Makes 24 to 28 cookies


  • 3 cups rolled oats
  • 1/2 cup brown sugar, date sugar or coconut sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup chocolate chips
  • 1/4 cup plus 2 Tbsp. xylitol or granulated sugar of choice
  • 1/4 cup vegetable oil or melted coconut oil
  • 4 to 6 Tbsp. milk of choice


    Preheat the oven to 375° F.

    Lightly grease two baking sheets and set aside.

    Blend together the oats, brown sugar, baking soda and salt in a blender or food processor until evenly combined.

    Place in a large mixing bowl and add chocolate chips, sugar of choice, oil and 2 tablespoons of the milk. Stir together to form a dough, very slowly adding more milk of choice if the mixture is too dry to form a dough.

    Using your hands or a cookie scoop, roll or form into 24 to 28 balls. Place on the prepared sheets, then press the balls to flatten.

    Bake for 6 minutes. The cookies will look underdone at first, but this is what you want; the cookies continue to cook as they cool. Remove from the oven and allow to cool for at least 10 minutes before removing from the sheets.

    Store leftovers in a covered container at room temperature for up to 3 days.

    Per cookie:
    Calories: 75
    Fat: 3 g
    Fiber: 1 g
    Carbs: 10 g
    Protein: 1.5 g
    Weight Watchers PointsPlus® Value 2

    Recipe from Chocolate-Covered Katie by Katie Higgins. Copyright © 2015 by Katie Higgins. Used with permission by Grand Central Life & Style. All rights reserved.

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