|a healthier alternative to a classic, big on taste and texture|
*makes approximately 18 cookies
*special equipment: large baking sheets, parchment paper, food processor, electric mixer (optional)
1 cup whole wheat pastry flour1/2 cup old fashioned rolled oats (not quick-cooking)
1/4 teaspoon baking soda
pinch of kosher salt
4 tablespoons (1/2 stick) unsalted butter, softened
2/3 cup light brown sugar, packed
3 tablespoons light agave nectar
1 extra large egg
2 teaspoons pure vanilla extract
1/2 - 3/4 cup chocolate chips (semisweet or bittersweet)
line 2 large baking sheets with parchment paper.
combine flour, oats, baking soda and salt in food processor. pulse until finely ground. set aside.
using an electric mixer, or by hand, cream butter, sugar and agave until light and fluffy. add egg and vanilla and mix until smooth. add flour mixture until just combined. stir in chocolate chips.
drop heaping tablespoons of dough (i use a small ice cream scoop) onto parchment-lined baking sheets, 2 inches apart (approximately 9 cookies per sheet). transfer sheets to refrigerator and chill for 20 minutes. meanwhile, adjust oven rack to middle position and preheat oven to 350 degrees.
bake 1 sheet at a time until golden around edges, about 15 minutes, rotating tray midway to ensure even baking.
remove baking sheet from oven. let cookies cool slightly on pan then transfer to wire rack to cool completely.