Skinny Double Chocolate Oatmeal Chippers (Gluten Free)
Ingredients
- 2 tablespoons light butter, melted (I used Smart Balance Light Butter and Canola Oil Blend or Smart Balance Light)
- 3 cups old fashioned rolled oats or gluten free oats, see shopping tips
- 1 (14 oz.) can fat-free sweetened condensed milk
- ½ cup unsweetened cocoa, see shopping tips
- 1 cup dark chocolate chips, I used Ghirardelli 60% cacao bittersweet chocolate chips
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
- Parchment paper for baking, see shopping tips
Instructions
- In a large bowl, add melted butter. Stir in remaining ingredients. Mix well to combine.
- Refrigerate batter for at least 30 minutes or freeze for 20 minutes so it’s easier to handle. The batter is not your typical cookie batter.
- To Bake: Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using a tablespoon, scoop 1 level tablespoon for each cookie and add to pan. When scooped it creates a little blob of batter. You might need to squish each cookie together a bit. It does hold together once baked. These cookies don’t spread very much when baked.
- Place both trays in oven. Bake for 10 minutes. Rotate trays and bake for an additional 8-10 minutes. Total bake time, 18-20 minutes. If you have batter left, bake remaining cookies.
- Store cooled cookies in an airtight container or plastic bag. These cookies freeze great too!
Nutrition
Serving: 1cookieCalories: 71kcalCarbohydrates: 12gProtein: 2gFat: 2.5gSaturated Fat: 1gSodium: 16mgFiber: 1gSugar: 7gPlus Points: 2