Feel Good Cookies

When I was pregnant with LEM I would often grab these “perfect cookies” at work as they were:

1. Free!!!
2. delicious
3. relatively healthy
4. convenient to grab while at work, and one less thing to pack for the day
5. satisfied my sweet tooth while providing key nutrients to keep me full and energized

They were made up of nothing but whole grains, plant based fats, and a mix of sugar and plant-based sweeteners.

Well, these cookies are no longer available and while I’ve tried to make them at home a few times, they never quite turn out the same.

This time was different however! I changed a few things about the recipe and also to entice LEM to eat some – since she’s totally into this chocolate phase- but to rid my constant worries of added sugars, I used nothing but dates to sweeten these, along with a few dark chocolate chips!

These cookies are great for moms or kids! I bet dad’s will even like them too! They’re great for a healthier, but indulgent-feeling snack or pack them as a guilt-free treat in their lunch box.

Feel Good Cookies

Makes: 4 dozen

Ingredients:

1 cup pitted dates

1 cup hot water

3/4 cup coconut oil, melted

2 eggs, beaten

1 teaspoon vanilla extract

1 cup whole wheat pastry flour

1/4 cup ground flax seed

2/3 cup (or 2 scoops) low sugar protein powder

1 tsp cinnamon

1 teaspoon baking soda

3 cups old fashioned oats, divided

1/2 cup dark or bittersweet chocolate chips {optional}

Directions:

Preheat the oven to 350 degrees. Spray cookie sheets with non-stick spray.

In a blender, add the pitted dates and warm water. Pulse to combine and break up the dates into almost a syrup consistency.  Add the coconut oil to the date syrup. Pulse to incorporate. Add the beaten eggs and vanilla extract, pulse again.

In a small bowl, add the whole wheat flour, flax seeds, protein powder, baking soda, cinnamon, and 2 cups of the oats. Mix together and pour into the blender pitcher. Pulse well to incorporate everything together.

Pour the batter into the bowl used to prepare the dry ingredients. Add the remaining 1 cup of oats and chocolate chips. Stir with a spatula to combine.

Using a small cookie scoop, portion out the batter onto the baking sheets (they won’t spread out very much). Use the back of a nonstick spatula to slightly flatten out the tops – otherwise they will be rounded mounds or cookies rather than more even-top-flatter cookies.

Bake each batch for 10 minutes. Cool on baking sheets for about 1 minute then remove to a wire rack. Store in an airtight container.

Nutrition facts (per cookie): 80 calories, 5 grams fat, 4 grams saturated fat, 35 milligram sodium, 8 grams carbs, 2 grams fiber, 2 grams sugar, 2 grams protein – not including chocolate chips if using

Note: To make these gluten free, use gluten free oats and swap out the whole wheat pastry flour for another cup of oats. And for a convenient printable recipe, click Feel Good Cookies- printable.

For a dessert, I’d recommend keeping the serving size to just 1, but if this is a snack, you could increase the servings to 2 cookies! That’s right, eat more! They’re better for you and you’ll want the extra sustenance from the fiber, protein, and fats.

Don’t you love it when a dietitian says to eat MORE of something!?!

xo,

Becca