Heathy Recipes

Chocolate Chip Oatmeal Cookies

2 cups of all-purpose flour

1 ½ cups of brown sugar

¼ cup natural unsweetened applesauce

2 egg whites

2 teaspoons of vanilla

1 teaspoon of cinnamon

2-cups oats (not instant)

¼ cup of water

1-teaspoon of no sodium baking soda

1-stick of unsalted margarine (softened)

3-tablespoons of mini dark chocolate chips

2/3 cup of raisins

**Please note: by using the sodium free baking powder you will save 1240 mg. of sodium!! That is a Huge difference from zero with the sodium free baking soda!

I mixed the sugar, applesauce, cinnamon, vanilla, egg whites, and margarine together than added the remaining ingredients. By using a ¼ cup ice cream scoop I got 13 huge thick cookies from this mixture. Line your pan with parchment paper, scoop on the cookie dough, and bake on 350 degrees for 20-25 minutes.

**Please note: if you use a smaller scoop, the calories per cookie will be less. It is very important to use a scoop to make sure all of your portions are the same to get an accurate calorie count!

Take the time and write down all of the measurements and calorie counts on the ingredients you are using, along with the sodium. In this case, each cookie is 225 calories with 9 mg. of sodium. The calories are high because the size of the scoop I used (but these are for my husband's lunch *smiles*). The next batch I make I will use a smaller scoop because they are very yummy! You will add all of the calories of the ingredient's you use, divided by how many cookies you get and that is the calorie and sodium count per cookie! Still be sure to limit yourself and be good!!

A Little of this and that Cookie

1 package sugar cookie mix

*1 cup unsweetened applesauce

1/2 cup unsweetened organic coconut

1 cup chopped cran-cherries

3/4 cup dark chocolate chips

1 cup chopped fine Almonds

1/2 cup Sliced Almonds (optional)

1 Tablespoon Vanilla Paste 

**5-6 Tablespoons of water

Mix everything together until it is well blended.  Use a small ice cream scoop and roll the cookie dough ball into sugar.  Place cookies on a cookie sheet lined with parchment paper and flatten each cookie.

  Rolling the cookie dough in sugar creates this wonderful little crust that adds a little extra crunch.  

Bake at 350 for 12 minutes (be sure to preheat oven or cook the first batch for 13 minutes).

*Unsweetened Applesauce-by eliminating the butter/oil and eggs from the recipe and adding 1 cup of unsweetened applesauce makes the cookies healthier and less fattening. Please only use "Unsweetened Applesauce". 

**I personally use unsweetened organic coconut. When it goes on sale I purchase it and keep it in my freezer. The same with the dark chocolate chips.

***I used 1 cup of Almonds that I grounded in the food processor and I mentioned you could also add some sliced almonds for that extra crunch.

****When you are adding the water by the tablespoons, use your own judgment.  The objective is to have the cookie dough firm and not too sticky.

I made a batch of these cookies last night (shown in the picture).  Both my husband and I absolutely love them.  They are unique and not over sweet.