Prep Time:
10 mins
Cook Time:
10 mins
Additional Time:
20 mins
Total Time:
40 mins
Servings:
36
Yield:
3 dozen cookies
Ingredients
Directions
Preheat the oven to 325 degrees F (165 degrees C). Coat two baking sheets with cooking spray.
Whisk oats, flour, flax meal, cinnamon, baking soda, and salt together in a large bowl; stir in honey, egg whites, almond butter, and vanilla extract until dough is well blended. Fold in chocolate chips. Drop 36 spoonfuls of dough onto the prepared baking sheets.
Bake in the preheated oven until lightly golden and set, 8 to 10 minutes. Cool on the baking sheets for 10 minutes, then lightly loosen cookies from baking sheets; continue cooling on the baking sheets 10 minutes more.
Cook's Notes:
Substitute dried cranberries for chocolate chips, if desired.
When using a cookie scoop, I use two baking sheets to bake 36 cookies.
I prefer baking in a convection oven at 325 degrees F (165 degrees C). The cookies are usually done in 8 minutes, and are chewy. Bake longer for a drier cookie.
These cookies store well for approximately three days.
Nutrition Facts (per serving)
| 79 | Calories |
| 2g | Fat |
| 15g | Carbs |
| 2g | Protein |
