Healthy Dark Chocolate Oatmeal Cookies
Healthy Dark Chocolate Oatmeal Cookies

Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, healthy dark chocolate oatmeal cookies. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Healthy Dark Chocolate Oatmeal Cookies is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Healthy Dark Chocolate Oatmeal Cookies is something that I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook healthy dark chocolate oatmeal cookies using 17 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Healthy Dark Chocolate Oatmeal Cookies:
  1. Take 1/2 cup butter
  2. Prepare 3/4 cup brown sugar
  3. Take 1/2 cup cane sugar
  4. Take 3 eggs
  5. Prepare 1 tsp vanilla extract
  6. Take 1 tsp caramel extract
  7. Prepare 1 tsp hazelnut extract
  8. Make ready 1 tsp pumpkin extract
  9. Get 2 tbsp maple syrup
  10. Make ready 2 tsp ground cinnamon
  11. Take 1/2 tsp sea salt
  12. Prepare 1 1/2 cup Whole Wheat Pastry Flour
  13. Prepare 1 tsp baking soda
  14. Prepare 1 1/2 cup dark chocolate morsels
  15. Get 3 cup Oatmeal (quick or old fashioned, uncooked)
  16. Take 1/2 cup chia seeds
  17. Take 1/2 cup flaxseeds
Instructions to make Healthy Dark Chocolate Oatmeal Cookies:
  1. Heat oven to 350°F.
  2. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
  3. Add eggs and vanilla extract, caramel extract, hazelnut extract and pumpkin extract; beat well.
  4. Add combined whole wheat pastry flour, baking soda, maple syrup, ground cinnamon and sea salt; mix well.
  5. Add oats, chia seeds, flaxseeds and chocolate morsels; mix well.
  6. Cover the bowl in aluminum. Put it in the freezer for 4 hours.
  7. Drop dough by rounded tablespoonfuls onto parchment paper (Make sure to put parchment paper on the pan). Optional…. (you can butter the pan or spray it.)
  8. Bake 8 to 10 minutes or until medium brown. Cool 1 minute on parchment paper; remove to wire rack. Cool completely. Store tightly covered.
  9. Makes about 4 dozen cookies.

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