It seems that I’ve been making these crispy oatmeal chocolate chip cookies a lot lately. They keep well, there’s no white flour, they have lots of fiber, and instead of chocolate chips I’ve been using part of a 70% dark chocolate bar (the one that’s good for you), chopped up and added to the final batter. Of course the toasted nuts add a lot of extra flavor.
They are big – about 5 inches across – so we usually split a cookie for dessert. But then we split another one because… well… because I’m in charge in the kitchen and I said it was okay. Today I also made salad, salmon patties, and spaghetti with chard for dinner. Then we had half a cookie for dessert. That’s the truth. We each had half a cookie for dessert. What happened after that is… quite frankly… confidential. ? Click here for the recipe. – Jenny Jones
Here’s a closeup of my Crispy Oatmeal Chocolate Chip Cookies. They are big! These are the ones made with 100% whole grains and no butter. Before baking you press them flat with a fork and they spread even more when they bake and come out super thin and crispy. I made them last night and the recipe makes twelve. There are five left. Click here for the recipe. – Jenny Jones
Any cookies that are crispy, have lots of fiber, no butter, and taste great are my kind of cookies. It’s this kind of cookie that I always have around the house so there’s always something sweet available. I make almost all my cookies with extra light olive oil but you can use any vegetable oil.
Sweets will always be part of my diet so I try to make them as healthy as I can. And crispy cookies like this keep well. I put them in a zip top plastic bag and keep them refrigerated for weeks and they are still great. They’re big, too. This recipe makes a dozen big 4 to 5-inch cookies. Have one for a healthy, high fiber dessert or as a snack with a glass of milk. Click here for the recipe. – Jenny Jones
I couldn’t decide what kind of cookies to make today. I often make my giant breakfast cookies but I wanted something different. I like my crispy oat cookies too but I wanted something with even more fiber. So I made a hybrid of both cookies and LOVED them. They are super crispy and as with most of my cookies, they have no butter and no white flour. I followed my recipe for Crispy Oatmeal Chocolate Chip Cookies with these changes:
~reduced oats to 1 cup
~added 1/2 cup All-Bran Original Cereal
~used one egg instead of two egg whites
~doubled the vanilla
~added about five chopped mission figs
~added about 3 Tablespoons shredded, sweetened coconut
I baked them at 350° F for 16 minutes and they were perfect. Crispy. Not too sweet. Easy recipe. I like these healthy cookies so much they are now a new recipe here on my site. Click herefor the recipe. – Jenny Jones
Baking without butter is a priority around here because I am not living without cookies. When I’m not having my lemon brownies, doughnuts, marble loaf, or apple bars (all made without butter) there is always a cookie on my dessert plate. I haven’t had a store-bought cookie in decades. Why would I when healthy cookies are so easy to make. We eat a few and I freeze a few, so there are always a variety of cookies in the freezer.
Crispy cookies like this one can be eaten still frozen – talk about crunchy! This healthy cookie can be made with extra light olive oil or canola and it’s 100% whole grain, made with oats and whole wheat pastry flour with crisp rice cereal added for even more crunch. You’ll see I added some mini chocolate chips although you can omit those… but I wouldn’t. 🙂 Click here for the recipe. – Jenny Jones
It seems that I’ve been making these crispy oatmeal chocolate chip cookies a lot lately. They keep well, there’s no white flour, they have lots of fiber, and instead of chocolate chips I’ve been using part of a 70% dark chocolate bar (the one that’s good for you), chopped up and added to the final batter. Of course the toasted nuts add a lot of extra flavor.
