and vanilla extract, and mix until fully combined. Then, add your flour, baking soda, and salt, and mix well. Finally, fold through your oats and chocolate chips, until just combined. Do not overmix. Refrigerate the dough for 30 minutes.
3. Remove the dough from the refrigerator. Using a cookie scoop or large spoon, drop balls of cookie dough onto the lined trays, about 2 inches apart.
4. Bake the cookies for 15-17 minutes, or until just beginning to go golden brown around the sides. Remove from the oven and let cool on the tray for 10 minutes, before transferring to a wire rack to cool completely.

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These lower-in-calorie chocolate chip oatmeal cookies might just be a little taste of heaven. This recipe calls for 1/4 of the butter and 1/2 of the …

Rating: 4/5(119)

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Fold in the chocolate chips. Spray a cookie sheet with non-stick spray and drop dough by tbsp, leaving plenty of room for spreading. Bake for 10 minutes or until golden. Cool, …

Rating: 5/5(3)
1. Preheat oven to 350.
2. With an electric mixer, beat together the coconut oil (like shortening until warmed into oil), butter and Splenda until well combined, creamy and fluffy.
3. Beat in the molasses and egg, combining well, followed by the almond flour, protein powder, salt and baking soda, scraping down the sides of the bowl a few times and making sure everything is well combined.
4. Stir in spices, oat bran, and almond slivers.

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Use a sharp knife to roughly chop the remaining chocolate, then fold it into the dough. The chocolate chips are divided: half in the dough, half jammed into the warm cookies after baking for maximum showiness. If showiness isn’t your thing today, own it. Toss all the chips in the dough with reckless abandon.

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Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or silicone baking mat. Add bananas and oats to a large bowl. Stir with a spatula until evenly mixed and all oats are coated in the mashed banana mixture. Stir in chocolate chips until evenly distributed. The dough will be very wet and loose. This is normal.

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In a large bowl, using a rubber spatula, stir together all of the dry ingredients until well-mixed: oats, oat flour, cocoa powder, baking powder and salt. Pour the wet mixture over the dry mixture. Using the spatula, fold and stir until well mixed. Fold in chopped chocolate or chocolate chips.

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Low calorie Chocolate Chips Oatmeal Cookies Instructions Heat the oven to 350F/175C. Spray a large baking sheet with nonstick cooking spray or line it with parchment paper. Place the softened butter, the brown sugar in a medium-sized mixing bowl. With an electric beater, beat the butter and sugars until the mixture is smooth and fluffy.

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Beat sugar, olive oil, coconut oil, applesauce, and vanilla extract in a large mixing bowl. Add eggs and beat well. Add dry mixture to wet, beating to combine. Stir in rolled oats and chocolate chunks. Drop by spoonfuls onto a greased baking sheet. Bake at 350 for 10-14 minutes, or until done.

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2 cups quick oats 3/4 cup dark chocolate chips, I use Lily's sugar free Instructions Preheat oven to 350°F; line two baking sheets with parchment paper or use a silpat. In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.

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Real food ingredients: When it comes to making classic healthy oatmeal chocolate chip cookies that have a moist, buttery, melt in your mouth texture, I know that there really is no way around using things like butter and sugar. We also add whole grain spelt or …

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Stir in (chopped to an "oatmeal" sized grain) almonds (1 1/2 cups) and freeze dried blueberries (1/2 cup) (if using). Use a tablespoon to scoop the dough into balls and place on a plate Preheat oven to 375 F. Place plate in the freezer for 10 minutes. Remove from the freezer and place on a baking sheet, 1" apart.

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In a medium bowl, whisk together the oats, flours, baking soda and salt. Stir into the butter sugar mixture along with dates, egg and vanilla. Fold in the chopped chocolate and mix well. Drop tablespoonfuls of the cookie dough onto the prepared baking sheets. Bake for about 12 minutes, or until they appear to be set and not gooey in the middles.

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Preheat oven to 350 degrees. MIx the dry ingredients (oats, flour, baking soda, cinnamon, salt). Mix the wet ingredients (applesauce, egg, vanilla, sweetener). Mix all with the chocolate. Dollop batter onto a parchment paper-lined cookie sheet (the batter will appear a bit crumbly at this point, but it will bake together fine). Bake 12 minutes.

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These healthy, sugar, low calorie chocolate chip cookies are so soft, chewy, and ooey-gooey. They are quick and easy to make and just everything you'd want in a perfect cookie. And the best part is these low calorie cookies have just 59 calories each! Author: The …

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Preheat oven to 350 and prepare two cookie sheets with parchment. When the oven is at temperature, scoop out 1 tablespoon portions of chilled dough and flatten to about ¼ inch, fitting about 12 to each cookie sheet. Bake for 10-12 minutes, or until edges are browned. Cool on the cookie sheet for 5 minutes before removing to a cooling rack.

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Frequently Asked Questions

How do you make healthy oatmeal chocolate chip cookies?

Healthy oatmeal chocolate chip cookies made with just 3 simple ingredients! Absolutely no sugar, butter or flour added and only 50 calories per cookie! Preheat oven to 350°F. In a medium-sized bowl, mash banana. Mix in salt and cinnamon. Then stir in oats and any desired add-in's. Mix until combined.

How to bake oatmeal cookies on a low carb diet?

Using a medium cookie scoop, scoop the cookie dough onto the lined cookie sheet, about 2 inches apart. Flatten cookies into a rustic shape by pressing with a fork in different directions, leaving the surface uneven. Bake. Bake the low carb oatmeal cookies until golden, then let them cool completely. Are oatmeal cookies keto?

Are chocolate chip oatmeal cookies low in calories?

These lower-in-calorie chocolate chip oatmeal cookies might just be a little taste of heaven. This recipe calls for 1/4 of the butter and 1/2 of the chocolate chips when compared to a traditional chocolate chip oatmeal cookie. As a result, these classic treats are lower in calories and fat, but without sacrificing any flavor or sweetness.

How to make low carb almond flour chocolate chip cookies?

The first step to making truly delicious low carb almond flour chocolate chip cookies is creaming together your butter and sweetener. This is the main reason why butter is highly recommended for this recipe, if you can. Creaming butter and sugar is a classic step in many traditional cookie recipes, because it creates air pockets and better texture.

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