Moist yet crisp on the edges, these cookies promise cholesterol-fighting fiber, folic acid, and essential fatty acids—not to mention exceptional flavor. Add dried currants or cranberries, raisins, almond or pecan bits for even more pizzazz.
Makes 24 cookies
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup lightly packed dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup sweetened coconut flakes
- 11/2 cups old-fashioned oats
- 1/4 cup semisweet chocolate chips
Preheat the oven to 350˚F. Line a baking sheet with parchment paper.
In a large bowl, beat the butter and brown sugar until fluffy. Mix in the egg and vanilla until well combined.
Sift the flour, baking powder, cinnamon, and salt together into a bowl and then fold into the butter mixture. Mix in the coconut, oats, and chocolate chips until just combined.
Drop heaping tablespoons of the batter, 1 inch apart, onto the baking sheet (or use a pastry bag to make the more traditional swirl-shaped cookies). Bake for 15 minutes, until golden. Cool completely before serving.
Per cookie: 120 Calories, 5.55g Fat, 14.64g Carbs, 2.53g Protein, 1.37g Fiber, 17mg Calcium, 0.68mg Iron, 68mg Sodium, 8μg Folate
The above recipe is taken from Healthy Eating During Pregnancy: 100 Recipes for a Nutritious, Delicious Nine Months by Erika Lenkert with Brooke Alpert. Click here for more.