SPRING BREAK! Woo! The reason I’m so happy…and potentially the reason I just ate three cookies.
If you couldn’t tell already I am on my spring break from school and field placement and I am super excited about it! It’s been a very very hectic last couple of weeks and this break came at the perfect time.
I was so excited today to do all the fun things I’ve been wanting to do for weeks. And when I use the word ‘fun’ I use it lightly for all you folks out there, because what I was really doing was cleaning my apartment, running long lost errands and going grocery shopping. It’s the little things that make me smile I suppose.
Anywho, I’ve had this idea to make healthy oatmeal cookies for ages now. I had my mom send me her delicious oatmeal cookie recipe and I totally messed with it to create a healthier version. She would be appalled. But that’s okay.
So I must confess, these cookies did not spread. I assume from lack of oil/butter. That being said, although I was hesitant about their quality I was pleasantly surprised after tasting. So don’t let your eyes deceive you and give them a shot for a healthy dessert or on the go snack!
Trail Mix Protein Cookie
- 1/4 cup unseweetened applesauce
- 3/4 cup natural peanut butter
- 1/8 cup agave
- 2 eggs
- 1/2 cup water
- 1 tsp vanilla
- 1/2 tsp salt
- 1 tsp baking soda
- 1/4 cup vanilla protein powder (I used Sunwarrior Classic)
- 3/4 cup brown rice flour
- 2 cups quick cooking oats
- 1/4 cups chopped peanuts
- 1/2 cup raisins
- 1/2 cup dried cranberries
- 1/2 cup chocolate chips
Preheat oven to 35o degrees.
Cream together applesauce, peanut butter, agave, eggs and vanilla until smooth.
Mix in separate bowl salt, baking soda, protein powder, and brown rice flour. Gently incorporate into wet mixture.
While mixing add oats into mixture.
At this time add in whatever “extras” you’d like. I added cranberries, chocolate chips, peanuts, and raisins. Mix until everything is distributed evenly.
Roll small balls of the dough and place on ungreased baking sheet. These did not spread so don’t worry about spacing them. Give them a small squish to give them a more “cookie-like” shape.
Cook for 10-12 minutes. (Mine needed 12) Enjoy!