Oatmeal cookies are one of my all-time favorites. This weekend, I made a huge batch of oatmeal raisin and oatmeal chocolate chip for Ryan and friends, immediately decided I needed to develop a healthier version.
Cookies are generally high in simple carbohydrates and sugar, high in fat, and low in overall nutritional value. Not a good combination. These cookies however have much more balanced macronutrients than their traditional counterparts, with 19g carbohydrates, 17g fat, and 10g protein. No blood sugar spike, no sugar crash, and no afternoon naps necessary.
I'm extremely happy with how these came out - if your dealing with picky S/O's or kids, this recipe is PERFECT for you. You can't even tell it's a healthy version of the classic original. Even my podcaster partner, Chelsea, who hates anything healthy, liked them. So I'd say that's a win-win!
-1.5 sticks butter
-1/2 cup organic brown cane sugar
-1.5 cup vanilla protein powder (can be substituted with any whole grain flour)
-1/4 cup organic unsweetened applesauce
-1 tsp vanilla
-1/2 tsp salt
-1 tsp baking soda
-2 tsp cinnamon
-1 tsp ginger
-3 cup whole oats
-1 cup roughly chopped walnuts
-3 oz roughly chopped 88% dark chocolate
1. In a large bowl, cream butter and sugar until smooth and fluffy.
2. Add eggs, vanilla extract, and applesauce. Mix until well combined.
3. Fold in dry ingredients: salt, baking soda, cinnamon, ginger, protein powder, and oats. Mix until well combined, but be careful not to over-mix.
4. Gently fold-in walnuts and chocolate.
5. Bake for 12-15 minutes in a 325-degree oven until cookies are a light golden brown. Let cool for 5 minutes before transferring onto a cooling rack.
Nutrition Information - makes 16 large cookies
265 calories, 17g fat, 19g carbohydrates, 10g protein
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