Whole Grain Peanut Butter Chocolate Chip Cookies
- 1 cup whole-wheat flour
- 1 ¼ cups quick cooking oats
- 1 tsp baking soda
- ½ tsp salt
- ½ cup peanut butter (we like natural variety)
- ½ cup olive or canola oil
- 3/8 cup granulated sugar
- 3/8 cup firmly packed brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2/3 cup mini semi-sweet chocolate chips
- 1 cup chopped nuts (walnuts or pecans)
Directions:
- Preheat the oven to 250 degrees. Combine flour, oats, baking soda and salt in a small bowl. Beat oil, peanut butter sugars and vanilla in a large mixing bowl until creamy.
- Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts. Drop by rounded teaspoon onto ungreased or parchment lined baking sheets.
- Bake for 8-10 minutes. Cool on baking sheets for 2 minutes, and remove to wire racks.
Heart Healthy Oatmeal Raisin Cookies
(Makes approx. 40 cookies)
- 1 cup whole-wheat flour
- 3 Cups old fashioned oats
- 1 tsp baking soda
- ½ tsp cinnamon
- ½ cup light butter, salted
- 1/3 cup light olive oil
- ¼ cup granulated sugar
- ½ cup firmly packed brown sugar
- 2 tsp vanilla extract
- 2 large eggs
- ½ cup ground flax seeds (available in some supermarkets and also natural stores)
- 1 cup regular or golden raisins
Directions:
- Preheat oven to 375 degrees. Combine flour, flax seeds, baking soda and cinnamon in a small bowl.
- Beat together butter, sugars, oil and vanilla in a large mixing bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in oats and raisins.
- Drop by rounded tablespoons onto ungreased baking sheets (or parchment lined sheets)
- Bake for 8-10 minutes. Cool on baking sheets for 2 minutes and remove to wire racks.
(Cookie recipes adapted from Boston University Sargent Choice Nutrition Center)
Spicy Baked Chickpeas
- 2 (15-ounce) cans chickpeas
- 2 tablespoons olive oil
- 1 teaspoon Spanish smoked paprika
- 1 teaspoon ground cumin
- Pinch cayenne pepper, or to taste
- Kosher salt
Directions:
Preheat the oven to 400 degrees F.
Rinse and drain the chickpeas and dry by rolling them around in a kitchen towel. Combine the oil, paprika cumin, cayenne and salt in a large bowl. Add chickpeas and toss to coat evenly. Transfer the chickpeas to a parchment-lined baking sheet and spread them out in a single layer. Bake until golden and crispy, 25 to 35 minutes, shaking the tray to toss after 15 minutes. Remove the baking sheet from the oven and transfer the chickpeas to a serving bowl.
(Recipe Courtesy of Claire Robbins, Food Network TV)
