These crispy cookies will give your full-fat recipe a run for its money. By adding some ground oats to whole wheat pastry flour, cutting the butter, and adding some agave nectar, we cut the fat and calories without sacrificing flavor. Makes 24 cookies.
Ingredients
Directions
1. Preheat the oven to 350 degrees F. Combine the oats, flour, baking soda, and salt in a food processor and pulse until the oats are finely ground. Set aside.
2. In the bowl of an electric mixer, cream the butter, sugar, and agave nectar until light and fluffy. Add the egg and vanilla and mix until smooth and glossy. Reduce the mixer speed to the lowest setting and gradually add the flour mixture until just incorporated; stir in the chocolate.
3. Drop level tablespoons of the dough onto silicone mat-lined baking sheets, 2 inches apart (12 cookies per sheet). Transfer the sheets to the refrigerator and chill the cookies until solid, about 30 minutes. Bake until lightly golden around the edges, about 12 to 14 minutes, rotating the pans halfway through. Remove the baking sheets from the oven and let cool on the sheets for 1 minute; transfer to a wire rack to cool completely.
