So if your family has jumped on the “let’s stop eating so much sugary, buttery, but oh-so yummy junk” wagon, you have probably googled and pinned your way through lots of Healthy Cookie recipes. They can range from the “Look at me; I’m using canola oil instead of butter” all the way to the “Okay, yes it tastes like saw dust and gravel, but it won’t make you fat”. And if you are anything like me, neither of these makes us want to tie on our aprons. Is it too much to ask for a simple cookie recipe that will taste yummy without clogging our arteries or setting our blood sugar out on a crazy-train adventure?
I say no! (Imaginary fist in the air for emphasis.) So in true Sarah fashion, I just made up my own!
So here you go Shepherd’s Hill readers. Make them and let me know what you think!
The Better Oatmeal Cookie Recipe
(shh! Don’t tell the kids, but these babies are good for them!)
2/3 Cup Flour (Wheat or White)
2/3 Cup Almond Meal or Oat Bran (or just double the flour)
2 teaspoons baking soda
1 teaspoon salt
3/4 cup Coconut Oil (in place of butter)
3/4 cups granulated honey (liquid it fine too!)
2 teaspoon vanilla extract
1 Teaspoon Cinnamon
2 large egg, lightly beaten (Or 1 banana, smashed)
3 cups old-fashioned rolled oats
2 cup dried fruit and nuts (I used cranberries, raisins and pecans)
1/2 cup mini chocolate chips
Heat your oven to 350 * and grease or line your cookie sheets.
Mix the first four ingredients in a bowl. In a sauce pan, melt your Coconut oil just until clear. Remove it from the heat and stir in the Honey. Mix this together with the flour, and then add the eggs (or banana). Beat it well! Then toss in the remaining ingredients and mix well. Spoon cookies on to the sheet and bake 12 minutes, or until slightly brown. If you like soft and chewy, let them cool on the sheet! For crispy, move them to a cooling rack after 1 minute. This makes about 3 dozen cookies.