Now that we’re officially newlyweds, I have been working on punching up our health factor by adding more veggies! Also, preparing many meals ahead of time has helped to avoid that last minute rush to feed ourselves, giving up, and ordering pizza. So Sunday has, by default, become my cooking/baking day! I think I’ll start to share a few of our favorite new recipes here so you can follow along.
Today I wanted to make cookies, but something I could feel good about. I got out my new favorite cookbook, Deceptively Delicious by Jessica Seinfeld (yes, she’s Jerry Seinfeld’s wife) and found this great looking recipe for Oatmeal Cookies! I had almost all the ingredients and it looked easy enough. I changed a few things to make it even easier as well as more whole foods-focused. I hope you enjoy these as much as Mark and I do!
Oatmeal Cookies (adapted from Deceptively Delicious recipe)
1 cup wheat flour
1 cup old-fashioned oats
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup firmly packed dark brown sugar
6 tablespoons butter, softened
1/2 cup ripe banana, mashed
1/2 cup finely shredded zucchini
1 large egg white
1/2 cup dried cranberries (can substitute mini chocolate chips)
1/2 cup nuts of choice (optional)
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or coat with cooking spray.
Combine flour, oats, baking soda, salt, and cinnamon in medium bowl. Add dried cranberries and nuts if using, set aside.
In a large bowl, combine sugar and butter with wooden spoon until just combined – do not over mix (do not use an electric mixer!). Add banana, zucchini, and egg white; stir quickly until combined. Add flour mixture, stir until combined.
Drop the dough by tablespoonful onto prepared baking sheets, leaving about 1 inch in between. Bake until golden brown, 12 to 15 minutes. Let the cookies cool on the baking sheets for 4 to 5 minutes, just until they are firm enough to handle, then transfer to wire rack to cool completely. Enjoy with a frosty glass of almond milk!