I'll admit, these cookies are no match for a plain old chocolate chip cookie but they're pretty dang good as a healthier cookie alternative. I used almond butter but substituting it with natural peanut butter would work as well. However, you might want to add some extra olive oil. I used egg substitute to cut out some fat. The almond butter and canola oil are great sources of MUFAs and PUFAs and they're full of fiber so maybe you don't have to feel so guilty about eating them for breakfast...
1/2 cup canola oil
1/2 cup natural almond butter
1/4 cup sugar
3/4 cup brown sugar
1/2 cup egg substitute (or 2 eggs)
2 teaspoons vanilla
1/4 cup shredded coconut
3 cups oats
1 1/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup semisweet mini chocolate chips
Preheat Oven to 375.
Beat together oil and almond butter then beat in eggs, sugar and vanilla. Stir in coconut. In a large bowl mix together oats, flour, baking powder, and baking soda. Incorporate into almond butter mixture, but do not over mix. Stir in chocolate chips. Drop about 1 1/2 tablespoon round onto a baking sheet and gently press to flatten. Bake 10-12 minutes or until slightly browned.
This recipe is super quick and easy. It also is really good reheated so it's a perfect meal when you're in a time crunch. I always use the Success 10 Minute brown rice so that I don't have to plan an hour ahead for my dinner. I also use the Asian mixed veggies but you can use your favorite variety.
1 bag (more if desired) of mixed veggies
1 can black beans, rinsed and drained
1/2 teaspoon Mrs. Dash's Salt Free, Extra Spicy Seasoning Blend
1/2 teaspoon Lemon Pepper
1 tablespoon olive oil
Prepared brown rice
In a large skillet, heat olive oil. Add vegetables and heat until cooked, about 5-10 minutes. Season with lemon pepper and spicy seasoning. Add beans and cook about 2 more minutes. Serve over brown rice.
I got this wonderful recipe out of a Costco Cookbook. It recommends topping it off with sour cream so I tried it with the fat free version. I personally liked it better without and it saves you some calories. I also recommend microwaving the squash for 5-10 minutes to cut down on cooking time and makes it less of a hassle to peel it.
2 Cameo or Fuji apples
2 lbs acorn squash
1/2 cup onion, chopped
28 oz chicken or vegetable broth
1/2 cup white wine
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon fresh ground black pepper
1 tablespoon olive oil
1 cup fat-free half and half
1/2 cup fat free sour cream
1/2 cup pomegranate seeds
Peel and cut squash into 1 inch cubes. Combine diced apples, squash, onions, broth and wine in a large saucepan. Bring to a boil, then reduce the heat, cover and simmer for 30-40 minutes, or until all the ingredients are tender. Puree the mixture using an immersion blender, food processor, or blender. Return the mixture to the saucepan and add cinnamon, nutmeg, pepper and salt to taste. Bring the mixture to a boil, then simmer, uncovered, for 10 minutes to let the flavors blend.
Stir the half and half into the soup and heat thoroughly.
Ladle the soup into bowls and garnish with sour cream (optional) and pomegranate seeds.
