Healthy Chocolate Oatmeal Cookies


Since I started this blog, I had several people ask me for healthy baking ideas. Why? I have no clue—a balanced diet or something. Originally I was not excited to pursue this, I would rather be baking sinful, melt-in-your-mouth brownies. But I decided to look into treats that wouldn’t show up on your bathroom scale. I began on pinterest and quickly found, a blog with these wonderful cookies. I altered the recipe a bit, but not much; the credit really should go to Amanda Plott, for creating these magical morsels. They are lactose free, oil free, egg free, gluten free and DELICIOUS! I was concerned that you would taste the applesauce, but you definitely can’t. This is probably my new favourite recipe.


2 Ripe Bananas, Mashed

1/3 cup Reduced Fat Nut Butter (Almond, Cashew, or Peanut Butter)

2/3 cup Unsweetened Applesauce

1 tbsp. Honey

1 tsp. Vanilla

1/2 tsp. Salt

1/2 tsp. Cinnamon

Dash of Ground Cloves

Dash of Ground Nutmeg

1 1/2 cup Quick or Old Fashioned Oats (Can use gluten free oats)

1/4 cup Unsalted Cashews, Peanuts, Pecans, or Walnuts

1/3 cup Semi Sweet Chocolate Chips

1/4 cup Reduced Fat Unsweetened Shredded Coconut


Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Mix together the bananas, nut butter, applesauce, honey, vanilla, and spices.  Add in the oats, nuts, chocolate chips, and coconut; stir until well combined.

Scoop rounded 2 tbsp. of the cookie dough onto baking sheet, leaving an inch or two between each and flatten slightly. Place a few more chocolate chips on top of each cookie. Bake for 20-30 minutes and allow to cool. Store in air-tight container.

Approximate Nutritional Values
Servings: 18 • Size: 1 Cookie • Calories: 99.3 • Fat: 5.1 g • Carb: 12.3 g • Fiber: 1.6 g • Protein: 2.9 g • Sugar: 4.4 g • Sodium: 91.1 mg


Salt in Baking—Necessary?



 I have been baking since I was seven-years-old. That means I have been baking for more than half my life. I love it; but I have made my fair share of mistakes. (Shocking, I know.) One the mistakes I made the most often is leaving out the salt. I know that it has a bit of a bad reputation. And therefore you should be mindful of how much salt you’re adding to your baking, but unless you have a low sodium diet don’t omit it entirely. Salt is a key ingredient. In buttery dough, it makes it crispier, more brown, and less oily. In bread dough, it controls how much the dough rises and strengthens the elasticity of gluten. Salt also adds days of shelf life to your baking. Most importantly, it improves flavour (especially with chocolate). Salt contrasts with the sweetness to add complexity. Too sweet is not desirable; it adds balance to your baking. Salt takes your baking from meh to mouthwatering!


An awesome blog with more info: PIECEofCAKE

Do you add salt to your baking? Are there any other ingredients you want to know more about? 

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