Just one Oatmeal Cookie…no flour!

“JUST ONE” OATMEAL COOKIE

Snack attack?  Urgent Sweet tooth?  Need a quick cup-of-coffee-partner?  Whatever the need or whenever it rises here’s a fast treat that won’t have you battling a full cookie jar!  

If oatmeal isn’t your thing, you’ll find my “Just One” Peanut Butter Cookie HERE!  (And if you want a larger batch…ingredient amounts are below!)

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1 teaspoon melted butter

1 1/2 teaspoon egg beaters or whipped regular egg

1 1/2 tablespoons oatmeal – Old-fashioned or Quick (Quick works best)

2 teaspoons Splenda Granular

Pinch of salt

Pinch of cinnamon

Drop of vanilla

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Mix all ingredients well and drop on a cookie sheet and flatten slightly. Bake at 350 for 8-10 minutes. (Toaster oven work-out time, here!)

Per Cookie: 69 Calories; 3 g Protein; 5 g Tot Fat; 3 g NET Carb; (2 g Fiber); 0 g Sugar; 41 mg Sodium

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TO MAKE A WHOLE BATCH:

1/3 cup melted butter

1/8 teaspoon salt

1/8 teaspoon baking powder

1 egg OR 1/4 cup Egg Beaters

2/3 cup Whey Low Gold or Splenda Granular (or brown sugar if you can have it)

1 teaspoon vanilla

1/8 teaspoon cinnamon

1 1/3 cup oatmeal, Old-fashioned or Quick (Quick holds together better)

Raisins, chocolate chips, chopped nuts – optional

Mix all ingredients.  Bake at 350 for 8-10 minutes.  Make into 16 cookies (to use the stats above).

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No-Bake cookie…with added pro? Hmmm…

NO-BAKE CHOCOLATE-OATMEAL PROTEIN COOKIE

This is that old standard, no-bake cookie recipe that’s been around for a 100-some years – too yummy to pass up, full of complex whole-grains, and I’ve added a big scoop of protein powder to squash the guilt a bit!

Adding some chopped nuts, or unsweetened coconut…even a bit of wheat germ or flax seeds would be great.  Here’s your jumping off spot -

A friend requested to use Agave in this and it works very well.  That recipe is below the second photo.  (Amounts of ingredients change, and it makes more.)

(These are good right away, but the oatmeal becomes less “raw” tasting after they sit for awhile.)

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1 cup Splenda Granular   (I’ve used all Splenda, but usually 1/4 cup Whey Low powdered and 3/4 cup Splenda)

1/3 cup almond or soy milk (regular milk is fine, but stats are with almond/soy)

2 tablespoons butter

1 1/2 tablespoons unsweetened cocoa powder

Pinch of salt

2 scoops favorite chocolate or mocha/coffee protein powder (my faves are Click and Champion Chocolate!)

1/4 cup creamy peanut butter

1/2 teaspoon vanilla extract

1 1/2 cups quick oats

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In a large saucepan, over medium heat, add the Splenda, milk, butter, cocoa powder, and salt.  Bring to a boil and allow to boil for one minute, stirring frequently.

Remove from heat and whisk in peanut butter, protein powder, and vanilla until well mixed.  Stir in oats.

Gently roll (without packing tightly) into golf-ball sizes and drop onto waxed paper.  (Or plop down without rolling for a more ‘haystack’ look.)  Allow to set up for 15 minutes.  Coat with additional cocoa powder, Whey Low Powdered, finely chopped nuts (almond flour works great for this) or leave plain.  Store in an airtight container.  Makes 14 cookies.

Per Cookie: 120 Calories; 10 g Protein; 3 g Fat; 9 g NET Carbs; 2 g Sugar; 38 mg Sodium  (This is using a pro powder that is approx 110 calories and 20 grams of protein per scoop.)

With Agave

 

 

2 tablespoons butter

1/3 cup Agave nectar (spray the measuring cup with PAM for a quick release!)

