Pennington Biomedical's Research Kitchen
Yields 2 dozen.
1 ½ cups whole wheat flour
2 ½ cups quick oats
2 teaspoons baking soda
½ teaspoon salt
½ teaspoon cinnamon
1 cup creamy peanut butter
½ cup dark brown sugar, packed
1 large egg
1 teaspoon vanilla
2 medium bananas, mashed
2 medium apples, peeled and diced
½ cup dried cranberries
½ cup mini chocolate chips, optional
1. Combine the flour, oats, baking soda, salt, and cinnamon in a medium bowl.
2. Using an electric mixer, cream the sugar and peanut butter together. Mix in the egg and vanilla. Mix in the mashed bananas. Add the flour mixture and mix until combined. Stir in the diced apples, cranberries, and chocolate chips.
3. Form the dough into balls, about 3 tablespoons each, and flatten into the shape of a cookie onto a baking sheets lined with parchment paper. Bake at 350 degrees F for 10-13 minutes until slightly browned.
Sparkling Berry mocktail
71 kcals, 0.4g protein, 17.8g carbohydrate, 1.8g fiber, 0.2g fat. Note: Adapted from Martha Stewart.
1 ½ ounces blackberry puree (see recipe below)
2 ounces white cranberry juice
2 - 3 ounces sparkling water
Mint for garnish
For blackberry puree:
16 ounces frozen blackberries, thawed
¼ cup sugar
1. To prepare blackberry puree, add thawed blackberries and sugar to food processor and process until smooth. If desired, strain mixture to remove seeds.
2. Add blackberry puree to glass, followed by cranberry juice and sparkling water. Garnish with mint sprig.