Friday, April 8, 2016

Cookie for One (How "Not To" Gorge on Sweets)

I loved this column in March Food and Wine Magazine on How "Not To" over do the extra sweets and not-so-healthy foods.  The Chocolate Chunk Cookie for One first sparked my interest.  I mixed the little bits of ingredients in a shot glass, portioned the cookie dough onto a parchment lined tray and popped in the oven with my husband's biscuit.  This was a great snack, served with a glass of milk, to eat before my noon aerobics glass.  

Chocolate Chunk Cookie for One

Melt buttery spread in microwave for a few seconds.
1 tablespoon buttery spread

Using a fork, mix in sugars and vanilla.
1 teaspoon brown sugar
1 teaspoon granulated sugar
1/8 teaspoon vanilla extract

Blend in flours.  Then stir in chocolate chunks.
1 tablespoon whole wheat pastry flour
1 tablespoon all purpose flour
1 square 100% cacao unsweetened chocolate, broke in pieces

Mound batter onto a parchment paper lined tray.
Bake for 13 minutes or until lightly browned.

The No Added Sugar Apricot-Walnut-Date Power Bar recipe was also enticing.  Mine did not stick together enough to slice, so I portioned it into separate containers to eat with a spoon for snack or breakfast.

Apricot Walnut Date Power

(Serves 7)

In a food processor, puree apricots and dates to a paste.
1/2 cup dried apricots, chopped
1/2 cup pitted Medjool dates, chopped

Stir in oats, barley flakes, walnuts, coconut and seeds.
3/4 cup rolled oat-barley flake mix, toasted
3/4 cup toasted chopped walnuts
1/2 cup toasted unsweetened flaked coconut
2 tablespoon chia seeds

Place in a plastic wrap lined container and chill for 1 hour or more.

Portion 5 tablespoons per container.  Great with fresh fruit and yogurt.

Happy Friday! 


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