Oatmeal Flax Chocolate Chip Cookies

This recipe uses less sugar and replaces white flour with whole wheat flour and ground flaxseed to increase the fiber content. Flaxseed is also a good source of Omega-3 fatty acids. The coconut oil adds a nice flavor and is an excellent source of mid-chain fatty acids and one of the richest natural sources of lauric acid, which helps protect against infectious illnesses. (Of course, these are still cookies so eat in moderation as a treat.)

• 1/4 cup organic butter, softened
• 1/8 cup extra virgin coconut oil
• 1/2 cup firmly packed brown sugar
• 1 egg
• 3 teaspoons vanilla
• 3/4 cup whole wheat flour
• 1/4 cup ground flaxseed
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 3/4 cup quick-cooking rolled oats
• 1/3 cup semisweet chocolate chips

Preheat oven to 375 degrees.

Beat butter and coconut oil together with an electric mixer in a large bowl until light and fluffy. Add brown sugar and beat well. Add egg and vanilla and mix thoroughly.

In a medium bowl, combine flour, flaxseed, baking soda, and salt. Gradually add flour mixture, then stir in oats and chocolate chips.

Drop a heaping teaspoon of dough onto cookie sheets, leaving about 2 inches between each cookie. Bake 10 minutes or until lightly browned.

Makes 4 dozen cookies
Per cookie:

• 50 calories
• 5.5 g carbohydrate
• 1 g fiber
• 2.5 g fat
• 1 g protein

Back to Healthy Recipes main page

Want to receive new tips, recipes, and more in your inbox once a month? Register for the free Diabetes Action eNewsletter and stay informed. Sign Up Today!