Note: I just noticed after posting this how long the ingredient list looks. Keep in mind that it comes together quickly and the carob and dates can be left out, or subbed for whatever you have on hand (raisins, dried cranberries, shredded coconut, walnuts, etc.)
I have a Nutrition exam tomorrow and guess what I'm doing? Baking! Well, in my defense, I had a super brutal Human Physiology exam on Tuesday morning, which I spent the last week studying for everyday. Seriously I felt like I was at boot-camp or something because every waking hour was spent studying. I took breaks for eating and working out (and the occasional episode of 30 Rock), but not much else. And now that that exam is over with and went well, I don't feel like cracking another textbook for the next month. Unfortunately, that's not realistic, but I digress- back to the baking!
Right now I have these vegan cookie dough balls firming up in the freezer (yes, I realize how ridiculous that sentence sounds) and a pan of sweet potatoes and onions roasting in the oven. I'll have those recipes for you later. For now, cookies.
One last thing, if you haven't heard of Ellie Krieger and you're a fan of low fat baking that doesn't use weird ingredients, you should check her out. I bought her latest cook, 'Comfort Food Fix' and she cleverly lightens a bunch of favorite comfort food recipes and provides the nutrition info before and after. I'm a fan.
Lowfat Whole Wheat Oatmeal, Date, Carob Cookies
Makes 30 cookies
Adapted from Ellie Krieger's recipe in 'Comfort Food Fix'
2 tbsp unsalted butter, melted
1/4 cup canola oil
1/4 cup agave
1/4 cup packed brown sugar
1/4 cup smooth sunflower butter
3/4 tsp vanilla extract
1 cup whole-wheat pastry flour
1/2 tsp baking soda
3/4 tsp cinnamon
2 cups old-fashioned rolled oats
1/2 cup dates, chopped
1/2 cup carob chips*, optional
Directions: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
1. Combine the butter, oil, agave, sugar, egg, sunflower butter and vanilla in a large bowl, and mix until combined.
2. In another smaller bowl, combine the dry ingredients (flour, baking soda, cinnamon).
3. Add the dry ingredients to the wet, and mix until just combined. Stir in the oats, dates and sunflower butter. Be careful with the dates as they are sticky and will clump, so try to make sure they distribute evenly.
4. Scoop 1-tbsp size chunks of the dough onto the baking sheet, evenly spaced. Mine ended up round so if you prefer flatter cookies, use the back of a fork to gently flatten each cookie.
Bake for 12 minutes or until the edges are lightly browned and the center is still soft to the touch. Allow to cool, preferably on a cooling rack before eating.
I took these to school and my friends seemed to like them. They're a lil' healthy tasting but that's to be expected with the whole wheat pastry flour. Substituting agave for most of the sugar means they won't make your blood sugar spike too much either.
*I had heard a lot about carob chips but had never used them before. They are half the calories of normal chocolate chips and don't have refined sugar in them! You can find out more about them here if so inclined. Feel free to sub regular chocolate chips.