I felt like I wanted to do some baking today, but not the standard fare that leads to unchic eating behaviour. I was inspired by Stephanie's Skinny Italian biscotti, but sadly did not have a couple of key ingredients so will have to save that recipe for next time.
I decided on Oatmeal Molasses Cookies as I had some molasses and oatmeal and googled some recipes. I blended about three of the recipes together and came up with some very light and delicious cookies.
They lend themselves to eating only 1 or maybe 2 at a time. In the past when I've made cookies (white chocolate and vanilla, yum) it was impossible to stop eating them. Oatmeal Molasses Cookies are the equivalent of dark chocolate in that I can enjoy them in moderation.
This is another of my food criterias I've realised. Can I stop eating it? It is always unchic food which I cannot stop eating once I've started, or cannot have in the house without it calling my name (I'm talking to you, Copper Kettle chips, Sea Salt flavour).
Here is my hybrid recipe for Oatmeal Molasses Cookies:
Preheat oven to 380 deg F or 190 deg C.
1 cup flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/8 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
2 tablespoons brewers yeast (optional)
Then mix into the sifted mixture:
2 tablespoons lecithin granules (optional)
2 cups rolled oats (I had only just over one cup so added two crushed Weet-Bix)
1/2 cup coconut threads (optional)
In a separate bowl beat together:
2 lightly beaten eggs
1/3 cup melted butter or vegetable oil
1/2 cup molasses
3 tablespoons honey
Pour the wet ingredients into the dry and mix well. Drop spoonfuls onto a baking tray covered in baking paper and bake for 8-10 minutes.
I love that this recipe has no sugar. The more natural molasses and honey provide sweetness. I will enjoy one of these after my lunch with a cup of hot tea with milk.