This heart-healthy version of everyone’s favorite cookie is low in cholesterol and high in omega-3 fatty acids. Walnuts and canola oil replace the usual eggs and butter, and oats and whole-wheat flour provide the whole grain. It’s a recipe you can indulge in occasionally without guilt (and a little dark chocolate never hurts)!
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3 tablespoons avocado oil
2 cups walnuts
1 cup (not packed) light brown sugar
1/2 cup water
2 teaspoons vanilla extract
1-1/2 cups flour (may use whole wheat pastry flour)
1 teaspoon baking soda
1 teaspoon salt
1/4 tsp cinnamon
2 cups old fashioned oats
8 ounces of dark chocolate chips
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- Blend walnuts in food processor until ground into a fine meal. Add canola oil, and blend until dough is the consistency of natural peanut butter. Transfer to a bowl.
- Whisk together brown sugar and 1/2 cup water in small saucepan and boil. Pour sugar-water mixture over walnut butter, add vanilla, and stir until smooth.
- Whisk flour, soda, salt and cinnamon in separate bowl. Stir flour mixture into walnut mixture and allow to cool.
- Once cooled, mix in oats and chocolate chips.
- Roll into 2-inch balls and flatten slightly on baking sheet. Bake 8 to 10 minutes, until lightly browned. Cool 5 minutes, and enjoy.
Makes 30 cookies
Serving Size: 1 cookie
9 g fat (1.5 g saturated)
0 mg cholesterol
150 mg sodium
18 g carbohydrate
8 g sugar
2 g fiber
3 g protein
Recipe from our Children’s Hospital Pediatric Nutrition Support Team