As I mentioned last week I had been craving these cookies for days, so I indulged myself. I made a double batch and froze half of the batter in pre-portioned balls, I lined the dough (scooped like the ones for baking) on parchment paper and froze them. This way I can have fresh cookies whenever I want them without the mess.
The cooked cookies also freeze well, though it is best to separate the layers with parchment paper.
• 1 stick butter, room temperature
• 1 cup brown sugar
• 1 cup granular sugar
• ½ cup applesauce
• ½ teaspoon salt
• 1 egg
• 3 tablespoon egg white substitute
• 2 teaspoon vanilla extract
• 1 ½ cup whole wheat flour
• 2 cups oatmeal
• 2 teaspoon cinnamon
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground nutmeg
• 2 cups chocolate chips
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
In a large bowl, cream together butter, applesauce, sugars, and salt. Add egg, egg white, and ¼ cup water; mix well until combined.
In another bowl, mix together flour, oatmeal, cinnamon, baking powder, baking soda and nutmeg. Fold into the butter mixture until well combined. Add chocolate chips and stir until well combined.
Using a 1-inch ice cream scoop, scoop at cookie dough onto the prepared baking sheets, about 1 ½ inches apart. Bake for 18-20 minutes, rotating sheets halfway through cook time.
Let the cookies cool for 10 minutes on the baking sheet before transferring to a cooling rack.
Yields 1 cookie per serving, 2 points per cookie