Sunday, July 19, 2015

Nutty Butter Whole Grain Cookies

If anything comes close to a good-for-you cookie, this would be it.

Let's look at the facts:

Whole wheat flour,

a laughable 3 tablespoons of butter,

honey, and only 1/4 cup of it,

peanut butter (almond butter would make a great substitution),

rolled oats,

more nuts,

...and cocoa powder.

To summarize, that's more than half the butter than a regular cookie, more than half the sugar and a whole lot of fibre. We get fibre from the bran in the whole wheat flour, from peanut butter, from almonds and oats. Did you know that cocoa powder is an excellent source of fiber too? That's a fact.

To stay on track (and because its awesome) make sure to use bittersweet chocolate with at least 70% cocoa solids. Anything less than 60% is just sweet. For some it is an acquired taste, but you'll find that the more you eat it, the more you will like it. Plus, if you like coffee, there is no reason why you wouldn't fall in love with bittersweet chocolate - cocoa and coffee share many of the same flavour characteristics.

These are not the chewy gooey type - that would require a whole lot more sugar! These are more of a drier cookie, but not crispy. They are solid. Once you take a bite, they begin to feel moist thanks to oats which contain beneficial soluble fiber that activates as soon as it comes in contact with liquid. Then the honey helps to retain moisture despite their dry appearance. 

These get stashed in my purse on my way out the door so that I can have a quick breakfast on the run. This is best for everyone - me and anyanyone around me. When I am fed I am happy and not hangry. If I am hangry, I will just be difficult. I'm not ashamed. Just keep me eating.

Nutty Butter Whole Grain Cookies
Makes 12 cookies

¼ cup (60ml) honey
3 tbsp (42g) unsalted butter, melted
2 tbsp (30ml) smooth peanut butter
1 tsp vanilla extract
¾ cup (75g) rolled oats
2 tbsp (12g) cocoa powder, sifted
2/3 cup (95g) whole wheat flour
½ tsp baking soda
1/8 tsp salt
70g bittersweet or dark chocolate, chopped
2 tbsp sliced almonds, chopped

Preheat oven to 350 degrees F. Line two large baking trays with parchment paper.

In a medium bowl, whisk together the honey, melted butter, peanut butter and vanilla.

Add the oats, cocoa powder, whole wheat flour, baking soda and salt and mix until just combined.

Fold in the chocolate chunks and almonds.

Divide the dough into 12 portions and roll into balls. Flatten into a circle on the baking tray, spreading them an inch apart — they will not spread in the oven.

Bake for 10-12 minutes, or until the tops feel dry. Transfer to a wire rack to cool and then store in an airtight container at room temperature for up to 3 days.

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