One Bowl Double Chocolate Oatmeal Cookies
Cuisine: American
Author: Cookie Madness
Prep time: 5 mins
Cook time: 8 mins
Total time: 13 mins
A chocolate oatmeal cookie recipe with slightly less fat than most.
  • 1 cup all-purpose flour or Ultragrain flour, aerate and measure carefully
  • 4 tablespoons unsweetened cocoa powder, Hershey's Dark**
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2/3 cup oats, quick or old fashioned
  • 4 tablespoons grapeseed oil (or vegetable)
  • 1 egg
  • ΒΌ cup Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips
  1. Preheat the oven to 375 degrees F. Line a couple of baking sheets with nonstick foil.
  2. In a large mixing bowl, thoroughly stir together all dry ingredients (flour through oats).
  3. Make a well in the center and add your oil, egg, yogurt and vanilla.
  4. With a mixing spoon, stir the liquid ingredients together in the center of the bowl. Add the chocolate chips, then stir everything (liquid and dry) all together. You should have a thick, smooth, dough.
  5. Using a rounded tablespoon, scoop up dough and shape into balls. Arrange about 10 to 12 balls 2 1/2 inches apart on each baking sheet. Press the balls down slightly to make 3/4 inch rounds.
  6. Bake one sheet at a time on center rack for about 8 to 10 minutes or until the cookies are set. Let cool on baking sheet for about 3 minutes, then carefully transfer to a wire rack to finish cooling.
Calories: 124 Fat: 5 Protein: 2
**I used Hershey's Dark, but "Natural" would probably work too.

These cookies get their fat from the oil, egg and chocolate chips. You can reduce the fat by using a smaller amount of chocolate chips.
Recipe by Cookie Madness at