Back to Baking
So after my Christmas goodie baking binge I swore off baking for a bit and decided that my new year’s resolution recipes would be of the dinner type. I spent a bit too much time covering the kitchen in flour, dirtied up a lot of bowls, and let’s be honest… my baking involves a lot of sampling and batter licking and I really can’t afford new pants.
I made an exception for these cookies however, because they are no threat to my girlish figure. These cookies, inspired from many of the recipes on one of my new favorite vegetarian/healthy cooking blogs, have no oil, no butter, and very little sugar– they are healthy enough to eat as a pre-gym snack (my plan!)
Whole Grain Chocolate Chip Peanut Butter Cookies
Ingredients
1 1/4 cup whole wheat flour
1/3 cup unsweetened apple sauce
1/2 cup chopped walnuts
1/3 cup unsweetened coconut milk
1 tbsp honey
1 tbsp unsweetened coconut milk (or milk of choice)
2 tbsp Better Than Peanut Butter
4 tbsp semi-sweet chocolate chips
1/2 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon sea salt
2 teaspoons baking powder
Directions:
- In a large bowl, sift together the flour, baking powder, cinnamon, ginger, and salt.
- Whisk together the coconut milk, applesauce, peanut butter, syrup and honey. Then pour into your dry ingredients, mix with spatula until well combined.
- Stir in the walnuts and chocolate chips.
- Place cookies on prepared cookie sheet
- Bake for 30 minutes at 250 degrees F, or until golden brown.
If you’re expecting Mrs. Fields, you’re going to be disappointed. But for a pre-gym snack, breakfast, or afternoon sweet, these make a tasty and healthy treat! (And they’re vegan!)
Makes 14 Cookies
Nutrition: 103 Calories, 14 carbohydrates, 4 gram fat, 3 gram protein, 2 gram fiber.
