Alas, I wanted to make these right according to her recipe, but I also have the "no sugar" clause going in my life. I'm trying really hard to be responsible with my intake and thoughtful of my diabetic mother in law. It really isn't fair to make gobs of cookies and cakes with a diabetic in the house, especially one who is controlling her blood sugar by eating right instead of shooting insulin. So, I made the cookies using a few tricks. The first change was using whole grain oats, which are a lot slower to digest and better for blood sugars than white flour. The other change was using agave nectar instead of sugar and unsweetened chocolate instead of sugar sweetened. Adding to this a lower fat version of a cookie and what we ended up with was still a very moist tasty snack. I don't even feel guilty eating one.
Tess No Sugar Added Chocolate Oat Cookies
1 cup Agave nectar
1/2 cup EV Coconut oil
1 egg (or 1/4 cup egg white)
1 tsp vanilla
1 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon
1 1/2 cup whole wheat pastry flour
4 cups rolled oats or rolled nine grain cereal
1/2 cup chia seeds (optional)
2 0z shredded unsweetened chocolate
Preheat oven to 375 degrees. Combine the agave nectar, coconut oil, egg, and vanilla very well in a large bowl. In a separate bowl, combine the dry ingredients.
Mix the wet and dry ingredients together.
Scoop by rounded Tablespoon onto a parchment lined cookie sheet, one inch apart. Bake 375 degrees 8-10 minutes. Remove from cookie sheet and store in an air tight container. Not feeling guilty may be the best part of eating these. Maybe. Chia seed adds a good amount of fiber as well as the added ability curb my appetite. Not bad for one little cookie now and then. Sweet and satisfying.
There you go. Make some cookies.