Loaded Oatmeal Cookies
73 calories per cookie
Ingredients (makes about 7 dozen)
1 1/2 cups whole-wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
8 tablespoons unsalted butter, softened
3/4 cup coconut palm sugar
2 large eggs
3/4 cup packed light brown sugar
1/2 teaspoon vanilla extract
1 1/2 cups dark chocolate chips
1 1/2 cups old- fashioned rolled oats
1 cup chopped pecans (optional)
3/4 cup unsweetened coconut flakes
Step 1: Preheat oven to 350 F with racks in upper and lower thirds. Line 2 baking sheets with parchment. Whisk flour, baking powder, baking soda, cinnamon and salt.
Step 2: Using an electric mixer on medium speed, beat butter and sugars until light, about 3 minutes. Beat in eggs 1 at a time until incorporated and mixture is creamy, scraping down sides of bowl as needed. Beat in vanilla.
Step 3: Reduce mixer speed to low and gradually beat in flour mixture until just combined. Fold in chocolate chips, oats, pecan (optional) and coconut.
Step 4: Scoop dough into 1-inch balls, arranging as many as will fit on prepared sheets, spaced 1 inch apart. Bake, switching sheets halfway through, until lightly browned and set, about 15 minutes. Let cool slightly on sheets on wire racks to cool completely. Repeat with remaining dough.
Spiced Carrot Cake Smoothie (healthy post workout shake recipe)
Makes 1 smoothie
1/2 cup vanilla almond or cashew milk
1 1/2 cups carrot juice
1 scoop vanilla protein powder
2 tablespoons old fashioned oats
1 frozen banana
1/2 teaspoon ginger
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon allspice
Blend all ingredients in blender until smooth. Enjoy!
Stuffed Pumpkin Cookie Crescents
From: Diabetic Living Magazine
103 calories per cookie
INGREDIENTS (Makes 24 cookies)
1/4 cup butter, softened
1/4 cup olive oil
1/2 cup powdered sugar
1/4 cup plain fat-free Greek yogurt
1/4 cup refrigerated or frozen egg product, thawed
1/4 teaspoon almond extract
2 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup canned pumpkin
1/4 cup packed brown sugar*
1 teaspoon pumpkin pie spice
1/8 teaspoon salt
1 egg white, lightly beaten
2 tablespoons coarse or granulated sugar*
1/2 teaspoon ground cinnamon
Step 1: In a large bowl combine butter and olive oil. Beat with an electric mixer on medium speed until combined. Add powdered sugar, yogurt, egg and almond extract, beating until well mixed and scraping sides of bowl occasionally.
Step 2: In a medium bowl, stir together flour, baking soda and salt. Add to beaten mixture; beat until well mixed. Divide dough in half, forming each half into a disk. Wrap each disk in plastic wrap. Chill in refrigerator about 1 hour or until dough is easy to handle.
Step 3: Prepare pumpkin filling. In a medium bowl, stir together pumpkin, brown sugar, pumpkin pie spice and salt.
Step 4: Preheat oven to 350 F. Line cookie sheets with parchment paper. On a lightly floured surface, roll dough disks, one at a time, to a 1/8-inch thickness. Using a 3-inch fluted round cookie cutter, cut into rounds. Place on prepared cookie sheets.
Step 5: Place 1 teaspoon of pumpkin filling on one half of each dough round. Fold dough over to cover filling. Press edges with the tines of a fork to seal. Brush tops with egg white; sprinkle with coarse sugar and cinnamon. Bake for 12 to 14 minutes or until bottoms are lightly browned. Transfer to wire rack and let cool.
*We do not recommend using a sugar substitue for either the brown sugar or coarse sugar.