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I was having some of R’s friends plus moms over for a play date the other day and wanted to make a healthy(ish) snack for the kids and moms to enjoy. I found Sally’s M&M oatmeal cookie recipe on Pinterest. The cookies seemed pretty easy to make and her photography makes them look amazing.
These cookies were a huge success!
I had to make two different batches because, unlike me, R does not like chocolate chip cookies (insert gasp here). I am a self proclaimed chocoholic and I can’t believe that my child doesn’t like chocolate chip cookies. Crazy I know!
Anyhow, back to the whole wheat oatmeal chocolate chip cookies… I switched things up a bit by reducing the amount of sugar and using truvia for half the amount of suggested sugar. I don’t keep M&Ms around the house (I’d eat them all) so I used vegan chocolate chips instead. Finally, so that R might actually eat a couple of cookies I used dried blueberries in place of the chocolate chips for one batch.
The kids and moms gobbled them up and I barely had a chance to take any pics – I will definitely make them again and I hope you enjoy them too!
Ingredients to make Whole Wheat Oatmeal Chocolate Chip Cookies
1/2 cup of unsalted butter
1/4 cup of truvia (to replace 1/2 cup of brown sugar)
1/2 cup of brown sugar
2 teaspoons of vanilla extract
1 and 2/3 cups of old fashioned oats
1 cup of whole wheat flour
1/2 teaspoon of cinnamon
1/2 teaspoon of baking soda
pinch of salt
1/4 cup dried blueberries
1/4 cup chocolate chips
Instructions to make Whole Wheat Oatmeal Chocolate Chip Cookies
Using a stand mixer (this is the one I use), add the butter, truvia and brown sugar and mix on low until combined.
Add the egg and vanilla to the mixing bowl and combine.
In a separate bowl, mix together the oats, whole wheat flour, cinnamon, salt and baking soda.
Add the dry ingredients (oats, whole wheat flour etc) to the mixing bowl and combine until it creates a dough. My dough was pretty dry but still pliable.
Add your dried blueberries and/or chocolate chips to the batter. I split my batter in half once it was properly mixed and then added the toppings.
Wrap the dough in plastic wrap and chill for about half an hour.
Preheat the oven to 325 degrees.
Line two baking pans with parchment paper and roll balls of dough and place them on the lined baking pans. I flattened my dough balls a bit and found that they didn’t really spread very much.
Bake the cookies for 11 minutes and enjoy!
Do you have a favourite health(ish) cookie recipe?