Why, hello there. I believe I snagged you with the words “low fat” and “cookie.” 🙂
At first, these were meant to be an Easter dessert. But then we went out to dinner instead and I no longer needed to contribute a dessert. But of course I still made these and handed them out to family in plastic bags. Would you expect any less of me?
WARNING: These cookies are not sweet. They’re oat-y with sweetness from the dark chocolate. After all, that’s why these can earn the label of “low fat”!
As with all cookies, you can adapt these to match any holiday or season. For these I used Cadbury Mini Eggs – Solid Dark Chocolate. You could very well use dark chocolate chips then drizzle with powdered sugar glaze (recipe here; just omit the anise extract) and sprinkle with festive sprinkles.
Low Fat Oatmeal Cookies with Dark Chocolate
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 2 cups oats
- 2 tablespoons butter, softened
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1/4 cup unsweetened applesauce
- 3/4 teaspoon vanilla
- 1-1/3 cup (10 ounces) dark chocolate (for Easter, I used Cadbury Mini Eggs – Solid Dark Chocolate)
- Preheat oven to 350 degrees and line two baking sheets with parchment paper.
- In a medium bowl, mix the flour, baking powder, baking soda, salt, cinnamon and oats.
- In a large bowl, cream the butter and two sugars together. Slowly add the egg, applesauce and vanilla.
- Add the dry ingredients to the wet, stirring well. Fold in the dark chocolate (note: dough will be sticky).
- Drop 1 tablespoon of dough onto the parchment sheet, spacing each about 2 inches apart.
- Bake 15-18 minutes or until lightly golden. Cool on a wire rack.
- Store covered with plastic. Re-heating tip: Microwave a cookie for 15 seconds, then enjoy warm and gooey!