My Discovery of the Scale-Friendly Cookie Recipe

My mother discovered the original "full-sugar" cookie recipe when she decided to use all of her excess Instant Oatmeal packets during Christmas of 2009. I adored the cookies so much that I decided to return to eating excess sugar for Christmas. This led to a 6 pound Christmas weight gain in 1 week of eating cookies. (This was well worth it!) I lost the weight after returning to my traditional lower sugar and health conscious lifestyle.

My mother discovered the original "full-sugar" cookie recipe when she decided to use all of her excess Instant Oatmeal packets during Christmas of 2009. I adored the cookies so much that I decided to return to eating excess sugar for Christmas. This led to a 6 pound Christmas weight gain in 1 week of eating cookies. (This was well worth it!) I lost the weight after returning to my traditional lower sugar and health conscious lifestyle.

For my 30th birthday, I asked my mother to alter my favorite cookie recipe by substituting almond four, almond milk, and artificial sweetener brown sugar blend to make my favorite cookie into a guilt-free, scale friendly, treat. I believe in indulging on special occasions, but there is nothing better than a guilt-free indulgence! Fortunately, the experimental recipe was an amazing success and I can now eat these cookies without the 6 pound weight gain. Yay! Now I am sharing this incredible discovery with you.


Scale-Friendly, Chewy and Crispy Oatmeal Cookie Recipe
These cookies are sinfully delicious and healthy.

Ingredients

Makes 2 – 2 1/2 dozen cookies

3/4 cup (3/4 stick) butter flavored shortening

1 cup firmly packed artificial sweetener brown sugar mix

1 egg

1/3 cup unsweetened almond milk

1 tbsp vanilla extract
1 cup almond flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
3 cups oatmeal (3 cups equals 9 packets of instant oatmeal. This will provide the chewy and crisp texture. Select any flavor with lower sugar, high fiber, no sugar added or sugar-free, written on the box. You may also use 3 cups of traditional stone cut oats, if you prefer a cake-like texture to your cookies.)

Directions

Combine wet ingredients: shortening, sugar, egg, vanilla and almond milk with an electric mixer, until well blended. In a separate bowl, combine dry ingredients: instant oats, almond flour, baking powder, salt and cinnamon. Blend with a spoon.

Mix dry ingredients into the wet ingredients, at a low speed, until well-blended. Place dough into containers and refrigerate for 3-4 hours. You may store in the fridge for 1-2 days before baking.

Heat oven to 375 °, grease the cookie sheet with a tiny bit of shortening and whole wheat flour. Drop rounded tablespoons of the cookie dough onto your prepared cookie sheets.

Bake 1 sheet of cookies at a time. Bake for 10-12 minutes or lightly brown. Cool cookies for 2 minutes on baking sheet. Place a small metal container of water at the bottom of your oven, to prevent burnt cookie bottom.

Recommended serving size: 3-5 cookies. Remember to take the time to savor each cookie; don’t wolf them down. Enjoy your fit and tasty treat.


Sadly I have no calorie counts available at this time, but I do find them scale-friendly. Save time by measuring all of your ingredients beforehand, preparing your cookie sheets and preheating your oven before beginning to cook. I encourage you to experiment with adding your favorite dried fruits, nuts, and/or sugar free candies. Get creative! Try dried cranberries or sugar-free dark chocolate.

Remember: it worked for me and it can work for YOU!

Grilled Chicken Sandwich With Bacon-Like Mushrooms

You don't need bacon for meatiness and umami.

Do you not like bacon but still want to bring some umami and savoriness to your meal? Get the same meatiness with mushrooms! This recipe seasons them with tamari, garlic and spices for a delicious topping to a grilled chicken and Swiss cheese sandwich.