1/4 cup almond milk

1 1/2 tablespoons unsweetened cocoa powder

Pinch of salt

1/4 cup peanut butter

1/2 teaspoon vanilla

2 scoops chocolate protein powder

2 cups quick oats

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In a medium saucepan bring the butter, agave, almond milk, cocoa powder, and salt to a boil.  Boil for 1 minute, stirring frequently.  Remove from heat and whisk in the peanut butter, vanilla, and protein powder.  Stir in the oats.  Allow to rest for 5 minutes to become less sticky.

Roll into balls, or drop by tablespoons onto waxed paper.  Allow to cool completely.  Store in an airtight container.  Makes 16 protein cookies.

Per COOKIE: 143 Calories; 9 g Protein; 4 g Fat; 16 g NET Carb; 5 g Sugar; 35 mg Sodium

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Cookie Emergency? Here’s your fix…

“JUST ONE” PEANUT BUTTER COOKIE

Next time you are in the need for a quick – and I mean QUICK – dessert from the oven, but don’t want a dozen laying in wait, this will be perfect.  This is an old favorite…been around forever, but worth repeating.

I’ll give the recipe for the whole batch in parentheses , and they freeze great, so save yourself some effort!

But for a fast work-out of your toaster oven this can’t be beat!

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1 tablespoon peanut butter (1 cup)
1 tablespoon Splenda Granular or Whey Low Granular (1 cup)
1 teaspoon egg substitute  (1 egg or 1/4 cup egg substitute)
One drop vanilla extract (1 teaspoon)

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Preheat oven to 325 degrees.

Combine peanut butter, sugar sub, egg, and vanilla in a small bowl. Drop dough by 1 tablespoons onto ungreased or parchment lined baking sheet. Crisscross with a fork dipped in splenda. Bake for 8-10 minutes or until set. Allow to cool for a couple minutes on baking sheet and then remove to wire rack to cool completely.

You can add chocolate chunks, extra peanuts, unsweetened coconut…anything, really. Or make the cookies very thin and spread sugar free jam on the bottoms so that you can sandwich them together. (OR…the possibilities are endless!…make an indentation and put 1/4 teaspoon sugar free jam in the well before baking.) Makes 1 cookie or 16 cookies using the larger ingredients.

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Per cookie using egg substitute:   Calories 97; Protein 4 g; Fat 8 g; NET Carb 2; Sugar 1 g; Sodium 81 mg

Per cookie using egg: Calories 102; Protein 4 g; Fat 9 g; NET Carb 2 g; Sugar 1 g; Sodium 86 mg

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Sugar free shortbread – yep!

ALMOND SHORTBREAD

Real-Deal Shortbread that will make any Scotsman proud!  The secret is to not over-work the dough or over-bake it.  It’ll still taste great – just won’t be nice and flaky!

**(This dough is affected by moisture in the butter. Purchase a higher end brand for this recipe.)

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1/2 cup almond flour
1/2 cup all-purpose flour
Pinch of salt
1/2 cup Whey Low Powdered OR Splenda Granular
1 stick butter, softened (no substitutions)

In a medium bowl combine the almond flour, all-purpose flour, salt, and sugar sub. With a fork cut in the butter until ping large pea-sized balls form. Let it chill in the fridge for 15 minutes. Preheat oven to 350 degrees while dough is resting.

Carefully form dough into a rough ball and place on an ungreased baking sheet – preferably lined with parchment paper. Using your fingertips or rolling pin work it into a disk 1/4-inch thick. (Do not knead this dough or work with it anymore than is necessary as it will become tough.)

Bake for 10 minutes, remove from oven and prick with a fork. Return to the oven and bake for another 2-3 minutes or until it just begins to get golden on the edges but is still pale in the middle. Over-baking will cause it to become greasy. Allow to cool on the baking sheet until lukewarm. With a very sharp knife cut into slices and cool completely before removing to a plate.   Makes 12 servings.

(You can make this into individual cookies by carefully rolling tablespoonfuls into 12 balls and flattening to 1/4-inch thickness. Bake for 8-9 minutes or until golden on the very edges. Allow to cool completely before removing from the pan.)

Per Serving: 122 Cal; 2 g Protein; 11 g Tot Fat; 5 g Carb; 1 g Fiber; 0 g Sugar; 56 mg Sodium

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