I don’t bake, honestly because between the dough and the hot baked goods I would weigh 400 lbs! But there are so many “clean and healthy” versions of old favorites out there that I started keeping recipes I would like to try. Then my friend Amy emailed me asking for tips on how to satisfy her sweet tooth. Eating healthy is not Amy’s problem, that she has always done pretty well…but the sweets call her name and she loves to bake!
So I asked Amy to start testing some of these recipes and to let us know when she finds a good one!
This recipe came from my friend Jennifer and has been stamped “Approved” by Amy!
Clean Eating Chocolate Spiked Oatmeal Cookies
Ingredients
- 2 1/4 cups Quick Oats
- 2 tsp Golden Flaxseed Meal
- 1/2 cup Gluten Free Flour (or use whole wheat flour)
- 1 tsp Cinnamon, Ground
- 1/2 tsp Baking Powder
- 1/4 tsp Pure Pink Himalayan Sea Salt (or sea salt)
- 1/2 cup Agave Nectar
- 3 tbsp Quick Egg Whites
- 1/2 tbsp Low Sodium
- 1 tbsp Vanilla Extract, Imitation, No Alcohol
- 1/4 cup Semi-sweet Chocolate Chips
Two cookies=200 calories/5g of protein/4g of fiber
Amy’s actual feedback:
“So I made the cookies, and while the recipe doesn’t make a lot and I did share them- they were good they lasted two days. The recipe was pretty easy and except for the flax meal, I had everything. The dough was good (I know, I know salmonella) but that is part of the fun of baking cookies. They were of course best straight from the oven, but I saved two for Betsy and a friend for after school and they stopped playing at the park to eat the cookies and two almost 5 year-olds gave them a definite thumbs up. I thought they might be dry the next day, but my mom sampled them (and kids) and they were still very good. I think next time I will try putting some dried cranberries in there too. I won’t say they will replace regular old chocolate chip cookies all the time, but they most definitely could satisfy my cravings, and of course being that they are “cleaner” it’s better. ”
