The other day, I had an out of body experience. I found myself roaming around the kitchen- I’m not even exactly sure how I got there in the first place. One minute I was furtively catching up on Oprah’s latest soul series book, and the next I was rifling through cupboards and and standing in front of the open fridge trying to find something- anything- to fill the chocolate-shaped hole in my heart.
The only problem was that the usual suspects just weren’t going to cut it. All winter I had craved oozing, rich, wet, dark chocolate dishes. But now that spring was here and I had actually started working out, I couldn’t stomach that kind of guilt. I needed something wholesome which could at least reasonably pass as healthy…and which would still satisfy my choco craving.
But the perfect recipe just wasn’t appearing. So with hesitant hands (but an even shakier hankering for chocolate), I jotted down an original recipe. Holla:
8 oz. semisweet chocolate
12 T. flaxseed
1/2 cup sugar
1/2 cup flour
2 t. baking powder
1 t. vanilla
1 cup rolled oats
1 cup chocolate chips or chunks
Preheat oven to 325 degrees F. Melt the chocolate in a double boiler and let cool slightly. In a separate medium mixing bowl, combine dry ingredients. Add eggs and vanilla. Mix in the melted chocolate. Finally, stir in the rolled oats and chocolate chunks. Drop rounded teaspoonfuls on greased cookie sheet. Bake for 11-12 minutes.
Mmm, mmm. Mmm. MmmmmmmMM. …And they’re healthy, right?