Nuts for blueberries and pecans — who knew?

It’s a busy day today!

My daughter’s Girl Scout troop will me swinging by my house shortly so we can hit the mall in search of birthday items to create birthday bags for a local charity. The idea is to fill a gift bag with the items needed to a family to celebrate a child’s birthday (cake mix, frosting, candles, plates, tissue paper, a small gift, etc.). We put everything in a gift bag, deliver them to the food bank and they will be available to families in need. My daughter’s troop voted to use troop funds to create four birthday bags — two for girls and two for boys.

They are such good girls.

Before that happens, though, my daughter had to sit down and plan tomorrow night’s meeting, as it is her turn to lead. She is presenting activities for the Eating for Beauty badge and one is to determine how what you eat affects your body. She decided to research her favorite snacks and determine how she can make them healthier.

We learned there is no healthy alternative hope for Doritos. We should really stop buying those.

Darn.

The result? A cookie recipe! It’s healthy (wheat germ, pecans, wheat flour, dried blueberries) and tastes good, too. Here’s hoping the other girls like them!

BLUEBERRY OATMEAL COOKIES

  • 2 cups quick-cooking oats
  • 1 cup pecans, finely chopped
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 cup dried blueberries
  • 1/4 cup ground flaxseed or wheat germ
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup brown sugar
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract

Preheat the oven to 375ºF. Lightly oil or coat two large baking sheets with nonstick cooking spray and set aside.

Whisk together the oats, pecans, all-purpose flour, whole wheat flour, dried blueberries, flaxseed, baking powder, and salt in a large bowl.

In a separate bowl, whisk together the eggs, brown sugar, oil, and vanilla until well combined. Pour the liquid ingredients over the dry ingredients, and stir until just moistened.

Working in batches, scoop the batter by rounded tablespoon and place on the prepared baking sheets, flattening slightly with the heel of your hand, leaving about 1 inch between.

Bake 10 to 12 minutes, until golden brown. Cool for 5 minutes on the baking sheet before transferring to a wire rack. Repeat with remaining batter. (They may look undercooked, but that’s OK. They’ll firm up and this is supposed to be a chewy cookie.)

Nutrition Information per Serving (1 cookie): 120 calories, 6g fat (0.5g saturated, 0.5g omega-3), 75mg sodium, 15g carbohydrate, 2g fiber, 2g protein.

Recipe courtesy of Meal Makeover Moms

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