Low-fat, high-fiber, a great alternative to pre-packaged oatmeal snacks! They make a great breakfast on-the-go or mid-morning snack. Store in an airtight container or the freezer.

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Recipe Summary

prep:
15 mins
cook:
12 mins
additional:
3 mins
total:
30 mins
Servings:
20
Yield:
20 large cookies
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

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  • Stir oats, all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a bowl.

  • Beat white sugar, brown sugar, and butter together in a large bowl using an electric mixer until fluffy. Beat in eggs, applesauce, and vanilla extract in that order. Stir in the oat-flour mixture until dough is just combined. Stir in chocolate chips.

  • Drop 1/4 cup of the dough onto the prepared baking sheet. Repeat with the remaining dough, flattening each cookie slightly.

  • Bake in the preheated oven until light brown at the edges, 12 to 15 minutes. Let cool on the baking sheet, 3 to 4 minutes. Transfer cookies to a wire rack to cool completely.

Cook's Note:

Feel free to use regular rolled oats instead of the quick-cooking kind.

Nutrition Facts

200 calories; protein 4.5g; carbohydrates 35.5g; fat 4.9g; cholesterol 24.7mg; sodium 254.4mg. Full Nutrition
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