Desperately Seeking SOMETHING to nosh! (aka PB Cocoa Commando Cookies)

cookie commando has entered the building!

Still trying to eat healthier I wanted something to nosh after dinner last night. I started getting the ingredients ready for my BreadMaker Rice Pudding, but really didn't want to use white rice. So I quickly closed up the butler's pantry and headed back to my cooking island.

These cookies took about 10 minutes to prepare and about the same to bake; not too shabby.
I just grabbed a bunch of ingredients that I figured should go well together and kept my fingers crossed.

Here are the secret details

No sodium

no chocolate

no baking soda

no artificial sweeteners

1 cookie is approximately 73 calories ( I actually did the calculating myself!!!) ---- insert proud moment here X

Yield: 16

Ingredients

1 cup oatmeal
1/3 cup whole wheat flour
Agave Syrup 1/3 c
cocoa powder
2 tbsp margarine ( I used lite) -- only 35 calories per tbsp.
i egg
1/4 c ground Flax Seed
1 tsp vanilla
1 tsp cinnamon
1 tbsp peanut butter ( secret, secret ingredient)

Here's how I did it!

Heat oven to 375 F
cover baking sheet with parchment paper
*in a small bowl mix and blend all the ingredients .
Drop /scrape the oatmeal mixture onto sheet and bake for 8-10 minutes.

I used my toaster oven so the pan is smaller.

*tip - I hold a knife in one hand and a soup spoon in the other and use them in combination to 'cut in' and blend these ingredients. It's works really well for me.

Note: these are not overly sweet. They are 'sweet enough' and I am trying to find a happy balance between taste and health. By all means add all the margarine, brown sugar and chocolate chips you want!!! 

I'm really trying :)
Enjoy
Roberta

Healthier Chocolate Oatmeal Cookies

Chewy Oatmeal Chocolate Cookies

I am trying to eat healthier and make substitutions whenever I can.

The substitutions I made for this recipe were:

• Becel margarine for butter

• whole wheat flour for all-purpose flour

• Agave syrup  for corn syrup

• 1/2 c Splenda Brown Sugar for   1 c. brown sugar  

• Sea Salt for regular salt

• Powdered Skim milk and water for liquid milk   

                                        

Ingredients:

1/2 cup margarine
1/2 cup Splenda brown sugar
1/2 cup Agave syrup
2 large eggs
1 tbsp vanilla extract
3 cups oats
2 cups whole wheat flour
2 tsp baking powder
1 tsp salt
1 cup milk  ( I used 4 tbsp milk powder to 1 cup cold water; we don't drink a lot of milk in the house so I know I can always make milk if I am baking.)    
1 bag mini chocolate chips - a little less than 2 cups.

TIP: I slide the sheet of cookies off the pan and let them cool on the counter. They cool down much quicker this way

 

I love watching them in the oven

How I did it:

Preheat oven to 375 degrees F and prepare your baking sheets with a non-stick spray, butter, or parchment paper.

Using a blender or mixer, combine margarine with Splenda brown sugar in a large mixing bowl. Mix till blended. Add your eggs and mix till creamy. Add vanilla.
Now in a separate bowl combine flour, oats, baking powder and salt.

Slowly add the dry flour mixture and milk to your mixing bowl, but not all at once. Alternate 1/4 dry with 1/3 milk until everything is nicely blended. If you dump all the flour mixture in at once it will be too dry and very hard to mix. Then I stirred in my mini chocolate chips.  I find the minis are MUCH easier to mix in especially when I use my mixer.

Dropping the dough: 

I use a tablespoon from my cutlery drawer ( not a measuring tablespoon). I scoop out a generous portion and plop it on the parchment paper leaving 1-2 inches between cookies to allow for spread. I don't bother flattening them, either.
If you are a generous dropper like me you will wind up with 3 dozen or so cookies.
Let them bake for  18 minutes or until nicely brown edges appear.  The cookies will still look soft, but don't worry.  Just enjoy!