- Gluten free certified old-fashioned oats
- Almond flour
- Ground flaxseed
- Baking powder
- Vegan mini-chocolate chips
- Vanilla extract
- Maple syrup
- Almond butter
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March 15, 2016 | Issue #600
Made-over Oatmeal Chocolate Chip Bites
Sonja Goedkoop, MSPH, RD
Today marks AICR’s 600th healthy recipe so we decided to celebrate with something sweet and simple to make.This recipe combines fiber-rich whole rolled oats, creamy nut butter and heart healthy omega-3 fatty acid rich flaxseeds. A delicious hybrid between a cookie and a bar, these bites will satisfy your sweet tooth and your mid-afternoon hunger.
Makes 24 cookies.
Per cookie: 157 calories, 8 g total fat (1 g saturated fat), 18 g carbohydrate, 3 g protein 3 g dietary fiber, 115 mg sodium.
- 2 cups Gluten free certified old fashioned oats
- 1 cup almond flour
- 3/4 cup ground flaxseed
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 cup vegan mini-chocolate chips
- 2 tsp vanilla extract
- 1 cup pure maple syrup
- 1/2 cup natural almond butter
Preheat oven to 350° F.
Combine all dry ingredients in a large bowl. In another bowl, mix wet ingredients (vanilla extract through maple syrup). Add the wet ingredients to the dry ingredients and stir to combine.
Drop the dough into 24 even mounds on a parchment paper/silicon mat-lined or greased baking sheet or pour into a greased 9-inch by 13-inch baking pan. Lightly press down to flatten (cookies will not flatten much during cooking).
Bake 12-15 minutes, until the cookies are just set in the center.