I'll admit, these cookies are no match for a plain old chocolate chip cookie but they're pretty dang good as a healthier cookie alternative. I used almond butter but substituting it with natural peanut butter would work as well. However, you might want to add some extra olive oil. I used egg substitute to cut out some fat. The almond butter and canola oil are great sources of MUFAs and PUFAs and they're full of fiber so maybe you don't have to feel so guilty about eating them for breakfast...
1/2 cup natural almond butter
1/4 cup sugar
3/4 cup brown sugar
1/2 cup egg substitute (or 2 eggs)
2 teaspoons vanilla
1/4 cup shredded coconut
3 cups oats
1 1/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup semisweet mini chocolate chips
Preheat Oven to 375.
Beat together oil and almond butter then beat in eggs, sugar and vanilla. Stir in coconut. In a large bowl mix together oats, flour, baking powder, and baking soda. Incorporate into almond butter mixture, but do not over mix. Stir in chocolate chips. Drop about 1 1/2 tablespoon round onto a baking sheet and gently press to flatten. Bake 10-12 minutes or until slightly browned.
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