Friday, February 24, 2017

Healthy Oatmeal Chocolate Chip Muffin Cookies


Healthy Oatmeal Chocolate Chip Muffins Cookies





















Besides the cupcakes I made for Valentine's Day, I have been focusing on making healthy
treats that work with my weight loss plan and taste good too. Who wants something
healthy that tastes like crap? Not me!



Y'all know how I LOVE my oats, so when Flahavan's Irish Oatmeal reached out to me
to see if I wanted to give their oatmeal a try, of course I said yes! Their oats are grown
milled and produced in Ireland. They are harvested locally in small batches to capture
it's rich, delicious flavor.  I enjoyed it for breakfast several mornings, but then I
decided to get experimental and come up with a healthy oatmeal chocolate chip cookie.

Healthy Oatmeal Chocolate Chip Muffins Cookies





















I've been trying to cut back on added sugars and dairy, so I sweetened the cookies with
pure maple syrup and just a few mini chocolate chips.  Everything is better with
chocolate! I baked them in a muffin pan and made a small batch of just six cookies
to restrain myself from eating too many!

The recipe must have been a winner, because my daughter ate half of them and she's a
picky eater! I'm making another batch tonight!

Healthy Oatmeal Chocolate Chip Muffins Cookies


















Healthy Oatmeal Chocolate Chip Muffins Cookies





















Healthy Oatmeal Chocolate Chip Muffin Cookies

1/4 C plus 2 T coconut oil, melted
1/4 C smooth almond butter (I used Woodstock Organic)
3 T pure maple syrup
1/2 tsp. vanilla extract
1 1/2 C quick cooking oats (I used Flahavan's Irish Oatmeal)
1/4 tsp. baking powder
pinch of salt
1/4 C mini chocolate chips (I used Enjoy Life mini chips)

Preheat oven to 350 degrees.
Spray a 6-cup muffin pan with cooking spray.

In a mixing bowl, mix coconut oil, almond butter, syrup and vanilla until smooth.
Add remaining ingredients and stir to combine.
Using a large cookie scoop, fill muffin cups 2/3 full. Bake for approximately 14 minutes
or until edges are golden brown.

Let cookies cool in the muffin pan for 10 minutes before removing from pan.

Yield - 6 cookies

Enjoy!

Disclosure - I received free product from Flahavan's Irish Oatmeal. As always, all 
opinions are 100% my own.

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