Crispy dark chocolate chip oatmeal cookies

Thin & crispy oatmeal chocolate chip cookies

PREP: 20 minutes

COOK: 13 minutes

SERVINGS: 24 cookies

Note: This is not a low-calorie desert, but it is tasty!

Photo credit: Serious Eats

Ingredients.

• 1 cup flour

• 3/4 cup rolled oats

• 1 cup dark chocolate chips

• 1 tbsp flax seed

• 1/4 tsp chia seed

• 1 1/2 tsp baking soda

• 1/8 tsp salt

• 14 tbsp unsalted butter (cold and chopped into cubes). You can also substitute coconut oil for butter.

• 1/4 cup white sugar

• 1/4 cup brown sugar

• 1 large egg (at room temperature)

• 1 tsp vanilla extract or maple syrup

Instructions.

1. Preheat over to 350 degrees F. Line 2 baking sheets with parchment paper.

2. In a food processor, combine flour, white and brown sugar, salt, baking soda, and baking powder. Process until well-combined.

3. Add cold butter and pulse to form a dry and powdery mix.

4. Add chocolate chips, rolled oats, chia seed, and flax seed. Pulse once or twice to combine.

5. Add wet ingredients (egg and vanilla extract) and pulse. The mixture should be crumbly.

6. Knead the dough with your hands and the crumbly mix will come together in a moist and sticky dough.

7. Using a 1-tablespoon scoop and your hands, form balls and place them on the lined baking sheet, about 2-3 inches apart (the cookies will spread).

8. Bake for 13 minutes or until thin and golden brown.

Meal prep notes.

This recipe is freezer friendly. Store uncooked dough in the freezer for up to 3 months.

Nutrition facts.

Chia seeds and flax seeds are both excellent sources of omega-3 fatty acids and fiber.

Oats are packed with fiber as well as other nutrients including zinc, folate, choline, iron, magnesium, and selenium.

Source: Solid Starts

Kitchen tools.

Food processor

Adapted from.

Serious Eats: Tate’s-Style Thin and Crispy Chocolate Chip Cookies (link)