Chocolate Chip & Yogurt Oatmeal Cookies
Chocolate Chip & Yogurt Oatmeal Cookies are low fat and “healthier” option to settle your sweet tooth. These soft, chewy, ooey & gooey cookies are versatile since you could eat them as breakfast, a snack or even dessert. Enjoy!!
**IF you don’t have Agave Nectar; you could use brown sugar. However; this will change the amounts of your dry ingredients…..(less)
Ingredients:
Directions:
Pre-heat Oven to 325 degrees.
Prepare 2 baking sheets with Butter Flavor Non-Stick Cooking Spray.
In a small/medium bowl whisk all the wet ingredients together, set aside.
In a med/large bowl mix all the dry ingredients together.
Slowly pour the wet ingredients into the dry ingredients.
Stir until moistened.
Scoop & Drop the cookie mixture onto the prepared baking sheets (I used a small ice cream scoop) Makes 28 cookies
Cook for 15-20 minutes until the edges are slightly golden brown. (Cookie will be soft in center)
Cool 5 min on baking sheet, then transfer to cooling rack to cool completely.
Transfer & Store in air-tight container
Nutrition:
Serving Size 1 cookie
Servings 28
- Amount Per Serving
- Calories 92.8
- % Daily Value *
- Total Fat 1.1g2%
- Total Carbohydrate 19.5g7%
- Dietary Fiber .9g4%
- Protein 2.1g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Pre-heat Oven to 325 degrees.
Prepare 2 baking sheets with Butter Flavor Non-Stick Cooking Spray.
In a small/medium bowl whisk all the wet ingredients together, set aside.
In a med/large bowl mix all the dry ingredients together.
Slowly pour the wet ingredients into the dry ingredients.
Stir until moistened.
Scoop & Drop the cookie mixture onto the prepared baking sheets (I used a small ice cream scoop) Makes 28 cookies
Cook for 15-20 minutes until the edges are slightly golden brown. (Cookie will be soft in center)
Cool 5 min on baking sheet, then transfer to cooling rack to cool completely.
Transfer & Store in air-tight container