Oatmeal Cookies with Chocolate Chips and Pecans - Country Heat/21 Day Fix

When I got my hands on the Country Heat program, (the new program by Autumn Calabrese, the creator of the 21 Day Fix), I quickly opened up the nutrition and recipe guide and looked through all the dishes - and went right to the treat recipes. This recipe was the first to catch my eye: chocolate chips and  toasted pecans in a oatmeal cookie??!! That's program approved?!! YES, PLEASE!

This was the very first recipe I made and my whole family loved it....AND as a busy mom, it was easy to make: one mixing bowl (not even a large one, I just used one of our dinnerware bowls), a cookie sheet and a fork (yes, I mixed with a fork).

I hope you enjoy these as much as we did!


CONTAINER EQUIVALENTS
2 cookies per serving
one yellow

INGREDIENTS
Nonstick cooking spray
1 cup old-fashioned rolled oats (I used gluten free rolled oats)
1 tsp. ground cinnamon
1/4 tsp. sea salt
1 cup unsweetened applesauce
1/4 cup semi-sweet chocolate chips
1/4 cup toasted pecans (I had raw pecans and just put them on a cookie sheet and toasted them at 350 degrees for 10 minutes)

INSTRUCTIONS
1. Preheat oven to 350 degrees.
2. Lightly coat baking sheet with spray. Set aside. (I used a Silt-Pat).
3. Combine oats, cinnamon, and salt in a medium bowl. Mix well.
4. Add applesauce, chocolate chips, and pecans. Mix well.
5. Drop by heaping tablespoons onto prepared baking sheet to form 16 cookies and flatten with spatula.
6. Bake for 14 to 16 minutes or until firm.

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5-Ingredient Chocolate Chip Cookies - Clean Eating and Paleo

My family LOVES chocolate chip cookies.  They don't want any other kind, and even when I've made other types, they always say chocolate chip is their favorite.  So, I tried tons of recipes, and recreated them to come up with one that is low in sugar, with few ingredients, but still has a delicious chocolate chip cookie taste!  I hope you enjoy these as much as my family does!

One 16 oz jar almond butter
2 large eggs
2 tsp. baking powder
1 cup coconut sugar
1 cup dark chocolate chips, at least 60% cocoa (I use the Ghiardelli mini chips, so more chocolate chips are spread throughout the cookies - you can use Enjoy Life chocolate nibs to make these dairy free)
1 cup chopped pecans or other type of chopped nut (optional)
One  or two SILPAT cookie sheet liners (at least one)
One or two cookie sheets (at least one - with two it makes it possible to have consecutive baking)
A one Tablespoon cookie batter scooper

Preheat oven to 350 degrees

1.  Pour off the oil at the top of the almond butter jar.  If there is no oil, then don't worry about it.
2. Mix first four ingredients in a bowl. Blend well.
3. Add chocolate chips (and nuts if desired)
4. Lay the SILPAT cookie sheet liner on the cookie sheet

5. Take the cookie scooper, scoop batter and place on SILPAT, spacing out 10 cookies (they spread quite a bit).

6. Take a paper towel and press them flat.  This makes the cookies flatter, and also the paper towel absorbs some of the extra oil.  Press quickly with the paper towel, as if you press too hard and too long, the towel will stick to the batter, and some of the batter will come off the cookie.  This is an optional step.

7. Bake at 350 degrees for 9-11 minutes.  9 minutes for softer cookies, 11 minutes for crisper cookies.

8.  Cool and remove from cookie sheet. This is where it helps to have 2 cookie sheets and SILPAT liners.  While one batch is cooling on the cookie sheet, the next batch can be prepared and ready to go into the oven.

Makes 36-40 cookies (I can usually get 40 out of them).

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