Soft & Chewy Skinny Oatmeal Chocolate Chip Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/2 cup Honey
  • 1 1/2 tsp Maple syrup, pure

• Pasta & Grains

  • 1 cup Oats, old fashioned

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1 1/2 tsp Cinnamon, ground
  • 1/2 tsp Cornstarch
  • 1/3 cup Semi-sweet chocolate chips
  • 1 tsp Vanilla extract
  • 1 cup Whole wheat flour

• Oils & Vinegars

  • 2 tbsp Coconut oil

Found on runlifteatrepeat.com

Description

Ingredients

• 1 cup old fashioned oats
• 1 cup whole wheat flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon cornstarch
• 2 tablespoons coconut oil, melted and slightly cooled
• 1 teaspoon vanilla extract
• 1 large egg
• 1/2 cup honey
• 1 1/2 teaspoons pure maple syrup
• 1/3 cup semi-sweet chocolate chips

Directions

• In a large bowl, toss the oats, flour, baking powder, cinnamon, and cornstarch together. In a separate bowl whisk together the egg, coconut oil, honey, maple syrup and vanilla extract. Add the wet ingredients into the dry ingredients and mix together using a wooden spoon or spatula. Once almost combined, add the chocolate chips. The dough will be thick and sticky -- that's OK! Chill the dough for at least 30 minutes to an hour in the refrigerator.
• While the dough is chilling, preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
• Roll balls of dough (about 3 Tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Using the back of a spoon or your fingers, press down on the cookies to they are flatter but still thick. Bake for 10-11 minutes . The centers will look very soft and undone but the bottoms should be set. Remove from the oven. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack. The cookies will finish "setting up" during this time.
• Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. Unbaked cookie dough balls freeze well - up to three months. Bake the frozen cookie dough balls for an extra minute, no need to thaw.
• You can use quick oats if you do not have old fashioned. Keep in mind, quick oats absorb liquid much faster so there is no need for chilling.