Ingredients
2 tablespoons light butter, melted (I used Smart Balance Light Butter and Canola Oil Blend or Smart Balance Light)
3 cups old fashioned rolled oats or gluten free oats, see shopping tips
1 (14 oz) can fat-free sweetened condensed milk
½ cup unsweetened cocoa, see shopping tips
1 cup dark chocolate chips, I used Ghirardelli 60% cacao bittersweet chocolate chips
1 teaspoon vanilla extract
¼ teaspoon cinnamon
Parchment paper for baking, see shopping tips
Directions
1. In a large bowl, add melted butter. Stir in remaining ingredients. Mix well to combine.
2. Refrigerate batter for at least 30 minutes or freeze for 20 minutes so it’s easier to handle. The batter is not your typical cookie batter.
3. To Bake: Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using a tablespoon, scoop 1 level tablespoon for each cookie and add to pan. When scooped it creates a little blob of batter. You might need to squish each cookie together a bit. It does hold together once baked. These cookies don’t spread very much when baked.
4. Place both trays in oven. Bake for 10 minutes. Rotate trays and bake for an additional 8-10 minutes. Total bake time, 18-20 minutes. If you have batter left, bake remaining cookies.
5. Store cooled cookies in an airtight container or plastic bag. These cookies freeze great too!
Makes 46 cookies total
Nutrition Facts
for 1 cookie
71 calories
2.5g fat
0mg chol
2g prot
12g carbs
16mg sodium
1g fiber
7g sugar
SmartPoints value : 3
