Last night I turned what was supposed to be a healthy indulgence into an umhealthy disaster.
Never, under any circumstances, put your finger near the blades of the immersion blender. I did this and accidentally hit on. Painful cooking lesson that ended with a trip to the ER to get “sutures.”
Don’t worry the cookie mix was spared. Of course before all this I finished making the cookies.
Everyone loves cookies. If someone tells you they don’t like cookies–even healthy ones–you know they are lying.
A lot of my friends are staying away from gluten.
While these cookies are probably not gluten free, they were made with the intention of having something sweet in the house that wasn’t too unhealthy.
Here is what you will need for my Choco-Oat Cookies!
1 cup fake Peanut Butter (Trader Joe’s)* I used half a cup and half a cup of chunky apple sauce.
1 1/4 tsp baking soda
1 1/2 tablespoons of Agave (natural sugar replacement)
6 oz chocolate chips (I used extra dark. It’s better for you)
1 tsp vanilla
1/2 cup chopped walnuts
3/4 cup brown sugar
1/4 cup I can’t believe it’s not butter
3 cups rolled oats
Preheat the oven to 350 degrees. In a large bowl mix together the sugar, agave, butter and beat until creamy. Watch your fingers if they are near an immersion blender! Add eggs, vanilla and baking soda and mix. Add in fake peanut butter. Then stir in oats, chocolate chips and nuts. Add teaspoons of dough on a lightly greased cookie sheet (olive oil spray) about two inches apart. Let bake for about ten minuted. Remove from the oven and set out to cool (or put in fridge for a short amount of time).
Tastes awesome alone or if you are if you are feeling decadent–broken up and sprinkled over frozen yogurt.