I made these cookies a few days ago. The word cookie, some may find misleading. They're not a typical desert. They're more of a breakfast bar, or a filling snack. They're lower in fat and sugar than most cookies. They're soft and dense rather than chewy or crispy. Dan and I really enjoy things like this, and I feel good about offering them to the kids when they're hungry between meals.
Here's the recipe:
1/2 c. oil*
1/2 c. honey
1 t. vanilla
mix in a separate bowl
2 1/3 c. whole wheat flour**
2 t. baking powder
1 t. salt
1 c. chopped nuts
3/4 c. carob chips or chocolate chips
Bake @ 350 for about 10 minutes
* When I made these last time, I doubled the batch and used 1/2 c. oil and 1 banana. You can use all or part pumpkin or apple sauce in place of the oil as well. They all work out very well to cut back on fats, and they taste great.
** You can use part white if you want to, or part oat flour, or measure scantly and add wheat germ or flax seed meal, almost anything works.
*** I added raw sunflower seeds to the mix as well.
By the way, if anyone has any good suggestions on how to use up raw sunflower seeds (or roasted, for that matter, since I can do that too) please let me know. I bought 50 lbs. of them about a year ago, shared with friends, and still have a 2/3 full five gallon bucket in the freezer (as well as a bucket of wheat germ). I admit I went a bit over board. Now I put them in and on everything! I'll show you the freezer, since I just cleaned and organized it.
Ummm...yep, "BAD" turkey waiting at the bottom. Since I watched Food, Inc, it may be waiting a L-O-N-G time. And ace hardware buckets...really food safe there...but any way, there ya have it!