Archive for the 'cookies' Category

Healthy Breakfast Cookies

Amy’s Healthy Breakfast Cookies

1 cup oat flour
1 cup oats
1 Tbsp cinnamon (I go really heavy handed, but I love cinnamon!)
1/2 tsp kosher salt
3/4 tsp baking soda
1 shredded carrot
1 banana pureed in food processor
1/4 cup dried plums, chopped
1/4 cup pure maple syrup
3/4 cup ANPB

Mix all the ingredients today, avoid eating too much dough so you have some left to bake. Cover with plastic wrap and place in fridge for 15 or 20 minutes. Preheat the oven to 325 and when the dough is chilled drop large spoonfuls of dough onto a cookie sheet. Bake for 20ish minutes.

Portable, delicious breakfast!

For the entire recipe:

2,319 calories
107 g fat
258 g carbs
42 g fiber
77 g protein



Auntie’s Anise Cookies

I remember these at Christmas!

Anise Cookies

2 1/2 cups flour
1 tsp baking powder
4 eggs
1 cup canola oil
1 cup sugar
2 tsp anise extract

Preheat oven to 400 degrees.

Mix the eggs, oil, sugar, and anise extract.  Add: the flour and baking powder

When combined, scoop out spoonfuls and roll into balls. Place balls 2 inches apart onto ungreased cookie sheets.

Bake at 400 degrees for 10 minutes

Make icing:
Powdered sugar
milk or water
a touch of anise extract

Drizzle the icing on and add little round sprinkles!

Yes They’re Healthy Oatmeal Chocolate Chip “Cookies”

Yes They’re Healthy Oatmeal Chocolate Chip “Cookies”

1 cup Old Fashioned rolled oats
2/3 cups oat flour (rolled oats in the food processor until a fine flour)
1 tsp baking powder
1/3 cup flax seed meal
1/4 tsp kosher salt
1/4 tsp cinnamon
1/3 cup Splenda
1/3 cup semisweet chocolate chips (you could sub raisins, or carob chips)
3 Tbs ANPB
1 tsp vanilla
1/3 cup water
2 Tbs extra light olive oil or coconut oil

Preheat oven to 350. Mix everything in a bowl until it mostly sticks together in a ball. Spray a cookie sheet and form 12 balls and flatten. Bake for 12 minutes. Hoard for yourself or, if you’re nice, share!

For each cookie:
112 calories
6 g fat (the good kinds! um, except the chocolate chips. Shh)
10.6 g carb
2.3 g fiber
3.5 g protein

Chocolate Flaxseed Brownies / Cookies

I created these today in the hopes that they would curb my craving for brownies. I thought they would have a nasty, chalky consistency and not much flavor but they surprised me! Don’t get me wrong, I wouldn’t take these to a dinner party or anything, but they are actually pretty good. I baked mine in an 8×8 pan, but I think you could dollop them on a cookie sheet and make chocolate cookies since the mouthfeel is more similar to a cookie than a brownie.

I was going to use oat flour instead of regular flour to make them even healthier but decided that 1/2 cup spread over 9 servings was worth tolerating in order to get a better product. I’m pretty sure these would be really rubbery if they were made with oat flour.

Chocolate Flaxseed Brownie / Cookies

2 squares unsweetened baking chocolate
1 1/8 cups flaxseed meal
1 cup Splenda granular
1/2 teaspoon baking powder
4 1/2 Tablespoons egg white
1/2 teaspoon vanilla
1/2 cup flour
1/4 – 1/2 cup water, as needed

Preheat oven to 350. In a glass mixing bowl melt the chocolate in the microwave for 2 minutes. Remove from microwave and stir until completely melted. Add the Splenda until mixed. Add the egg whites, flaxseed meal, baking powder, vanilla and flour. Mixture will be quite pasty and dry. Add water until all ingredients are combined (will still be quite thick, more like a cookie dough).

Bake in 8×8 pan (you’ll have to use your fingers to spread the mixture out) or drop by spoonfuls on a baking sheet. Bake for 20 minutes. Let cool completely before eating (will taste funny warm.)

Makes 9 servings, each:

131 calories
8 g fat
14 g carb
5 g fiber
5 g protein

My NEW Favorite: Thick And Chewy Chocolate Chip Cookies

Not only are these cookies impossibly yummy, they’re also easier to make than my other favorite chocolate chip cookies – Score! And, since I couldn’t find a white chocolate chip macadamia nut cookie recipe that I liked, I actually just used the base of this cookie and replaced semi-sweet chocolate chips for white chocolate chips and added a cup of chopped macadamia nuts. A hit both ways!!

I still have one more chocolate chip cookie recipe to try, so we’ll see how long these reign as my favorites.

Thick and Chewy Chocolate Chip Cookies
(Source: Baking Illustrated, page 434)

Makes about 18 large cookies.

2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed (7 ounces) light or dark brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1-1 1/2 cups semisweet chocolate chips

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

4. Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.

My Favorite Chocolate Chip Cookie

This is always a big hit. I don’t know why I love baking when I’m dieting, but I do. I’m making these for my buddy Jack and also for a friend’s birthday tomorrow.

Chocolate Chip Cookies

1 cup butter
1 cup white sugar
1 cup brown sugar
1 Tbs real vanilla
2 eggs
1 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
2 cups flour
2 1/2 cups rolled oats
12 oz semisweet chocolate chips

In a mixer combine butter, white sugar and brown sugar. Add eggs and vanilla. Put oatmeal in a blender and continue blending until it turns to powder. In a separate bowl, add the powdered oatmeal and mix together (using a spoon) with the flour, salt, baking powder and baking soda. Add to mixer. When well incorporated add the chocolate chips and mix with a wooden spoon. Roll into golf ball sized balls and place on a greased cookie sheet. Bake at 350 degrees for 9 minutes or until lightly browned. Let cool slightly before removing them from the cookie sheets.

Maggie’s Granola Chocolate Chip Protein Cookies

Maggie’s Granola Chocolate Chip Protein Cookies

1.5 cups rolled oats, dry, uncooked (Old fashioned, not quick oats)
.5 cup Fiber One
3/4 cup Harris Teeter Trail Mix*
1/4 cup Chips, chocolate, semisweet, large
4 scoops Cytosport Cookie’s N’ Cream protein powder
1/2 tsp Salt, table, 1/5 oz per teaspoon
1/4 tsp Vanilla extract
1/2 cup plus 2 Tbsp sugar free Maple Syrup

In a large bowl combine the oats, trail mix, chocolate chips, and whey. Add the syrup, vanilla, and salt. Stir until everything is thoroughly mixed. At first, it will seem too dry, but continue stirring and it will eventually blend.

Spray two non-stick 12-compartment muffin tins with cooking spray, then press the mixture into the bottom of each cup firmly. Alternately, spray a cookie sheet with cooking spray, then drop 24 equal blobs of the mixture onto the sheet, squashing each down slightly into a cookie-like thickness.

Bake at 350 degrees F for 6 minutes.

Nutrition (per 2 cookies):
140 Calories
5 g. fat
15.5g carb
3.2 g fiber
11g protein

*Harris Teeter brand trail mix, “Diet Delight.” Sunflower seeds, raisins, cashews, almonds, pumpkin seeds, peanut oil.
serving size .25 cup
150 calories
9 g fat
12 g carb
3 g fiber
5 g protein

Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at
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