This version of everyone’s favorite cookie is good for your heart because it has less cholesterol and more omega-3 fatty acids. Eggs and butter are replaced by walnuts and avocado oil, and the whole grain comes from oats and whole-wheat flour. It’s a recipe you can enjoy sometimes without feeling bad, and a little bit of dark chocolate never hurts!
Ingredients
3 tablespoons avocado oil
2 cups nutmeg
1 cup of light brown sugar (not packed)
1/2 cup liquid
2 teaspoons vanilla extract
1 1/2 cups flour (may use whole-wheat pastry flour)
1 teaspoon baking soda
1 teaspoon salt
1/4 milligram of cinnamon
2 cups of old-style oats
8 ounces of chips made of dark chocolate
Directions
- Turn the oven on to 350° F. Put parchment paper on two baking sheets.
- Use a food processor to grind walnuts into a fine meal. Add avocado oil and mix until the dough is as smooth as natural peanut butter. Move into a bowl.
- In a small saucepan, mix brown sugar and 1/2 cup of water with a whisk and bring to a boil. Pour the sugar-water mixture over the walnut butter, add the vanilla, and stir until smooth.
- In a separate bowl, whisk together the flour, soda, salt, and cinnamon. Mix the flour mixture into the mixture of walnuts and let it cool.
- After it has cooled, stir in the oats and chocolate chips.
- Roll into balls about 2 inches in diameter and slightly flatten on a baking sheet. Bake for 8–10 minutes, or until a light brown color. 5 minutes later, you can enjoy it.
Food and drink facts (per serving)
Gets you 30 cookies
Calories: 160
Total fat: 9 g
1.5 g of fat is saturated.
0 mg of cholesterol
Sodium: 150 mg
Carbohydrate: 18 g
Sugar: 8 g
Fiber: 2 g
Protein: 3 g