Ingredients:
2 sticks organic butter, softened (can use applesauce in place to make Vegan)
3/4 cup local, pure maple syrup
3 free-range, organic egg whites
1 teaspoon vanilla
1-1/2 cups all-purpose (blend of unbleached white / whole wheat / organic spelt / brown rice flour)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground clove
2 T ground flaxseed
3 cups organic quick oats
1 bag of carob or organic semi-sweet chocolate chips
Heat oven to 375°F
1. In large bowl, beat butter and syrup, add egg and vanilla; beat well. Add combined flour, baking soda, cinnamon, and clove; mix well. Add oats and chips; mix well.
2. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
3. Bake 10 – 12 minutes – or till golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Servings: ABOUT 3 DOZEN
3/4 cup local, pure maple syrup
3 free-range, organic egg whites
1 teaspoon vanilla
1-1/2 cups all-purpose (blend of unbleached white / whole wheat / organic spelt / brown rice flour)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground clove
2 T ground flaxseed
3 cups organic quick oats
1 bag of carob or organic semi-sweet chocolate chips
Heat oven to 375°F
1. In large bowl, beat butter and syrup, add egg and vanilla; beat well. Add combined flour, baking soda, cinnamon, and clove; mix well. Add oats and chips; mix well.
2. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
3. Bake 10 – 12 minutes – or till golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Servings: ABOUT 3 DOZEN
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