Chocolate Oatmeal Cookies

Need a chocolate fix? Bake these cookies without feeling guilty. This recipe swaps butter with canola oil to slash fat and uses whole wheat flour and rolled oats to double the fiber. The ground cinnamon may help control blood sugar. You'll fall in love at first bite...

Makes approximately 40 cookies
62 Calories
2 grams Fat
11 Carbs
1 gram Fiber
1 gram Protein

1/2 cup whole wheat flour
1/2 cup all purpose flour
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup unsweetened applesauce
1/4 cup canola oil
1/2 cup packed brown sugar
3/4 cup confectioners sugar
1 large egg
1 teaspoon vanilla
1 1/4 cups rolled oats
1/2 cup chopped dates

Preheat the oven to 350. Coat no stick baking sheets with no stick spray or line with parchment paper.

In a small bowl, combine the whole wheat flour, all purpose flour, cocoa powder, baking powder, baking soda, salt and cinnamon.

In a large bowl, combine the applesauce, oil, brown sugar, confectioners sugar, egg and vanilla. Mix until well blended. Add the flour mixture and mix well. Stir in the oats and dates. Drop by rounded teaspoonfuls onto the prepared baking sheets, leaving two inches between cookies. Bake for 10-12 minutes, or until very lightly browned. Do not overbake. Remove the cookies to a wire rack to cool. Or, if using parchment paper, slide the cookies and paper onto a countertop to cool.