INSTRUCTIONS: 

1. Preheat oven to 350°F and lightly spray 2 baking sheets with cooking spray.  

2. In a large mixing bowl, combine oats, flour, flaxseed meal, cinnamon, baking powder and salt. 

 3. In a small mixing bowl, whisk together agave, egg white, almond butter and vanilla. 

4. Add egg mixture to dry ingredients all at once and combine. Stir in chocolate chips. 

5. Using the back of a slightly dampened spoon, flatten each mound into 2 1/2-inch circles. Bake 9 to 10 minutes, 

 until golden. Cool on sheets for an additional 10 minutes before transferring to racks to cool completely.

Stored in an airtight container, cookies will keep fresh for 2 to 3 days.  

Divide batter equally into 16 mounds (about 1 rounded tbsp in size) and arrange evenly spaced on prepared baking sheets. 

 NOTE:  these cookies a new identity every time you make them.  

 Substitute the chocolate chips with raisins, shredded coconut, dried cranberries or other dried fruit

NUTRIENTS per 2 cookie: 

CALORIES: 170 

TOTAL FAT: 3.5 g

SAT. FAT: 1 g

CARBS: 35 g 

FIBER: 3 g  

SUGARS: 18 g 

PROTEIN: 3 g 

SODIUM: 75 mg 

CHOLESTEROL: 0 mg 

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