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Energy-packed Chocolate Oatmeal Cookies




Source of Recipe


© recipe copyright rjgainey
1 cup whole wheat flour
4 Tbs. unsweetened cocoa
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon, if desired
1/2 cup butter
1/2 cup dark agave nectar
1/4 cup fructose
1/2 cup pourable Splenda
1 large egg
1 tsp. vanilla
1 1/4 cup rolled oats
1/2 cup chocolate curls made from unsweetened
baking chocolate (cool the chocolate and using a
vegetable peeler, peel the chocolate into curls;
after cutting the curls, keep them cool until
ready to use)


Preheat oven to 350 degrees. Lightly coat a
no-stick baking sheet with no-stick spray.

(It is easiest if you have a large mixer with a
dough hook, if so follow the order of the
directions but use the large bowl of your mixer
and the dough blade and let the mixer do all of
the work.)

In a small bowl, combine flour, cocoa, baking
powder, baking soda, salt and cinnamon. set aside.

In a large bowl, combine butter, agave nectar,
Splenda, and fructose; beat with an electric mixer
until light and fluffy. Beat in egg and vanilla.

Stir in flour mixture and mix well. Stir in oats
and chocolate curls.

Drop by tablespoon onto baking sheet, leaving 2
inches between cookies. Bake for 10 minutes, or
until lightly browned. Cool on a wire rack.

Makes about 36 cookies.