A new year has arrived but that does not mean you have to feel guilty about being surrounded by all the sweets that come with the holiday celebrations. Here is a recipe that is sweet and good for you at the same time!

Yields:  2 dozen cookies

Ingredients:

• 1/2 cup White Whole Wheat Flour
• 1/4 cup + 2 Tbsp. Oat Flour
• 1/2 tsp. Baking Powder
• 1/2 tsp. Baking Soda
• 1/4 tsp. Salt
• 1/2 tsp. Cinnamon
• 1/2 cup Unsalted Butter (1 stick)
• 1/2 cup Crunchy Peanut or Almond Butter
• 3 Tbsp. Splenda Sugar Blend or 1/4 cup + 2 Tbsp. Sugar
• 3 Tbsp. Spenda Brown Sugar Blend or 1/4 + 2 Tbsp. Brown Sugar
• 1 1/2 Tbsp. Canola
• 1/2 tsp. Vanilla Extract
• 3/4 cup Rolled Oats
• 1/4 cup Flaxseed Meal
• 1/2 cup Raisins, diced
• Small Granny Smith Apply, finely grated
• 3 Tbsp. Carrot, finely grated

Directions: Preheat oven to 350° F

Step 1: Combine flours and next 4 ingredients, through cinnamon in a medium bowl; mix well with a whisk.

Step 2: Beat butter, peanut butter and sugars with a hand held mixer on medium for about 2 minutes, or until light and fluffy.  Add egg, canola and vanilla; beat an additional minute.

Step 3: Add flour mixture and beat on low until well blended.  Stir in oats, flax, raisins, apple and carrot and combine well.

Step 4: Drop cookies by tablespoonfuls onto an ungreased baking sheet, or a baking sheet lined with parchment paper.  Bake for 12 – 15 minutes or until golden around the edges. Don’t overbake.

Cool on the baking sheet for 2 minutes then remove to a wire rack to finish cooling completely.  

Carbs & Fat Unit Portions:

(Add a protein)

2 Unit Portion: 1 cookie

3 Unit Portion: 1 1/2 cookie

4 Unit Portion: 2 cookies

5 Unit Portion: 2 1/2 cookies