Chocolate Chip Cheesecake Oatmeal Cookies

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/2 cup Maple syrup, pure
  • 8 drops Vanilla creme stevia

• Pasta & Grains

  • 1 cup Oats, instant

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 3 tbsp Chocolate chips, miniature
  • 1 tsp Cinnamon, ground
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 3/4 cup Whole wheat or gluten-free* flour

• Dairy

  • 2 tbsp Coconut oil or unsalted butter
  • 1 tbsp Greek yogurt cream cheese
  • 1 tsp Milk, nonfat

Found on amyshealthybaking.com

Description

Ingredients

• for the cookies
• 1 cup (100g) instant oats (measured like this and gluten-free if necessary)
• ¾ cup (90g) whole wheat or gluten-free* flour (measured like this)
• 1 ½ tsp baking powder
• 1 tsp ground cinnamon
• ¼ tsp salt
• 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
• 1 large egg, room temperature
• 1 tsp vanilla extract
• ½ cup (120mL) pure maple syrup
• 3 tbsp (42g) miniature chocolate chips, divided
• for the drizzle
• 1 tbsp (14g) Greek yogurt cream cheese, softened
• 1 tsp nonfat milk (or more, as needed, for a thinner consistency)
• 8-12 drops vanilla crème stevia, or adjusted to taste

Directions

• To prepare the cookies, whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated. Gently fold in 2 ½ tablespoons of chocolate chips. Let the cookie dough rest for 10 minutes.
• Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
• Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to about half of their original height using a spatula. Gently press the remaining chocolate chips into the tops. Bake at 325°F for 10-13 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.
• Just before serving, prepare the drizzle by stirring together the cream cheese, milk, and stevia in a small bowl. Transfer the mixture to a zip-topped bag, cut off a tiny piece of one corner, and drizzle on top of the cooled cookies.