Dessert

INGRID HOFFMANN'S BETTER BY HALF CHOCOLATE OATMEAL COOKIES is for Dessert, Snack.

INGRID HOFFMANN'S BETTER BY HALF CHOCOLATE OATMEAL COOKIES takes 20 minutes to prepare.

INGRID HOFFMANN'S BETTER BY HALF CHOCOLATE OATMEAL COOKIES takes 30 minutes to cook.

INGRID HOFFMANN'S BETTER BY HALF CHOCOLATE OATMEAL COOKIES makes 30 servings.

The ingredients for INGRID HOFFMANN'S BETTER BY HALF CHOCOLATE OATMEAL COOKIES are:

? cup unsweetened applesauce
? cup organic sugar (or any granular natural sweetener)
1 large egg
1 tsp vanilla extract
1 tbsp honey
1 tbsp olive oil
1 cup whole wheat flour, sifted
1 ? cups rolled oats (not instant)
? tsp baking powder
? tsp baking soda
? tsp salt
1 tbsp cinnamon
? cup dark chocolate chips, semi-sweet

Here is how you make INGRID HOFFMANN'S BETTER BY HALF CHOCOLATE OATMEAL COOKIES:

Preheat the oven to 350? F. In a mixer, add the applesauce and the sugar, and mix until creamy. Add the egg, vanilla, honey and olive oil and mix well. In a bowl, mix together the flour, baking powder, baking soda, salt and cinnamon. Slowly add the oat mixture to the applesauce mixture and mix just until combined. Add the dark chocolate chips, and mix. Using a regular teaspoon, drop teaspoonfuls of cookie dough onto parchment lined baking sheets, leaving at least 2-inches between cookies. Bake until brown and crispy around the edges, about 12 to 15 minutes. Let cool on wire racks.Makes 24-30 cookiesNumber of Servings: 30Recipe submitted by SparkPeople user DETTMANN1.

The nutritional information for INGRID HOFFMANN'S BETTER BY HALF CHOCOLATE OATMEAL COOKIES is:

• Servings Per Recipe: 30
• Amount Per Serving
• Calories: 70.3

• Total Fat: 1.8 g
• Cholesterol: 7.7 mg
• Sodium: 72.7 mg
• Total Carbs: 15.1 g
• Dietary Fiber: 2.3 g
• Protein: 1.5 g