Organic Oatmeal Chocolate Chip Cookies(clean eating)

So here's the deal, I posted a recipe from Clean Eating Magazine last week for their
Chocolate Oatmeal Cookies.You can find the recipe here. I got alot of questions about the cookies:

1. Were they hard like hockey pucks? NO, they were chewy BUT don't overcook...9 minutes is perfect

2. Were the ingredients expensive? NO, I had to buy all of the ingredients but I can make alot more batches of cookies or other items with the ingredients. Alot of the products had recipes on the packaging that I am going to try.

3. How did the cookies taste? I would tell you to ask my girls, they are my "official" taste testers. I had a cookie for each of them in the car when I picked them up from school. They said they were the best cookies they ever had and wanted more. They couldn't believe the were "healthy" and didn't have chemicals in them. They actually taste like a chewy granola bar. This means alot coming from my 7 year old who is a "sugar-holic" and doesn't like anything unless its full of un-healthy stuff.

What would I do differently next time? Make a double batch. The batch made 16 cookies (don't forget to flatten them with a wet spoon, as they won't spread while baking) Our 16 cookies were gone in 2 days . My girls ate the final few in the morning on the way to school. They are delicious and I am sure that you can make tons of variations!

Please let me know if you try them!

Clean Eating - Chocolate Oatmeal Cookies

We have been trying to eat things that are "nature made" instead of "man made" , thus Clean Eating. I found this cookie recipe in the Clean Eating magazine and can't wait to try it. Please let us know what you think! Enjoy!

Here is a link to the magazine's site http://www.cleaneatingmag.com/

INGREDIENTS:
Olive oil cooking spray
1 1/4 cups quick-cook old-fashioned oats
1/2 cup whole-wheat pastry flour
2 tsp flaxseed meal
1 tsp cinnamon, ground
1/2 tsp baking powder
1/4 tsp sea salt
1/2 cup agave nectar
1 large egg white
2 tsp unsalted almond butter
1 tsp pure vanilla extract
1/4 cup dark bittersweet chocolate chips (about 40 grams)

INSTRUCTIONS:
Preheat oven to 350°F and lightly spray 2 baking sheets with cooking spray.
In a large mixing bowl, combine oats, flour, flaxseed meal, cinnamon, baking powder and salt.
In a small mixing bowl, whisk together agave, egg white, almond butter and vanilla.
Add egg mixture to dry ingredients all at once and combine. Stir in chocolate chips.
Divide batter equally into 16 mounds (about 1 rounded tbsp in size) and arrange evenly spaced on prepared baking sheets. Using the back of a slightly dampened spoon, flatten each mound into 2 1/2-inch circles. Bake 9 to 10 minutes, until golden. Cool on sheets for an additional 10 minutes before transferring to racks to cool completely. Stored in an airtight container, cookies will keep fresh for 2 to 3 days.
NOTE: Substitute the chocolate chips with raisins, shredded coconut, dried cranberries or other dried fruit to give these cookies a new identity every time you make them.

NUTRIENTS per 2 cookies:
Calories: 170
Total Fat: 3.5 g
Sat. Fat: 1 g
Carbs: 35 g
Fiber: 3 g
Sugar: 18 g
Protein: 3 g
Sodium: 75 mg
Cholesterol: 0 mg