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Ingredients
Scale
- 1 cup quick oats
- 3/4 cup whole wheat flour, spooned and leveled
- 1 & 1/2 teaspoons baking powder
- 1 & 1/2 teaspoons cinnamon
- 1/2 teaspoon kosher salt (scant)
- 2 tablespoons butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup honey
- 1/2 cup to 3/4 cup dark chocolate chips, divided
Instructions
- Gather dry ingredients in a bowl and whisk together.
- In another bowl, melt butter, then whisk in vanilla extract, egg, and honey.
- Fold dry ingredients into wet ingredients until combined.
- Reserve half of the chocolate chips; fold remaining chips into the dough.
- Chill the dough in the fridge for 30 minutes or the freezer for 15 minutes.
- Shape dough into 12 to 15 cookies on a baking sheet.
- Preheat oven to 325°F (163°C) and bake for 12-13 minutes.
- Press reserved chocolate chips on top after baking and cool cookies.
Notes
For softer cookies, avoid overbaking.
You can adjust the amount of chocolate chips to your taste.
For gluten-free, use certified gluten-free oats and flour.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 8g
- Sodium: 110mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg