One of the many perks of working at a university are the beginning of semester festivities. One of the favorite traditions (for students and staff alike) is “cookie week”, when university staff pass out cookies to welcome students and faculty back to campus. The most popular cookies are cranberry walnut. These massive cookies are soft and gooey and packed with enough oatmeal, cranberries and nuts that we can pretend they are healthy (they’re not, I read the nutrition facts once). Now that we are half way into the spring semester, the next cookie week (and batch of cranberry cookies!) is more than two months away. Instead I made my own!
I decided to swap out the walnuts for pecans because I prefer pecans, and I didn’t have any walnuts and was not in the mood to run to the store. I think the pecans go nicely with the cranberries- even better than the walnuts! My go-to oatmeal cookie recipe actually came from the side of a can of oats, and it lent itself well to oatmeal cranberry pecan cookies! I’d recommend using dark brown sugar for a richer flavor, and if you like, you can use coconut oil instead of vegetable shortening (the cookies will spread out more, so make sure they have plenty of space).
With only a handful of ingredients, these delicious and nutritious banana cookies are easily one of my favorite snacks.
Friends, there a two recipe claims I am sick of hearing. The first is that a recipe only has 2 or 3 ingredients, but one of the ingredients is cake mix or cream of something soup (gross). The second is when a recipe claims to be healthy or “skinny”, and the nutritional information is downright scary. I promise this is not the case with these cookies.
These banana cookies have become my favorite post-workout snack. I usually crave sweets when I exercise (not a great habit), and these cookies satisfy my craving and won’t negate my hard work in the gym! The basic recipe is one banana to ½ cup of oats, but I like to add mix-ins like cinnamon, chocolate chips and toasted coconut. Delicious and guilt free- that’s my kind of cookie!
Saturday is baking day at our place. Luke had to go into work for a few hours, so I decided to make a special surprise- Muffins! Muffins are Luke’s favorite breakfast food, and I’ve been dying to try this new recipe I found on Pinterest.
These muffins are packed with carrots and zucchini, but are still light and sweet. Luke is the first to call foul when I put vegetables where they don’t belong, but he gave these carrot zucchini muffins
his stamp of approval. I wouldn’t go as far to call these muffins healthy (there is a lot of sugar and oil!), but there’s enough vegetables and whole wheat to justify a second helping. Or third.