sweet nothings {saturday}

You may be thinking....

or maybe not thinking....

it is Saturday right?

But anyways if you were thinking you may be wondering how 'sweet' and 'healthy' could go hand in hand?

Well after much searching and tweaking they can...

and taste pretty darn good if you are asking me...

but don't take my word for it, try this recipe (Adapted from Brown Eyed Baker) yourself!

GO...NOW....

it's Saturday, what else do you have to do?

Healthy {Peanut Butter-Oatmeal-Chocolate Chip} Cookies

Photographed by Sara

1 cup plus 2 tablespoons white whole wheat flour
½ cup rolled oats
1 teaspoon baking soda
¼ teaspoon salt
¼ cup coconut oil
¼ cup unsweetened applesauce
½ cup peanut butter (I use Trader Joe’s Valencia Peanut Butter with Roasted Flaxseeds, crunchy and salted)
¼ cup granulated white sugar
½ cup light brown sugar, lightly packed
½ teaspoon vanilla extract
1 large whole egg
1 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

2. Whisk together the flour, oats, baking soda and salt; set aside.

3. On medium speed, cream together the coconut oil, peanut butter, granulated sugar, brown sugar and vanilla extract. Add the egg, and applesauce and beat to combine. On low speed, gradually add the flour mixture until just combined. Stir in the chocolate chips.

4. Drop dough (2 Tablespoons) onto prepared baking sheets about 2 inches apart. Bake for 12-14 minutes, or until the cookies are lightly golden on the edges (do not overcook). Cool completely on the baking sheet and then store in an airtight container at room temperature.

Side note: If anyone is wondering why I used coconut oil and are wonder where to get that let me explain. My friend Kristin introduced me to coconut oil as a healthier substitute to butter. Coconut oil is a saturated fat just as butter is but its molecular combination is such that the body is easier able to metabolize it. Coconut oil is stored as a solid in a jar and can be found at most grocery stores in the bakery/oils area. To measure and use you simply run jar under hot water until desired amount of oil is liquefied then measure it in the liquid form. The remaining oil in the jar will solidify and store just fine at room temperature.