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Cake Batter Cookies

Once again, I tried to make these healthier, so here’s the recipe I adapted it from. (I pretty much just subbed in applesauce instead of using oil. It made em’ smell extra delicious!) Given the ingredients, these definitely have a cake-like consistency but they resemble cookies. :o I ended up with 40 cookies. :]

I had some left over so while I was tabling for International Festival yesterday, I brought it with me to bribe and/or guilt people into buying tickets. (No shame!) I managed to hustle a $20 donation out of someone in exchange for a blondie, so I’m feeling pretty darn accomplished.

You can make this vegan by subbing the eggs with “flax eggs” (each “egg” = 1 tbsp flax seeds + 2-3 tbsp water)!

Cake Batter Cookies

~58 calories, 11g CHO’s, 1g fat, 1g protein, 91mg sodium!

-1 box of white cake mix
-1 tsp baking powder
-2 eggs
-1/2 cup applesauce
-1/2 tsp vanilla extract
-a ton of sprinkles (I didn’t use that many since I didn’t have a lot)

1) Preheat oven to 350.
2) Add cake mix + baking soda into a bowl and set aside.
3) Mix applesauce, eggs + vanilla in a smaller bowl. Whisk and pout into cake mixture.
4) Combine until it has a dough-like consistency.
5) Pour in a whole crap ton of sprinkles.
6) Spoon out 1 in. dough balls and spread them on a cookie sheet. Bake for 10-15 minutes.


Honey Molasses Cookies

Here’s another recipe I decided to try out for the Appalachian Dinner! :] This should make about 30 cookies. Recipe obtained from here!

I had an exam that morning so I did not make the dough the night before. I also forgot to add the salt, but they turned out fine anyway. :O

Honey Molasses Cookies

-1/2 cup honey
-1/4 cup Earth balance or coconut oil
-1/3 cup molasses
-1/2 tbsp vanilla extract
-1 tsp baking soda
-2 cups unbleached whole wheat or spelt flour
-pinch of salt

1) Combine all ingredients except 1 cup of flour. Mix together until smooth + add remaining flour in slowly.
2) Cover + let soak for 12-24 hours. (You can add 2 tbsp ACV or yogurt to facilitate the soaking process + break down phytic acid.)
3) Preheat oven to 375. Drop mixture from a tsp onto cookie sheet. Press flat.
4) Bake for 12 minutes.

Oatmeal Butterscotch Cookies

I forgot to take a [prettier] picture of this, but…these are super good! Definitely not healthy, but…at least there’s oatmeal in it? (Twisted logic, I know.) We had a holiday potluck last Thursday (one of our first potlucks in many, many moons) so we could all get together and hang out before leaving for winter break (our last one ever!).

We used the refrigerator to get a picture of all of us. :O

The recipe is adapted from here! I went to Kosina/Andrea’s (they basically live in the same place) to help make enough food for an army. We ended up having enough leftovers to each make a plate (or three) to bring to school to eat while taking our COMSAEs.

Oatmeal Butterscotch Cookies

~121 calories, 14g CHO’s, 7g fat, 2g protein, 1g fiber, 39mg sodium per cookie!

-3/4 cup butter, softened
-1/2 cup white sugar
-1/2 cup brown sugar
-2 eggs
-1 tsp vanilla extract
-1 1/4 cups all-purpose flour
-1 tsp baking soda
-1/2 tsp ground cinnamon
-1/2 tsp salt
-3 cups rolled oats
-1 2/3 cups butterscotch chips
-3/4 cup crushed almonds

1) Preheat oven to 375 degrees.
2) In a large bowl, beat the butter and sugar together. Add eggs + vanilla, beating well.
3) Stir together flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture and stir until blended. Stir in oats + butterscotch chips. Drop by tablepoonfuls onto an ungreased cookie sheet. Flatten each slightly.
4) Bake for 10-12 minutes, or until edges start browning.

3-Ingredient Oatmeal Cookies

This is possibly the easiest cookie recipe on the face of this planet. I made them in under 5 minutes. I kid you not. (Yay for blogilates!) It is also highly adaptable (e.g. if you don’t like bananas, use canned pumpkin or frozen mangoes or something. :O ). Feel free to experiment. I’ll probably be doing a lot of that in the future.

3-Ingredient Oatmeal Cookies

-1 banana
-1 cup rolled oats
-1 handful Craisins or raisins

1) Throw everything into a bowl and mash them together with your hands.
2) Shape into circles onto a plate and either stick it into the oven for 15-20 minutes or…microwave it for 90 seconds. I did the latter because it was infinitely quicker.

Whole Wheat Peanut Butter Cookies

I added another fitness goal just for the hell of it. :D Resting heart rate of under 60! (Apparently, I’m currently at 62!)

The recipe for this came from (I made these back when I was in NJ when I needed to use up some peanut butter, so it is a backdated recipe. >_> ) These came out super soft and moist, almost to the point where I wasn’t sure if they were actually done. (They passed the toothpick test though.) The recipe made 36 cookies, which I made in 3 batches since I only have 1 baking pan (1 at 8 minutes, 1 at 10 minutes, and 1 at 12 minutes). 12 minutes burns them (the cookies are pretty tiny), but 8-10 minutes yields roughly the same deal.

I think 8 tbsp butter = 1/2 a cup? I probably used 7. I also eyeballed the honey and sugar. The sweetness level is just right.

Whole Wheat Peanut Butter Cookies

-1 cup peanut butter
-1/2 cup butter, softened
-1/2 cup honey
-1/2 cup dark brown sugar
-1 egg
-1 1/4 cups whole wheat flour
-1 tsp baking powder

1) Preheat oven to 350 degrees.
2) In a large bowl, mix together peanut butter, honey, dark brown sugar and egg until smooth. Combine whole wheat flour and baking powder. Stir into batter until blended.
2) Roll into small balls and place on a greased cookie sheat. Squish slightly with a fork. If you want to get super fancy, press a nut of some kind (I used almonds) into the middle.
3) Bake for ~10 minutes, or until cookies are slightly toasted at the edges.