Super Tasty Oatmeal Chocolate Chip Cookies


Super Tasty Oatmeal Chocolate Chip Cookies – that are, amazingly, also pretty good for you!

Preheat Oven to 350 degrees

In a gallon sized ziploc bag, combine the following Dry Ingredients:

* 1 cup whole wheat flour (I use Prairie Gold by Wheat Montana when I bake, because it’s naturally sweeter than most whole wheat flours)
* 1 cup old-fashioned oats
* 1 tsp baking soda
* 1/2 tsp sea salt
* A shake or two of cinnamon (1/4 to 1/2 tsp)
* 3/4 cup nestle mini-morsels (use more or less, based on your preference)

Shake it up, set it aside.

Then get out your medium/large bowl and put in the following “Wet” Ingredients, stirring between each addition until just combined:

* 6 Tbsp unsalted Horizon organic butter, softened
* 3/4 cup firmly packed brown sugar
* 1/2 cup banana puree (one regular banana = 1/2 cup puree)
* 1/2 cup zucchini puree (one large fresh or about a cup of frozen, sliced = 1/2 cup)
* 1 large egg white*

Dump in the baggie of dry ingredients, mix until it’s all moistened.

Lightly spray two cookie sheets with cooking spray.

I use either a melon baller (for kid-sized cookies) or my Tablespoon to scoop the dough and drop it onto the cookie sheets, about a half inch apart.  I mash them down a little with the scoop, because they don’t expand much.

Bake them for 12-14 minutes.  They’ll still be soft, but slightly golden.

Pull them out of the oven and let them sit for a few minutes before moving them to a rack to cool.

Just a warning, though – around here, they last less than two hours.  Double the batch if you want them to stick around for any amount of time!  They are seriously the most delicious cookies I’ve ever eaten. 

Also, while I was breastfeeding?  They increased my milk supply. 

They are MAGIC COOKIES! *insert jazz hands here*

* When Blythe was allergic to eggs, I mixed the following in a bowl to replace the egg white:
1 1/2 Tbsp water
1 1/2 Tbsp oil
1 tsp corn-free baking powder

Tastes just as good!

This recipe was originally posted (by me) at The Sweet Life

Light and Fluffy Whole Wheat Pancakes


It took me several years to come up with the perfect whole wheat pancake recipe.  After a million gloopy, tough and/or flavorless breakfasts, this recipe is a definite keeper.

These pancakes are so delicious, no one ever suspects they’re actually packed with fiber.

This particular recipe is enough to feed a large family.  We usually have enough left over to save some for quick breakfasts during the week.


1 1/2 cups all-purpose whole wheat flour

3 1/2 tsp baking powder

3/4 tsp sea salt

1 Tbsp organic pure cane sugar

1 1/4 cups Horizon organic low-fat milk

1 egg

3 Tbsp Horizon organic unsalted butter, melted

1 cup apricot puree*

1 tsp imitation vanilla extract

1 dash of cinnamon


I usually preheat my griddle on medium heat while I combine all the ingredients in a large bowl.  Don’t forget to lightly spray the griddle with organic olive oil cooking spray!  The griddle is at the perfect heat when a splash of water will dance on it before evaporating.

The batter will be a little thicker than traditional pancake batter.  Scoop the batter onto the griddle using a 1/4 cup scoop and a spatula to “smear” it into a flattish circle.

Brown on both sides and serve HOT or WARM.

We love warm 100% maple syrup over the top, although the taste is quite different from “traditional” syrup and may take a little getting used to.


*If apricots aren’t in season, keep a jar or two of apricot baby food in the pantry.  We usually stock up on apricots from a local orchard near the end of the season and puree a few pounds to keep in the freezer.  A cup of watered down banana puree will also work in a pinch.

This recipe was originally posted (by me) at Eat Drink and Blog