Sometimes You Need A Cookie: Two tasty and less-guilty recipes

Cookies don't really sound like the healthy food I have been promoting, do they? This is a rhetorical question and there is no need to answer, because if you did I might change my mind and not offer these recipes and you REALLY don't want that to happen. You want cookies as much as my kids do. Especially when I have been experimenting with new vegetables, they really feel like they deserve the cookies for being good sports. And they do. And so do I.

Another thought for today before we get to the cookies; temple recommend interviews. I had one today. I had forgotten the question about the word of wisdom; am I living it? I got to thinking through the last two years since I last answered that question; and realized what strides I have made to live it better. I've focused more on whole foods, less meat and more fresh, local produce, and been so happy about it. I feel better when I eat and about what I eat and feed my family and friends. I just couldn't help but smile knowing I am really trying to live the word of wisdom and could answer that one easily.

All the more reason for the cookies. Hooray. Anyway, I follow a few food blogs and have come across some scrumptious looking cookie recipes lately, but nothing has lured me more than the not-as-bad for you cookies; the cookies that are pseudo-healthy and not just vehicles for butter and chocolate (not that that is always bad, in fact sometimes a necessity).

But if you deserve some cookies and still want to respect yourself after you have eaten one or three or whatever: here are your recipes. And they are tasty, tasty, tasty.

Mom's Oatmeal Cookies

adapted from Homesick Texan

Ingredients:
3/4 cup of butter, at room temperature
3/4 cup of brown sugar
2 eggs, at room temperature
1 tsp. vanilla
3 cup of oats
1 cup of whole-wheat flour
1 tsp. salt
1/2 tsp. baking soda
2 cups of chocolate chips

Method:
Preheat oven to 350 degrees
Cream together the butter, sugar and egg. Add the rest of the ingredients and mix well.
Place 1 teaspoon-sized balls of dough on a greased or parchment-paper lined cookie sheet and bake at 350 for 12-15 minutes.


Note- if you dough looks too dry work in a bit of milk or applesauce until it holds together nicely. You can also substitute one of the eggs for applesauce- It keeps the cookies nice a moist and works out great when you thought you had two eggs, but you really didn't... 

Makes 3 dozen.

And also for your munching pleasure:

Nikki's Healthy Cookies

101 Cookbooks

3 large, ripe bananas, well mashed (about 1 1/2 cups)

1 teaspoon vanilla extract

1/4 cup coconut oil, barely warm - so it isn't solid (or alternately, olive oil)

2 cups rolled oats

2/3 cup almond meal

1/3 cup coconut, finely shredded & unsweetened

1/2 teaspoon cinnamon

1/2 teaspoon fine grain sea salt

1 teaspoon baking powder

6 - 7 ounces chocolate chips or dark chocolate bar chopped

Preheat oven to 350 degrees, racks in the top third.

In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside. In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips.The dough is a bit looser than a standard cookie dough, don't worry about it. Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment (or Silpat) lined baking sheet. Bake for 12 - 14 minutes. I baked these as long as possible without burning the bottoms and they were perfect - just shy of 15 minutes seems to be about right in my oven.

Makes about 3 dozen bite-sized cookies.