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  • Lindsey, EDRD

Snacky McSnackerson

Updated: May 6, 2020

It's been in the mid-60's almost every day lately, so basically summer weather as far as my kids are concerned.

Trying to get some COVID era natural highlights.

Both Fred and the twins prefer to go shirtless 90% of the time, making me look like a total redneck mother.

They're all obsessed with letting the neighbor's cat in the house.

Needless to say, it's been busy having our days filled with outdoor play and chores. I'm continuing to pump (AKA what the kids call "milking my boobies") and I think this is why I have been so ravenously hungry all the time. I wasn't nearly this snacky while pregnant! In an attempt to satisfy both my sweet tooth and my desire to get in adequate nutrition, I came up with these cookies. Dark chocolate. Nuts. Oats. Ground flaxseed. Lots of good-for-you ingredients with minimal sugar and fat. Yes, I use butter- I know coconut oil remains super trendy, but it is a saturated (not the heart healthy kind) of fat, same as butter. I happen to like the taste of butter and I KNOW I'm not alone, ha! Dark chocolate is also not only my taste preference, but it has much less sugar than milk chocolate, plus it's a good source of antioxidants. Both the whole wheat flour and the oats add whole grains, and the nuts + flaxseed add unsaturated (the heart healthy kind) of fats and a bit of protein.

I made them nice and small- about half dollar size- and put them in the freezer. Turns out my husband and kids love them too. Who's not surprised?

Dark Chocolate Oat Cookies

1 stick unsalted butter, room temperature

1/2 cup white sugar

1 egg

1 teaspoon vanilla

3/4 cup whole wheat flour

1/2 cup dry oats

1/3 cup ground flaxseed

Pinch of salt

1/2 teaspoon baking soda

1/2 cup dark chocolate chips (I LOVE Ghiradelli 60% bittersweet chocolate chips)

1/3 cup chopped walnuts

Preheat oven to 350 degrees. In a large mixing bowl, cream together butter and sugar for ~5 minutes, occasionally scraping down the sides of the bowl. Beat in the egg and vanilla until well mixed. Add flour, oats, flaxseed, salt, and baking soda until just combined. Add dark chocolate chips and walnuts. Chill for at least two hours up to 24 hours. If you need to make these right away, add an extra 2 tablespoons of flour (to prevent them from spreading too much).

Form into small (1") balls and bake for 8 minutes. Makes 24 cookies.

Per cookie: 109 calories, 10 grams carbohydrates (including 2 grams fiber), 6 grams protein, 2 grams fat, 10 mg sodium


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