Dessert: Chocolate Chocolate Chip Oatmeal Cookies

A indulgent modification on oatmeal chocolate cookies.

Prep Time: 25 mins

Cook Time: 48 mins

Total Time: 73 mins

This recipe includes superfoods such as:

Cinnamon, Apples

Health benefits of Chocolate Chocolate Chip Oatmeal Cookies

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

1/2 cup whole wheat flour
1/2 cup all purpose flour
3 tbsps cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 cup unsweetened applesauce
1/4 cup canola oil
1/2 cup brown sugar
3/4 cup unsifted confectioner's sugar
1 large egg
1 tsp vanilla
1 /4 cups oats
6 oz chocolate chips

Instructions

1. Pre-heat the oven to 350 °F (175 °C). Coat no-stick baking sheets with no-stick spray or line with parchment paper.

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

3. In a large bowl, combine the applesauce, oil, brown sugar, confectioners' sugar, egg and vanilla. Mix until well-blended.

4. Add the flour mixture and mix well. Stir in the oats and chocolate chips.

5. Drop by rounded teaspoonfuls onto the prepared baking sheets, leaving 2" between cookies.

6. Bake for 10 to 12 minutes, or until very lightly browned. Do not over bake.

7. Remove the cookies to a wire rack to cool. If using parchment paper, slide the cookies and parchment paper onto a countertop to cool.

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