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
It must be Sunday morning because I’m making breakfast cookies again. Here they are before baking. There are three things that are a constant in my kitchen (besides me)… three things that when I almost run out, I make more. They are: breakfast cookies, granola bars, and tortillas. This morning I ate my last breakfast cookie, there’s one tortilla left and I made granola bars yesterday. So it’s breakfast cookie and tortilla-day today.
Are you wondering why these three? Because you can’t buy anything even close to homemade tortillas. My granola bars are out of this world. And my breakfast cookies may not be pretty, but they are fantastic, especially if you want more fiber in your diet. Those are chopped prunes you see there… or wait… those could be pieces of dark chocolate!
My recipe uses bran cereal, whole wheat pastry flour, and oats (did I mention there are 4 grams of fiber in one cookie?). Then I add some moist chopped prunes (they do not taste like prune cookies!) and either chocolate chips or this time I chopped up some of a dark chocolate bar. And here they are all done…
These are cookies of substance, great taste and texture, and many health benefits. Dark chocolate benefits the heart and all that fiber benefits your digestive system and keeps you regular. As for prunes, besides fiber, they are very high in antioxidants. Prunes benefit your eyes, heart, immune system and can help prevent bone loss.
Just like people, don’t judge this cookie by its appearance. It’s what’s inside that matters. 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.
