Cookies?

Today's recipe is a compromise. I have already mentioned that I have one daughter who can eat anything. This is quite annoying to the rest of us in the house who have to watch our carbs like hawks. I try to offer her treats that are at least somewhat healthy. But if I bake cookies intended for her, often those delicious morsels are impossible for the rest of us to resist. So last night, I adapted an already "healthy" chocolate chip cookie recipe (from The Essential Eating Well Cookbook) so that it became even lower in sugar, slightly higher in protein, lower in grains (although not grain-free) and still deemed yummy by my daughter who is not only skinny but also super picky.

If you are on the Zone, these cookies (if you make them small, about one tablespoon of batter per cookie) are approximately 1 block of carbs each. They also have plenty of fat, but you should add a block of protein in order to create a balanced snack. The recipe should make about 3 dozen cookies.

Liz's Chocolate Chip Cookies

1 cup rolled oats
1 cup roasted almonds
1 cup whole wheat flour (optional; these can work without wheat flour, but will be softer)
1 teas. baking soda
1/2 teas. sea salt
1 stick of butter, softened
1/3 cup brown sugar, packed
2 large eggs
Juice of 1/2 orange, freshly squeezed (optional; adds a little sweetness)
Zest of 1/2 orange, grated (also optional, but very nice if you have time!)
1 teas. vanilla
1/2 cup chocolate chips

Preheat oven to 350 degrees. Spray cookies sheets with canola oil spray or grease with butter. Grind the oats and the almonds together in the food processor until completely powdered. Blend butter with sugar and then add eggs and vanilla. Add dry ingredients and juice of one orange. Then add chocolate chips last. Drop by rounded teaspoonfuls at least one inch apart on prepared sheets. Bake about 10 minutes or until slightly golden. Cool for 2 minutes before removing from sheet. Especially yummy when warm!