Sunday, Sep 24, 2017
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To-Die-For Peanut Butter (Flour-less) Cookies.

A few months ago I attended a nutrition class where I was hoping to learn more about vitamins and ended up learning a lot about the food I eat.  I learned a few great tips to boost the nutrition level of my recipes from  Kalani Watson, a registered nurse and expert on nutrition.  I’ve learned how to incorporate her nutrition tips into my favorite recipes.  This is one healthy cookie recipe.  And they taste delicious.  You just can’t stop after just one of these chewy cookies.
 
*This picture is from the site Julie Andrus Williams Photography and Design blog.  The camera I used to take pictures of the cookies I made last week  is no longer working so my photos are locked inside. These cookies look identical to the ones I made.  I just love these cookies and I am always asked for the recipe when I share them.  They are chewy, salty, sweet and nicely hold their shape.  I also don’t feel sick after eating them.  They are actually really good for you for a cookie.

Peanut Butter Oatmeal Cookies (Flour-less)

Yield: about 6½ dozen

1½ cup peanut butter (I prefer Adam’s Natural brand so there are no hydrogenated oils)

½ cup butter, softened

1 cup plus 2 tablespoons packed brown sugar

1 cup white sugar

3 eggs

2 teaspoons baking soda

1 teaspoon vanilla extract

¾ teaspoon corn syrup

4½ cups quick-cooking oats

¾ cup (6 ounces) miniature semisweet chocolate chips

1 Tablespoon ground flax and sesame seed (optional)

1/2 cup cooked barley(optional)

In a large mixing bowl, cream the peanut butter, butter, and sugars. Add eggs, one at a time, beating well after each addition.

Beat in baking soda, vanilla, and corn syrup. Stir in oats, chips, and toffee bits. Dough will be sticky.

Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350ºF for 11-13 minutes or until lightly browned. (For best results, only bake 1 sheet at a time on the middle rack.)

Cool cookies on baking sheet for 1 minute before removing to wire racks. Freeze cookies up to 3 months. You can also freeze extra cookie dough by rolling it into a log and wrapping in plastic wrap. Label dough “350ºF for 11-13 minutes” and freeze. Defrost for 10 seconds in the microwave on high. Shape dough just as directed above, then bake and serve.

Kalani taught me about the benefits of eating ground flax and sesame seeds daily.
Why sesame seeds you ask?  Well according to countless sites including Nutritionandyou.com “Sesame seeds are incredibly rich sources of many essential minerals. Calcium, iron, manganese, zinc, magnesium, selenium, and copper are especially concentrated in sesame seeds. Many of these minerals have vital role in bone mineralization, red blood cell production, enzyme synthesis, hormone production, as well as regulation of cardiac and skeletal muscle activities.Just a hand full of sesame a day provides enough recommended levels of phenolic anti-oxidants, minerals, vitamins and protein.”
 
Why flax seeds?About.com states “It may be tiny, but it’s mighty: The flax seed carries one of the biggest nutrient payloads on the planet. And while it’s not technically a grain, it has a similar vitamin and mineral profile to grains, while the amount of fiber, antioxidants, and Omega-3 fatty acids in flax leaves grains in the dust.” You can read more about flax seed benefits here.
 

In this picture you can see I have mixed flax and sesame seeds (the darker the better) in this cup to blend in my magic bullet.  This is the amount I use in a week.  I sprinkle it on everything we eat and I store it in the refrigerator when I’m not using it.  I mix it in breads, cookies, waffles,  sprinkle in cheese tortillas, on peanut butter sandwiches, everything!  It has made a major difference in keeping us healthy this winter.    We haven’t had the flu at all this year, and colds last only a day or two instead of weeks.  I’ve also been studying foot zoning to combine with our healthy eating and it has really helped us stay healthy.

As far as vitamins go, I have my family take vitamin D, (10,000 IUs) during the winter.  I found a tiny vitamin D soft gell at Sam’s club.  Every member of my family has one a day (ages 4,6,8, and my husband and I) along with their other vitamins.  We all take fish oil (Nordic Naturals chewable omega-3sfor kids,) a multi-vitamin, the kids take fluoride, and an extra boost of vitamin C.   I buy a chewable vitamin D for my 2 year old.  She does not like the taste of the soft gel vitamin D that everyone else is taking.

