I am a big fan of Bethenny Frankel. I have read her books, I own her Yoga DVD and I love her Skinnygirl Margaritas. I have learned a lot from her about changing recipes so they have more healthy ingredients. I’ve practiced with whole wheat flour and with using applesauce instead of oil. It is a whole new world of baking. This is a recipe I changed up a little to include more health benefits with all the yummy taste! As Bethenny says, feel free to change it up to fit what you have in your kitchen and what you like. Try almonds instead of walnuts or add dried cranberries. The possibilities are endless!
Ingredients:
1/4 cup Splenda
1/4 cup sugar
1 cup whole wheat flour
1 1/4 cups oats
1/4 cup flaxseed meal
1/4 cup applesauce
1/4 cup oil (veggie or olive)
1 egg
1/3 cup low fat milk
1 teaspoon vanilla
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
3/4 cup semisweet chocolate chips
3/4 cup chopped walnuts
Preheat oven to 350 degrees. Combine all dry ingredients (except chocolate and nuts) in one bowl. Combine all wet ingredients in another bowl. Pour the wet into the dry and mix until just combined. Mix in chocolate and nuts. Use a scoop to ensure all cookies are the same size and place scoopfuls on baking sheet. Pat each one down a little because they will not spread much. Bake for 10 – 12 minutes. They should be moist the center. Cool and enjoy!
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