Recipe: Afternoon Energy Cookies


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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



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