One Bowl Double Chocolate Oatmeal Cookies
A chocolate oatmeal cookie recipe with slightly less fat than most.
Servings 24
Calories 124kcal
Ingredients
- 1 cup all-purpose flour or Ultragrain flour aerate and measure carefully
- 4 tablespoons unsweetened cocoa powder Hershey's Dark**
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup brown sugar
- ½ cup granulated sugar
- ⅔ cup oats quick or old fashioned
- 4 tablespoons grapeseed oil or vegetable
- 1 egg
- ¼ cup Greek yogurt (or sour cream(
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 375 degrees F. Line a couple of baking sheets with nonstick foil.
- In a large mixing bowl, thoroughly stir together all dry ingredients (flour through oats).
- Make a well in the center and add your oil, egg, yogurt and vanilla.
- 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.
- Using a rounded tablespoon, scoop up dough and shape into balls. Arrange about 10 to 12 balls 2 ½ inches apart on each baking sheet. Press the balls down slightly to make ¾ inch rounds.
- 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.
Notes
**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.
Nutrition
Serving: 1g | Calories: 124kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g