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Chocolate-Spiked Oatmeal Cookies

Adapted from “Clean Eating” magazine

Makes 16 cookies

Olive oil cooking spray
1 1/4 cups quick-cooking rolled oats
1/2 cup whole-wheat pastry flour
2 tsp NOW Real Food® Flax Seed Meal*
1 tsp cinnamon, ground
1/2 tsp baking powder
1/4 tsp sea salt
1/2 cup NOW Real Food® Organic Agave Nectar*
1 large egg white
2 tsp unsalted almond butter
1 tsp NOW Real Food® Organic Vanilla Extract*
1/4 cup dark bittersweet chocolate chips
  1. Preheat oven to 350° F and lightly spray 2 baking sheets with cooking spray. 
  2. In a large mixing bowl, combine oats, flour, flaxseed meal, cinnamon, baking powder and salt.  
  3. In a small mixing bowl, whisk together agave, egg white, almond butter and vanilla.
  4. Add egg mixture to dry ingredients all at once and combine.
  5. Stir in chocolate chips.
  6. Divide batter equally into 16 mounds (about 1 rounded tbsp in size) and arrange evenly spaced on prepared baking sheets.
  7. Using the back of a slightly dampened spoon, flatten each mound into 2 1/2-inch circles.
  8. Bake 9 to 10 minutes, until golden.
  9. Cool on sheets for an additional 10 minutes before transferring to racks to cool completely.
  10. Stored in an airtight container, cookies will keep fresh for 2 to 3 days.

Per 2 cookies:
Calories: 170
Total Fat: 3.5 g
Sat. Fat: 1 g
Carbs: 35 g
Fiber: 3 g
Sugars: 18 g
Protein: 3 g
Sodium: 75 mg
Cholesterol: 0 mg

*NOW items available at your local health food store

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