Sunday, August 25, 2013

Healthified Chocolatey Oatmeal Cookies (With Optional Raspberry Topping)...a baking success!

I have a love-hate relationship with "the healthy cookie." I've tried a recipe or two that was too dense and wasn't as sweet as a normal cookie. I've also tried the famous banana-oat cookie, which I'm really not a fan of. As much as my healthy instincts want me to like it, I just can't handle the overpowering banana taste. Does anyone else have this problem? Warm, gooey banana...yuck.

One of my favorite cookie recipes is oatmeal chocolate chip. So this afternoon I set out to healthify that recipe. There was only one issue: I had no idea what the essential components of a cookie actually are. Yeahhh, slight problem.

So I took my oatmeal chocolate chip recipe and searched the internet for things to replace the unhealthier ingredients (shortening, brown sugar, etc.). After a lot of Google searches, and lots of pencil marks on my recipe, I came away slightly overwhelmed. The substitution values for ingredients differed a lot from site to site, and I wasn't sure which websites had the best information.

I ended up just going at it in the kitchen, throwing in different ingredients that seemed like they would work, based on all the healthy cookie recipes I've seen. My goal, however, was to make these taste like mostly normal cookies, and not like a banana food-substance.

The end result? SUCCESS! While still using bananas, I was able to mask the banana flavor. The rest of the ingredients somehow combined to form something that actually tastes like a cookie. That may or may not be due to the large amount chocolate chips and cocoa powder I put in. I added the raspberry part last-minute. The cookies still taste good without it, but I think the raspberry taste is a nice complement to the chocolate.

If you're a little more health-conscious, you can use dark chocolate chips (vegan ones would be even better), or less chocolate chips, or even no chocolate chips at all. You can also try adding in nuts for some extra crunch, or some raisins if you're an oatmeal raisin cookie kind of person.

If you make this recipe, let me know how it goes! Tweet me pictures at @tessabrynnk! Let me know what add-ins you used in your rendition. 

Side-note: After combining my random assortment of ingredients, I got smart and searched the internet for a website to help me create a legit cookie. I came across this great post that I'll definitely turn to the next time I want to make my own cookies.


2 bananas
2 C rolled oats
1/4 C unsweetened applesauce
3/4 C whole wheat flour
2 egg whites
2 stevia packets
1 1/2 tsp vanilla
1/8 C honey
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1/4 C cocoa powder
3/4 C semisweet chocolate chips

Raspberry Filling:
2 C raspberries
1 stevia packet

1. Preheat oven to 350 degrees Fahrenheit.
2. Combine all ingredients (just for the cookie dough) in a mixer.
3. Spoon dough onto cookie sheet covered with parchment paper.

4. If using raspberry filling, mash raspberries in a bowl.

5. Add stevia packet and mix together.
6. Make an indentation in each cookie with a spoon.

7. Spoon raspberry mixture into the indentation.

8. Bake for 10-12 minutes.

Makes about 2 dozen cookies.

Nutrition (without raspberry filling)
Calories: 94 | Fat: 2.6 g | Sodium: 83 mg | Carbs: 16.7 g | Protein: 1.9 g
Serving size: 1 cookie

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