Chocolate Spiked Oatmeal Cookies

I used this recipe from The Best of Clean Eating magazine cookbook to make some delicious treats for company on the weekend.  Our family loved them!  Well, to be honest, my youngest son didn't favor them, I think he preferred the treats in his Easter basket.  But they were a big hit with my oldest son, my husband, my parents and myself.  They do have more of a granola bar texture, but the addition of the dark chocolate chips gives it that cookie splurge feeling.  Next time I'll make up a batch with unsweetened cranberries too.  Big thumbs up for these.

You can find this recipe and so many others on the the Clean Eating magazine website
http://www.cleaneatingmag.com/Recipes/Recipe/Chocolate-Spiked-Oatmeal-Cookies.aspx
I highly recommend picking up their cookbook

INGREDIENTS:

• Olive oil cooking spray
• 1 1/4 cups quick-cook old-fashioned oats
• 1/2 cup whole-wheat pastry flour
• 2 tsp flaxseed meal
• 1 tsp cinnamon, ground
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1/2 cup agave nectar
• 1 large egg white
• 2 tsp unsalted almond butter
• 1 tsp pure vanilla extract
• 1/4 cup dark bittersweet chocolate chips (about 40 grams)

INSTRUCTIONS:

1. Preheat oven to 350°F and lightly spray 2 baking sheets with cooking spray.
2. In a large mixing bowl, combine oats, flour, flaxseed meal, cinnamon, baking powder and salt.
3. In a small mixing bowl, whisk together agave, egg white, almond butter and vanilla.
4. Add egg mixture to dry ingredients all at once and combine. Stir in chocolate chips.
5. Divide batter equally into 16 mounds (about 1 rounded tbsp in size) and arrange evenly spaced on prepared baking sheets. Using the back of a slightly dampened spoon, flatten each mound into 2 1/2-inch circles. Bake 9 to 10 minutes, until golden. Cool on sheets for an additional 10 minutes before transferring to racks to cool completely. Stored in an airtight container, cookies will keep fresh for 2 to 3 days.

Nutrients per 2 cookies: Calories: 170, Total Fat: 3.5 g, Sat. Fat: 1 g, Carbs: 35 g, Fiber: 3 g, Sugars: 18 g, Protein: 3 g, Sodium: 75 mg, Cholesterol: 0 mg

Just a note:  the recipe yields 16.  I got 14 out of a batch.  I didn't flatten mine quite as much as it instructed, and I was pleased to see that they do plump up a bit during baking.

I divided the batter up before dropping them by the spoonful on the cookie sheet.

Fresh from the oven.  Mmmmmm....they smelled so good.

Everyone came into the kitchen asking when they'd be ready to eat.

Raspberry Smoothie

This was my first attempt at improvising a smoothie.  It was yummy, and definitely a great healthy snack option.  I think next time I'll throw in some banana to try something different.

1 scoop vanilla protein powder
1 cup water
1/4 cup low fat plain vanilla yogurt
1/2 cup frozen raspberries 
blend and serve!  Makes 1 serving

When I doubled the recipe to make this for me and my husband, I didn't quite double the protein powder.  Just our preference.

Energy Bars

April 15th update:  Pictures now added!

This snack was loved by everyone in my family.  Its quick and easy to make and there's no baking.  I do have pictures that I will add to this post...just as soon as Brad gives me back the camera batteries that he borrowed to play his Playstation Tony Hawk skateboarding game  LOL

2 1/2 cups old fashioned quick oats
1/2 cup whole flax seed
1/4 cup dark cocoa powder (I used Hershey because I don't have organic cocoa)
1/2 cup natural peanut butter
1/2 cup honey
1/2 to 1 cup HOT water (I found that boiled water from the kettle works best since it plumps up the oatmeal and makes the bars a little thicker in consistency.  I used pretty close to the full cup.  Add slowly so you don't add more than needed).

Stir all ingredients together.  Form into individual sized patties (like hamburgers).  Wrap in plastic wrap and store in fridge or freezer.

TIPS:  these were incredibly sticky to form into patties.  Next time I'll either spray my hands with Pam, use measuring scoops to form the patties in, or press into a pan (sprayed with Pam) and cut into squares.

I made 8 individual servings from one batch.  Each was the size of a small hamburger.  Myself, my boys and my husband all agreed that they could be made a bit smaller.  These delicious protein snacks are very filling. 

(this recipe was found on Tosca Reno's forum.  I'm so sorry I don't know who the original poster was.  I would love to give credit where credit is due!)