I don't exactly have a sweet tooth.
Either does my boyfriend. We are just not the type of people to eat sugar very often (we are more the salty/savory kind).
People would sneer at us when we would tell them. It is true, we are those annoying people. Mainly because A) we know it is horrible for us and B) it makes me feel icky. But about the last 6 months or so, we have fell into a little sugar hole. This hole I believe is a cause of some of my medical problems as of late.
Not anything crazy, don't picture us running around Willy Wonka's chocolate factory or anything, guzzling down chocolate rivers. BUT, the occasional chocolate bar from the grocery store, turned into a couple times a week chocolate bars. And the beef jerky we were eating had brown sugar in it, and sometimes some healthy but sugary ice cream would appear in the freezer more often than not. Not to mention all of the incredible homemade chocolate I was making at home (healthy but still packed with maple syrup or honey).
Once you jump on the sugar train, it tends run off the tracks a bit. It is probably why my weight hasn't been peeling off as easily as it once was.
This sounds like an anti-cookie post.
I promise it is not.
Because these cookies are super low in sugar! HOORAY! They use a tiny bit of coconut sugar and some of my favorite protein powder to make these completely satisfying, and healthy. And yess, Orgain has Stevia in it. But this is very minimal and I am in search of a new, non-sweetened protein powder, but with my food allergies that can be difficult.
This seems more depressing in nature, but I promise these cookies are so good! Sweet, chewy, light, and crazy easy. I adore oatmeal cookies and even though I won't be able to enjoy these for quite awhile, I wanted to share these as a great addition to a protein rich diet!
To recreate these easy cookies, preheat the oven to 350 degrees, and lightly oil two dark baking pans. Mix your wet ingredients in a separate bowl, set aside. Whisk all dry ingredients together and add the wet ingredients in slowly, combining into a wet dough.
Scoop out about a heaping tablespoon of dough and bake at 350 degrees for 7 to 8 minutes. I baked one pan at a time, to speed up the cooking time and obtain the right texture.
Let them cool, and pair them with some ice cold almond milk!
Cashew Butter Oatmeal Cookies
Creamy, sweet enough to satisfy a sugar craving but not rock the boat, these cookies are ridiculously easy and ready in under 15 minutes. With most sweets, eat in moderation, but I mean, sometimes you need a friggin' cookie.
Prep time: 5 minutes
Cook time: 7-8 minutes
Total time: Under 30 minutes
Calories per serving: 107
- 2 tablespoons coconut flour
- 1 1/2 cups oats
- 1 scoop vanilla protein powder
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 pinch salt
- 1 banana
- 1/4 cup coconut sugar
- 1 egg
- 1/3 cup cashew butter
- 1 tablespoon water
- Pre-heat oven to 350 degrees, lightly grease two dark cookie sheets with coconut oil or butter.
- Mix all dry ingredients in a medium size bowl: coconut flour, oats, protein powder, baking powder, cinnamon, salt. Set aside.
- Mix wet ingredients & sugar together in a large bowl: banana, coconut, sugar, egg, cashew butter, and tablespoon of water. whipping until creamy (you can use a potato masher or fork to mash the banana).
- Fold the dry mixture into the wet mixture, combining until mixed.
- Spoon a heaping tablespoon of the cookie dough (it will be sticky), and shape into a ball, push them down slightly with the back of a spoon. Space the cookie dough out, I kept 9 cookies each sheet.
- Bake for 7-8 minutes, one pan each time (to obtain the right texture and cut down on baking time). Both of my batches were done in 7 minutes, I would suggest checking the cookies after 5 minutes depending on your oven. Basically you are just cooking the egg and combining the ingredients.
- Remove from pan and let the cookies finish cooling on a wire rack.