Cookies are so much fun, so much fat and so much sugar! Here is a delectable treat with way less fat (olive oil, not butter) and less than half the sugar. (For some of you who are still adapting their taste buds to lower sugar content, you might want to add one or two tablespoons of unrefined cane sugar.) When I think of all the trans fats we consumed while we were growing up–who had a clue what we were doing to ourselves? This cookie is high in protein, has great texture, and I bet you can’t eat only one! And, because it is healthier, don’t eat twice as many or you have defeated the purpose. Keep them in the freezer and get one (or two?) at a time for your lunch–don’t cheat!
For good results, follow the instructions on measuring the flours and also leveling off the measure as in this picture.
- 1 cup peanut or almond butter --no palm fats or sweeteners added
- 2/3 cup pure maple syrup
- 1/4 cup oil --I use light olive oil in most cooking
- 1 teas vanilla
- 2 cups white whole-wheat flour --stir & spoon lightly into measure
- 1/2 cup oat flour --stirred and spooned
- 1 teas Rumford's Baking Powder, opt.
- 1/2 teas salt
- Preheat oven to 375°.
- Evenly mix together all wet ingredients.
- Mix together well. I never use the baking powder. If you have spooned all the flours lightly and leveled off the top of the measure with a knife, the cookies will be nice and light.
- Combine wet and dry ingredients.
- Form cookies by taking a one tablespoon release scoop and filling it with dough; release onto plain or parchment covered cookie sheet. With your first, second and third fingers together press lightly down on the ball of dough until it looks like the picture above. This is much faster than using a fork--I'm all about speed.
- Bake for 10-12 minutes, watching so they don't burn. Remove from oven and let sit for several minutes before moving to a cooling rack. If using parchment, I just slide the parchment from the cookie sheet onto the cooling rack (being care that all the cookies do not end up on the floor, in which case your dog will have a happy face).
When omitting eggs, it is essential to fluff up the flour before measuring to keep your cookies from being dense and dry then spoon lightly into the measuring cup. It is kind of like sifting, but doesn't take as long.