Other tips I was taught at this nutrition class were to feed my family more greens (any green vegetables) to quit dairy (milk, ice cream, yogurt cottage cheese), stop using my microwave, not to drink tap water, not to use white flour (I am using 100% whole wheat in my homemade bread recipe, pb cookies and brownies), no white sugar, no regular noodles and no white rice.  Yes, I was overwhelmed! Talk about making feeding your family  difficult!
 
The first week after the class, my goal was to get my family healthy again.  They were all sick with a very bad cold and I felt like it was my fault.  I was the one making decisions on what we ate.  I made a delicious soup with everything immune boosting I could put in it.  I also made this amazing salsa with wheat grass and tomatillos, garlic and red onion, etc..
 
I bought Almond Milk (which I love, but realistically, it is really expensive and we have no milk allergies so we are back to using dairy milk.)
 
We started to adjust our diet to  70-80% green vegetables and 10-20% animal protein.  The more Alkaline your diet is, then the less germs can live in you.  Here is a free list of some Alkaline foods.
 
Green smoothies…I have never really loved green smoothies, nor do my kids.  I was excited to see how they were made by an expert, but they are still not my favorite thing.  I don’t enjoy a cold drink for breakfast, my kids love “hot cocoa” (Dymatize Nutrition protein shakes.) All except for one, she is a super taster and does not like the powdery taste of protein shakes.
 
To help us use less meat (which I never have enjoyed cooking with because of my fear of germs) I have been using Taco and Sausage TVP from Shelf Reliance,  and Morningstar chicken patties.  My husband (who is also a super taster) had some Morningstar grilled chicken patties the other day in a tortilla wrap with salsa and salad and he said “Man these are good!”  I couldn’t believe it and I giggled to myself.  He he he, he prides himself on discovering when he is eating something healthy.
 
The last thing I have been trying to change in our diet is the use of more grains mixed in with everything we eat.  I LOVE I just love to watch lately is Chef Brad.   His show is called “Fusion Grain Cooking.”   Chef Brad teaches how to use every grain, the history  and the health benefits of each.  I have been using Quinoa lately (a super food and a perfect protein) and I’m going to buy Kamut and Red Quinoa next week to try out.  I’m so glad there are some healthy alternatives to take the place of foods I need to stop eating myself and feeding my family on a daily basis.
 
This is the cookie recipe I have been using lately.   It is flourless and has wonderful things in it like peanut butter (with no hydroginated oils) oats, I even hid some quinoa, ground flax and sesame seed in it!  Enjoy.
 
 

4 Comments

  1. Thanks Jenny for this recipe. I bought your cookbook Fabulous Freezer Meals and am looking forward to spending time on the weekends making meals for my freezer. I have no kids but live with my boyfriend and we have totally different eating times and habits. Since he is already used to eating out of the freezer this should be an easy switch for him…and me… plus now I will know that we both have fast healthy choices to grab. Thanks again and keep posting…BTW check out http://www.greensmoothiegirl.com for great healthy ideas and an awesome Green Smoothie recipe even my young nieces love…

    1. Thank you for the tip on Green Smoothie Girl. Because of your link, I was able to attend a free conference she gave in Logan last week with a friend. It was very inspiring and educational. I appreciate you reminding me of her. I’m glad you are starting to experiment with freezing quick and easy meals. Let me know how it goes and if you have any questions.

  2. This recipe was inspired by the recipe I found on Health-Bent.com for their Paleo Double Chocolate Chunk Cookies . I was really craving some chocolate chip cookies, but if I’m going to eat something sweet, then it needs to be somewhat good for me too. These are dense little cookies – full of of protein from the peanut butter, eggs and flax meal. One was all that I needed to satiate my craving!

  3. Greetings! Very helpful advice in this particular article!
    It is the little changes that will make the most significant changes.
    Many thanks for sharing!

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