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Chocolate oatmeal cookies sweetened with agave nectar

Chocolate oatmeal Cookies
Chocolate oatmeal Cookies
R. Ives

These oatmeal cookies, which have a chocolate-rich taste and a chewy texture, please mostly everyone. They are so healthy, you could eat them as a fast breakfast food, particularly for the gentle caffeine boost of organic cocoa. They are certainly healthier than most meal replacement bars.

Double Chocolate Oatmeal Cookies
Preheat oven to 350 degrees
Makes about 3 dozen


1 ½ cups whole wheat pastry flour
½ cup quick cooking oats
1 teaspoon baking powder
½ teaspoon baking soda
½ cup agave nectar + 20 drops stevia
1/3 cup unsweetened cocoa powder
2 tablespoons ground flaxseeds
½ cup unsweetened applesauce
2 tablespoons canola oil
1 cup grain sweetened, dairy-free chocolate chips
½ cup chopped walnuts


  1. Combine the first 7 dry ingredients in a mixing bowl and stir.
  2. Make a well in the center of the dry ingredients and add the applesauce, oil, agave, and liquid stevia. Stir together until the wet and dry ingredients are completely mixed.
  3. Stir in the chocolate chips and optional walnuts. Drop the batter onto lightly oiled baking sheets in slightly rounded tablespoons. Bake for 10 to 12 minutes, or until the bottoms are just lightly browned. Let stand for a minute or two and then carefully remove with a spatula to plates to cool.

Click here to view the list of all 7 natural sugar substitutes.


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