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Master of Fine Arts student Allyson Lea Smith consulted with her mother and baked at least six variations to create this healthier version of an oat-chocolate sandwich cookie.

Source: EatingWell Magazine, November/December 2008


Recipe Summary

1 hr 5 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Line 2 large baking sheets with foil or nonstick baking mats.

  • Melt butter in a medium saucepan. Remove from the heat. Add oil, oats, sugar, flour, milk (or soymilk), vanilla, salt and nuts and mix well. Drop level teaspoons of dough 3 inches apart onto the prepared baking sheets. Spread or press each cookie into a thin, 2-inch circle with a fork or damp fingertips.

  • Bake the cookies, in batches, until set, 5 to 7 minutes. Let cool completely before removing from the foil or mats. (The cookies will appear somewhat lacy.)

  • When the cookies are cool, melt chocolate chips in a double boiler over hot, not boiling, water (or microwave in 15-second intervals, stirring in between). Gently spread the chocolate on the flat side of half (about 36) of the cookies. Gently spread a little jam on the flat side of the remaining cookies. Press the apricot and chocolate halves together to make sandwich cookies.


Make Ahead Tip: Store in an airtight container at room temperature for up to 2 days.

Tip: Spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

Nutrition Facts

1 cookie
108 calories; protein 1.5g; carbohydrates 13.6g; dietary fiber 1.1g; sugars 8.2g; fat 5.7g; saturated fat 1.8g; cholesterol 4.6mg; vitamin a iu 65IU; vitamin c 0.4mg; folate 1.6mcg; calcium 7.9mg; iron 0.4mg; magnesium 4mg; potassium 18.2mg; sodium 19.3mg; added sugar 8g.

1 other carbohydrate, 1 fat