This is me taking a bow. I’ve been playing around for a few days to make incredibly healthy oatmeal cookies that actually taste yummy. And this is a family made up of inveterate cake- and cookie-lovers. We know from tasty. These have, like, every possible health-food staple, are nearly sugar-free, carb-free, gluten-free (I think), high-protein, low-fat, lactose-free (my mother thanked me), and full of fiber, vitamins, and minerals. Now sit down and eat your cookies!
The Healthiest Oatmeal Cookies You’ll Ever Make
(Just try to stop at eating only one.)
Serves: 12-16 (depending on the size of the cookies)
4 Tbsp. brown sugar (you could also use 1 Tbsp molasses and 1 Tbsp Erythritol, powdered Stevia, Slimtevia, Excella, Zero sweetener, or other all-natural, non-sugar sweeteners)
2 Tbsp. powdered/baking Stevia or Slimtevia
1/2 cup Salba (intensely high-proteins, soluble fiber, and very high in Omega-3s and anti-oxidants)
1/2 cup unsweetened coconut flakes (you can easily leave these out)
1/4 cup Jay Robb’s vanilla protein powder(no lie, this is great flavoring, good to bake with, and packs a punch – we get this at our local Vitamin Shoppe; it has no fat, no sugar, lots of protein, is gluten-free, lactose-free, cholesterol-free, basically everything-bad-free)
1 to 1 1/2 cup chopped nuts (we like a combination of walnuts [lots of Omega-3s], pecans, and sliced almonds; toasted are even better)
1/2 cup milk
Preheat oven to 375.
Combine all dry ingredients in a bowl, stirring very well to combine (the brown sugar can form lumps, so stir, stir, stir).
Add the egg and milk, stir well.
Form small cookies using a fork or spoon to scoop out the mixture. Place on a silpat or parchment paper on a baking sheet.
Bake for 7 minutes. Allow to cool a few minutes before transferring to a cooling rack
Okay, now any excuse to use chocolate and make it healthy? Why, yes. Yes, I think I will. This chocolate topping has tons of anti-oxidants, fiber, protein, and healthy fats to give your body the building blocks it needs.
Note about chocolate: Not all chocolates are made equal. The higher the quality of chocolate, the more watery it will be when melted. If you have chocolate that doesn’t snap when you break it, and is gooey and sludgy when you melt it, you’ve missed the mark and probably there are a lot of other fillers and stuff in the chocolate that cut the incredible health benefits of dark chocolate. The darker you can go, the better. Sorry, milk chocolate lovers, you can’t go milk chocolate here! Dark chocolate has anti-oxidants, is good for your skin, has healthy fats (although it does have saturated fat, so you can’t go overboard), helps with brain function, decreases LDL (“bad”) cholesterol oxidation, is heart-healthy by increasing blood flow through arteries and heart, contains calcium, magnesium (which most people are terribly deficient of), and potassium, and contains the kind of saturated fat that does NOT increase LDL cholesterol. Here’s a great link to advise you in getting the right kind of dark chocolate and cocoa powder.
3 oz (1 bar) Ghiradelli’s Twilight Dark Chocolate (72%)
1/4 cup Jay Robb’s vanilla protein powder
1/4 cup Salba (or ground flaxseed if you struggle with constipation – Salba has soluble fiber, flaxseed has insoluble fiber – here’s agood linkto learn more about soluble vs. insoluble fibers)
2 Tbsp organic coconut oil (terrific source of good fats – optional, though)
1-2 Tbsp baking Stevia or Slimtevia (optional)
If you don’t have a double boiler, place a metal mixing bowl in a saucepan that has enough water to keep the bowl from touching the bottom (but not so much it splashes as you stir the chocolate). Break up the chocolate into squares in the bowl. Bring the water to a low boil.
Stir the chocolate to keep it from scalding. (Once you burn chocolate, there’s no bringing it back, and you’ll definitely know if you’ve scalded it – it gets all lumpy and mushy.) Use tongs to hold the side of the bowl while you stir.
Once the chocolate is mostly melted, add the other ingredients and stir well. The chocolate will take on a very grainy texture but it should still be watery enough to stir easily. Once everything is incorporated and all the chocolate is melted, take the metal bowl out of the saucepan with your tongs and place it beside the baking sheet or cooling rack with the oatmeal cookies. With a spoon, drop a dollop on each cookie, spreading it out so it doesn’t drip over the sides.
Place in the refrigerator to cool and set for about 30 minutes. To store, just place in a plastic bag and keep in a cool, dry place. Enjoy!