Cookies make me feel good. Baking makes me feel good. Of course, too many cookies can make you not feel quite so good. Enter healthy-cookie-experimentation.
I keep reading on other blogs about going sugar-free, or detoxing, or what have you. While I’m a big believer in moderation, I don’t necessarily think sugar is something I need to consume a lot of. Granted, when I’m not at home baking lots of cookies, I don’t usually eat a whole lot of sugar. But I was still enticed at the notion of making a sugar-free (or at least lower-sugar) cookie recipe. What can I say, I like a challenge!
Unfortunately, most of the ones I found called for maple syrup, or agave. Again, these would be easy staples at home, but I don’t have them in my dorm and I’m too damn cheap to buy them. So what did I do? I made my own recipe.
Definitely mixed the dough up in my room… Classy, yes?
This was born out of necessity, out of a severe compulsion to bake. Ordinarily I can’t get into the kitchen until 7PM, but I embarked on another adventure to the neighboring building where the kitchen is open earlier than that. Luckily, the kitchen is much prettier.
Less luckily, there was all sorts of crap in the oven and I was sort of afraid the smoke was going to cause the alarm to go off. But I pressed on.
Delicious? Of course. (Especially because I used half Dark Chocolate Dreams peanut butter… my school sells it. Number one reason I go here, actually…)
These aren’t totally sugar free, but they don’t rely on sugar for texture, which was my main concern. They’re also still a work in progress. I don’t have things like flax, and I didn’t want to buy eggs, and there are generally a lot of limitations on what I have available to me, so it’s kind of fun tweaking things to see what I can change within those limitations. So expect to see some variations in the future. I’m
stubborn & perfectionistic determined & quality-seeking like that. Actually, this is already the second version; the first didn’t have the optional oil.
These are definitely very dense (very high fat-flour ratio!) and, as you might expect, not overly sweet, save for the optional chocolate chips. The recipe’s pretty small, but easily doubled.
Oh, and nutritionally? Even with the sugar-containing Dark Chocolate Dreams peanut butter I used AND the chocolate chips, each of these cookies has 134 calories, 3.5 grams protein and 1.5 grams fiber, and 5.6 grams sugar. Not too shabby for a cookie!
Without the chocolate chips (but still with the DCD!), they have 100 calories, 3.2 grams protein, 1.1 grams fiber, and only 1.8 grams sugar. (If you don’t add the oil, subtract 10 calories)
Definitely something you can feel good about.
Low-Sugar PB-Oat Cookies
½ cup peanut butter (I used half Dark Chocolate Dreams, half regular)
1 tablespoon water (may need more)
1 tablespoon canola oil*
2 packets stevia (or to taste)
½ cup flour
½ tsp baking powder
1/8 tsp salt
¼ cup oats
½ cup chocolate chips, raisins, nuts, or other add-ins (optional)
*Like I said, this was my modification. The natural PB I’m using is towards the bottom of the jar and kind of thick, so if you’re using a drippier peanut butter this might not be necessary…
Preheat oven to 350 degrees and lightly grease a cookie sheet.
In a small, microwave-safe bowl, microwave banana for about 30 seconds or until soft (this is technically optional, but seems to work best for flavor and texture). Mash well. Add peanut butter and water and mash together until well-mixed. Add in flour, stevia, baking powder, and salt and mix well. If the dough is way too dry, continue adding water in teaspoons.
Add in oats and optional add-ins and stir to combine.
Form into 1-inch balls and flatten slightly. Bake for 7-8 minutes, or until firm to the touch. Allow to cool for a good 10 minutes on the cookie sheet, or they might crumble.
What’s your favorite healthy cookie recipe? Or… how do YOU feel about sugar?