This heart-healthy version of everyone’s favorite cookie is low in cholesterol and high in omega-3 fatty acids. Walnuts and avocado 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 teaspoon cinnamon
2 cups old-fashioned oats
8 ounces of dark chocolate chips
- Preheat oven to 350° F. Line two baking sheets with parchment paper.
- Blend walnuts in food processor until ground into a fine meal. Add avocado 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 a separate bowl. Stir flour mixture into walnut mixture and allow to cool.
- Once cooled, mix in oats and chocolate chips.
- Roll into two-inch balls and flatten slightly on baking sheet. Bake 8 to 10 minutes, until lightly browned. Cool 5 minutes, and enjoy.
Nutrition information (per serving)
Makes 30 cookies
Total fat : 9 g
Saturated fat: 1.5 g
Cholesterol: 0 mg
Sodium: 150 mg
Carbohydrate: 18 g
Sugar: 8 g
Fiber: 2 g
Protein: 3 g
— Recipe from Cleveland Clinic Children’s dietitians