Hey friends. I haven’t been posting much lately, but I blame that on a combination of a humongous magazine deadline and serious dieting. I’m finally done with my deadline, so I figured I’d share one of my greatest diet recipe triumphs ever.
Ok, so I know that diet and cookies don’t seem to belong in the same sentence. And in most cases I’m inclined to agree. But sometimes even a serious dieter needs a treat, and if you’re going for a treat, this is a less guilt inducing option than most cookies.
There’s a secret ingredient in these cookies that gives them a phenomenal texture and an added bit of protein. Don’t let it scare you off though, because these cookies taste dee-lish-us.
Healthy Oatmeal Protein Cookies:
By Miriam Pascal, overtimecook.com; originally published in Ami Magazine
½ cup pureed white beans (purée from a can of cannelini beans)
½ cup vegetable oil
¾ cup agave syrup
2 teaspoons vanilla
2 cups white whole wheat flour
1 ½ cup toasted oatmeal*
1/3 cup sweetener of your choice (8 splenda packets)
1 teaspoon baking soda
½ cup (sugar free) chocolate chips, raisins or nuts
Preheat the oven to 375. Grease or parchment line a cookie sheet and set aside.
In the bowl of an electric mixer, beat together the white bean puree, oil and agave syrup until combined and slightly thickened. Add the eggs, one at a time, and the vanilla extract, beating well to combine after each addition.
In a small bowl, whisk together the flour, oatmeal, sweetener and baking soda. Slowly stir into the wet mixture until just combined. Stir in add-ins.
Using a small cookie scoop, or a teaspoon measuring spoon, drop the dough onto the prepared cookie sheets. You can place them pretty close together as they barely spread.
Bake at 375 for 8 minutes.
These cookies freeze nicely
*To toast the oatmeal, spread it on a cookie sheet and bake at 350 for7-10 minutes, until lightly browned. Be careful not to over-bake.
Thanks for stopping by folks! I have more deliciousness coming your way shortly, so stop by again soon! -Miriam