I know, I know, kinda weird to try to make something like cookies a TAD bit healthier! But here's a delicious recipe with a few tweaks that do just that. Hey, every little bit counts, right?!
I was a skeptic, but these cookies turned out great! You can mix and match the "healthy" tweaks to suit your needs, your family's preferences, and what you have in your pantry.
Carob Chip Cookies
1/2 cup margarine
1/2 cup cane juice crystals
egg substitute equivalent to 1 egg
2 t vanilla extract
1 c unbleached white flour
1/2 t non-aluminum baking soda
1/2 t real salt
1/2 c quick oats
1/2 c carob chips
Cream together the margarine and sugar until light and fluffy.
Add the egg and vanilla and beat until smooth.
In another bowl, combine the flour, baking soda and salt.
(Ignore the blurry photo and appreciate an adorable 2-year-old fist!)
Stir dry mixture into the creamed mixture, along with the oats and carob chips.
Preheat oven to 375 degrees.
Let your helpers lick the beaters--no eggs to worry about!
Besides, eating the dough is the best part of making cookies!
Use a small ice cream scoop to form cookies.
I like to line the cookie sheet with parchment paper to make clean-up easier.
My littlest helper likes that idea!
Bake until cookies begin to brown around the edges--about 10 minutes.
Don't forget to post a guard so the cookies don't bake too long!
Cool cookies on a rack. Store in an airtight container.
If there are any left, that is!
Special thanks to my mother-in-law for supplying the recipe and ingredients while we were visiting!
I'm one of the participants at Mom's Crazy Cooking! Stop by and check it out!