(32 Cookies)



1 1/2 cups whole-wheat flour
1 cup quick-cooking oats
1/4 cup flaxseed, finely ground in a spice grinder, or pre-ground flaxseed
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
170g lite margarine, softened
20ml natreen liquid sweetener
3/4 cup packed dark brown sugar
2 large eggs
1 tsp vanilla extract
1 cup dark chocolate chips (80% or more cocao-solids)


Preheat the oven to 180’C. Line 2 baking sheets with parchment paper. Whisk the flour, oats, flaxseed, baking soda, salt and cinnamon in a bowl. Beat the margarine, natreen and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla. Reduce the mixer speed to low; add the flour mixture and beat until just combined, scraping down the bowl as needed. Stir in the chocolate chips. Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 5cm apart. Bake until golden brown, 10 to 12 minutes. Let the cookies cool 3 minutes on the baking sheets, then transfer to racks to cool completely. *Food Network Magazine*


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