Since we are a house full of “foodies”, I like to find simple ways to enjoy the foods we love without worrying about our blood sugars going all whacky.
After breakfast, the kids were in the mood for cookies. I like for them to have some treats, of course, but I tend to make them as healthy as possible, without tasting like cardboard. As a matter of fact, I won’t settle for less than delicious!
One of my all-time favorites is this Oatmeal Chocolate Chip Cookie recipe.
I was experimenting one day as we were preparing for a Lunch ‘n Learn program, and the VP had a special cookie request. After much trial and error, here’s the recipe that made the plate:
Oh-So-Simple Oatmeal Chocolate Chip Cookies
What You’ll Need
1 Cup Organic Wheat Flour
1 Tablespoon Pure Vanilla Extract
1 Cup Dark Chocolate Chips
¾ Cup Organic Cane Sugar
¾ Cup Organic Rolled Oats
½ Teaspoon Salt
½ Teaspoon Baking Soda
¼ Cup Canola Oil
¼ Cup No Sugar Added Applesauce
Optional Add-Ins (pick one or combine to your taste!)
natural peanut butter
Let’s Do It
Preheat oven to 350°F. Coat 2 baking sheets with cooking spray. Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat mixture in a large bowl with an electric mixer until fluffy. Add applesauce, oil, organic cane sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined.
Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.