Cookies are one of those all-time comfort foods loved by young and old. The problem is that they’re generally full of fat and sugar and made of refined white flour offering little-to-no nutritional benefits. As we get older, our body’s tolerance for those things gets worse and by the time we realize it, we’re already addicted to the goodies that could kill us.
It is with this in mind that I came up with this recipe.
These cookies are a little healthier and combine two ingredients that were made for each other. Chocolate and peanut butter bound together with healthy fats and protein, with whole grains and a hint of cinnamon.
Give them a go!
You’ll never look at cookies the same way again.
Here’s How You Do It
Difficulty Level: Easy
Prep Time: 10 Minutes
Rest Time: 1 hour
Cook Time: 11 Minutes
Makes about 10 cookies
1/3 Cup Margarine
¼ Cup Smooth Peanut Butter
¼ Splenda Brown Sugar Blend - OR - ½ Cup Brown Sugar – If you’re diabetic or pre-diabetic, use the sugar substitute
¼ Teaspoon Vanilla Extract
½ Cup Quick Cooking Oats
½ Cup Whole Wheat Flour
3 Tablespoons All Purpose Flour
Pinch of Salt
½ Teaspoon of Ground Cinnamon
1 Tablespoon of Whole Milk
¼ Cup Chocolate Chips – Use the kind you like
¼ Cup Salted Peanuts, Crushed (Optional) – The most fun way to crush them is by putting them in a zip top bag and bashing them with a meat mallet, wine bottle, or rolling pin. It’s a great way to relieve some stress and frustration.
1 Mixing Bowl
1 Wooden Spoon
Measuring Cups and Spoons
1 Baking Pan
In your bowl, mix the Brown Sugar or Splenda Brown Sugar Blend, the Margarine, Peanut Butter, and Vanilla until everything is smooth and creamy.
Add the Oats, Whole Wheat Flour, All Purpose Flour, Cinnamon, Salt, and Milk and Mix well until a dough forms.
Stir in the Chocolate Chips and Crushed Peanuts if using.
Cover the Bowl with plastic wrap, stick it in the fridge, set a timer and walk away for at least an hour. Take a nap, fold some laundry, or maybe watch a Youtube video.
When the time is up, preheat your oven to 350 oF.
Line your baking sheet with parchment paper and take the bowl out of the fridge.
With clean hands, squeeze the dough into 1 inch balls and place them about an inch and a half apart on the baking sheet.
Flatten them with your fingers to form thick discs.
Bake for 11 minutes or until the cookies are slightly brown around the edges.
Cool and enjoy!
-Samantha R. Gold
Questions? Comments? Requests?
Bring it on!
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