Alyssa wants to eat more healthfully (is that a word?) this semester, so I decided to look-up healthy cookies on the Internet. I found two recipes, neither of which used sugar. One uses honey and the other, just t
he sweetness of the bananas and dates. I spent the afternoon baking and was pleased to end up with once soft cookie any one more on the crunchy side. The care package goes in the mail tomorrow. I’m posting now so she knows what she’s getting and can look forward to their arrival.


From AllHomemadeCookies.com

Zucchini Oatmeal Cookies
1/2 cup shortening
3/4 cup honey
1 egg
1 cup whole wheat flour
1 cup flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
1 cup grated zucchini
1 cup rolled oats
1 cup raisins


Preheat oven to 375°. In a large bowl, cream together the shortening and honey. Then add the egg and beat well. Stir together the flour, baking soda, cinnamon, nutmeg, and salt. Add this mixture alternately with the zucchini to the egg mixture. Stir in the oatmeal and raisins. Drop by teaspoons onto greased cookie sheets. Bake for 10 to 12 minutes. Makes 5 dozen cookies.

These came out very nice and tasty. They are soft and a great way to get some zucchini into a cookie!

From allrecipes.com


Healthy Banana Cookies

These cookies are quite simple and use no sugar or honey — just the natural sweetness of bananas and dates. I think 1 cup of chopped dates was a bit much, so I’d suggest maybe 3/4 cup or so.

  • 3 ripe bananas
  • 2 cups rolled oats
  • 1 cup dates, pitted and chopped (or less)
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract

  • Preheat oven to 350°

  • In a medium bowl, mash the bananas. (I keep overripe bananas in the freezer, so I just pulled out three and let them defrost.) Stir in oats, dates, oil, and vanilla. Mix well. It was difficult to get the date pieces separated from one another as they just wanted to stick together. Allow mixture to sit for 15 minutes. Drop by teaspoonfuls onto ungreased cookie sheets. Makes 3 dozen cookies.

  • Bake for 20 minutes until lightly brown. Mine took a little longer. They came out nice and crisp and taste yummy — although a bit too datey.

Happy Cooking!

Peggy

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