By San Diego Dining Dish
Here it is! I’ve been messing with CCC recipes for almost a year now, and I think that I’ve come up with a winner! Reduced fat, reduced sugar, whole wheat flour, and oatmeal! These cookies come together pretty easily, and the date butter is an extra step, but well worth the flavor and texture additions. These cookies are a little fragile, but oh-so-soft! The crumb is incredible
Yield is about 36 cookies!
You will need:
- ½ cup date butter (recipe here)
- ½ cup salted butter or Earth Balance
- ½ cup brown sugar
- ¼ cup sugar
- 1 tsp baking soda
- 1 cup whole wheat pastry flour
- 1 cup oatmeal, ground to powder
- 2 eggs
- 1 tsp vanilla
- ½ cup chocolate chips
Directions:
- Preheat the oven to 375 degrees.
- Cream together the butter and sugar until well blended. Add the date butter. Next, add the eggs and vanilla.
- Stir in the flour, baking soda, and ground oatmeal, blending completely.
- Add the chocolate chips.
- Using a large spoon, scoop the dough onto a sprayed cookie sheet or silicone cover. Bake for 8-10 minutes, until edges are golden. Serve warm!
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