Here at the Little House on 17th Street – partly due to my recent endeavor at weight loss and fitness – but mostly due to Shannon’s preferred methods of preparing meals, we’re always looking for ways to smarten up some of our favorites. I like cookies – and in the old days I would eat close to a dozen at a time… (not all at once mind you… but one here, two there, three a little later… by the time I was done, the bowl was gone, and I had my Forever Alone face on…)
It turns out – Shannon used to make these cookies before I had started working on my weight without me even realizing it. I had no idea they were significantly healthier than the recipe on the back of the Toll House Package – I knew they looked different, but they were pretty delicious – I couldn’t even tell there was flax in them!
The recipe we use is adapted from the Rodale Natural Foods cookbook, and Shannon sat down with the boys and made a batch last night… We love em, so we thought we’d share the recipe with all of you. They’re designed to be a sort of drop cookie, and they don’t really flatten out like Toll House and make the ‘traditional’ looking Chocolate Chip Cookie… but looks aren’t everything. They taste amazing.
- 2 Cups Whole Wheat Flour (Sifted)
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1 1/2 Cups Rolled Oats
- 1 Cup Natural Unsweetened Applesauce
- 1/2 Cup Honey
- 1/2 Cup Extra Virgin Coconut Oil
- 1 Egg (We used 2 Tbsp Flax Meal to 1/4 cup boiling water as an egg substitute – let it cool till it goo’s… then toss it in with the rest of the ingredients…)
- 1 tsp Vanilla Extract
- 1/2 tsp sea salt
- 1 Cup Chocolate Chips (optional)
- 3/4 Cup Chopped Walnuts (optional)
Pre-heat your oven to 375 degrees, while the oven is pre-heating, grease a baking sheet.
We’re not real big on pomp and circumstance over here… Mix all of your dry ingredients together, and in a separate bowl (large mixing bowl) mix all your wet ingredients. Add the dry ingredients to the wet ingredients and mix well. Fold in your chocolate chips and walnuts if desired… then drop in teaspoon sized cookies onto the greased baking sheet, and bake for 10-12 minutes or until the edges start to turn brown.
Remove from the baking sheet and cool on wire racks. Makes about 4 dozen cookies.
The beauty of this basic recipe is 4-fold:
1) It’s simple. Seriously – doesn’t really get any easier than this. (ok.. opening a sausage pack of Pillsbury Chocolate Chip cookies is easier… but then you don’t end up MAKING the cookies because you’ve eaten the entire sausage pack with a spoon… then there’s the inevitable shame spiral…) These are also cheaper than the bill from the therapist.
2) They can be fully customized into the type of cookie you want. Add anything you want! Hand in Hand with total customization comes the ability to alter – can’t do refined sugar or looking to reduce it? Cool – sub out carob for the chocolate chips. Can’t do eggs? Use the flax seed substitution we used. Can’t do gluten? Sub out the whole wheat flour for some other variety… the possibilities are pretty endless.
3) Did I mention that they’re really good? They’re also something you can feel good about giving your kids – as it’s got applesauce, honey, and other natural ingredients… (unless of course you added the chocolate chips like we did… in which case that means you have a problem… you hear that honey? A problem!!
She needs an intervention…) All joking aside, these are better for you – they don’t have an entire box of butter, 3 cups of refined sugar and unicorn sprinkles… so they’re pretty good for you as far as cookies go – but they hit that sweet spot we all get now and again.
4) Less than 100 calories a piece. That means you can eat
ten, six, three, one or two and not blow the budget.
Give ’em a shot – our family loves em – we think yours will too.