These light, soft, and chewy cookies came out of a recent kitchen experiment in my home. They quickly became a go-to snack for everyone in the house, including myself. They have just the right amount of sweetness and crunch. Feel free to replace the sugars for natural sweeteners if you desire.
- 3 tablespoons of extra virgin olive oil (replacement for shortening)
- 1 egg
- 1/4 cup of I can’t believe it’s not butter
- 3/4 cup of whole wheat flour
- 1 teaspoon baking soda
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/2 teaspoon salt
- 1/2 cup whole wheat oats
- 1/2 cup of light, whipped chocolate peanut butter spread
Preheat your oven to 350 degrees and Spray your cookie sheet with non-stick spray
Cream together extra virgin olive oil, I can’t believe it’s not butter, sugar(s) and peanut butter spread until smooth. Add in your egg until well blended. Combine in your dry ingredients until it is all combined. Drop teaspoons of batter (or tablespoons for larger cookies) onto your cookie sheet.
Bake for 10-15 minutes – or until they start to lightly brown. Store in an air tight container and enjoy.
These are so good when they are warm with a scoop of ice cream or whipped topping (for my WW points plus friends) You can enjoy one or two of these without feeling guilty. They may not be the prettiest cookie on the block, but they taste dang good!