- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup brown sugar, packed
- 1/2 cup sugar
- 1 large egg, room temperature
- 1/2 tsp vanilla extract
- 1 cup rolled oats
- 1/2 cup whole-wheat pastry flour
- 1/2 cup whole-wheat bread flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsweetened cocoa powder
- 6 oz (60-percent cacao) chocolate chips
- 3/4 cup chopped walnuts or pecans, toasted lightly for extra flavor
- In a mixing bowl, cream together butter and sugars. Beat in egg and vanilla.
- Place rolled oats in blender or food processor. Grind until powdery. Now you have oat flour.
- In another mixing bowl, mix oat flour, both whole-wheat flours, baking powder, baking soda, salt, and cocoa powder.
- Stir flour mixture into butter mixture by hand. The dough will be stiff. Add chocolate chips and nuts. Stir again—the dough is very stiff!
- Use a cookie scoop to make 1 tablespoon-sized balls. Place on a parchment-lined baking sheet.
- Bake in a preheated 350° oven for 10–13 minutes, until edges are set up and middle is slightly gooey. Allow cookies to sit on baking sheets for 2 minutes before removing to a wire rack to finish cooling.
These cookies are quite rich with chocolate. If you prefer a milder chocolate flavor, omit the dark cocoa powder and grate a 6-ounce milk chocolate bar on a fine grater or zester, and stir that in, instead.
2 cookies: 175 calories, 3 g Protein, 25 g Carbohydrates, 3 g Fiber, 8 g Total fat (5 g sat, 3 g mono), 50 mg Sodium, ★★ Manganese, ★ Copper