It is possible to make delicious cookies using whole food ingredients. Shocking, we know. But definitely doable.
We used grain-sweetened chocolate chips by SunSpire which we purchased at Whole Foods. For a store near you that sells these chocolate chips, simply visit the SunSpire web site. Note that this makes a small batch of cookies for 2 reasons:
1) They are higher in fat and calories than most of our recipes, so we didn’t want to have a huge batch sitting around the house.
2) These things are addictive. Given the chance, we most definitely WOULD eat an entire, huge batch. So best to be safe and make a small one. Don’t you think?
Yields: 8 cookies | Serving Size: 1 Cookie | Calories: 130 | Previous Points: 3 | Points Plus: 4 | Total Fat: 8 gm | Saturated Fats: 2 gm | Trans Fats: 0 gm | Cholesterol: 0 mg | Sodium: 1 mg | Carbohydrates: 16 gm | Dietary Fiber: 2 gm | Sugars: 12 gm | Protein: 3 gm
- 2/3 cup almonds
- 1/3 cup cooked oatmeal
- 3 tbsp. agave or honey
- 1 tsp. vanilla
- 1 tsp. cinnamon
- 1/8 cup whole wheat pastry flour
- 1/2 cup grain sweetened chocolate chips (or dairy free chips)
- Note: If you don’t want to use the chocolate chips, they could be very easily substituted with raisins, nuts or dried fruits of any kind.
Large mixing bowl
PREHEAT: 325 degrees F.
Mix everything except the chocolate chips in the food processor. You should have a nice wet, sticky dough when you’re done.
Using your spatula, scrape dough into your mixing bowl and mix in chocolate chips.
Spoon onto a parchment lined cookie sheet.
Bake for 20 minutes